Looking for a comforting midweek dinner that feels creamy without relying on double cream? This creamy chicken and leek pasta with Greek yoghurt combines tender chicken breast, sweet softened leeks and a light, savoury sauce. It uses everyday supermarket ingredients and is ready in around 35 minutes.
Why you’ll love this chicken and leek pasta
- A family-friendly dinner using simple ingredients.
- Greek yoghurt gives the sauce a creamy finish.
- Easy to serve with peas, broccoli or a green salad.
- Leftovers can make a convenient next-day lunch when chilled promptly and reheated thoroughly.
Recipe at a glance
Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
- 300 g dried penne or fusilli
- 450 g skinless chicken breast, cut into bite-sized pieces
- 2 medium leeks, trimmed, halved lengthways, thoroughly washed and sliced
- 2 tsp olive oil
- 2 garlic cloves, finely chopped
- 150 ml reduced-salt chicken stock
- 200 g plain Greek yoghurt, preferably at room temperature
- 1 tsp Dijon mustard (optional)
- 20 g finely grated Parmesan or a suitable vegetarian hard cheese (optional)
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- Freshly ground black pepper, to taste
- A squeeze of lemon juice and chopped parsley, to finish (optional)
How to make creamy chicken and leek pasta
- Cook the pasta: Bring a large pan of water to the boil. Cook the pasta according to the packet instructions until just tender. Before draining, reserve about 150 ml of the starchy cooking water.
- Cook the chicken: Heat 1 tsp oil in a large non-stick frying pan over medium heat. Add the chicken and cook, stirring occasionally, for approximately 7–9 minutes, until golden and cooked through. The centre should reach 75°C. Transfer to a clean plate.
- Soften the leeks: Add the remaining oil and sliced leeks to the pan. Cook over medium-low heat for 7–9 minutes, stirring frequently, until soft. Add a splash of water if needed to prevent sticking. Stir in the garlic and thyme for 1 minute.
- Make the sauce: Pour in the stock and simmer gently for 2–3 minutes. Return the cooked chicken to the pan. Turn the heat to its lowest setting, then take the pan off the heat.
- Add the yoghurt carefully: Stir 2 tablespoons of the warm pan liquid into the Greek yoghurt in a bowl, then gradually fold the yoghurt into the pan along with the mustard. Do not boil after adding the yoghurt, as it may split.
- Combine: Add the drained pasta and Parmesan, if using. Toss gently, adding reserved pasta water a little at a time until the sauce coats the pasta. Season with black pepper and finish with lemon and parsley if you like.
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