Greek Chicken Feta Pasta Skillet (Printable Version)

One-pan Mediterranean pasta with marinated lemon chicken, feta, spinach, and creamy yogurt sauce.

# What You Need:

→ Chicken & Marinade

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Pasta & Sauce

08 - 10 oz short pasta (penne or fusilli)
09 - 2 tablespoons olive oil
10 - 1 small red onion, finely chopped
11 - 3.5 oz baby spinach
12 - 4 oz crumbled feta cheese
13 - ¾ cup plain Greek yogurt
14 - ½ cup reserved pasta cooking water
15 - ½ teaspoon dried dill, optional
16 - Freshly ground black pepper to taste

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped

# Steps:

01 - In a mixing bowl, combine chicken pieces with olive oil, lemon zest and juice, minced garlic, dried oregano, salt, and black pepper. Allow to marinate for at least 10 minutes, or up to 1 hour for enhanced flavor development.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of cooking water before draining the pasta through a colander.
03 - While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add marinated chicken and sear for 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer cooked chicken to a clean plate and set aside.
04 - In the same skillet, add chopped red onion and sauté for 2-3 minutes until softened and translucent, stirring frequently.
05 - Add baby spinach to the skillet and cook for 1-2 minutes, stirring gently, until just wilted.
06 - Return the cooked chicken to the skillet over medium-low heat. Add the drained pasta, crumbled feta cheese, Greek yogurt, and ½ cup reserved pasta cooking water. Toss all components thoroughly until the sauce coats the pasta evenly. Add additional pasta water incrementally if a creamier consistency is desired.
07 - Season the skillet contents with freshly ground black pepper and dill if desired. Taste and adjust salt as needed. Remove from heat.
08 - Divide the Greek chicken feta pasta evenly among four serving bowls. Garnish each portion with lemon wedges and fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It's a complete meal in one skillet, which means fewer dishes and more time enjoying actual food.
  • The Greek yogurt creates this unexpectedly silky sauce that feels indulgent but won't leave you feeling heavy.
  • Everything comes together in under 40 minutes, so it works for weeknight cooking without sacrificing flavor.
02 -
  • Greek yogurt can break or curdle if you add it to a pan that's too hot, so always lower your heat to medium-low before stirring it in, and do it gently.
  • Reserve that pasta water before you drain everything—I learned this the hard way by having to add regular water and ending up with a thinner, less silky sauce.
  • Don't skip the marinating step even if you're in a rush, because those 10 minutes transform chicken from bland to actually interesting.
03 -
  • If your Greek yogurt is cold straight from the fridge, temper it by stirring in a few spoonfuls of the warm pasta sauce before adding it all at once to prevent it from breaking or curdling.
  • Don't oversalt at the end—taste first because the feta and yogurt bring plenty of salt, and you can always add more but you can't take it out.
  • This reheats beautifully in a low oven or over gentle heat on the stove with a splash of water or reserved yogurt stirred in to restore the creamy texture.
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