Greek Chicken Feta Pasta Skillet (Printable)

A one-pan Mediterranean dinner with tender chicken, feta, spinach, and pasta in a creamy lemon yogurt sauce.

# What You'll Need:

→ Poultry

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

→ Pasta

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

→ Dairy

03 - 4 ounces 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, optional
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and black pepper to taste

# How To Make It:

01 - Bring a large pot of salted water to boil and cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta cooking water before draining. Set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, black pepper, oregano, and dill. Sauté for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add sliced red onion and minced garlic. Cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.
04 - Add fresh baby spinach to the skillet and sauté for approximately 1 minute until completely wilted.
05 - Reduce heat to medium-low. Return cooked pasta and chicken to the skillet. Add lemon zest, lemon juice, and chicken broth. Toss all ingredients together and heat through for 1 to 2 minutes.
06 - Remove skillet from heat. Gently fold in Greek yogurt and crumbled feta cheese until a creamy sauce forms. If sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
07 - Adjust seasoning with additional salt, black pepper, and red pepper flakes as desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means your cleanup is basically nonexistent and your stress level drops immediately.
  • The tangy Greek yogurt and feta create this creamy, bright sauce that doesn't feel heavy even though it's genuinely satisfying.
  • It comes together in under 40 minutes, making it perfect for those nights when you want something that tastes like you put in actual effort.
02 -
  • Don't skip reserving the pasta water—it's the difference between a sauce that coats your pasta and one that slides off it.
  • Add the yogurt and feta off the heat, because if it gets too hot the yogurt can break and the feta can get grainy instead of creating that creamy texture.
03 -
  • If your Greek yogurt is very thick, whisk it with a splash of the reserved pasta water before folding it in—this prevents lumps and ensures an even creamy sauce.
  • Don't rush the onion and garlic step; two or three minutes of gentle cooking develops sweetness that raw onion can't deliver.
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