Greek Chicken Feta Pasta Skillet (Printable)

Creamy one-pan pasta with chicken, feta, spinach, and lemon in a Greek yogurt sauce.

# What You 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

# How to Make It:

01 - 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.
02 - Heat olive oil in a large skillet over medium-high heat. Add the 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 the red onion and garlic. Cook for 2 to 3 minutes until softened.
04 - Add the spinach and sauté until wilted, approximately 1 minute.
05 - 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.
06 - 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 to desired consistency.
07 - Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve immediately.

# Expert Advice:

01 -
  • One skillet means one skillet to wash, and honestly that alone makes weeknight cooking feel achievable.
  • The yogurt and feta create a sauce so creamy and tangy it feels indulgent without any cream, and the lemon keeps everything bright instead of heavy.
  • Tender chicken and wilted spinach hide in every bite alongside pasta, making it feel like comfort food that happens to be Mediterranean.
02 -
  • Never add the yogurt and feta while the skillet is still hot because the heat will split the yogurt into grainy, broken pieces instead of a smooth sauce; remove it from heat first, then fold gently.
  • The pasta water is not optional backup, it's insurance, and using it bit by bit keeps you from overshooting and ending up with something too loose and soupy.
03 -
  • Toast your dried oregano for thirty seconds in the warm oil before adding anything else, and suddenly it tastes fresher and more alive than when you sprinkle it in cold.
  • If your feta is particularly salty, rinse it under cold water and pat it dry before crumbling, and taste the final dish before adding extra salt because you might not need any.
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