# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 2 large boneless, skinless chicken breasts (approximately 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 extra virgin 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 crumbled feta cheese
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and pepper to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, season the chicken pieces evenly with dried oregano, salt, and freshly ground black pepper.
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 to a gentle simmer.
05 - Reduce heat to low. Whisk in crumbled feta and grated Parmesan until fully melted and the sauce reaches a smooth, creamy consistency.
06 - Return the cooked chicken to the skillet. Add the drained pasta and toss to coat evenly. Add reserved pasta water gradually if the sauce appears too thick. Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed.
07 - Serve immediately while hot, garnishing with additional crumbled feta, fresh parsley, or lemon zest if desired.
