Creamy Lemon Yogurt Chicken Pasta

Name: Creamy Lemon Yogurt Chicken Pasta
Total time: 25 min
Yield: 4 people
Ingredients: 8 oz Pasta (Penne or similar); 1 lb Chicken Breast; 5 oz Fresh Spinach; 0.75 cup Plain Yogurt; 1 unit Lemon (Juiced and Zested); 3 cloves Garlic Cloves; 2 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper

Under 30 MinsHigh Protein • BalancedDinnerItalian

Easy

25min

410kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A zesty and creamy pasta dish featuring tender chicken and wilted spinach in a yogurt-based sauce.

This light yet creamy pasta dish is a fantastic way to utilize fresh spinach and yogurt for a tangy, healthy dinner. By using Greek yogurt instead of heavy cream, you achieve a velvety texture that perfectly coats the protein-packed chicken breast and tender pasta without the added heaviness. The brightness of fresh lemon juice cuts through the richness, while garlic adds a savory depth. It's a balanced meal that comes together quickly, making it perfect for a weeknight dinner that uses up your high-perishability ingredients effectively.

Ingredients

225 g Pasta (Penne or similar)
450 g Chicken Breast
150 g Fresh Spinach
180 ml Plain Yogurt
1 unit Lemon (Juiced and Zested)
3 cloves Garlic Cloves
2 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Boil a large pot of salted water. Cook the pasta according to package directions. Reserve 120ml (1/2 cup) of starchy pasta water before draining.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with salt and black pepper.
3
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken breast and cook for 5-7 minutes until golden and cooked through. Remove chicken from the pan and set aside.
4
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the fresh spinach and toss until wilted, about 2 minutes.
5
Remove the skillet from the heat completely (crucial to prevent yogurt from curdling). Stir in the plain yogurt, lemon juice, and lemon zest. Whisk until smooth.
6
Add the cooked pasta and chicken breast back into the skillet. Toss everything together, adding the reserved pasta water a splash at a time until the sauce reaches your desired creamy consistency. Serve immediately.

Chef's Tips

•Using room temperature yogurt helps prevent the sauce from splitting when added to the warm pan.
•If you have cheddar cheese, grating a little on top before serving adds a nice sharpness.

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Recipe By

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