Creamy Lemon Feta Chicken Pasta (Printable Version)

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

# What You 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 olive oil
08 - 3 cloves garlic, minced
09 - Zest of 1 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 chopped fresh parsley
18 - Extra feta cheese and lemon zest, optional

# How-To 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 6-8 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; bring 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 using.
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 to achieve desired sauce consistency.
08 - Season with additional black pepper and adjust salt if needed.
09 - Serve immediately, garnished with chopped parsley, extra feta cheese, and a sprinkle of lemon zest.

# Expert Advice:

01 -
  • It comes together faster than takeout, but tastes like you've been simmering it all day.
  • The tangy feta and bright lemon cut through the cream in a way that feels fresh, not heavy, even when you're eating a full plate.
  • You can make it with ingredients you probably already have, and it still impresses like you planned something special.
02 -
  • Don't let the sauce boil hard after adding the cream—high heat breaks it and makes it separate into greasy puddles, which I learned the hard way and will never forget.
  • Reserve that pasta water before you drain it, because adding a tablespoon at a time gives you control over the sauce consistency instead of ending up with something too thick or too thin.
03 -
  • Buy block feta and crumble it yourself instead of using pre-crumbled—it holds its tanginess better and actually tastes like feta instead of like nothing.
  • The secret is tasting as you go, especially when it comes to salt and lemon juice, because you want brightness without it tasting like you're eating a lemon straight.
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