Greek Chicken Feta Pasta Skillet (Print View)

One-pan Mediterranean pasta with tender chicken, creamy feta yogurt sauce, spinach, and lemon

# What You’ll Need:

→ Poultry

01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

→ Pasta

02 - 12 ounces short pasta such as penne, fusilli, or rigatoni

→ Dairy

03 - 4 ounces feta cheese, crumbled
04 - 1 cup plain Greek yogurt

→ Vegetables

05 - 3 cups fresh baby spinach
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 lemon
09 - 1 cup low-sodium chicken broth

→ Pantry and Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried dill, optional
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and pepper to taste

# Directions:

01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, oregano, and dill. Sauté for 5 to 6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
03 - In the same skillet, add red onion and garlic. Cook for 2 to 3 minutes until softened.
04 - Add spinach and sauté until wilted, approximately 1 minute.
05 - Lower heat to medium-low. Stir in cooked pasta, chicken, lemon zest and juice, and chicken broth. Toss to combine and heat through.
06 - Remove from heat and gently fold in Greek yogurt and crumbled feta until a creamy sauce forms. Add reserved pasta water as needed, a little at a time, to achieve desired sauce consistency.
07 - Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • One skillet means one cleanup, which honestly feels like a small miracle on a weeknight.
  • The Greek yogurt creates a silky sauce that tastes restaurant-quality but comes together in minutes.
  • It's adaptable—swap vegetables, add olives, use different pasta shapes; it always works beautifully.
02 -
  • Never add cold yogurt directly to a hot skillet; it will separate and turn grainy, which ruins the silky texture you're after—always remove from heat first.
  • The pasta water is your best friend; that starch helps the sauce cling to the noodles and creates a cohesive dish rather than something watery or clumpy.
03 -
  • Cut the chicken into uniform pieces so everything cooks at the same rate—no tough chunks sitting next to overcooked bits.
  • Let the feta crumble naturally as you fold it into the warm sauce; you want some texture, not a completely smooth blend.
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