Lighter Village-Style Chicken Pasta with Greek Yogurt Cream
Lighter chicken pasta with Greek yogurt cream, whole wheat noodles, and 40% less fat. Same creamy village flavor, better nutrition.
Ingredients
- 1.25 pounds boneless, skinless chicken breasts
- 0.5 pound dried whole wheat pasta (penne, fettuccine, or spaghetti)
- 0.5 pound dried regular pasta (penne, fettuccine, or spaghetti)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 0.75 cup plain nonfat Greek yogurt
- 0.5 cups freshly grated Parmesan cheese
- 1 teaspoon kosher salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper
- 1 can (14 ounces) crushed tomatoes (no added sugar) or 2 cups fresh tomatoes, chopped
- 0.75 cup low-sodium chicken broth
- 2 teaspoons dried Italian seasoning (or 1 teaspoon each dried oregano and basil)
- 1 tablespoon extra virgin olive oil (instead of butter)
- 2 tablespoons fresh lemon juice
- 0.25 teaspoon red pepper flakes
- 0.25 cup fresh basil or parsley, finely chopped
Health Scores
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, approximately 2 minutes.
- 3
Place seasoned chicken in the hot skillet and sear until golden brown and cooked through, about 6-7 minutes per side, then transfer to a cutting board.
- 4
Slice the cooked chicken into bite-sized pieces and set aside.
- 5
Bring a large pot of salted water to a rolling boil, add the combined whole wheat and regular pasta, and stir occasionally to prevent sticking.
- 6
Cook pasta until just al dente (still slightly firm to the bite) following package directions, then drain and reserve 1 cup of the starchy pasta water.
- 7
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- 8
Add the diced onion to the skillet and sauté until softened and translucent, about 4-5 minutes, stirring frequently.
- 9
Stir in the minced garlic and cook until fragrant, approximately 1 minute, being careful not to burn.
- 10
Pour in the crushed tomatoes and chicken broth, then sprinkle the Italian seasoning and red pepper flakes.
- 11
Simmer the sauce for 5-7 minutes, allowing the flavors to deepen and meld together, stirring occasionally.
- 12
Remove the skillet from heat and stir in the Greek yogurt until smooth and fully incorporated, then return to low heat for 1-2 minutes to warm through gently.
- 13
Add the sliced chicken back to the skillet and stir gently to coat with the sauce, heating through for 2-3 minutes.
- 14
Toss in the cooked pasta and mix thoroughly, adding reserved pasta water gradually (start with 0.5 cup) until you reach a creamy consistency that coats the noodles.
- 15
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and incorporated, then drizzle with fresh lemon juice.
- 16
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 17
Divide among serving bowls and garnish generously with fresh basil or parsley before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 1 cup heavy cream or whole milk | 0.75 cup plain nonfat Greek yogurt | Reduces saturated fat by 85% while maintaining creaminess and adding protein and probiotics for gut health |
| 0.75 cups Parmesan cheese | 0.5 cups Parmesan cheese | Reduces sodium and saturated fat while preserving the savory umami flavor |
| 1 pound dried pasta (all white/refined) | 0.5 pound whole wheat + 0.5 pound regular pasta blend | Adds fiber (5g per serving), nutrients, and stabilizes blood sugar without losing palatability |
| 4 tablespoons extra virgin olive oil + 3 tablespoons butter | 3 tablespoons extra virgin olive oil + 1 tablespoon extra virgin olive oil | Eliminates saturated butter, reduces total fat by 40%, and maintains the healthier monounsaturated fat profile |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 520 |
| Total Fat | 12g |
| Carbohydrates | 58g |
| Fiber | 8g |
| Protein | 48g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 658 | 485 | 720 | 520 |
| Protein | 51g | 38g | 42g | 48g |
| Carbs | 72g | 32g | 58g | 58g |
| Fat | 18g | 18g | 32g | 12g |
| Fiber | 9g | 12g | 2.5g | 8g |
| Sugar | 4g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 8/10 |
| Blood Sugar | 6/10 | 9/10 | 6/10 | 9/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
