Save The first time I made this, I was rummaging through my fridge on a Wednesday night, trying to avoid another takeout order. I had chicken thawing, a tub of Greek yogurt about to expire, and some feta left over from a salad earlier that week. I tossed everything into one skillet with pasta and lemon, and what came out tasted like I'd actually planned it. My husband looked up mid-bite and said it tasted like our honeymoon in Santorini, which was a stretch, but I'll take it.
I started making this for my sister when she comes over because she's always on some kind of health kick but still wants comfort food. She'll stand at the stove with me, stealing bites of feta straight from the bowl and insisting the crushed red pepper is non-negotiable. One time she brought her own jar of Kalamata olives and dumped half of it in without asking. Honestly, it was better that way.
Ingredients
- Boneless, skinless chicken breast (1 lb): I cut mine into smaller pieces than I think I should because they cook faster and soak up more of the lemony sauce.
- Short pasta (12 oz): Penne or rigatoni work best since their ridges catch the yogurt and feta, but I've used whatever's open in the pantry and it's always fine.
- Feta cheese (4 oz): Don't buy the pre-crumbled stuff in a plastic tub if you can help it; block feta has better flavor and doesn't get as dried out.
- Plain Greek yogurt (1 cup): Full-fat makes the sauce richer, but I've used low-fat plenty of times and nobody noticed.
- Fresh baby spinach (3 cups): It wilts down to almost nothing, so don't be shy about packing it in; you can also swap in arugula if you want a peppery bite.
- Red onion (1 small): I slice mine thin so it softens quickly and doesn't overpower the garlic.
- Garlic (2 cloves): Mince it fine or it'll burn in the skillet before the onion is done.
- Lemon (1 whole): Zest it first, then juice it; the zest is where all the brightness lives and you don't want to waste it.
- Chicken broth (1 cup): Low-sodium is key because the feta is already salty and you don't want to overdo it.
- Olive oil (2 tbsp): Just enough to get the chicken golden and keep everything from sticking.
- Dried oregano (1 tsp): It smells like summer in Greece even if you're cooking in the middle of February.
- Dried dill (1/2 tsp, optional): I add it every time because it makes the whole dish taste more intentional.
- Crushed red pepper flakes (1/2 tsp, optional): A little heat balances out the creamy yogurt, but skip it if you're feeding kids.
- Salt and pepper: Taste as you go because the feta and broth both bring salt to the table.
Instructions
- Boil the pasta:
- Cook it in salted water until it's just shy of done, then scoop out half a cup of the starchy water before you drain it. That cloudy water is your secret weapon if the sauce gets too thick later.
- Brown the chicken:
- Heat olive oil in a big skillet and add the chicken with salt, pepper, oregano, and dill. Let it sit for a minute before stirring so it gets a nice golden crust, then cook until it's no longer pink inside and set it aside on a plate.
- Soften the aromatics:
- Toss the red onion and garlic into the same skillet and stir for a couple minutes until they smell sweet and the onion turns translucent. Don't let the garlic brown or it'll taste bitter.
- Wilt the spinach:
- Add the spinach and stir until it collapses into a soft pile, which only takes about a minute. It'll look like way too little green, but that's normal.
- Bring it all together:
- Turn the heat down and add the pasta, chicken, lemon zest and juice, and broth. Toss everything so it heats through and the pasta starts soaking up the lemony liquid.
- Finish with the creamy stuff:
- Pull the skillet off the heat and gently fold in the yogurt and feta until you have a smooth, creamy sauce. If it looks too thick, add a splash of that reserved pasta water and stir until it loosens up.
- Season and serve:
- Taste it and adjust with more salt, pepper, or red pepper flakes if you want. Serve it right away while it's warm and the sauce is still clinging to the pasta.
Save 
Save There was a night last spring when I made this for a friend who'd just had a baby, and I packed it up still warm in a big glass container. She texted me later saying she ate half of it standing at the counter before her husband even got a bite. That's the kind of meal this is—you don't wait, you just eat.
What to Do with Leftovers
This reheats surprisingly well for a yogurt-based sauce, though the pasta will soak up more liquid as it sits. I add a splash of broth or even just water when I reheat it in a skillet over low heat, stirring gently so the sauce doesn't break. If you're microwaving it, cover it and do it in short bursts, stirring between each one. I've eaten it cold straight from the fridge for lunch the next day and it was still good, just a little denser and more like a pasta salad.
How to Make It Your Own
I've thrown in sundried tomatoes, Kalamata olives, artichoke hearts, and even roasted red peppers depending on what's hanging out in my pantry. Sometimes I swap the chicken for shrimp and cut the cook time in half, or I skip the protein entirely and double the spinach with some white beans stirred in at the end. If you want it richer, add a handful of grated Parmesan along with the feta. If you want it lighter, use more lemon juice and skip half the yogurt.
Mistakes I've Made So You Don't Have To
The first time I made this, I added the yogurt while the skillet was still on the burner and it separated into a weird, grainy mess. I also used to skip the pasta water and then wonder why the sauce was too thick to coat anything. Once I forgot to zest the lemon before juicing it and had to scrape the pulp like a maniac to get any zest at all.
- Always turn off the heat before stirring in the yogurt and feta.
- Save at least half a cup of pasta water and keep it nearby while you finish the dish.
- Zest the lemon first, then juice it, or you'll regret it when you're holding a juiced lemon husk and realizing you needed the zest.
Save 
Save This is the kind of dinner that makes weeknights feel a little less frantic and a little more like you actually know what you're doing. I hope it ends up in your regular rotation the way it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work wonderfully and will add extra moisture and flavor. Cook them the same way, though they may need an extra minute or two to cook through completely.
- → What's the best pasta shape for this dish?
Short pasta shapes like penne, rigatoni, or fusilli work best as they hold the creamy sauce well and are easy to toss with the chicken and vegetables in the skillet.
- → Can I make this ahead of time?
While best served fresh, you can prepare it up to 2 days ahead. Store in an airtight container and reheat gently, adding a splash of chicken broth or water to restore the creamy texture.
- → How do I prevent the yogurt from curdling?
Remove the skillet from heat before adding the Greek yogurt and fold it in gently. The residual heat will warm it through without causing curdling. Never boil yogurt-based sauces.
- → What can I substitute for Greek yogurt?
Regular plain yogurt works, though it's thinner. You can also use sour cream for a richer sauce, or for a dairy-free version, try cashew cream or coconut yogurt.
- → Can I add more vegetables to this dish?
Absolutely! Cherry tomatoes, bell peppers, zucchini, or artichoke hearts all complement the Greek flavors beautifully. Add heartier vegetables when cooking the onion and garlic.