Creamy Lemon Feta Chicken Pasta (Print View)

Tender chicken meets tangy feta and Parmesan in a silky lemon cream sauce. Ready in 40 minutes.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 2 tablespoons olive oil

→ Sauce

07 - 3 cloves garlic, minced
08 - Zest and juice of 1 large lemon
09 - 3/4 cup heavy cream
10 - 1/4 cup chicken broth
11 - 3.5 oz feta cheese, crumbled
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley
14 - Salt and pepper to taste

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with dried oregano, salt, and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden and cooked through, approximately 6-8 minutes. Transfer cooked chicken to a plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in lemon zest, lemon juice, heavy cream, and chicken broth. Bring to a gentle simmer.
06 - Reduce heat to low. Whisk in crumbled feta and grated Parmesan until melted and sauce achieves a creamy consistency.
07 - Return cooked chicken to the skillet. Add drained pasta and toss until evenly coated, adding reserved pasta water gradually if sauce appears too thick.
08 - Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed.
09 - Plate immediately and garnish with additional crumbled feta, fresh parsley, or lemon zest if desired.

# Expert Advice:

01 -
  • It comes together in 40 minutes, which means weeknight dinner that feels restaurant-worthy without the stress.
  • The lemon and feta combination is addictive in a way that makes people ask for seconds before finishing their first plate.
  • You can taste the Mediterranean in every bite, but it's made with ingredients you probably already have or can grab in five minutes.
02 -
  • Don't drain your pasta water until you're ready to use it—that starchy liquid is liquid gold for adjusting sauce consistency, and once it cools you can't replicate its effect.
  • The feta will seize up if the heat is too high, so keep it on a gentle simmer or you'll end up with grainy sauce instead of creamy, which I learned the embarrassing way in front of houseguests.
03 -
  • Reserve your pasta water before draining—this single step has saved countless sauces from becoming either too thick or too thin.
  • Buy cheese in blocks and grate it yourself because pre-grated cheese contains anti-caking agents that prevent smooth melting and silky sauces.
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