Greek Chicken Feta Pasta Skillet

There's something about the smell of lemon and oregano hitting hot olive oil that makes you feel like you're cooking somewhere sunny, even if it's the middle of winter in your apartment. I stumbled onto this Greek chicken feta pasta one evening when I had leftover Greek yogurt, a lemon rolling around my fruit bowl, and absolutely no desire to overthink dinner. Twenty-five minutes later, I had this creamy, bright skillet situation that tasted like it required way more effort than it actually did. My roommate walked in mid-cook and asked if I was trying to impress someone, which made me laugh because honestly, I was just trying to use up what was in the fridge.

I made this for my friend Sofia who grew up in Athens, and I was genuinely nervous about that until she took her first bite and just closed her eyes for a second. She said it reminded her of something her yia yia would make, which is the kind of compliment that makes you feel like you've accidentally stumbled onto something real. That moment taught me that Mediterranean cooking isn't about being fancy or historically perfect—it's about letting good ingredients speak for themselves.

Ingredients

• Chicken breast, cut into bite-sized pieces (500 g): Using smaller pieces means everything cooks evenly and soaks up that lemon-garlic marinade beautifully, so you don't end up with dry edges.
• Olive oil (4 tbsp total): Don't skimp here—good olive oil is doing the heavy lifting for flavor, especially in the marinade where it'll carry the oregano and lemon notes.
• Lemon zest and juice (1 lemon): The zest gives you brightness in every bite, while the juice tenderizes the chicken and balances the richness of the feta and yogurt.
• Garlic cloves, minced (2): Mince them finely so they distribute through the marinade and don't end up as hard little chunks that catch in your teeth.
• Dried oregano (1 tsp): This is your Mediterranean anchor—it tastes like sun-baked hillsides and makes the whole dish feel intentional.
• Short pasta like penne or fusilli (300 g): The shapes catch and hold onto that creamy sauce in ways that long pasta just won't, so don't substitute spaghetti thinking it'll work the same.
• Red onion, finely chopped (1 small): Its slight sharpness plays beautifully against the cool creaminess of the yogurt and the tang of feta.
• Baby spinach (100 g): It wilts down to almost nothing, so don't be timid with the handful—you need the volume so it actually tastes present in the final dish.
• Crumbled feta cheese (120 g): The little salty pockets of feta throughout the pasta are honestly the best part, so crumble it roughly rather than fine.
• Plain Greek yogurt (180 ml): Full-fat is non-negotiable here because low-fat versions can break or separate when heated, and you need that creamy stability.
• Reserved pasta cooking water (120 ml): This starchy water is basically edible magic—it helps the sauce cling to the pasta and creates that silky texture you can't get any other way.

Instructions

Marinate the chicken while you get everything else ready:

Toss your chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl and let them sit for at least 10 minutes while you prep the rest. If you have more time, even an hour makes the chicken noticeably more tender and flavorful.

Get your pasta cooking on schedule:

Fill a large pot with salted boiling water and add the pasta, setting a timer for one minute less than the package directions so it stays al dente. Before you drain it, fish out about half a cup of that starchy cooking water and set it aside—this is the secret to a creamy sauce without any cream.

Sear the chicken until it's golden and cooked through:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the marinated chicken and let it sit undisturbed for a minute or two so you get a golden crust. Stir and cook for another 3-5 minutes until the pieces are cooked through with no pink inside, then transfer to a clean plate.

Build your sauce base with the onion and spinach:

In the same skillet, add your finely chopped red onion and let it soften for a couple of minutes until it turns translucent and sweet. Toss in the spinach handful and watch it collapse into the pan in what feels like magic.

Bring everything together with the creamy sauce:

Return the chicken to the pan, add your cooked pasta and the crumbled feta, then pour in the Greek yogurt and reserved pasta water. Lower the heat to medium-low and toss everything gently until the sauce is creamy and coats every piece of pasta, adding more pasta water if it needs loosening.

Taste and adjust the seasoning:

Crack some black pepper over the top, add the dill if you're using it, and taste to see if you need more salt. Remember the feta and yogurt are already salty, so adjust carefully.

Serve immediately while it's still steaming:

Divide into bowls, squeeze a lemon wedge over the top, scatter with fresh parsley, and eat it while the warmth brings out all the flavors.

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What sticks with me most about this dish is how it made me realize that Mediterranean cooking doesn't require a trip to Greece or hours of prep—it's about respecting simple, good ingredients and letting them do their job. Every time I make it now, I feel like I'm cooking with someone, the way my friend Sofia's grandmother probably did.

The Magic of Marinating

Marinating the chicken in lemon, garlic, and olive oil doesn't just add flavor—it actually changes the texture of the meat by breaking down proteins, making it more tender even if you slightly overcook it. I started paying attention to this after reading about how Mediterranean cooks have done this forever, and it genuinely changed how I approach quick weeknight chicken. The longer you marinate (up to an hour), the more the flavors deepen, but even 10 minutes makes a noticeable difference.

Why Pasta Water Is Your Secret Weapon

The starch in pasta water is what creates a silky, cohesive sauce that clings to each piece of pasta instead of pooling at the bottom of your bowl. When I first made this dish, I didn't save the water and ended up with a separated, broken-looking sauce that tasted fine but looked sad. Now I always reserve it before draining, and if I accidentally use it all up before the sauce reaches the right consistency, I know I can add a splash of regular water with a pinch of flour whisked in as a backup.

Customizing This Dish to Your Mood

This recipe is flexible in the best ways—if you want more richness, use chicken thighs instead of breast, or if you want to add more personality, a handful of pitted Kalamata olives or sun-dried tomatoes scattered through the pasta changes everything. I've added fresh dill, a pinch of red pepper flakes, even a splash of white wine, and each version tastes like a slightly different moment in time. The core method stays the same, but you get to make it your own.

• Kalamata olives or sun-dried tomatoes add briny depth that plays beautifully against the creamy sauce.
• A splash of white wine stirred in before the yogurt brings complexity without making the dish feel heavy.
• Red pepper flakes or a pinch of chili powder give warmth that makes the brightness of the lemon sing even louder.

Save

This dish has become my go-to when I want something that tastes like you spent hours cooking but actually respects your weeknight schedule. Make it once and it'll be in your regular rotation.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and add extra juiciness. Adjust cooking time by 2-3 minutes to ensure thighs are fully cooked through.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rotini capture the creamy sauce well. Whole wheat or gluten-free options are suitable substitutions.

→ Can I make this ahead?

Marinate chicken up to 24 hours in advance. The complete dish is best enjoyed fresh, though leftovers reheat well with a splash of water or broth.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or microwave, adding liquid if needed to restore creaminess.

→ What can I add for extra flavor?

Kalamata olives, sun-dried tomatoes, or artichoke hearts complement the Greek flavors beautifully. A pinch of dried mint or extra fresh herbs also enhances the Mediterranean profile.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for 3-4 days of lunches. The flavors develop and meld overnight, making it even more delicious the next day.