# What you'll need:
→ 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
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add penne or rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set cooked pasta aside.
02 - While pasta cooks, combine chicken pieces with dried oregano, salt, and freshly ground black pepper in a mixing bowl. Toss until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer chicken to a clean plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
05 - Add lemon zest, lemon juice, heavy cream, and chicken broth to the skillet. Stir well and bring mixture to a gentle simmer over medium heat.
06 - Reduce heat to low. Gradually whisk in crumbled feta and grated Parmesan cheese, stirring continuously until completely melted and sauce reaches a creamy consistency.
07 - Return cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat with sauce. Add reserved pasta water in small amounts if sauce appears too thick.
08 - Stir in fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Divide pasta among serving bowls immediately. Garnish with additional crumbled feta, fresh parsley, and lemon zest if desired.
