Greek Chicken Feta Pasta Skillet

There's something almost magical about watching a skillet transform into dinner without dirtying half your kitchen. I was rushing home late one evening, starving and overwhelmed, when I realized I had chicken, pasta, and feta on hand—the building blocks of this Greek-inspired skillet. Twenty-five minutes later, my kitchen smelled like a Mediterranean villa, and I'd accidentally created one of those dishes that feels restaurant-quality but tastes like home. Now it's my go-to when I need something that feels special but doesn't demand my full attention.

I made this for a friend who'd been stressed about meal planning, and watching her face light up when she tasted it was worth every minute. She kept asking what restaurant I'd ordered from, and I loved the surprise when I told her it was a single-skillet dinner I'd made in her kitchen while she set the table. That's when I knew this recipe was special—it tastes like you've been cooking all day when really you've just been clever.

Ingredients

• Boneless, skinless chicken breast: Cut into bite-sized pieces so they cook evenly and absorb all those Mediterranean flavors without drying out.
• Short pasta: Penne, fusilli, or rigatoni work beautifully because their shapes catch and hold the creamy sauce.
• Feta cheese: Don't skip the quality here—good feta will crumble easily and taste briny and rich, not salty.
• Plain Greek yogurt: This is your secret weapon for a creamy sauce that tastes bright instead of heavy.
• Fresh baby spinach: It wilts down in seconds and adds earthiness that balances the tang of the feta.
• Red onion: Thinly sliced so it softens quickly and adds a gentle sweetness.
• Garlic and lemon: Two ingredients that whisper Mediterranean charm into every bite.
• Low-sodium chicken broth: This keeps the sauce silky and gives the pasta something to drink into.
• Olive oil: Use your good stuff—it's the foundation of everything happening here.
• Dried oregano and dill: These dried herbs are reliable friends; fresh would be lovely but dried works beautifully in a skillet.
• Red pepper flakes: Optional, but a tiny pinch adds a whisper of heat that wakes up all the other flavors.

Instructions

Boil the pasta to al dente:

Fill a large pot with salted boiling water and cook your chosen pasta until it's just tender with a tiny bit of bite remaining. Before draining, scoop out and reserve 1/2 cup of that starchy water—it's liquid gold for loosening your sauce later.

Brown the chicken beautifully:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then add your chicken pieces seasoned generously with salt, pepper, oregano, and dill. Let them sit undisturbed for a couple minutes so they develop a golden crust, then toss and cook for another 3–4 minutes until cooked through and no longer pink inside.

Build the flavor base:

Remove the chicken to a plate, then add the sliced red onion to the same skillet with all those browned bits clinging to it. After a minute or two, add your minced garlic and let it perfume the oil—you'll smell it instantly, and that's when you know it's time to add the spinach.

Wilt the spinach:

Toss in your fresh baby spinach and stir until it collapses into the pan, which takes barely a minute. Don't worry if it looks like too much at first—it shrinks dramatically.

Bring everything together:

Lower the heat to medium-low, return the chicken to the skillet, and add your cooked pasta along with the lemon zest, lemon juice, and chicken broth. Toss everything gently so the pasta drinks in all those flavors and heats through, about 2 minutes.

Create the creamy sauce:

Remove from heat and fold in your Greek yogurt and crumbled feta with a gentle hand so you don't break up the cheese too much. If the sauce seems thick, loosen it gradually with reserved pasta water until it reaches that silky, spoon-coating consistency.

Taste and adjust:

This is your moment to decide on seasoning—add salt and pepper as needed, and a sprinkle of red pepper flakes if you want a subtle kick. Serve immediately while everything is warm and the flavors are singing.

Save

I served this to my family on a night when everything felt chaotic, and somehow eating something that tasted this good together made everything feel manageable again. Food has this quiet power to reset your mood, and this skillet proves that you don't need complicated techniques or fancy ingredients to pull that off.

Why This Skillet Method Works

Cooking everything in one skillet isn't just about convenience—it's about layering flavors. The chicken seasons the oil, the oil carries that seasoning to the onion and garlic, and each ingredient builds on what came before it. By the time you add the pasta, it's already been kissed by oregano, dill, lemon, and that beautiful golden fond stuck to the skillet. This is how simple ingredients become something unforgettable.

Understanding the Sauce

Greek yogurt is your secret for a sauce that tastes restaurant-quality without heavy cream. Its natural tanginess mirrors the brightness of lemon and plays beautifully against the salty bite of feta. The key is keeping the heat low and folding gently—think of it like tucking something fragile into bed rather than stirring aggressively. When it works, you get a sauce that clings to every piece of pasta and feels luxurious without weighing you down.

Variations and Personal Touches

This skillet is forgiving and celebrates additions. Some nights I toss in a handful of Kalamata olives for a briny punch, or sundried tomatoes for a sweet-tart twist. Arugula works beautifully in place of spinach if you want something peppery, and a handful of fresh dill at the end elevates everything if you happen to have it.

• Stir in chopped fresh herbs like dill, mint, or parsley right before serving for a burst of brightness.
• Add chickpeas or white beans to stretch the recipe further and boost the protein.
• Toast some pine nuts or walnuts as a garnish for textural contrast and richness.

Save

This Greek chicken feta pasta skillet has become the recipe I make when I want to feel like I've done something impressive without the stress. It's the kind of dinner that makes your kitchen smell amazing and leaves you with more time to enjoy the meal and the people around your table.

Recipe FAQs

→ Can I make this dish ahead of time?

This skillet is best enjoyed immediately while the sauce is creamy and the pasta retains its texture. The yogurt-based sauce can separate if reheated, though you can gently warm it with a splash of broth or pasta water to restore consistency.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni are ideal because their nooks and crannies catch the creamy sauce effectively. The ridges and tubes help hold onto the yogurt-based coating, ensuring flavorful bites throughout.

→ How do I prevent the yogurt sauce from curdling?

Remove the skillet from heat before stirring in the Greek yogurt. Adding cold dairy to a hot pan can cause separation, so letting the mixture cool slightly helps maintain a smooth, creamy consistency. Fold gently rather than vigorously stirring.

→ Can I use chicken thighs instead of breasts?

Boneless, skinless chicken thighs work beautifully and add extra richness. Cut them into similar-sized pieces and adjust cooking time by 2-3 minutes since thighs may take slightly longer to cook through completely.

→ What can I substitute for spinach?

Fresh baby arugula adds a peppery bite that complements the tangy feta. Kale works too—just chop it finely and add a few minutes earlier to soften. Swiss chard also offers a mild, slightly earthy alternative.

→ Is this dish freezer-friendly?

Freezing isn't recommended because the yogurt-based sauce can become grainy and separate when thawed. The pasta also tends to soften considerably. For best results, store leftovers in the refrigerator for up to 3 days and reheat gently with added liquid.