Creamy Lemon Feta Chicken Pasta (Printable Version)

Tender chicken and pasta in a tangy lemon cream sauce with feta and Parmesan. This vibrant Greek-inspired dish comes together in just 40 minutes.

# 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

# How-To Steps:

01 - In a large pot of salted boiling water, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with dried oregano, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden and cooked through, approximately 6 to 8 minutes. Transfer cooked chicken to a plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in lemon zest, lemon juice, heavy cream, and chicken broth. Bring mixture to a gentle simmer over medium heat.
06 - Reduce heat to low. Whisk in crumbled feta and grated Parmesan until fully melted and sauce reaches a creamy consistency.
07 - Return cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat, incorporating reserved pasta water gradually if sauce appears too thick.
08 - Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed.
09 - Plate immediately and garnish with crumbled feta, fresh parsley, or lemon zest if desired.

# Tips for Success:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent 40 minutes, tops.
  • The lemon keeps everything bright instead of feeling like a heavy cream sauce situation.
  • Feta and Parmesan together create this savory depth that feels restaurant-quality without any fuss.
02 -
  • The pasta water is not just a backup plan—it's what keeps this sauce from becoming gluey when it cools, so don't skip reserving it.
  • Don't let the sauce boil hard once you add the cream and cheese, or everything can separate and look broken instead of smooth and luxurious.
03 -
  • Cut your chicken pieces smaller than you think you need to because they'll feel less dominant in the dish and cook faster and more evenly.
  • Taste the sauce before adding the pasta so you can season it properly, since adding the pasta changes the balance slightly.
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