Tips for a smooth Greek yoghurt sauce
Full-fat Greek yoghurt is generally less prone to splitting than very low-fat versions, although either can work with gentle heat. Let the yoghurt come towards room temperature, temper it with a little warm liquid and avoid bringing the finished sauce to a boil. If the sauce looks too thick, loosen it with a spoonful of reserved pasta water.
Easy variations
- Add more vegetables: Stir in cooked peas, spinach or steamed broccoli at the end.
- Use wholewheat pasta: Swap the pasta for wholewheat penne for a different texture and extra fibre.
- Make it dairy-free: Use an unsweetened dairy-free cooking alternative that is suitable for heating, and omit the cheese. The flavour and texture will change.
- Try leftover cooked chicken: Add it near the end and heat until piping hot throughout.
What to serve with it
A crisp green salad, steamed green beans or roasted courgettes make easy sides. If you’re planning a family meal, serve the pasta in individual bowls with extra vegetables alongside.
Storage and reheating
Cool leftovers promptly, refrigerate in a covered container within two hours and eat within 48 hours. Reheat only once, until steaming hot throughout. Add a splash of water when reheating gently to loosen the sauce. Freezing is not ideal because yoghurt-based sauces can become grainy after thawing.
Frequently asked questions
Can I use low-fat Greek yoghurt?
Yes, but it is more likely to separate. Add it off the heat and do not boil the sauce.
Can I use chicken thighs?
Yes. Use boneless, skinless thighs and cook them thoroughly to 75°C in the centre before combining with the sauce.
Can I prepare it ahead?
You can slice the leeks and chicken ahead of time and refrigerate them separately. For the best creamy texture, combine the sauce and pasta just before serving.
Note: Cooking times are approximate and depend on the size of the chicken pieces and your hob. Check that chicken is fully cooked before serving.
