Creamy Lemon Feta Chicken Pasta (Printable Version)

Tender chicken pieces and al dente pasta coated in a rich lemon cream sauce with crumbled feta and Parmesan.

# Needed Ingredients:

→ 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 (approximately 1 large lemon)
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 feta cheese and lemon zest, optional

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, season the 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. Remove to a plate and keep warm.
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 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 a bit at a time if needed for desired sauce consistency.
08 - Season with additional black pepper and adjust salt if needed.
09 - Serve immediately, garnished with parsley, extra feta, and a sprinkle of lemon zest.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests but honest enough to make on a Tuesday when you're tired and hungry.
  • The feta gives you that briny, salty punch that makes your taste buds wake up and pay attention.
  • It comes together faster than you'd expect, which means more time eating and less time wishing dinner was done.
02 -
  • Don't add all the pasta water at once; add it slowly because pasta will keep releasing starch as it sits, and you might end up with sauce that's thinner than you want.
  • The feta gets grainy if you let the sauce boil too hard after you add it, so keep the heat gentle and stir slowly once the cheese goes in.
03 -
  • Toast your dried oregano for a few seconds in the dry skillet before you add oil; it wakes up the flavor and makes the whole kitchen smell like summer.
  • Always zest your lemon before you juice it, because you can't get the zest off a juiced lemon, and those oils are where the lemon flavor really lives.
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