Creamy Greek Yogurt Pasta with Grilled Chicken

This lighter take on creamy pasta gets its rich texture from Greek yogurt instead of heavy cream. Paired with grilled chicken, whole-wheat penne, spinach, and fresh lemon, it’s a satisfying meal that’s high in protein and full of bright flavor. 

INGREDIENTS

FOR THE CHICKEN AND PASTA 

16 ounces boneless, skinless chicken breast 

1 tablespoon olive oil 

1 teaspoon dried oregano 

1/2 teaspoon garlic powder 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

12 ounces whole-wheat penne pasta 

2 cups spinach 

2-1/2 cups pasta sauce  

1/4 cup parsley, chopped 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

FOR THE GREEK YOGURT PASTA SAUCE 

(recipe yields approximately 2 1/2 cups) 

1 tablespoon olive oil 

3 teaspoons garlic, minced 

1/4 teaspoon red chili flakes 

1 cup chicken broth 

1 cup plain non-fat Greek yogurt 

1/2 cup Parmesan cheese, grated 

2 tablespoons lemon juice 

1 teaspoon lemon zest 

INSTRUCTIONS

TO MAKE THE CHICKEN AND PASTA 

1. Preheat grill or grill pan to medium-high heat.  

2. Brush chicken breasts with olive oil and season with oregano, garlic powder, salt, and pepper.  

3. Grill for approximately 5–7 minutes per side, depending on thickness, until the chicken reaches 165 F internal temperature.  

4. Remove from heat and rest for 5 minutes.  

5. Slice into strips or bite-sized pieces.  

6. Bring a large pot of water to a boil.  

7. Cook pasta according to package directions until al dente.  

8. Before draining, reserve 1 cup of pasta water.  

9. Drain pasta and set aside.  

10. Add cooked pasta and spinach to the pan of pasta sauce, tossing gently until the spinach wilts and the pasta is coated.  

11. Add reserved pasta water, a little at a time, until the sauce reaches a smooth, creamy consistency.  

12. Fold in the parsley and season with salt and pepper.  

13. Divide the sauced pasta among four bowls and top with sliced grilled chicken. Garnish with additional Parmesan, parsley, and lemon zest if desired. 

TO MAKE THE GREEK YOGURT PASTA SAUCE 

1. Heat olive oil in a large sauté pan over medium heat. Add garlic and red pepper flakes. Sauté for about 30 seconds, being careful not to brown the garlic.  

2. Add chicken broth and bring to a gentle simmer, then reduce heat to low.  

3. In a separate bowl, whisk together Greek yogurt, parmesan, lemon juice, and lemon zest.  

4. Slowly whisk about ½ cup of the warm broth into the yogurt mixture to temper it.  

5. Add the tempered yogurt mixture to the sauté pan, stirring constantly.  

6. Keep the heat low and do not allow the sauce to boil, as high heat can cause the yogurt to separate.