# What You’ll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
→ Sauce
07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - Zest of 1 lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 cup crumbled feta cheese
15 - 1/4 teaspoon red pepper flakes, optional
16 - Freshly ground black pepper to taste
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Extra feta cheese and lemon zest, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - While pasta cooks, season chicken pieces with salt, pepper, oregano, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden and cooked through, approximately 6-8 minutes. Transfer to a plate and keep warm.
04 - In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant.
05 - Pour in lemon juice, scraping up any browned bits from the pan. Stir in heavy cream and chicken broth, bringing to a gentle simmer.
06 - Reduce heat to low. Stir in Parmesan and feta cheese until melted and sauce achieves a smooth consistency. Add red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat evenly, adding reserved pasta water in small increments as needed to achieve desired sauce consistency.
08 - Season with additional black pepper and adjust salt to taste.
09 - Serve immediately, garnished with fresh parsley, extra crumbled feta, and a sprinkle of lemon zest.
