Save to Pinterest Bring the vibrant flavors of the Mediterranean to your table with this Greek Chicken Feta Pasta Skillet. This dish combines tender chicken breast with a creamy, protein-packed yogurt sauce, bright lemon zest, and the unmistakable tang of crumbled feta cheese. It’s a wholesome, satisfying meal that comes together in just one skillet, making it perfect for busy weeknights when you want something fresh yet comforting.
Save to Pinterest Cooking this meal fills your kitchen with the aromatic scents of oregano, garlic, and citrus. It is a versatile recipe that relies on pantry staples like short pasta and dried herbs, while fresh elements like baby spinach and lemon juice provide a burst of color. Whether you are feeding a hungry family or preparing a meal for two, this skillet is designed to impress without the stress.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 12 oz (340 g) short pasta (penne, fusilli, or rigatoni)
- 4 oz (115 g) feta cheese, crumbled
- 1 cup (240 g) plain Greek yogurt
- 3 cups (90 g) fresh baby spinach
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 cup (240 ml) low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried dill (optional)
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- 1. Prepare the Pasta
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- 2. Sear the Chicken
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, oregano, and dill. Sauté for 5–6 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
- 3. Sauté Aromatics
- In the same skillet, add the red onion and garlic. Cook for 2–3 minutes until softened.
- 4. Wilt the Greens
- Add the spinach and sauté until wilted, about 1 minute.
- 5. Combine Ingredients
- Lower the heat to medium-low. Stir in the cooked pasta, chicken, lemon zest and juice, and chicken broth. Toss to combine and heat through.
- 6. Create the Creamy Sauce
- Remove from heat and gently fold in the Greek yogurt and crumbled feta until a creamy sauce forms. If needed, add reserved pasta water a little at a time to loosen the sauce.
- 7. Season and Serve
- Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve immediately.
Zusatztipps für die Zubereitung
The secret to the perfect texture is the reserved pasta water. The starch in the water helps the Greek yogurt and feta emulsify into a silky sauce rather than clumping. Always add it gradually at the end until you reach your preferred level of creaminess.
Varianten und Anpassungen
For extra flavor, consider adding a handful of chopped Kalamata olives or sundried tomatoes during the final toss. You can also substitute arugula for spinach for a peppery kick, or use whole-wheat or gluten-free pasta to accommodate different dietary needs.
Serviervorschläge
Serve this dish family-style straight from the skillet, garnished with extra lemon wedges and fresh herbs. It pairs wonderfully with a side of crusty bread or a light cucumber salad to round out the Mediterranean experience.
Save to Pinterest This Greek Chicken Feta Pasta Skillet is proof that healthy, flavorful meals don't have to be complicated. In just 40 minutes, you can enjoy a restaurant-quality Mediterranean dinner that is as nourishing as it is delicious. Enjoy!
Answers to Recipe Questions
- → Can I make this skillet dish ahead of time?
Yes, you can prepare the components ahead. Cook the pasta and chicken separately, then store them in the refrigerator. When ready to serve, reheat everything in the skillet with the broth and finish with the yogurt and feta. The sauce may thicken when cold, so add a splash of water or broth when reheating.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or rigatoni are ideal because they catch the creamy sauce well. Their nooks and crannies hold onto the yogurt-feta sauce, ensuring every bite is flavorful. Whole wheat or gluten-free varieties work too—just adjust cooking time according to package directions.
- → Can I use fresh herbs instead of dried?
Absolutely. Fresh oregano and dill will brighten the dish even more. Use about three times the amount of fresh herbs compared to dried—so roughly 1 tablespoon fresh oregano and 1½ teaspoons fresh dill. Add them toward the end of cooking to preserve their delicate flavor.
- → How do I prevent the yogurt from curdling?
The key is removing the skillet from heat before stirring in the Greek yogurt. The residual warmth will gently warm the sauce without causing separation. Also, let the skillet cool slightly off the heat for about a minute before adding the yogurt, and fold it in gently rather than vigorously stirring.
- → What can I add to customize this dish?
Kalamata olives and sun-dried tomatoes are excellent additions that amplify the Mediterranean profile. Artichoke hearts, roasted red peppers, or chickpeas also work well. For extra freshness, finish with chopped parsley or mint. If you enjoy heat, increase the red pepper flakes or add a pinch of cayenne.
- → Is this suitable for meal prep?
This dish reheats beautifully and actually develops more flavor as the ingredients meld. Portion into airtight containers and store in the refrigerator for up to 4 days. When reheating, add a tablespoon of water or broth to refresh the creamy sauce. The pasta will absorb more liquid overnight, so the sauce may appear thicker.