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Lighter Creamy Tuscan Chicken Pasta in 30 Minutes

Lighter Creamy Tuscan Chicken Pasta in 30 Minutes - featured image
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A lighter, tangy twist on classic Tuscan chicken pasta made with Greek yogurt instead of heavy cream. Ready in 30 minutes, this creamy, protein-packed dish is perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium breasts), cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil (for searing chicken)
  • 8 oz pasta (penne, fettuccine, or rigatoni)
  • 1 tablespoon olive oil (for sautéing aromatics)
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes (packed in oil), chopped
  • 3 cups fresh spinach
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • ½ cup low-sodium chicken broth
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining. Drain and set aside.
  2. While pasta cooks, season chicken: In a medium bowl, toss chicken pieces with garlic powder, onion powder, salt, and pepper until coated.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate and set aside.
  4. Reduce heat to medium. Add another tablespoon olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant.
  5. Add fresh spinach to the skillet. Stir for 2-3 minutes until wilted. If sticking, add a splash of chicken broth.
  6. In a small bowl, whisk together Greek yogurt and chicken broth until smooth. Pour into the skillet and stir to combine.
  7. Add grated Parmesan cheese and red pepper flakes (if using). Stir continuously until cheese melts and sauce thickens slightly, about 2 minutes. If too thick, add a splash of reserved pasta water.
  8. Return cooked chicken to the skillet. Add drained pasta. Toss until evenly coated. Season with salt and pepper to taste.
  9. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.

Notes

If sauce separates, remove from heat and stir vigorously. Reserve pasta water to adjust sauce consistency. Use full-fat or 2% Greek yogurt for best texture; avoid non-fat. For dairy-free, use thick coconut yogurt and dairy-free Parmesan.

Nutrition

Keywords: creamy Tuscan chicken pasta, lighter pasta, Greek yogurt pasta, 30 minute dinner, chicken pasta recipe

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