Pin It This Greek Chicken Feta Pasta Skillet is a vibrant, Mediterranean-inspired meal that brings fresh flavors to your kitchen in just 40 minutes. Featuring tender chicken marinated in lemon and oregano, combined with a creamy yogurt sauce and fresh baby spinach, it is a high-protein dish that is both nutritious and incredibly satisfying for a weeknight dinner.
Pin It The beauty of this dish lies in its simplicity. By marinating the chicken in a blend of olive oil, garlic, and Mediterranean herbs, you ensure every bite is juicy and flavorful. The addition of Greek yogurt and reserved pasta water creates a luxurious, velvety sauce without the need for heavy cream.
Ingredients
- Chicken & Marinade
- 500 g (1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Pasta & Sauce
- 300 g (10 oz) short pasta (penne or fusilli)
- 2 tbsp olive oil (for sautéing)
- 1 small red onion, finely chopped
- 100 g (3.5 oz) baby spinach
- 120 g (4 oz) crumbled feta cheese
- 180 ml (¾ cup) plain Greek yogurt
- 120 ml (½ cup) reserved pasta cooking water
- ½ tsp dried dill (optional)
- Freshly ground black pepper, to taste
- Garnish
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Step 1
- In a bowl, combine chicken pieces with olive oil, lemon zest and juice, garlic, oregano, salt, and pepper. Marinate for at least 10 minutes (or up to 1 hour for more flavor).
- Step 2
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
- Step 3
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken from the skillet and set aside.
- Step 4
- In the same skillet, add chopped red onion and sauté for 2–3 minutes until softened.
- Step 5
- Add spinach to the skillet and cook until just wilted, about 1–2 minutes.
- Step 6
- Return the chicken to the pan. Lower the heat to medium-low.
- Step 7
- Stir in cooked pasta, crumbled feta, Greek yogurt, and ½ cup reserved pasta water. Toss until the sauce is creamy and coats the pasta. Add more pasta water as needed for desired consistency.
- Step 8
- Season with black pepper and dill (if using). Taste and adjust salt if needed.
- Step 9
- Serve hot, garnished with lemon wedges and fresh parsley.
Zusatztipps für die Zubereitung
Using the right tools is key to a smooth cooking process. Ensure you have a large skillet to accommodate the pasta and sauce without overcrowding. When draining the pasta, use a colander but remember to save that essential pasta water first—it’s the secret to a creamy sauce. Stirring the yogurt in over low heat ensures the sauce stays smooth and doesn't separate.
Varianten und Anpassungen
This recipe is easily adaptable to your pantry. For extra Mediterranean flair, toss in some pitted Kalamata olives or sun-dried tomatoes. If you prefer a juicier meat, chicken thighs can be substituted for breasts. For those with dietary preferences, whole wheat or gluten-free pasta varieties work just as well in this skillet dish.
Serviervorschläge
Garnish each plate with fresh chopped parsley and a lemon wedge to brighten the flavors. For the perfect pairing, enjoy this meal with a glass of crisp Greek white wine, such as Assyrtiko, which complements the tangy feta and lemon notes perfectly.
Pin It With its combination of fresh ingredients and simple cooking techniques, this Greek Chicken Feta Pasta Skillet is sure to become a recurring favorite in your household. It captures the essence of Mediterranean cooking—fresh, flavorful, and incredibly easy to enjoy.
Questions & Answers
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work beautifully and add extra juiciness. Adjust cooking time to ensure they're cooked through, about 7-9 minutes depending on thickness.
- → What pasta shapes work best?
Short pasta like penne, fusilli, or rotini capture the creamy sauce well. Whole wheat or gluten-free varieties are excellent substitutions.
- → Can I make this ahead?
The dish is best served fresh, but you can marinate the chicken up to 24 hours ahead. Cooked leftovers keep well for 2-3 days in the refrigerator.
- → What if I don't like feta?
Try crumbled goat cheese or grated Parmesan instead. Both maintain the creamy, tangy element that balances the lemon and yogurt.
- → Is the yogurt sauce safe to heat?
Yes, Greek yogurt is stable when gently warmed. Keep heat on medium-low when incorporating it to prevent separating.
- → What wine pairs well?
A crisp Greek white like Assyrtiko or Pinot Grigio complements the bright lemon and savory feta flavors beautifully.