Greek Chicken Feta Pasta Skillet (Printable Version)

A one-skillet Mediterranean pasta with chicken, feta, spinach, and creamy yogurt sauce finished with bright lemon.

# What You'll Need:

→ Poultry

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

→ Pasta

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

→ Dairy

03 - 4 oz 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

# How to Make It:

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 from skillet and set aside.
03 - In the same skillet, add red onion and garlic. Cook for 2 to 3 minutes until softened. Add spinach and sauté until wilted, approximately 1 minute.
04 - Lower heat to medium-low. Stir in cooked pasta, chicken, lemon zest and juice, and chicken broth. Toss to combine and heat through.
05 - Remove from heat and gently fold in Greek yogurt and crumbled feta until a creamy sauce forms. Add reserved pasta water gradually if needed to loosen the sauce.
06 - Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • One skillet means less cleanup and more time enjoying dinner with people you actually want to be around.
  • The Greek yogurt keeps everything silky without feeling heavy, so you can eat a full bowl and still feel like yourself afterward.
  • It comes together in 40 minutes, making it perfect for those nights when you're hungry now but don't want to order takeout.
02 -
  • Add the Greek yogurt off heat—if you stir it in over direct heat, it can separate and look grainy instead of creamy, which changes everything about the texture.
  • That reserved pasta water is liquid gold; pasta starch naturally thickens a sauce, and you can use it to dial in the exact consistency you prefer without diluting flavors.
03 -
  • Buy feta in block form and crumble it yourself just before cooking—pre-crumbled versions have added starches that prevent that perfect melting quality.
  • The moment you add Greek yogurt is crucial; if the pan is too hot, it'll break and separate, so always turn off the heat first and fold gently rather than stir aggressively.
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