One-Pot Chicken Yogurt Pasta is a creamy, tangy dinner that comes together in a single pan with no sauce-making required. Greek yogurt does the heavy lifting for a silky finish, while lemon and parmesan keep every bite bright. It's the kind of meal that fits a packed weeknight without a pile of dishes waiting after.
About 25 minutes start to finish, including a few minutes of dicing and mincing up front.
Per serving (makes 3): 369 cal · 39.3g protein · 29.1g carbs · 10.5g fat
Ingredients
- 12 oz chicken breast
- 8 oz penne pasta
- 1/2 cup greek yogurt
- 2 cup spinach
- 1 tbsp garlic
- 1/4 cup parmesan cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Dice chicken and sear in olive oil with minced garlic, 4 minutes.
- Add pasta and 3 cups water, boil 10 minutes until tender.
- Stir in spinach until wilted, then remove from heat.
- Fold in Greek yogurt, parmesan, and lemon juice. Serve hot.
Meal prep & storage
This recipe scales easily to 6 servings if you want lunches ready to go. Store portions in airtight containers in the fridge for up to 3 days; the yogurt-based sauce doesn't freeze well, so skip the freezer for this one. Reheat gently on the stove or microwave with a splash of water to loosen the sauce, stirring halfway through so it stays creamy.
Swaps
Swap the chicken breast for chicken thighs, turkey cutlets, or diced firm tofu if that's what you have on hand. Any short pasta shape like rotini or shells works in place of penne, and baby kale or arugula can stand in for spinach. For a dairy-free version, use unsweetened coconut yogurt and a spoonful of nutritional yeast instead of parmesan.
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