Greek Chicken Feta Pasta Skillet (Print View)

Tender chicken in zesty lemon marinade with creamy feta yogurt sauce over pasta

# What You’ll Need:

→ Chicken & Marinade

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

→ Pasta & Sauce

08 - 10 oz short pasta (penne or fusilli)
09 - 2 tablespoons olive oil for sautéing
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 teaspoon dried dill (optional)
16 - Freshly ground black pepper to taste

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped

# Directions:

01 - In a bowl, combine chicken pieces with olive oil, lemon zest and juice, garlic, oregano, salt, and pepper. Marinate for at least 10 minutes or up to 1 hour for enhanced flavor.
02 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the cooking water, then drain the pasta in a colander.
03 - While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add marinated chicken and cook until golden and cooked through, approximately 5 to 7 minutes. Remove chicken from the skillet and set aside.
04 - In the same skillet, add chopped red onion and sauté for 2 to 3 minutes until softened.
05 - Add spinach to the skillet and cook until just wilted, approximately 1 to 2 minutes.
06 - Return the cooked chicken to the pan and lower the heat to medium-low.
07 - Stir in cooked pasta, crumbled feta, Greek yogurt, and ½ cup reserved pasta water. Toss until the sauce is creamy and coats the pasta evenly. Add additional pasta water as needed to achieve desired sauce consistency.
08 - Season with black pepper and dill if using. Taste and adjust salt as needed.
09 - Serve hot, garnished with lemon wedges and fresh chopped parsley.

# Expert Advice:

01 -
  • One-skillet magic: Everything happens in one pan, which means minimal cleanup and maximum flavor development as each ingredient builds on the last.
  • Restaurant-quality without pretense: The creamy yogurt sauce tastes fancy but comes together with such simple ingredients that you won't feel like you're fussing.
  • Naturally balanced: The protein from chicken and feta, brightness from fresh lemon, and earthiness from spinach create a meal that feels both indulgent and nourishing.
02 -
  • Greek yogurt can split if it gets too hot: This is why you lower the heat before adding it—medium-low is your friend, and patience keeps everything creamy rather than curdled.
  • Pasta water is sacred here: That starchy liquid is what makes the sauce cling to the pasta and keeps everything luxuriously creamy instead of becoming a watery mess.
  • Don't oversalt before tasting: The feta brings saltiness, the pasta water was salted, so taste before you add more or you'll end up with an oversalted dish.
03 -
  • Reserve your pasta water before you drain: Seriously, this changes everything—use a measuring cup so you grab the right amount and don't have to fish it out of the sink.
  • Don't skip the lemon zest: It's more flavorful than juice alone and adds brightness even after cooking, which lifts the whole dish.
  • Quality feta makes a real difference: Splurge a little here because cheap feta tastes salty and chalky, while good feta melts into the sauce with actual depth.
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