Unbelievably delicious and ridiculously easy, this chicken pasta feta recipe is about to become your go-to weeknight dinner! Using just one pan for maximum flavor and minimal cleanup, this dish combines tender chicken, perfectly cooked pasta, and that glorious tangy feta cheese that makes everything better. Trust me, your taste buds will thank you after just one bite of this creamy, savory masterpiece.
Why This Recipe Works
- The one-pan method creates incredible depth of flavor as the chicken juices mingle with the pasta cooking liquid, resulting in a rich, cohesive sauce that coats every single noodle perfectly without needing heavy cream or complicated techniques.
- Using block feta instead of pre-crumbled ensures superior texture and melting quality – the cheese becomes creamy and luxurious rather than grainy, creating pockets of tangy goodness throughout the dish that balance the savory chicken beautifully.
- The high-heat sear on the chicken locks in juices and creates those gorgeous brown bits at the bottom of the pan that later deglaze into the sauce, adding complex caramelized notes that elevate the entire dish from simple to spectacular.
- Timing the pasta cooking precisely with the chicken resting means everything comes together at the perfect moment – al dente pasta, perfectly cooked chicken, and melted but not broken cheese create textural harmony in every single bite.
- Simple seasoning with garlic, oregano, and red pepper flakes provides just enough flavor complexity without overwhelming the star ingredients, making this adaptable to various preferences while maintaining its essential character.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces penne pasta (or similar short pasta shape)
- 8 ounces block feta cheese, cut into 1/2-inch cubes
- 4 cups chicken broth (low sodium recommended)
- 1 cup heavy cream
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes (adjust to preference)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (plus more to taste)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Equipment Needed
- Large skillet or braiser (at least 12 inches diameter with lid)
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Tongs or slotted spoon
- Wooden spoon or spatula
- Kitchen timer
- Microplane or garlic press (optional)
Instructions
Prepare and Sear the Chicken
Begin by patting your chicken cubes completely dry with paper towels – this is crucial for achieving that beautiful golden-brown sear rather than steaming the meat. Season the chicken evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of the dried oregano, making sure every piece gets some love. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers and easily coats the pan when swirled. Carefully add the chicken in a single layer, working in batches if necessary to avoid overcrowding, and resist the temptation to move it around for the first 3-4 minutes. You’ll know it’s ready to flip when the edges turn opaque and the chicken releases easily from the pan. Cook for another 3-4 minutes on the second side until golden brown and cooked through, then transfer to a clean plate using tongs, leaving any browned bits behind in the pan.
Sauté Aromatics and Build Flavor Base
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet, using your wooden spoon to scrape up those delicious browned bits from the chicken. Add the finely diced onion and cook for about 5-7 minutes, stirring occasionally, until it becomes translucent and slightly softened but not browned. Now add the minced garlic and red pepper flakes, cooking for just 30-60 seconds until fragrant – be careful not to burn the garlic as it will turn bitter. This is where the magic happens: the fond (those browned bits) dissolves into the oil and aromatics, creating an incredible flavor foundation for your sauce. The onions will sweeten slightly while the garlic provides that unmistakable savory note that makes Mediterranean dishes so irresistible.
Combine Pasta and Cooking Liquid
Add the uncooked penne pasta directly to the skillet, stirring to coat it with the oil and aromatics for about 1 minute – this toasts the pasta slightly and helps it absorb flavors better during cooking. Pour in the chicken broth and heavy cream, stirring to combine everything thoroughly and making sure no pasta sticks to the bottom of the pan. Bring the mixture to a vigorous boil over high heat, then immediately reduce to a steady simmer. Cover the skillet with a lid and set your kitchen timer for 12 minutes, resisting the urge to peek too often as maintaining consistent heat is key to perfectly cooked pasta.
Incorporate Cheese and Finish the Sauce
After 12 minutes, remove the lid and check your pasta – it should be al dente with most of the liquid absorbed but still saucy. If it needs another minute or two, continue cooking uncovered. Reduce the heat to low and add the cubed feta cheese, gently folding it into the pasta until it begins to melt and create creamy pockets throughout the dish. Return the cooked chicken to the skillet along with any accumulated juices, stirring gently to combine without breaking up the chicken pieces. Let everything heat through for 2-3 minutes until the cheese is beautifully melted and the sauce has thickened to a creamy consistency that coats the back of a spoon.
Final Seasoning and Presentation
Taste and adjust seasoning with additional salt and pepper if needed – remember the feta is salty, so go easy at first. Stir in the remaining teaspoon of dried oregano and half of the chopped fresh parsley, reserving the rest for garnish. Remove from heat and let rest for 2-3 minutes; this allows the sauce to thicken slightly and the flavors to meld together beautifully. Serve immediately in warm bowls, garnished with the remaining parsley and lemon wedges on the side for squeezing over individual portions. The bright acidity of the lemon cuts through the richness perfectly and elevates the entire dish to restaurant-quality status.
