# Components:
→ 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
# Method:
01 - In a large pot of salted boiling water, cook penne or rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken pieces evenly with dried oregano, salt, and freshly ground black pepper.
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 clean plate.
04 - In the same skillet, add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
05 - Add lemon zest, lemon juice, heavy cream, and chicken broth to the skillet. Stir well and bring to a gentle simmer over medium heat.
06 - Reduce heat to low. Whisk in crumbled feta cheese and grated Parmesan cheese until fully melted and sauce reaches a creamy consistency.
07 - Return cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat with sauce. Add reserved pasta water gradually if the sauce becomes too thick, stirring until desired consistency is achieved.
08 - Fold in fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Transfer to serving plates immediately. Garnish with additional crumbled feta, fresh parsley, or fresh lemon zest if desired.
