Description
Greek Yogurt Lemon Chicken Pasta
Bright • Creamy • Cream-Free • High-Protein
Serves: 4
Time: ~25 minutes
Ingredients
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8 oz pasta (penne, rotini, fusilli, or whole wheat)
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2 cups cooked chicken breast, sliced or shredded
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1 cup plain Greek yogurt (full-fat or 2%, room temperature)
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1 tbsp olive oil
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2 cloves garlic, minced
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Zest + juice of 1 large lemon
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½ cup reserved pasta water
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Salt & freshly cracked black pepper, to taste
Optional garnishes:
Grated Parmesan, fresh parsley or basil, red pepper flakes
Instructions
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Cook the pasta
Bring a large pot of well-salted water to a boil. Cook pasta until al dente.
Reserve ½ cup pasta water, then drain. -
Sauté garlic
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté 30–60 seconds until fragrant (do not brown). -
Warm the chicken
Reduce heat to low. Add cooked chicken and toss 2–3 minutes until warmed. -
Make the sauce
In a bowl, whisk Greek yogurt, lemon zest, lemon juice, salt, and pepper until smooth. -
Combine (off heat!)
Remove skillet from heat and let cool 30 seconds.
Stir yogurt sauce into chicken until creamy. -
Add pasta
Add hot pasta and toss well.
Add reserved pasta water a little at a time until sauce is silky and coats the noodles. -
Finish & serve
Taste and adjust seasoning. Garnish as desired and serve immediately.
Notes
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Prevent curdling: Always add yogurt off heat and use room-temp yogurt.
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Too thick? Add more pasta water.
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Extra protein/fiber: Use chickpea or lentil pasta.
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Veg boost: Add spinach, peas, or broccoli with the pasta.