Greek Chicken Feta Pasta Skillet (Printable version)

One-skillet Mediterranean pasta with marinated lemon chicken, creamy feta yogurt sauce, and fresh spinach.

# What you need:

→ Chicken & Marinade

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

→ Pasta & Sauce

08 - 10 oz short pasta (penne or fusilli)
09 - 2 tbsp 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 tsp dried dill (optional)
16 - Freshly ground black pepper to taste

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped

# How to Make It:

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

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means fewer dishes and more time actually enjoying your meal with people who matter.
  • The creamy yogurt sauce feels indulgent without weighing you down, and somehow tastes even better the next day.
  • You can have dinner on the table in 40 minutes, making it perfect for those nights when you're hungry but still want something that feels special.
02 -
  • Don't drain your pasta water down the sink—that starchy liquid is what transforms yogurt from a condiment into an actual sauce that clings to everything instead of pooling at the bottom of the pan.
  • Keep your heat on medium-low once you add the yogurt, because if it gets too hot it can separate and break, leaving you with grainy sauce instead of the silky dream you're after.
03 -
  • Don't overcrowd the skillet when searing the chicken—give it space to brown properly instead of steaming in its own juices, and work in batches if you need to.
  • The feta softens beautifully without completely melting if you keep the heat moderate and toss gently, keeping those little salty pockets intact instead of turning everything into a homogeneous paste.
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