Save to Pinterest Experience the vibrant flavors of the Mediterranean with this Creamy Lemon Feta Chicken Pasta. This dish brings together tender, herb-seasoned chicken and a silky sauce enriched with tangy feta and sharp Parmesan cheese. The addition of fresh lemon zest and juice provides a bright finish that elevates this simple pasta dish into a gourmet meal, perfect for any night of the week.
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With its Greek-inspired flavor profile, this recipe is a wonderful way to brighten up your dinner rotation. Whether you are cooking for family or hosting a casual dinner with friends, the creamy texture and aromatic garlic and lemon will surely impress everyone at the table.
Ingredients
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- Pasta: 12 oz (340 g) penne or rigatoni
- Chicken: 1 lb (450 g) boneless, skinless chicken breasts (cut into bite-sized pieces), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 tsp dried oregano, 1/2 tsp garlic powder
- Sauce: 2 tbsp olive oil, 3 cloves garlic (minced), Zest of 1 lemon, 1/4 cup (60 ml) freshly squeezed lemon juice, 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (50 g) grated Parmesan cheese, 1/2 cup (75 g) crumbled feta cheese, 1/4 tsp red pepper flakes (optional), Freshly ground black pepper, to taste
- Garnish: 2 tbsp chopped fresh parsley, Extra feta and lemon zest (optional)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Step 2
- While the pasta cooks, season the chicken with salt, pepper, oregano, and garlic powder.
- Step 3
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 6-8 minutes. Remove to a plate and keep warm.
- Step 4
- In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant.
- Step 5
- Pour in lemon juice, scraping up any browned bits from the pan. Stir in heavy cream and chicken broth; bring to a gentle simmer.
- Step 6
- Reduce heat to low. Stir in Parmesan and feta until melted and sauce is smooth. Add red pepper flakes if using.
- Step 7
- Return cooked chicken to the skillet. Add drained pasta and toss to coat, adding reserved pasta water a bit at a time if needed for desired sauce consistency.
- Step 8
- Season with additional black pepper and adjust salt if needed.
- Step 9
- Serve immediately, garnished with parsley, extra feta, and a sprinkle of lemon zest.
Zusatztipps für die Zubereitung
To get the most out of your lemon, use a zester or fine grater for the zest before squeezing the juice. Using a large skillet is essential to allow enough space for the chicken to brown properly and for tossing the pasta thoroughly with the sauce at the end. A wooden spoon or spatula is perfect for scraping the flavorful bits from the bottom of the pan.
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Varianten und Anpassungen
For a lighter version of this dish, you can substitute half-and-half for the heavy cream. To add more nutrition and a pop of color, try stirring in a few handfuls of baby spinach or halved cherry tomatoes during the final tossing step. This dish is versatile enough to accommodate extra vegetables based on your preference.
Serviervorschläge
Garnish each plate with a generous sprinkle of fresh parsley and extra crumbled feta for the best presentation. This pasta pairs beautifully with a crisp, chilled Greek white wine such as Assyrtiko, which complements the citrus and salty feta notes perfectly.
Save to Pinterest Enjoy this delightful blend of creamy, tangy, and zesty flavors. This Creamy Lemon Feta Chicken Pasta is sure to become a new favorite for anyone who loves the bright tastes of Greek cuisine.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, while penne and rigatoni work beautifully, you can substitute with fusilli, farfalle, or even spaghetti. The sauce coats short pasta shapes exceptionally well.
- → Is this dish spicy?
The red pepper flakes are optional and add just a subtle warmth. Without them, the dish has a mild, creamy flavor profile perfect for most palates.
- → Can I make this ahead of time?
The sauce can be prepared up to a day in advance and refrigerated. Reheat gently, adding a splash of cream or broth to restore consistency before tossing with freshly cooked pasta and chicken.
- → What can I substitute for heavy cream?
Half-and-half works for a lighter version, though the sauce will be less rich. For a dairy-free option, coconut cream provides a similar texture with subtle coconut flavor.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or cream to loosen the sauce, as it will thicken when chilled.
- → Can I add vegetables to this dish?
Absolutely. Baby spinach, cherry tomatoes, or roasted bell peppers make excellent additions. Add spinach during the final minute of cooking so it wilts without becoming mushy.
