Creamy Lemon Feta Chicken Pasta

Bring the bright, refreshing flavors of the Mediterranean to your dinner table with this Creamy Lemon Feta Chicken Pasta. This dish perfectly balances the zesty punch of fresh lemon with the salty, tangy richness of crumbled feta and savory Parmesan. Whether you are hosting a small gathering or looking for a quick yet elegant weeknight meal, this Greek-inspired recipe delivers a silky, restaurant-quality sauce that coats every piece of tender, golden-brown chicken and pasta.

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The secret to this dish lies in the combination of simple ingredients and careful timing. By sautéing the chicken with oregano and finishing the sauce with reserved pasta water, you create a depth of flavor and a luxurious texture that feels incredibly indulgent without requiring hours of preparation.

Ingredients

• Pasta: 340 g (12 oz) penne or rigatoni
• Chicken: 2 large boneless, skinless chicken breasts (about 450 g / 1 lb), cut into bite-sized pieces
• Seasoning: 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp freshly ground black pepper
• Oil: 2 tbsp olive oil
• Aromatics: 3 cloves garlic, minced
• Citrus: Zest and juice of 1 large lemon
• Liquid Base: 180 ml (3/4 cup) heavy cream and 60 ml (1/4 cup) chicken broth
• Cheese: 100 g (3.5 oz) feta cheese (crumbled) and 50 g (1/2 cup) grated Parmesan cheese
• Finishing: 2 tbsp chopped fresh parsley, with extra salt and pepper to taste

Instructions

Step 1

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2

Meanwhile, season the chicken pieces evenly with dried oregano, salt, and pepper.

Step 3

In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate.

Step 4

In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant.

Step 5

Stir in the lemon zest, lemon juice, heavy cream, and chicken broth. Bring the mixture to a gentle simmer.

Step 6

Reduce the heat to low. Whisk in the crumbled feta and grated Parmesan cheese until melted and the sauce becomes creamy.

Step 7

Return the cooked chicken to the skillet. Add the drained pasta and toss thoroughly to coat, adding the reserved pasta water a little at a time if the sauce needs thinning.

Step 8

Stir in the fresh parsley and adjust the seasoning with additional salt and pepper as needed.

Step 9

Serve immediately, garnished with extra feta, parsley, or lemon zest if desired.

Zusatztipps für die Zubereitung

To ensure the best results, do not overcook the garlic; 30 seconds is enough to release its aroma without turning it bitter. When adding the cheeses, keeping the heat on low is crucial to prevent the dairy from separating, which ensures the sauce remains perfectly smooth and velvety.

Varianten und Anpassungen

This recipe is highly adaptable. You can stir in a handful of baby spinach or halved cherry tomatoes during the final tossing stage for extra color and nutrition. To create a lighter version of the sauce, try substituting half of the heavy cream with plain Greek yogurt, which adds an extra layer of tanginess.

Serviervorschläge

Serve this pasta in warm rustic bowls to keep the sauce at its ideal consistency. For the perfect pairing, enjoy this meal with a glass of crisp Sauvignon Blanc or a traditional Greek Assyrtiko. A final garnish of fresh lemon zest and a sprinkle of cracked black pepper adds a beautiful finishing touch.

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With its harmonious blend of zesty lemon and salty cheeses, this Creamy Lemon Feta Chicken Pasta is sure to become a staple in your recipe rotation. Enjoy the effortless elegance of Greek-inspired cooking right at home!

Recipe FAQ

→ Can I make this dish ahead of time?

The sauce can be prepared up to 24 hours in advance and stored in the refrigerator. Reheat gently over low heat, adding a splash of cream or pasta water to restore consistency. Cook pasta fresh just before serving.

→ What pasta shapes work best?

Penne and rigatoni are ideal as their ridges capture the creamy sauce beautifully. Fusilli, farfalle, or macaroni also work well. Avoid delicate shapes like angel hair that may get overwhelmed by the rich sauce.

→ Can I use a different protein?

Shrimp pairs wonderfully with the lemon feta flavors—cook for just 2-3 minutes until pink. Sliced chicken thighs work well too. For vegetarian options, try chickpeas or halloumi cubes.

→ How do I prevent the sauce from separating?

Keep heat at low to medium-low when adding cream and cheese. Avoid boiling once dairy is incorporated. Stir constantly and remove from heat immediately when sauce reaches desired consistency.

→ What sides complement this pasta?

A crisp Greek salad with cucumbers, tomatoes, and red onion balances the richness perfectly. Roasted vegetables like asparagus or zucchini, or warm crusty bread to soak up extra sauce, are excellent choices.

→ Can I freeze leftovers?

Freezing is not recommended as the cream sauce may separate and become grainy upon thawing. Leftovers keep well in the refrigerator for 2-3 days and reheat beautifully with a splash of cream or broth.