Creamy Lemon Feta Chicken Pasta (Print View)

Tender chicken, tangy feta, and Parmesan in a silky lemon cream sauce.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder

→ Sauce

07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - Zest of 1 lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 cup crumbled feta cheese
15 - 1/4 teaspoon red pepper flakes, optional
16 - Freshly ground black pepper, to taste

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Extra crumbled feta cheese, optional
19 - Additional lemon zest, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - While pasta cooks, season chicken pieces with salt, pepper, oregano, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 6 to 8 minutes. Transfer to a plate and set aside.
04 - In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant.
05 - Pour in lemon juice, scraping up any browned bits from the pan. Stir in heavy cream and chicken broth, bringing to a gentle simmer.
06 - Reduce heat to low. Stir in Parmesan and feta cheese until melted and sauce is smooth. Add red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat, adding reserved pasta water in small increments as needed to achieve desired sauce consistency.
08 - Season with additional black pepper and adjust salt as needed.
09 - Transfer to serving dishes immediately. Garnish with fresh parsley, additional crumbled feta, and lemon zest.

# Expert Advice:

01 -
  • The lemon and feta create a brightness that feels almost Mediterranean while the cream keeps everything silky and elegant.
  • It comes together faster than takeout but tastes like you've been cooking all afternoon.
  • Works beautifully for weeknight dinners or impressing people without fuss.
02 -
  • Fresh lemon juice makes or breaks this dish—bottled juice tastes sharp and one-dimensional while fresh juice brings brightness without harshness.
  • Don't let the cream boil vigorously or it can separate and become grainy, so keep heat gentle once dairy enters the pan.
  • Reserve that pasta water before draining—it's starchy and emulsifies into the sauce to create silkiness no amount of cream alone can achieve.
03 -
  • Grate Parmesan fresh from a block right into the sauce—it melts faster and smoother than pre-shredded because there are no anti-caking agents interfering.
  • Don't be shy with the lemon zest garnish at the end; those tiny oils on top give every bite a little spark that takes this from good to memorable.
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