Serves a Crowd

Miso-Yogurt Chicken Pasta

September  6, 2016
2 Ratings
Photo by Posie Harwood
  • Serves 6
Author Notes

I discovered this recipe from the Miso Masters brand, when looking for ways to use up a tub of white miso paste. The creamy sauce uses Greek yogurt with a little butter for a luxurious texture, and the addition of Parmesan and miso give a wonderful savory/saltiness to the pasta. Feel free to add any vegetables you like—toss them in with the pasta a few minutes before it finishes cooking. —Posie (Harwood) Brien

What You'll Need
  • 1 pound dried pasta, preferably a thin shape like lo mein or spaghetti
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons unsalted butter
  • 2 tablespoons white miso paste
  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  1. Bring a large pot of salted water to boil. Add the pasta and cook until just al dente. When cooked, drain the pasta, reserving 1 cup of the pasta cooking liquid, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Cut the chicken into 1-inch cubes, and season with salt and pepper.
  3. Add the chicken to the skillet and cook until browned and cooked through. Transfer the cooked chicken to a plate.
  4. Whisk the yogurt into the miso/butter mixture until smooth.
  5. Add the cooked chicken back to the pan with the sauce. Whisk in 1/2 cup of the reserved pasta cooking water (more if needed, if the sauce seems too thick for your liking), then add the cooked pasta to the pan (if your skillet isn't big enough, add it all to a large bowl) and toss to coat.
  6. Top the pasta with the Parmesan and serve.

See what other Food52ers are saying.

  • Uncle Uhlman
    Uncle Uhlman
  • Mary Fuller
    Mary Fuller
  • don
  • lailabondi

8 Reviews

Mary F. December 10, 2018
For me this recipe was a great, simple starting place - I added portabella and soaked dried mushrooms, sautéed with the chicken; spinach, cooked in the juices left in the pan; and some smoked dried pepper. It still needed a little something: a little lemon zest and diced tomatoes took it over the line to very good. I can also imagine just adding fresh parsley and lemon zest or capers. Making the pasta sauce from yogurt and miso butter is a great idea, although it looks a bit blah unless you add a little something..
don November 13, 2018
So quick and easy and so incredibly delicious.
lailabondi March 13, 2018
I wanted to love this but I didn't. Kind of bland. I won't make it again.
B September 19, 2016
Is there a step missing? How do I get the miso/butter mixture?
Uncle U. September 19, 2016
Great question. Personally, I'd melt the butter a bit, until liquid, then whisk in the miss paste to soften it a bit, then add the yogurt, so you can her a smooth consistency. I can't wait to try it. Let me know if it works!
Uncle U. September 11, 2016
I wonder, do the propiotics from the wild food remain alive?
Natalie R. September 11, 2016
It will if the sauce reaches 115 F/46 C. Since pans vary greatly in how well they hold heat, it's not possible to say whether or not there will be any probiotics left if you turn the heat off or even remove the pan from the burner before adding the sauce. I think the recipe looks worthwhile, regardless. Hopefully I can make it soon. It sounds like it would be wonderful with roasted broccoli.
Uncle U. September 12, 2016
Ah! Thanks for the reply. That's what I thought! the roasted broccoli, in fact any roasted brassica would be amazing with this! Great idea! Can smell it just sitting here!