Greek Chicken Feta Pasta Skillet

There's something about the smell of lemon and garlic hitting hot olive oil that makes you forget you're cooking on a Tuesday night instead of sitting at a taverna overlooking the Aegean. I discovered this skillet pasta during one of those moments when the fridge held chicken, a container of Greek yogurt I'd bought with good intentions, and crumbled feta that was getting close to its expiration date. What emerged was this creamy, bright one-pan meal that somehow tastes both weeknight-simple and restaurant-worthy, the kind of dish that made my partner ask for seconds without even realizing how little effort it actually took.

I made this for friends on a spring evening when the weather had finally turned warm enough to leave windows open, and watching them lean over their bowls, sauce clinging to their forks, I realized how rarely people get excited about pasta anymore. Then someone said the feta made it taste Mediterranean, someone else asked for the recipe, and suddenly I wasn't just feeding people—I was transporting them somewhere through lunch.

Ingredients

• Boneless, skinless chicken breast, cut into bite-sized pieces: Don't skip the cutting—smaller pieces cook faster and let the marinade really do its job, plus they distribute better through the pasta.
• Olive oil: Use decent quality here since it's tasted raw in the yogurt sauce; it makes a noticeable difference.
• Lemon zest and juice: The zest carries brightness that the juice alone can't deliver, so don't skip this step even though it feels fussy.
• Garlic cloves, minced: Fresh garlic is non-negotiable; jarred just tastes tired in this dish.
• Dried oregano: This is your ticket to actual Greek flavor, not just lemon chicken with pasta.
• Short pasta: Penne or fusilli work because they catch the yogurt sauce; long pasta slides right off.
• Red onion: The slight sweetness and bite matter more than you'd expect in such a simple ingredient list.
• Baby spinach: It wilts into nothing, so don't feel bad loading it in; you'll barely notice the volume.
• Crumbled feta cheese: Buy blocks and crumble them yourself if you can; the pre-crumbled stuff has added starch that makes it grainy.
• Plain Greek yogurt: Full-fat tastes better and won't split when heated, which I learned the hard way with low-fat versions.
• Reserved pasta cooking water: This starchy liquid is what transforms yogurt into an actual sauce instead of just dollops clinging to pasta.
• Fresh parsley and lemon wedges: These aren't garnish afterthoughts; they brighten each bite and look beautiful.

Instructions

Marinate the chicken:

Toss your chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl. Let it sit for at least 10 minutes while you handle everything else, though an hour is even better if you have the time—the lemon starts breaking down the chicken fibers and it tastes noticeably more tender.

Start the pasta:

Get a large pot of salted water boiling while the chicken marinates, then add your pasta. Cook it to al dente, not soft—it'll finish cooking slightly in the skillet with the sauce, so undercook it by about a minute compared to the box directions.

Cook the chicken until golden:

Heat olive oil in your large skillet over medium-high heat until it shimmers, then add the marinated chicken. Don't crowd the pan or it steams instead of searing; if needed, cook in two batches. You're looking for golden edges and cooked-through centers, about 5 to 7 minutes depending on your piece sizes.

Build the base with aromatics:

Remove the chicken to a plate, then add chopped red onion to the same skillet. Let it soften and turn translucent, which takes about 2 to 3 minutes and smells incredible—that's when you know the pan is working right.

Wilt the spinach:

Add your baby spinach and stir it around until it turns dark green and collapses, roughly 1 to 2 minutes. Don't walk away from the stove; spinach is quick and you don't want to miss the moment.

Bring everything together:

Return the chicken to the pan, then add your drained pasta, crumbled feta, Greek yogurt, and about half a cup of that reserved pasta water. Lower the heat to medium-low and stir gently but constantly, coating everything in the creamy sauce. Add more pasta water if it looks too thick—you want it glossy and flowing, not clumpy.

Season and taste:

Grind fresh black pepper over everything, add dill if you're using it, then taste and adjust salt. Remember the feta is salty, so go easy.

Serve while it's still steaming:

Divide into bowls and top with fresh parsley and a lemon wedge for people to squeeze over.

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This dish reminds me that Mediterranean food doesn't have to be complicated to feel special—it just has to taste like someone cared enough to use real lemon and good cheese. There's something generous about putting fresh herbs and a whole lemon wedge on the table and letting people finish the plate however they want.

Why This Skillet Method Actually Works

Cooking everything in one pan isn't just lazy—it's actually smarter because each element builds flavor for the next one. The chicken browns and leaves tiny golden bits behind that the onion picks up, then the spinach softens in that enriched oil, and finally the pasta soaks up all of it. By the time the yogurt arrives, it's not just a blank sauce; it's the final chapter of a flavor story that's been developing the whole time.

The Lemon Factor

I used to think lemon was just a finish, but in this dish it's actually structural—the acid in the juice marinates the chicken, brightens the yogurt, and keeps the whole thing from feeling heavy despite the feta and oil. The zest is where most people slip up because they think juice alone is enough; zest carries oils that juice can't provide, and those oils are what make people say, I can't quite tell what makes this taste so good.

Make It Your Own

The beauty of this recipe is that it's flexible enough to bend toward what's actually in your kitchen and still taste genuinely Mediterranean. I've added everything from Kalamata olives to sun-dried tomatoes to roasted red peppers, and each version felt like I'd discovered something new rather than like I was just substituting. You can also swap chicken thighs for breast if you want something juicier, or use whole wheat pasta if that's what you have—the sauce is forgiving.

• Try adding a handful of pitted Kalamata olives or chopped sun-dried tomatoes for extra depth and a briny pop.
• Chicken thighs are more forgiving than breast and stay juicy even if you slightly overcook them.
• This reheats beautifully in a skillet with a splash of water; it actually tastes better the next day because the flavors have time to meld.

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This is the kind of meal that tastes like you've been cooking all day but actually respects your time and energy. Serve it with a crisp glass of something cold and watch how quickly the table goes quiet—not because people are sad, but because they're too busy eating to talk.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work beautifully and add extra juiciness. Cook them slightly longer—about 8–10 minutes—to ensure they're cooked through completely.

→ What pasta shapes work best for this skillet?

Short pasta varieties like penne, fusilli, or rotini capture the creamy sauce well. Their shape holds onto the yogurt-feta coating in every bite.

→ Can I make this dairy-free?

Substitute the feta with dairy-free alternatives and use coconut yogurt or a plant-based creamy option. The flavor profile will shift slightly but remain satisfying.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. Reheat gently with a splash of water or pasta water to restore the creamy consistency.

→ What wine pairs well with this dish?

A crisp Greek white wine like Assyrtiko complements the bright lemon and salty feta. Pinot Grigio or Sauvignon Blanc also work nicely.