Creamy Lemon Feta Chicken Pasta

Bring the bright and bold flavors of the Mediterranean to your dinner table with this Creamy Lemon Feta Chicken Pasta. This dish is a celebration of simple, high-quality ingredients, combining tender sautéed chicken breasts with the tangy richness of crumbled feta and Parmesan. Infused with fresh lemon zest and juice, the silky cream sauce provides a refreshing contrast to the savory notes of garlic and oregano, making it an ideal choice for an easy yet sophisticated meal.

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Whether you choose penne or rigatoni, the pasta serves as the perfect canvas for the zesty sauce. By searing the chicken in olive oil first, you develop a golden crust that locks in moisture, ensuring every bite is tender and flavorful. This dish proves that you don't need hours in the kitchen to create a meal that feels truly special.

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

For the best results, use a high-quality block of feta cheese and crumble it yourself, as it often melts more smoothly than pre-crumbled varieties. Ensure your skillet is hot before adding the chicken to achieve that beautiful golden-brown color without overcooking the meat.

Varianten und Anpassungen

You can easily add extra nutrition and color by folding in a handful of baby spinach or halved cherry tomatoes during the final tossing of the pasta. If you prefer a lighter version of the sauce, try substituting Greek yogurt for half of the heavy cream.

Serviervorschläge

Serve this pasta warm with a light garnish of fresh parsley and extra lemon zest to highlight the citrus notes. It pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or a traditional Greek Assyrtiko, which complements the acidity of the lemon and the saltiness of the feta.

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This Creamy Lemon Feta Chicken Pasta is more than just a quick dinner; it is a refreshing take on comfort food that brings a taste of the Aegean coast to your kitchen. With its balance of creamy textures and bright citrus notes, it is sure to become a new favorite in your recipe rotation.

Recipe FAQs

→ Can I make this ahead of time?

The sauce thickens significantly when refrigerated. For best results, prepare the chicken and sauce separately, then reheat gently with a splash of cream or pasta water before tossing with freshly cooked pasta.

→ What pasta shapes work best?

Penne and rigatoni excel at catching the creamy sauce in their ridges and tubes. Fusilli, farfalle, or ziti would also work well. Avoid long strands like spaghetti—the sauce won't cling as effectively.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs add extra richness and stay juicy during cooking. Cut them into similar-sized pieces and adjust cooking time by 1-2 minutes to ensure they're cooked through.

→ How do I prevent the sauce from curdling?

Keep the heat at a gentle simmer once you add the cream. High heat can cause dairy to separate. Whisk continuously when incorporating the cheese, and remove from heat as soon as everything melts smoothly.

→ Can I make this lighter?

Replace half the heavy cream with Greek yogurt for tang and reduced fat. You can also increase the vegetables—spinach, cherry tomatoes, or artichokes add nutrition while maintaining the creamy texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc cuts through the richness beautifully. For an authentic Greek touch, try Assyrtiko. If you prefer red, a light Pinot Noir won't overpower the delicate lemon notes.