Creamy Lemon Feta Chicken Pasta (Print Version)

Tender chicken and pasta in a silky lemon cream sauce with tangy feta and Parmesan cheese.

# Ingredient List:

→ 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 crumbled feta cheese, optional
19 - Additional lemon zest, optional

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta cooking water.
02 - While pasta cooks, season chicken pieces with salt, black pepper, dried oregano, and garlic powder, ensuring even coating on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 6 to 8 minutes until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant. Pour in lemon juice and scrape up any browned bits from the pan bottom.
05 - Stir in heavy cream and chicken broth. Bring the mixture to a gentle simmer over medium heat.
06 - Reduce heat to low. Gradually stir in Parmesan and feta cheese until fully melted and sauce becomes smooth. Add red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat. Add reserved pasta water gradually while tossing until sauce reaches desired consistency.
08 - Taste and adjust seasoning with additional black pepper and salt as needed.
09 - Transfer to serving bowls immediately. Garnish with fresh parsley, additional crumbled feta, and a sprinkle of lemon zest.

# Expert Suggestions:

01 -
  • The combination of feta and Parmesan creates a depth that neither cheese alone could achieve, and it tastes more elegant than the ingredient list suggests.
  • Your kitchen will smell like a lemon grove the moment you add the zest, and that aroma stays with you long after dinner.
  • This dish comes together faster than you'd think, making it perfect for weeknight cooking when you want something that feels special.
02 -
  • Feta can turn grainy if it gets too hot, so keep the sauce at a gentle simmer and stir it in on low heat rather than high, which taught me patience in the kitchen.
  • The pasta water is your secret weapon for fixing consistency, so always save it before draining because you cannot replicate that starchy liquid once it's gone.
03 -
  • Fresh Parmesan grated from a block melts smooth, while pre-grated contains cellulose that creates graininess, which I discovered after one too many disappointing batches.
  • Reserve your pasta water before draining because that starchy liquid is what lets you adjust sauce consistency to silky perfection, and it's something no amount of cream can replicate.
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