Creamy Lemon Feta Chicken Pasta (Print Version)

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

# Ingredient List:

→ 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 feta cheese, crumbled
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and freshly ground black pepper to taste

# Recipe Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with oregano, salt, and pepper, coating evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden brown and cooked through, approximately 6-8 minutes. Transfer 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 to a gentle simmer over medium heat.
06 - Reduce heat to low. Whisk in crumbled feta and grated Parmesan until melted and sauce achieves 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 - Serve immediately, garnishing with additional feta cheese, fresh parsley, or lemon zest if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it, but your actual time in the kitchen is closer to 40 minutes.
  • The tangy feta and creamy sauce balance each other so perfectly that one bite feels like both comfort and elegance at the same time.
  • It comes together in one skillet (after the pasta pot), which means less cleanup and more time enjoying your dinner.
02 -
  • The sauce will look thin when you first make it, but it thickens as it cools slightly and the pasta continues absorbing liquid—this is why pasta water is your friend for thinning, not a sign something went wrong.
  • Feta melts completely into a smooth sauce if you keep the heat low and whisk it in gradually, but push the temperature too high and it turns grainy and separated, which completely changes the texture.
  • Lemon is forgiving to taste as you go, but you can't take it out once it's in, so add the juice in two stages and see how your palate responds.
03 -
  • Grate your cheeses fresh from a block right before cooking—it melts smoothly and tastes noticeably better than pre-grated versions that contain anti-caking agents.
  • Reserve your pasta water before draining and keep it nearby while tossing, because that starchy liquid is what transforms a thick sauce into one that clings perfectly to every strand.
  • Taste the sauce as you build it, adding lemon juice in stages so you can stop at the exact moment it tastes balanced rather than overly tart.
Go Back