Greek Chicken Feta Pasta Skillet (Printable Version)

One-skillet Greek chicken with feta, spinach, and creamy yogurt sauce. Mediterranean flavors in 40 minutes.

# What You’ll Need:

→ Poultry

01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

→ Pasta

02 - 12 ounces short pasta such as penne, fusilli, or rigatoni

→ Dairy

03 - 4 ounces feta cheese, crumbled
04 - 1 cup plain Greek yogurt

→ Vegetables

05 - 3 cups fresh baby spinach
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 lemon
09 - 1 cup low-sodium chicken broth

→ Pantry and Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried dill, optional
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and pepper to taste

# Step-by-Step Guide:

01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, oregano, and dill. Sauté for 5 to 6 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, add red onion and garlic. Cook for 2 to 3 minutes until softened and fragrant.
04 - Add fresh baby spinach to the skillet and sauté until completely wilted, approximately 1 minute.
05 - Lower heat to medium-low. Stir in cooked pasta, chicken, lemon zest and juice, and chicken broth. Toss to combine and heat through.
06 - Remove from heat and gently fold in Greek yogurt and crumbled feta until a creamy sauce forms. If necessary, add reserved pasta water in small amounts to achieve desired consistency.
07 - Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve immediately while warm.

# Additional Tips::

01 -
  • Everything cooks in one skillet, so cleanup is fast and you're not stuck scrubbing three pots at 9 PM.
  • The yogurt makes the sauce creamy without feeling heavy, and the feta adds these little pockets of tang that wake up every bite.
  • It feels fancy enough for company but forgiving enough that even on autopilot after a long day, it still turns out great.
02 -
  • Always add the yogurt off the heat or it can curdle and turn grainy, which happened to me once and I had to start the sauce over.
  • Reserve that pasta water before you drain; it's the only thing that will bring the sauce back if it tightens up too much when you fold in the yogurt.
  • Don't skip the lemon zest; the juice adds tang but the zest adds that sunny, floral flavor that makes this taste like more than just chicken and pasta.
03 -
  • Use block feta and crumble it yourself; it's creamier and doesn't have the anti-caking agents that make pre-crumbled feta taste chalky.
  • If you're making this for a crowd, double the recipe and use a 14-inch skillet or a wide, deep sauté pan so everything fits without crowding.
  • A microplane is the best tool for zesting lemons without getting the bitter white pith, and it takes five seconds.
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