Creamy Lemon Feta Chicken Pasta (Printable)

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

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp dried oregano
06 - 1/2 tsp garlic powder

→ Sauce

07 - 2 tbsp extra virgin 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 tsp red pepper flakes
16 - Freshly ground black pepper to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley
18 - Extra crumbled feta cheese
19 - Additional lemon zest

# Method:

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 water.
02 - Season chicken pieces with salt, pepper, oregano, and garlic powder, ensuring even coating.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 6-8 minutes. Transfer to a plate and set aside.
04 - In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant.
05 - Pour in lemon juice, scraping up browned bits from the pan. Stir in heavy cream and chicken broth, bringing to a gentle simmer.
06 - Reduce heat to low. Stir in Parmesan and feta cheese until melted and sauce is smooth. Add red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat thoroughly, adding reserved pasta water incrementally to achieve desired sauce consistency.
08 - Season with additional black pepper and adjust salt as needed.
09 - Transfer to serving dishes immediately. Garnish with fresh parsley, crumbled feta cheese, and lemon zest.

# Expert Advice:

01 -
  • The sauce comes together in under five minutes and tastes like you spent hours perfecting it.
  • Feta and lemon are basically a flavor cheat code that makes ordinary chicken feel restaurant-quality.
  • It's flexible enough to add spinach, tomatoes, or whatever needs using up, without losing its character.
02 -
  • Fresh lemon juice is not negotiable here, because bottled juice tastes bitter and tinny compared to the brightness you get from an actual lemon, and this dish depends entirely on that brightness.
  • Reserve your pasta water before draining because that starch is what transforms a creamy sauce from broken and separated into something silky and professional-looking.
03 -
  • Zest your lemon before cutting it in half to juice, so you're not fumbling with a slippery half-lemon and a zester at the same time.
  • Taste the sauce before adding the pasta because once you've combined everything, it's harder to adjust and season correctly.
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