It is 6pm. You are tired. Dinner needs to happen fast.
This creamy protein pasta bowl is the answer to your busy weeknight stress. It is warm, filling, and incredibly simple to make.
Why This Recipe Is a Winner
This dish delivers a restaurant-style creaminess without any heavy cream. We use non-fat Greek yogurt to keep things light and fresh. It is packed with protein to keep your family full and satisfied.
You only need 25 minutes from start to finish. It is perfect for a healthy reset when you want to feel good. Your kids will love the cheesy flavor too!
Simple Method
Making this sauce is easier than you think. You just whisk yogurt and broth together over low heat. This creates a velvety smooth texture every single time.
Even beginner cooks can master this one-pan meal. The spinach wilts right into the pasta for easy cleanup. It is truly a stress-free dinner option.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 8 oz chickpea or lentil pasta
- 1 lb boneless skinless chicken breast, cubed
- 1 cup plain non-fat Greek yogurt
- 1/2 cup low-sodium chicken broth
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
Step-by-Step
- Boil a large pot of salted water and cook the pasta according to package directions until al dente, reserving 1/4 cup of pasta water before draining.
- Season chicken cubes with salt, pepper, and oregano.
- In a large skillet over medium-high heat, cook chicken until browned and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Reduce skillet heat to low and sauté minced garlic for 1 minute until fragrant.
- Whisk together Greek yogurt and chicken broth, then add to the skillet, stirring constantly to ensure a smooth consistency without curdling.
- Integrate the cooked pasta, chicken, and spinach into the skillet, tossing until the spinach is wilted.
- Fold in parmesan cheese and red pepper flakes, adding reserved pasta water if necessary to adjust sauce viscosity.
- Divide into four equal portions for immediate service or meal prep storage.
Best Ways to Enjoy It
Serve this bowl warm with an extra sprinkle of parmesan. The red pepper flakes add a lovely hint of heat. You can pair it with a simple side salad.
If you are meal prepping, pack it into glass containers. It makes a satisfying weekday lunch that you will look forward to. Enjoy it with a cold glass of lemon water.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It stays fresh for up to four days. When reheating, the sauce might thicken up a bit.
Add a splash of water or broth before microwaving. This helps the sauce become creamy and smooth again. I do not recommend freezing this specific yogurt-based sauce.
Tips for Best Results
- Do not skip reserving the pasta water for the sauce.
- Turn the heat to low before adding the Greek yogurt.
- Use room temperature yogurt to prevent the sauce from curdling.
- Sauté the garlic just until fragrant so it does not burn.
- Add extra spinach if you want more garden-fresh greens.
- Check the chicken temperature with a meat thermometer for safety.
- Whisk the sauce constantly for the smoothest possible finish.
Ways to Switch It Up
- Swap chicken for shrimp for a fresh summer twist.
- Use gluten-free brown rice pasta if you prefer that texture.
- Add roasted cherry tomatoes for a burst of seasonal flavor.
- Try goat cheese instead of parmesan for a tangy kick.
Common Questions
Can I use regular pasta instead?
Yes, you can use any pasta you have on hand. Chickpea pasta just adds an extra protein boost to the meal.
Why did my yogurt sauce curdle?
Yogurt can curdle if the heat is too high. Always keep the skillet on low heat when mixing the sauce.
I hope this easy pasta bowl brings a little calm to your busy evening. It is the perfect way to nourish your body without spending hours in the kitchen. Happy cooking!
— Katie Wood
Ingredients
- 8 oz chickpea or lentil pasta
- 1 lb boneless skinless chicken breast, cubed
- 1 cup plain non-fat Greek yogurt
- 1/2 cup low -sodium chicken broth
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 2 cloves garlic , minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package directions until al dente, reserving 1/4 cup of pasta water before draining.
- Season chicken cubes with salt, pepper, and oregano.
- In a large skillet over medium-high heat, cook chicken until browned and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Reduce skillet heat to low and sauté minced garlic for 1 minute until fragrant.
- Whisk together Greek yogurt and chicken broth, then add to the skillet, stirring constantly to ensure a smooth consistency without curdling.
- Integrate the cooked pasta, chicken, and spinach into the skillet, tossing until the spinach is wilted.
- Fold in parmesan cheese and red pepper flakes, adding reserved pasta water if necessary to adjust sauce viscosity.
- Divide into four equal portions for immediate service or meal prep storage.
