Greek Chicken Feta Pasta (Printable Version)

Tender lemon-feta chicken combined with creamy yogurt sauce, fresh spinach, and pasta in one skillet.

# 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 such as 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

# How to Make It:

01 - In a mixing bowl, combine chicken pieces with 2 tablespoons olive oil, lemon zest and juice, minced garlic, dried oregano, salt, and black pepper. Toss to coat evenly and marinate for at least 10 minutes or up to 1 hour for enhanced flavor development.
02 - In a large pot of salted boiling water, cook pasta until al dente according to package directions. Reserve ½ cup of the cooking water before draining the pasta through a colander.
03 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate.
04 - In the same skillet, add the chopped red onion and sauté for 2 to 3 minutes until softened and translucent.
05 - Add the baby spinach to the skillet and cook, stirring occasionally, for 1 to 2 minutes until just wilted.
06 - Return the cooked chicken to the skillet. Reduce heat to medium-low and add the cooked pasta, crumbled feta cheese, Greek yogurt, and ½ cup reserved pasta water. Toss gently until the sauce is creamy and evenly coats the pasta. Add additional pasta water as needed to achieve desired consistency.
07 - Season with freshly ground black pepper and dill if using. Taste and adjust salt as needed.
08 - Transfer to serving bowls and garnish with lemon wedges and fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, so your cleanup is minimal and your dinner is on the table in under 45 minutes.
  • The Greek yogurt creates a creamy, tangy sauce that feels indulgent but won't leave you feeling weighed down.
  • Fresh lemon and oregano make your kitchen smell like a Mediterranean seaside without requiring a plane ticket.
02 -
  • Don't skip reserving the pasta water—the starch is what transforms Greek yogurt into a proper sauce instead of a clumpy mess, and I learned this the hard way my first attempt.
  • If your sauce breaks or looks grainy, turn off the heat immediately and stir vigorously; reheating gently while whisking can usually bring it back together.
03 -
  • Don't rush the chicken searing step—those golden edges are where all the flavor lives, so resist the urge to stir constantly.
  • If you're cooking for someone who's skeptical about Greek yogurt in their pasta, don't tell them until after they've finished eating; the sauce is so creamy and well-balanced that no one ever guesses.
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