Creamy Lemon Feta Chicken Pasta (Printable)

Tender chicken, tangy feta, and Parmesan in a silky lemon cream sauce with penne pasta.

# 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, optional
19 - Lemon zest, optional

# How To Make It:

01 - 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.
02 - While the pasta cooks, season the 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. Remove to a plate and set aside.
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 bottom. Stir in heavy cream and chicken broth, then bring to a gentle simmer.
06 - Reduce heat to low. Stir in Parmesan and feta cheese until melted and sauce is smooth. Add red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat thoroughly, adding reserved pasta water gradually if needed to achieve desired sauce consistency.
08 - Season with additional black pepper and adjust salt as needed.
09 - Serve immediately, garnished with fresh parsley, extra feta cheese, and a sprinkle of lemon zest.

# Expert Suggestions:

01 -
  • The balance of tart and creamy means every bite tastes luxurious without being heavy or one-note.
  • It comes together faster than you'd expect, making weeknight entertaining actually feasible.
  • Feta and lemon are a quiet power couple that elevate simple ingredients into something memorable.
02 -
  • Don't skip the pasta water reservation, because it's the difference between a sauce that clings to the pasta and one that pools at the bottom of the bowl.
  • Fresh lemon juice is non-negotiable here, as the bright acidity is what prevents the cream sauce from feeling heavy or one-dimensional.
  • Add the cheeses off heat or at very low heat, because high temperatures can cause them to break or become grainy instead of silky.
03 -
  • Toast your pasta water like it's liquid gold, because adding just the right amount back to the sauce is what creates that restaurant-quality silkiness that coats the pasta without pooling.
  • Cut your chicken into pieces smaller than you think you need them to be, because they continue cooking slightly when they return to the warm sauce, and you want them tender rather than chewy.
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