Save to Pinterest The smell of lemon zest hitting hot garlic is what sold me on this dish before I even tasted it. I was looking for something that felt lighter than the usual cream pasta but still comforting, and this came together on a Tuesday night when I had leftover feta and a lemon rolling around in the crisper. The first bite had that perfect tang from the feta cutting through the cream, and I knew I'd be making it on repeat. It's become my go-to when I want something that feels special without the fuss.
I made this for friends who claimed they didn't like feta, and they scraped their bowls clean without realizing what they were eating. The cheese melts into the sauce so it's creamy and tangy rather than chunky and salty. One of them asked for the recipe before they even finished their wine, which I took as a very good sign. Now it's the dish I bring when someone says just make whatever, because I know it'll win people over.
Ingredients
- 12 oz penne or rigatoni: The ridges and tubes catch the creamy sauce beautifully, and I've learned that slightly undercooking it by a minute helps it finish perfectly in the skillet.
- 1 lb boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook uniformly, and don't skip the seasoning step or they'll taste flat against all that tangy cheese.
- 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp garlic powder: This simple blend gives the chicken a Greek-leaning flavor that ties the whole dish together without needing a long marinade.
- 2 tbsp olive oil: Use a good quality one since it's the base for sautéing the chicken and building flavor in the pan.
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms in the oil and perfumes the entire sauce.
- Zest of 1 lemon: This is where the brightness lives, so zest it before you juice and avoid the bitter white pith.
- 1/4 cup freshly squeezed lemon juice: Bottled juice won't give you the same vibrant tang, trust me on this one.
- 1 cup heavy cream: It creates that silky texture, though half-and-half works if you want something a bit lighter.
- 1/2 cup low-sodium chicken broth: This loosens the sauce and adds a savory backbone without making it too salty when the cheeses melt in.
- 1/2 cup grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- 1/2 cup crumbled feta cheese: The star of the show, it adds that salty, tangy punch that makes this pasta unforgettable.
- 1/4 tsp red pepper flakes (optional): Just a pinch gives a subtle warmth that plays nicely with the lemon.
- 2 tbsp chopped fresh parsley: A handful of green at the end makes it look as good as it tastes.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, then drain and save half a cup of that starchy pasta water. It's your secret weapon for adjusting the sauce later.
- Season and cook the chicken:
- Toss the chicken pieces with salt, pepper, oregano, and garlic powder, then sauté them in hot olive oil over medium-high heat until golden and cooked through, about 6 to 8 minutes. Set them aside on a plate while you build the sauce.
- Bloom the garlic and lemon zest:
- In the same skillet, add the minced garlic and lemon zest, stirring for about 30 seconds until the kitchen smells incredible. Don't let the garlic brown or it'll turn bitter.
- Deglaze and build the sauce:
- Pour in the lemon juice and scrape up all those tasty browned bits from the chicken, then stir in the cream and chicken broth and bring it to a gentle simmer. Lower the heat and add the Parmesan and feta, stirring until everything melts into a smooth, tangy sauce.
- Combine and finish:
- Return the chicken to the skillet along with the drained pasta, tossing everything together and adding splashes of reserved pasta water until the sauce clings to every piece. Taste and adjust the seasoning with more black pepper or a pinch of salt if needed, then serve it hot with a shower of parsley and extra feta.
Save to Pinterest There was an evening last spring when I served this on the back porch with a cold glass of white wine, and it felt like we'd been transported to a taverna by the sea. The lemon made everything taste bright and alive, and the feta brought just enough saltiness to keep us reaching for another forkful. It's one of those meals that turns an ordinary Wednesday into something worth remembering.
How to Make It Lighter
If heavy cream feels like too much, swap in half-and-half or even whole milk and let it simmer a bit longer to thicken. You'll lose a little richness but the lemon and feta still carry the flavor beautifully. I've also made it with Greek yogurt stirred in at the very end off the heat, which adds tang and creaminess without all the fat.
What to Add for Extra Flavor
A handful of baby spinach wilted into the sauce right before serving adds color and a bit of earthiness that balances the richness. Cherry tomatoes, halved and tossed in during the last minute, bring little bursts of sweetness that play off the lemon. I've even thrown in some artichoke hearts from a jar when I had them on hand, and they felt right at home in this Greek-inspired mix.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When reheating, add a splash of chicken broth or milk in a skillet over low heat and stir gently until it loosens up again. The microwave works in a pinch, but the stovetop brings the sauce back to life much better.
- Don't freeze this one, the cream and feta don't thaw well and the texture gets grainy
- If you're meal prepping, store the pasta and sauce separately so the noodles don't soak up all the liquid
- A squeeze of fresh lemon juice when reheating perks up the flavors that dulled in the fridge
Save to Pinterest This pasta has a way of making any night feel a little brighter, a little more special. I hope it becomes one of those recipes you reach for when you want comfort with a bit of sunshine stirred in.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, short pasta shapes like fusilli, farfalle, or orecchiette work well as they hold the creamy sauce nicely. Avoid long thin pasta like spaghetti.
- → How do I prevent the sauce from curdling?
Keep the heat at medium-low once you add the cream and cheese. Avoid boiling the sauce vigorously, and stir gently until the cheese melts completely.
- → Can I make this dish ahead of time?
The sauce is best served fresh, but you can prepare the chicken and cook the pasta in advance. Combine and reheat gently, adding extra cream or pasta water to restore the silky consistency.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce, though it will be less rich. For a dairy-free version, use coconut cream or cashew cream, though the flavor profile will change.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) and have no pink remaining. Cut a larger piece to verify it's cooked through before removing from heat.
- → Can I add vegetables to this dish?
Absolutely. Baby spinach, sun-dried tomatoes, cherry tomatoes, or sautéed zucchini complement the flavors beautifully. Add them when you return the chicken to the skillet.