Greek Chicken Feta Pasta Skillet (Print View)

A vibrant one-skillet pasta with tender lemon-feta chicken, creamy yogurt sauce, and fresh spinach for a Mediterranean-inspired meal.

# Components:

→ Chicken & Marinade

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Pasta & Sauce

08 - 10 oz short pasta, such as penne or fusilli
09 - 2 tbsp olive oil
10 - 1 small red onion, finely chopped
11 - 3.5 oz baby spinach
12 - 4 oz crumbled feta cheese
13 - ¾ cup plain Greek yogurt
14 - ½ cup reserved pasta cooking water
15 - ½ tsp dried dill, optional
16 - Freshly ground black pepper to taste

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped

# Method:

01 - In a mixing bowl, combine chicken pieces with olive oil, lemon zest and juice, minced garlic, dried oregano, salt, and black pepper. Allow to marinate for at least 10 minutes or up to 1 hour for enhanced flavor.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of cooking water before draining.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5–7 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add chopped red onion and sauté for 2–3 minutes until softened.
05 - Add baby spinach to the skillet and cook for 1–2 minutes until just wilted.
06 - Return cooked chicken to the skillet. Reduce heat to medium-low. Stir in cooked pasta, crumbled feta, Greek yogurt, and ½ cup reserved pasta water. Toss until the sauce becomes creamy and coats the pasta evenly. Add additional pasta water as needed to achieve desired consistency.
07 - Season with black pepper and dill if using. Taste and adjust salt as needed. Serve immediately, garnished with lemon wedges and fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying the meal with people you care about.
  • The yogurt-feta sauce is creamy without being heavy, letting the bright lemon and oregano flavors shine through.
  • It's flexible enough to throw in olives or sun-dried tomatoes on nights when you want to feel fancy without extra effort.
02 -
  • Don't add all the pasta water at once, add it gradually while tossing until you reach that creamy consistency you're after.
  • The sauce will seem thin at first, but it thickens as it cools slightly and the feta melts fully into everything, so resist the urge to keep stirring too much.
03 -
  • Cut your chicken into roughly equal sizes so everything cooks at the same rate and stays tender instead of some pieces drying out while others finish cooking.
  • Keep the heat at medium-low once you add the yogurt and pasta, because high heat can make the yogurt break and look grainy instead of silky and smooth.
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