Save Experience the bright and savory flavors of the Mediterranean with this Creamy Lemon Feta Chicken Pasta. This dish perfectly marries tender, herb-seasoned chicken with a silky, citrus-infused cream sauce, finished with the salty tang of crumbled feta. It is a quick yet elegant meal that brings a touch of gourmet flair to your weeknight routine.
Save The key to this recipe's success is the balance between the rich heavy cream and the zesty lemon. By incorporating both Parmesan and feta, the sauce gains a unique depth of flavor that complements the simple, golden-sautéed chicken pieces beautifully.
Ingredients
- 340 g (12 oz) penne or rigatoni
- 2 large boneless, skinless chicken breasts (about 450 g / 1 lb), cut into bite-sized pieces
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 large lemon
- 180 ml (3/4 cup) heavy cream
- 60 ml (1/4 cup) chicken broth
- 100 g (3.5 oz) feta cheese, crumbled
- 50 g (1/2 cup) grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Step 1
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Step 2
- Meanwhile, season the chicken pieces with oregano, salt, and pepper.
- Step 3
- In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate.
- Step 4
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Step 5
- Stir in lemon zest, lemon juice, heavy cream, and chicken broth. Bring to a gentle simmer.
- Step 6
- Reduce heat to low. Whisk in feta and Parmesan until melted and sauce is creamy.
- Step 7
- Return chicken to the skillet. Add drained pasta and toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
- Step 8
- Stir in parsley and adjust seasoning with additional salt and pepper as needed.
- Step 9
- Serve immediately, garnished with extra feta, parsley, or lemon zest if desired.
Zusatztipps für die Zubereitung
To ensure a smooth sauce, whisk the cheeses into the liquid over low heat. If the sauce thickens too quickly, the reserved pasta water is your best friend—add it one tablespoon at a time until you reach your desired consistency. Always use fresh lemon juice rather than bottled for the most vibrant flavor.
Varianten und Anpassungen
You can easily add more nutrition to this dish by tossing in a handful of baby spinach or halved cherry tomatoes during the final mixing stage. For those looking for a lighter alternative, try substituting half of the heavy cream with Greek yogurt, which adds extra tang and reduces the fat content.
Serviervorschläge
This pasta is best enjoyed immediately while the sauce is at its creamiest. Serve it with a side of warm, crusty bread to soak up every drop of the lemon-garlic sauce. For a complete dining experience, pair it with a crisp white wine like a Sauvignon Blanc or a Greek Assyrtiko.
Save With 585 calories and 37g of protein per serving, this meal is as nourishing as it is delicious. Please note it contains wheat and milk; always check your specific ingredient labels for allergen safety. Enjoy this vibrant piece of Greek-inspired comfort food!
Recipe Guide
- → Can I use a different type of pasta?
Yes, while penne and rigatoni work beautifully to catch the creamy sauce, you can use other short pasta shapes like fusilli, farfalle, or ziti. Longer noodles like spaghetti or fettuccine will also work, though the sauce may coat them differently.
- → Is there a way to make this lighter?
Absolutely. You can substitute Greek yogurt for half of the heavy cream to reduce calories while maintaining creaminess. Adding vegetables like baby spinach or cherry tomatoes also boosts nutrition without compromising flavor.
- → Can I make this ahead of time?
The sauce thickens as it sits, so if making ahead, reserve some pasta water to thin it when reheating. Store separately and combine gently when ready to serve, adding a splash of cream or broth if needed.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Greek Assyrtiko complements the tangy lemon and salty feta beautifully. The wine's acidity balances the rich cream sauce while enhancing the Mediterranean flavors.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and add extra juiciness. Just adjust cooking time slightly to ensure they're cooked through—about 8–10 minutes total instead of 6–8.
- → How do I prevent the sauce from separating?
Keep the heat at low when adding the cream and cheeses, whisking constantly. Avoid boiling the sauce once the dairy is added. If it does separate, a quick whisk usually brings it back together.