Creamy Lemon Feta Chicken Pasta (Printable Version)

Tender chicken and tangy feta in a silky lemon cream sauce coat penne pasta for a vibrant Greek-inspired dinner ready in 40 minutes.

# Needed Ingredients:

→ 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 fresh parsley, chopped
14 - Salt and black pepper to taste

# Steps:

01 - Bring a large pot of salted water to a boil and cook penne or rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - Season the chicken pieces evenly 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 for 6 to 8 minutes until golden brown and fully cooked through. Transfer to a plate.
04 - In the same skillet, add minced garlic and sauté for approximately 30 seconds until fragrant.
05 - Add lemon zest, lemon juice, heavy cream, and chicken broth to the skillet. Stir constantly and bring to a gentle simmer.
06 - Reduce heat to low and whisk in crumbled feta and grated Parmesan cheese until fully melted and the sauce achieves a creamy consistency.
07 - Return the cooked chicken to the skillet. Add the drained pasta and toss to evenly coat with the lemon cream sauce. Gradually add reserved pasta water as needed if the sauce appears too thick.
08 - Stir in fresh parsley and adjust seasoning with additional salt and black pepper according to personal preference.
09 - Plate immediately and garnish with extra crumbled feta, fresh parsley, or lemon zest if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking but actually takes less time than scrolling through your phone.
  • The sauce is so silky it feels indulgent, yet it comes together in one skillet without drama.
  • Lemon and feta have this magical way of making chicken taste like something you'd order at a restaurant.
02 -
  • Don't skip reserving pasta water; it's the safety net that keeps your sauce silky instead of breaking into separated puddles.
  • Add cheese on low heat and off the flame if possible, because high heat can make feta and Parmesan turn grainy and separate.
  • Taste the sauce before serving because lemon intensity varies by fruit, and you might want a squeeze more or a pinch more salt.
03 -
  • Cut your chicken pieces roughly the same size so they finish cooking at the same time, which prevents some from drying out while others stay tender.
  • Don't let the cream-based sauce boil hard once it's made, because that's when the dairy breaks and things get grainy instead of smooth.
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