Greek Chicken Feta Pasta Skillet (Print Version)

One-pan Mediterranean pasta with tender chicken, tangy feta, spinach, and creamy lemon yogurt sauce.

# What You’ll Need:

→ Poultry

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

→ Pasta

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

→ Dairy

03 - 4 oz 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
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and pepper to taste

# How-To Steps:

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, about 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.
07 - Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve immediately.

# Expert Hints:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor as the chicken and pasta soak up all those bright Mediterranean notes.
  • The creamy yogurt-feta sauce tastes indulgent but comes together in under 40 minutes with pantry staples you probably already have.
  • It's naturally adaptable—swap in your favorite vegetables or pasta shapes without changing the soul of the dish.
02 -
  • Never add the yogurt while the skillet is still hot over heat—I learned this the hard way when it broke into sad, grainy curds instead of becoming that silky sauce you want.
  • Reserve that pasta water before draining; it's starch and salt in liquid form, and it's the only thing that can rescue an overly thick sauce without watering down the flavors.
03 -
  • Use good feta—the crumbly kind, not the dense block—because it breaks down into the sauce in a way that feels almost luxurious.
  • If you can't find Greek yogurt, regular yogurt works, but Greek yogurt's thickness keeps the sauce from becoming watery and diluted.
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