Creamy Lemon Feta Chicken Pasta (Printable Version)

Tender chicken meets tangy feta and Parmesan in a silky lemon cream sauce. A vibrant Greek-inspired dish ready in 40 minutes.

# Needed Ingredients:

→ 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 extra virgin olive oil
08 - 3 cloves garlic, minced
09 - Zest of 1 large lemon
10 - 1/4 cup fresh 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 fresh parsley, chopped
18 - Extra crumbled feta cheese, optional
19 - Additional lemon zest, optional

# Preparation Steps:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of cooking water for sauce adjustment.
02 - While pasta cooks, season the chicken pieces evenly with salt, black pepper, dried oregano, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and sauté for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add minced garlic and lemon zest. Sauté for 30 seconds until fragrant and garlic turns golden.
05 - Pour lemon juice into the skillet, scraping the bottom to release caramelized bits. Stir in heavy cream and chicken broth. Bring to a gentle simmer over medium heat.
06 - Reduce heat to low. Add grated Parmesan and crumbled feta cheese, stirring constantly until fully melted and sauce achieves a smooth consistency. Season with red pepper flakes if desired.
07 - Return the cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat all pieces with sauce. Gradually add reserved pasta water as needed to reach desired consistency.
08 - Taste and adjust seasoning with additional black pepper and salt as needed.
09 - Transfer to serving bowls immediately while hot. Garnish generously with fresh parsley, additional feta cheese, and lemon zest.

# Expert Advice:

01 -
  • It tastes elegant enough for guests but comes together faster than you'd expect, no fancy tricks required.
  • The lemon keeps everything from feeling heavy, so you can actually eat a full bowl without that cream-coma feeling.
  • Feta and Parmesan together create this umami depth that makes people ask for the recipe before they finish their first bite.
02 -
  • Don't let the sauce boil hard once the cream is in—it can break and look curdled, so gentle heat is your friend here.
  • Reserve that pasta water before draining; even a couple tablespoons can transform a too-thick sauce into something silky in seconds.
  • Fresh lemon juice is absolutely non-negotiable; bottled just tastes bitter and flattens the whole dish.
03 -
  • Zest your lemon before cutting and squeezing it—the zest is half the magic and easy to forget once the fruit is halved.
  • Don't rush the chicken searing step; that golden crust is where the depth of flavor comes from, and it takes just a few minutes longer than you'd think.
  • Keep tasting as you go and adjust seasoning gradually; lemon juice, salt, and feta are all strong flavors and a little goes a long way.
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