Description
A light and creamy chicken pasta dish made with Greek yogurt and whole wheat pasta, perfect for busy weeknights.
Ingredients
- 8 oz whole wheat pasta (penne, fusilli, or rotini)
- 1 lb lean chicken breast, diced into bite-sized pieces
- 1 cup Greek yogurt (full-fat or 2% for best texture)
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 cups fresh spinach (optional)
- Salt and freshly ground black pepper, to taste
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the whole wheat pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water, then set the pasta aside.
- While the pasta cooks, heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced chicken in a single layer. Cook, stirring occasionally, until browned and cooked through — about 6–8 minutes. Season with salt and pepper.
- Push the chicken to one side of the skillet and add the minced garlic. Sauté just until fragrant, about 30–45 seconds.
- Turn the heat to low or remove the skillet from the burner. Stir in the Greek yogurt and grated Parmesan until the sauce is smooth. If the sauce looks tight, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- If using, fold in the spinach and cook until wilted, about 1–2 minutes.
- Return the skillet to low heat, add the cooked pasta, and toss until everything is evenly coated. Taste and adjust seasoning with salt and pepper.
- Serve immediately. Finish with a drizzle of olive oil, extra Parmesan, or red pepper flakes if you like heat.
Notes
For a dairy-free version, swap Greek yogurt for full-fat canned coconut milk plus a tablespoon of nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian