Greek Chicken Feta Pasta Skillet (Printer View)

One-skillet pasta with Greek lemon chicken, feta, and spinach in creamy yogurt sauce

# 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pasta & Sauce

08 - 10 oz short pasta (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 - 3/4 cup plain Greek yogurt
14 - 1/2 cup reserved pasta cooking water
15 - 1/2 teaspoon dried dill, optional
16 - Freshly ground black pepper to taste

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped

# Method Steps:

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. Allow to 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 1/2 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 marinated chicken and cook until golden brown and cooked through, approximately 5 to 7 minutes. Transfer chicken to a clean plate.
04 - In the same skillet, add chopped red onion and sauté over medium heat for 2 to 3 minutes until softened and translucent.
05 - Add baby spinach to the skillet and cook until just wilted, approximately 1 to 2 minutes, stirring occasionally.
06 - Return cooked chicken to the skillet. Reduce heat to medium-low and add cooked pasta, crumbled feta cheese, Greek yogurt, and 1/2 cup reserved pasta water. Toss continuously until the sauce becomes creamy and evenly coats the pasta. Add additional pasta water as needed to achieve desired consistency.
07 - Season with freshly ground black pepper and dried dill if using. Taste and adjust salt as needed. Serve immediately while hot, garnished with lemon wedges and chopped fresh parsley.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor melding together as it cooks.
  • The creamy yogurt sauce tastes indulgent but actually keeps things light and protein-packed for a weeknight that feels special.
  • It comes together in under 45 minutes, perfect for when you want homemade but your schedule won't cooperate.
02 -
  • Don't cook the pasta all the way to tender in the pot because it continues cooking slightly when you toss it with the hot sauce and chicken.
  • The Greek yogurt will break if the heat gets too high, so lowering to medium-low before adding it is non-negotiable for a smooth sauce.
03 -
  • Buy feta from the bulk section rather than pre-crumbled because it melts more smoothly into the yogurt sauce without breaking into tiny fragments.
  • That reserved pasta water is crucial, so keep some in a measuring cup where you won't accidentally pour it down the drain in a distracted moment.
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