Save Last summer, my neighbor brought over a container of homemade Greek yogurt and challenged me to use it in something beyond breakfast. That afternoon, I raided my pantry and threw together lemon, feta, and chicken in a skillet, and something magical happened—a creamy, tangy sauce that tasted like a Mediterranean vacation. The whole kitchen smelled like oregano and lemon for hours, and I've been making this dish on repeat ever since whenever I need to feel like I'm cooking something more interesting than my usual weeknight routine.
My partner was skeptical about Greek yogurt in pasta until he tasted this version—he went quiet mid-bite, then asked for seconds before I'd even sat down. Watching someone discover they love something unexpected is one of those small kitchen victories that keeps me excited about cooking. Now he requests it specifically, which honestly might be my favorite compliment I've ever received.
Ingredients
- Boneless, skinless chicken breast, cut into bite-sized pieces (500 g): Cutting into pieces rather than cooking whole means faster, more even cooking and better flavor absorption from the marinade.
- Olive oil: Use good quality oil for the marinade—it makes a real difference in how silky the final dish tastes.
- Zest and juice of 1 lemon: The zest gives brightness that juice alone can't achieve, so don't skip it.
- Garlic cloves, minced (2): Fresh garlic, not powder, transforms this from decent to memorable.
- Dried oregano (1 tsp): This is your Mediterranean anchor, so don't reduce it.
- Salt and black pepper: Season the marinade properly—underseasoning at this stage means chasing flavor later.
- Short pasta like penne or fusilli (300 g): The shape matters because it catches and holds the creamy sauce instead of sliding off.
- Red onion, finely chopped (1 small): Red onion stays crisp and adds visual pop plus a gentle sharpness.
- Baby spinach (100 g): It wilts down to almost nothing, so don't be shy with the amount.
- Crumbled feta cheese (120 g): Buy a block and crumble it yourself if you can—pre-crumbled sometimes tastes dusty.
- Plain Greek yogurt (180 ml): Full-fat is worth it here because it creates a richer sauce without breaking under heat.
- Reserved pasta cooking water (120 ml): This starchy water is your secret weapon for binding everything into a cohesive sauce.
- Dried dill (½ tsp, optional): If you use it, add it at the end so it doesn't fade.
- Fresh lemon wedges and parsley for garnish: These aren't decorative—they add final brightness and keep the dish from feeling heavy.
Instructions
- Marinate the chicken:
- Combine your chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl and let it sit for at least 10 minutes. If you have time, an hour of marinating means the chicken absorbs more flavor and stays incredibly tender.
- Start the pasta:
- Bring a large pot of salted water to a rolling boil and add your pasta, cooking it to al dente—it should still have a slight firmness when you bite it. Before draining, scoop out about half a cup of that starchy cooking water and set it aside, then drain the rest.
- Cook the chicken:
- Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers, then add the marinated chicken. Let it cook undisturbed for the first couple of minutes so it gets golden and gorgeous on one side, then stir occasionally until it's cooked through and no longer pink inside, about 5 to 7 minutes total. This is when your kitchen starts smelling absolutely incredible.
- Build the base:
- Remove the chicken to a clean plate, then add your chopped red onion to the same skillet and let it soften and become translucent, about 2 to 3 minutes. You're building layers of flavor here, so don't rush this step.
- Wilt the spinach:
- Add your baby spinach to the skillet and stir constantly for just a minute or two until it's completely wilted and any excess moisture has cooked off. This takes less time than you think, so watch it closely.
- Bring it together:
- Return your cooked chicken to the skillet, lower the heat to medium-low, and add the cooked pasta along with the crumbled feta and Greek yogurt. Pour in that reserved pasta water and toss everything together gently until the sauce coats the pasta evenly and looks creamy and luxurious. If it's too thick, add a splash more pasta water until it reaches the consistency you love.
- Season and finish:
- Taste everything, then season with black pepper and dill if you're using it, adjusting salt to your preference. Remember that feta is already salty, so go easy at first.
- Serve immediately:
- Plate it up hot while everything is still steaming, and garnish each serving with fresh lemon wedges and torn parsley so every bite has a little brightness.
Save There's something about serving a skillet straight to the table that makes people feel cherished, even if you only spent 40 minutes on it. This dish has that quality—it looks and tastes like you've done something impressive, but the reality is you're just letting good ingredients speak for themselves.
The Magic of Marinating
I used to skip the marinade and just toss everything in the skillet, but those 10 minutes (or hour, if you're planning ahead) make an enormous difference in how tender and flavorful the chicken becomes. The lemon juice actually begins breaking down the proteins slightly, which sounds scientific but feels like magic when you taste it. Even if you're in a rush, let that marinade happen—it's the difference between good chicken and chicken that tastes like it was treated with respect.
Why This Stays Creamy
The trick that nobody talks about enough is that combination of Greek yogurt and starchy pasta water, which creates a sauce that clings to every strand and actually improves if it sits for a few minutes. Most cream-based pasta dishes separate or break, but this one stays emulsified because the starch acts like a buffer. I learned this by accident when I made it ahead for a dinner party, and honestly, it tasted even better the next day when reheated gently on the stovetop.
Customization Is Your Friend
This recipe is a framework, not a rulebook—I've thrown in everything from kalamata olives to roasted red peppers and it's always spectacular. Once you understand how the sauce works, you can swap proteins, vegetables, and herbs based on what's in your fridge or what you're craving that week. The combinations that seem wildest in my head somehow always work because the Greek yogurt, lemon, and oregano are flexible enough to play well with anything Mediterranean-adjacent.
- Substitute chicken thighs for chicken breast if you prefer juicier meat and more forgiving cooking.
- Add a handful of pitted kalamata olives or sun-dried tomatoes for extra depth and visual interest.
- Whole wheat or gluten-free pasta works beautifully and doesn't change the cooking time or final result.
Save This dish reminds me why I fell in love with cooking in the first place: it takes simple ingredients and creates something that feels special without demanding your entire evening. Serve it with a crisp Greek white wine, sit down, and let good food do what it does best.
Recipe Help & Answers
- → Can I make this ahead of time?
This dish is best served fresh, but you can marinate the chicken up to 24 hours ahead. The pasta may absorb more sauce as it sits, so add extra pasta water when reheating to restore creaminess.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or rotini catch the creamy sauce beautifully. The ridges and tubes help hold onto the feta yogurt coating, ensuring every bite is flavorful.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs stay juicier during cooking and add extra richness to the dish. Just adjust the cooking time slightly to ensure they're cooked through completely.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce, as the pasta will continue absorbing moisture.
- → What can I substitute for Greek yogurt?
Sour cream or plain regular yogurt can work, though Greek yogurt provides the best tangy thickness. For a dairy-free option, try full-fat coconut yogurt, though it will slightly alter the Mediterranean flavor profile.
- → Is this freezer-friendly?
The pasta texture may change slightly after freezing, but it's possible. Freeze without the final garnishes for up to 2 months. Thaw overnight in the refrigerator before reheating with added pasta water.