Creamy Lemon Feta Chicken Pasta (Printable)

Tender chicken and tangy feta in a silky lemon cream sauce with penne pasta.

# What you'll need:

→ 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 extra virgin olive oil
08 - 3 cloves garlic, minced
09 - Zest of 1 large 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 fresh parsley, chopped
18 - Extra crumbled feta cheese, optional
19 - Additional lemon zest, optional

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain pasta and reserve 1/2 cup of the cooking water.
02 - While pasta cooks, season chicken pieces evenly with salt, black pepper, dried oregano, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden brown and cooked through, approximately 6 to 8 minutes. Transfer cooked chicken to a plate.
04 - In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant. Pour in lemon juice while scraping up any browned bits from the pan bottom.
05 - Stir in heavy cream and chicken broth. Bring mixture to a gentle simmer over medium heat.
06 - Reduce heat to low. Add Parmesan and feta cheese, stirring constantly until completely melted and sauce reaches a smooth consistency. Incorporate red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat with sauce. Add reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Adjust seasoning with additional black pepper and salt to taste. Distribute into serving bowls and garnish immediately with fresh parsley, extra feta cheese, and lemon zest.

# Expert Advice:

01 -
  • The sauce tastes restaurant-quality but comes together in the same pan as the chicken, no fancy techniques required.
  • Lemon and feta do something almost impossible where they balance each other so the dish never feels heavy or one-note.
  • You can have dinner on the table in 40 minutes, which somehow makes a weeknight feel less ordinary.
02 -
  • Don't skip reserving that pasta water, because it's the difference between a sauce that clings to the noodles and one that feels separated and slick.
  • If your sauce breaks or looks grainy when you add the cheese, it's because the heat was too high, so lower it to medium or even low before the dairy goes in.
  • Fresh lemon juice makes a real difference here, and bottled juice will taste noticeably chemical and flat by comparison.
03 -
  • Don't wash your skillet after cooking the chicken, those browned bits are pure flavor and they deserve to be in your sauce.
  • The moment you smell that lemon zest in the hot oil is your signal that everything is about to come together, so pay attention to that sensory cue.
  • If someone at your table is dairy-free, this dish isn't forgiving, but you can make them a side of pasta with just olive oil, lemon, garlic, and parsley and they'll feel included.
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