Greek Chicken Feta Pasta Skillet (Print Version)

Creamy yogurt sauce with chicken, feta, spinach, and pasta in one skillet

# What You'll Need:

→ Poultry

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

→ Pasta

02 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Dairy

03 - 4 oz 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 & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried dill
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and pepper to taste

# How to Make It:

01 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, oregano, and dill. Sauté for 5 to 6 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, add the red onion and garlic. Cook for 2 to 3 minutes until softened.
04 - Add the spinach and sauté until wilted, about 1 minute.
05 - Lower the heat to medium-low. Stir in the cooked pasta, chicken, lemon zest and juice, and chicken broth. Toss to combine and heat through.
06 - Remove from heat and gently fold in the Greek yogurt and crumbled feta until a creamy sauce forms. If needed, add reserved pasta water a little at a time to loosen the sauce.
07 - Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve immediately.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying actual dinner.
  • The creamy yogurt sauce is tangy without being heavy, and the feta adds just enough salt and personality.
  • It's flexible enough to throw extra vegetables at it or swap in whatever pasta shape you have on hand.
02 -
  • Don't add the yogurt and feta while the pan is still hot, or you'll end up with broken, grainy sauce instead of something creamy and smooth.
  • Reserve your pasta water before draining—that starchy liquid is what saves you if the sauce gets too thick, and it's honestly the secret that makes one-pan pasta work.
03 -
  • Don't stir the Greek yogurt into the hot pan directly from the container—scoop it into a small bowl first, let it sit out for a minute or two, then fold it in gently so you're less likely to break it.
  • If you have a vegetable peeler, use it to add shavings of lemon zest on top right before serving—it looks beautiful and tastes like you spent hours on this.
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