# What You’ll Need:
→ 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
# Directions:
01 - Bring a large pot of salted water to boil and add pasta. Cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining and setting aside.
02 - While pasta cooks, season chicken pieces with dried oregano, salt, and pepper, ensuring even coating.
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 fully cooked through. Transfer to a clean plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
05 - Stir in lemon zest, lemon juice, heavy cream, and chicken broth. Bring mixture to a gentle simmer over medium heat.
06 - Reduce heat to low and whisk in crumbled feta and grated Parmesan until completely melted and sauce reaches a smooth, 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 sauce appears too thick, stirring until desired consistency is achieved.
08 - Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed. Taste and correct seasonings.
09 - Transfer to serving plates immediately while hot. Garnish with additional crumbled feta, fresh parsley sprigs, or lemon zest if desired.
