Creamy Lemon Feta Chicken Pasta (Printable Version)

Tender chicken meets tangy feta and Parmesan in a silky lemon cream sauce. This vibrant Greek-inspired pasta is ready in 40 minutes for an elegant yet simple dinner.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne or rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, season chicken pieces with dried oregano, salt, and black pepper, distributing seasonings evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 6-8 minutes until golden brown and cooked through. Transfer to a clean plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest, lemon juice, heavy cream, and chicken broth. Bring mixture to a gentle simmer.
05 - Reduce heat to low. Whisk feta and Parmesan cheese into the sauce until completely melted and the mixture becomes creamy and smooth.
06 - Return cooked chicken to the skillet. Add drained pasta and toss to coat thoroughly. Add reserved pasta water gradually if sauce becomes too thick.
07 - Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed. Serve immediately with optional garnishes of feta cheese, parsley, or lemon zest.

# Expert Tips:

01 -
  • The whole thing comes together in 40 minutes, making it perfect for weeknight dinners when you want something that feels fancy without the stress.
  • That tangy feta and creamy sauce combination is absolutely addictive, and it's the kind of dish people ask you to make again.
  • It's flexible enough to work with whatever vegetables you have lying around, so it never feels repetitive.
02 -
  • Don't use pre-grated cheese if you can help it—the anti-caking powder they add keeps it from melting smoothly into a creamy sauce, and you'll end up with a grainy texture instead of something silky.
  • That pasta water isn't just a backup plan; it's actually essential because the starch helps the sauce cling to the pasta and keeps everything tasting cohesive.
  • Tasting your lemon juice before you add it matters because some lemons are much more sour than others, and you might want to adjust accordingly.
03 -
  • Don't walk away from the garlic once it hits the pan—30 seconds is all you get before it goes from fragrant to burned, and burned garlic will ruin the whole thing.
  • If your feta is really salty (some brands are), taste the sauce before adding extra salt at the end, or you'll end up with something inedible.
  • Cold pasta water is useless for this—you need the hot, starchy water to actually combine with your sauce, so add it straight from the pot.
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