Greek Chicken Feta Pasta

My neighbor Maria handed me a Tupperware of this exact dish one Tuesday evening, apologizing that it was just something she'd thrown together. One bite and I understood why she looked embarrassed—it was impossibly good, the kind of meal that makes you wonder why restaurants charge so much. She laughed when I asked for the recipe, saying it came together in her skillet while her kids did homework at the kitchen table. That was three years ago, and I've made it dozens of times since, each version a little different depending on what's in my fridge.

I made this for my book club on a night when I realized at 4 p.m. that I'd volunteered to bring dinner. The whole thing was finished by 6:15, and someone asked if I'd bought it from that new Mediterranean place downtown. Watching people go quiet while eating is its own kind of magic, and this dish does that reliably.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut these into generous bite-sized pieces so they stay tender and cook evenly—too small and they dry out, too large and they won't absorb the marinade.
• Olive oil (4 tbsp total): Use good oil if you have it; you'll actually taste it here since it's not cooked down into oblivion.
• Lemon zest and juice (1 lemon): This is your flavor backbone—don't skip the zest, which holds the essential oils that make your whole kitchen smell like Greece.
• Garlic (2 cloves, minced): Fresh garlic only; jarred just tastes sad in such a simple dish.
• Dried oregano (1 tsp): Oregano and lemon are partners, and this pairing is what makes the chicken taste like you actually traveled somewhere.
• Salt and black pepper: Season confidently—this dish needs it.
• Short pasta (300 g): Penne and fusilli hold onto the creamy sauce better than long shapes; I learned this by making it wrong first.
• Red onion (1 small): The sharpness cuts through the richness beautifully, and it softens into something almost sweet as it cooks.
• Baby spinach (100 g): It wilts down to almost nothing, so don't be shy with the amount.
• Crumbled feta (120 g): Buy this from the deli counter if possible—it tastes better than pre-packaged, and you can ask them to crumble it fresh.
• Greek yogurt (180 ml): Full-fat is non-negotiable here; it's what makes the sauce creamy without being heavy.
• Pasta cooking water (120 ml): This starchy water is the secret to a silky sauce that actually clings to the pasta instead of pooling at the bottom.
• Dried dill (optional): I skip it sometimes and use fresh dill as garnish instead, which feels more alive.
• Lemon wedges and fresh parsley for garnish: Don't treat these as afterthoughts; they're what makes people stop and actually notice the dish.

Instructions

Marinate the chicken:

Toss your chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl. Even ten minutes makes a difference, but if you have time, let it sit for an hour while you do other things—the lemon starts breaking down the proteins and everything gets tender.

Get the pasta cooking:

Bring a large pot of salted water to a rolling boil and add your pasta. Remember to reserve about half a cup of the cooking water before you drain it; this starchy water is what turns Greek yogurt into a proper sauce instead of just chunky yogurt.

Cook the chicken until golden:

Heat two tablespoons of olive oil in your large skillet over medium-high heat until it shimmers. Add the marinated chicken and let it sit for a couple minutes before stirring—you want those beautiful golden edges that tell you flavor is happening.

Soften the onion and wilt the spinach:

Once the chicken is cooked through and set aside, add your chopped red onion to the same skillet and let it get soft and translucent. Then add the spinach and watch it transform from a big pile to something silky in less than two minutes.

Build the creamy sauce:

Return the chicken to the skillet, lower the heat to medium-low, and add your cooked pasta, crumbled feta, Greek yogurt, and that reserved pasta water. Toss everything together gently until the sauce coats the pasta—it should look creamy and luxurious, not stiff or separated.

Taste and adjust:

This is the moment to taste, add more pasta water if it needs loosening up, and season with black pepper and dill if you're using it. Feta is salty, so go easy on additional salt until you know what you're working with.

Plate and garnish:

Serve it hot with lemon wedges and fresh parsley scattered over the top. The brightness of those garnishes right before eating is what makes people remember the dish.

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My daughter, who goes through phases of refusing anything green, ate three servings of this without commenting on the spinach. Later she asked if we could make it again, which is how I know it's officially a family favorite. That's when you know a recipe has earned its place in your rotation.

Why This Works as a Weeknight Dinner

The beauty of this dish is that it doesn't ask you to juggle multiple pans or babysit anything for too long. Chicken cooks quickly, pasta cooks while the chicken browns, and by the time everything's done you're genuinely minutes away from eating. It's the kind of meal where you can pour a glass of wine, turn on music, and actually enjoy the cooking process instead of white-knuckling through it.

Variations That Still Feel Authentic

I've made this with sun-dried tomatoes stirred in, with Kalamata olives if they're already open in my fridge, and once with roasted red peppers because they were on sale. The backbone of lemon, feta, and oregano is strong enough that these additions feel natural rather than chaotic. The recipe is forgiving enough that you can swap chicken thighs for breast if you want extra juiciness, or use whole wheat pasta if that's what you've got, and it'll still taste like it came from someone's Mediterranean kitchen.

Pairing and Serving Suggestions

Pour yourself something crisp and white—Assyrtiko if you can find it, or even a Pinot Grigio—and let the wine's acidity play against the richness of the feta and yogurt. Serve it straight from the skillet if you're keeping things casual, or plate it individually if you want it to feel slightly more special. The leftovers are genuinely good cold from the fridge the next day, though honestly they rarely make it that long.

• A simple green salad with lemon vinaigrette on the side keeps things fresh and balanced.
• Crusty bread is essential for pushing every last bit of sauce onto your fork.
• Finish with something cold and sweet—even just berries—because the feta and lemon leave your mouth wanting one more flavor.

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This is one of those recipes that tastes like you tried, but doesn't require you to have actually tried very hard. It's become the dish I make when I want to feel capable in the kitchen without the stress.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Short pasta shapes like penne or fusilli hold the creamy sauce well and complement the chicken and feta flavors perfectly.

→ Can I substitute the chicken breast with another cut?

Yes, chicken thighs can be used as a juicier alternative while maintaining the dish's rich flavor and texture.

→ How can I adjust the sauce consistency?

Adding reserved pasta cooking water gradually allows you to achieve the perfect creamy sauce texture without thinning it too much.

→ Is it possible to add more vegetables to this skillet?

Absolutely. Ingredients like sun-dried tomatoes or Kalamata olives enhance the Mediterranean vibe and deepen flavor complexity.

→ What is a good wine pairing for this dish?

A crisp Greek white wine such as Assyrtiko balances the creamy and tangy elements of the dish beautifully.

→ Can I use a dairy-free alternative for the feta and yogurt?

Dairy-free cheeses and yogurts can be used, but may alter the characteristic creamy and tangy profile slightly.