Greek Chicken Feta Pasta Skillet (Printable)

Vibrant one-skillet pasta with lemon chicken, creamy feta sauce, and fresh spinach for a Mediterranean meal.

# What You 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 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Pasta & Sauce

08 - 10 oz short pasta such as 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 - ¾ cup plain Greek yogurt
14 - ½ cup reserved pasta cooking water
15 - ½ teaspoon dried dill, optional
16 - Freshly ground black pepper to taste

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped

# How to Make It:

01 - In a mixing bowl, combine chicken pieces with 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 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of 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 for 5-7 minutes until golden brown and cooked through. Transfer cooked chicken to a clean plate and set aside.
04 - In the same skillet, add chopped red onion and sauté for 2-3 minutes until softened and translucent.
05 - Add baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until just wilted.
06 - Return cooked chicken to the skillet. Reduce heat to medium-low and add cooked pasta, crumbled feta cheese, Greek yogurt, and ½ cup reserved pasta water. Toss all ingredients together until well combined and the sauce coats the pasta evenly. Add additional pasta water if needed to achieve desired sauce consistency.
07 - Season with freshly ground black pepper and dried dill if using. Taste and adjust salt as necessary. Transfer to serving bowls.
08 - Garnish each portion with fresh lemon wedges and chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
  • The Greek yogurt creates a silky, tangy sauce that feels indulgent without being heavy.
  • Everything cooks at roughly the same time, so timing stress practically disappears.
02 -
  • Don't let the Greek yogurt boil or it can separate and look curdled—medium-low heat is non-negotiable here.
  • The pasta water is crucial because its starch helps emulsify the sauce and keeps it silky rather than lumpy.
03 -
  • Reserve your pasta water before draining—it's the difference between a sauce that clings and one that pools at the bottom.
  • Taste constantly as you go and adjust salt cautiously since feta and yogurt both bring their own salinity to the party.
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