Tips and Tricks
For the absolute best texture, take your block of feta out of the refrigerator about 30 minutes before cooking – cold cheese straight from the fridge won’t melt as smoothly and can cause the sauce to break. If you’re using pre-crumbled feta (which I don’t recommend but understand sometimes happens), toss it with about a teaspoon of cornstarch before adding to help prevent graininess and improve melting. When cubing your chicken, try to make the pieces as uniform as possible – this ensures even cooking and prevents some pieces from drying out while others remain undercooked. If your skillet isn’t large enough to cook all the chicken at once without overcrowding, definitely work in batches; overcrowding will steam the chicken rather than sear it, resulting in pale, boiled-looking meat without those delicious caramelized flavors.
For pasta selection, penne works beautifully because the tubes catch the sauce and cheese, but rigatoni, ziti, or even farfalle would work well too – just avoid long strands like spaghetti. If you find your sauce is too thick after cooking, add a splash of warm chicken broth or cream to loosen it up. Conversely, if it’s too thin, let it simmer uncovered for an extra minute or two while stirring constantly. For maximum flavor development, consider marinating your chicken cubes for 30 minutes in a mixture of olive oil, lemon juice, and oregano before cooking – this adds another layer of complexity that really makes the dish sing. Leftovers reheat surprisingly well; add a tablespoon of water or broth when reheating in the microwave or on the stovetop to restore creaminess.
If you’re watching calories, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less luxurious. For a dairy-free version, use canned coconut milk and vegan feta, though the flavor profile will change significantly. Always use low-sodium chicken broth to control the salt level, especially since feta is quite salty already. To make this ahead, you can prep all ingredients (chop chicken, onion, garlic, cube feta) and store separately in containers in the refrigerator for up to 24 hours before cooking. For an extra flavor boost, add a tablespoon of tomato paste with the onions and cook for a minute before adding garlic – this adds depth and a subtle sweetness that complements the feta beautifully.
Recipe Variations
- Mediterranean Twist: Add 1 cup of chopped Kalamata olives, 1/2 cup of sun-dried tomatoes (oil-packed, drained and chopped), and 1/4 cup of capers during the last 5 minutes of cooking. Substitute oregano with 1 tablespoon of dried basil and 1 teaspoon of dried mint for a more Greek-inspired flavor profile. Garnish with additional crumbled feta and fresh dill instead of parsley for an authentic taverna experience that will transport your taste buds straight to the Aegean coast.
- Creamy Spinach and Artichoke: Stir in 2 cups of fresh baby spinach and 1 cup of chopped marinated artichoke hearts during the last 3 minutes of cooking until the spinach wilts. Add 1/2 cup of grated Parmesan cheese along with the feta for extra cheesiness. This variation turns the dish into a heartier, vegetable-packed meal that feels indulgent while sneaking in some greens – perfect for convincing picky eaters to enjoy their vegetables without any complaints.
- Spicy Arrabbiata Style: Increase red pepper flakes to 1 tablespoon and add 1 teaspoon of smoked paprika for deeper heat. Include 1/2 cup of chopped pepperoncini peppers and 2 tablespoons of their brine for tangy heat. Finish with a drizzle of chili oil and garnish with fresh basil instead of parsley for an Italian-American fusion that brings serious heat to balance the rich creaminess of the sauce.
- Lemon Herb Freshness: Add the zest of 2 lemons along with the garlic, and use 1/4 cup of fresh oregano and thyme instead of dried. Stir in 1/2 cup of fresh peas during the last 5 minutes of cooking. This brighter, herb-forward version is perfect for spring and summer months when you want something lighter but still comforting, with the fresh herbs providing a garden-fresh flavor that complements the tangy feta beautifully.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and actually stay juicier than breasts due to their higher fat content. Use boneless, skinless thighs cut into 1-inch pieces and follow the same cooking method. Thighs may require an extra minute or two of cooking time since they’re slightly thicker, but they’ll reward you with incredible flavor and tenderness. The richer taste of dark meat pairs beautifully with the tangy feta and creamy sauce, creating a more robust dish that many prefer over breast meat.
Why did my sauce break or become grainy?
A broken sauce usually happens from overheating or adding cold cheese directly to very hot liquid. To prevent this, ensure your heat is low when adding the feta, and let your cheese come to room temperature first. If your sauce does break, remove it from heat immediately and whisk in a tablespoon of cold cream or broth to help emulsify it again. Using block feta rather than pre-crumbled also helps maintain creaminess, as the anti-caking agents in pre-crumbled cheese can contribute to graininess when melted.
Can I make this recipe gluten-free?
Yes, this adapts beautifully to gluten-free needs! Simply substitute regular pasta with your favorite gluten-free penne or similar shape, and ensure your chicken broth is certified gluten-free. Gluten-free pasta may require slightly less cooking time, so start checking at 10 minutes and continue testing every minute until al dente. The sauce ingredients are naturally gluten-free, making this an easy conversion that doesn’t sacrifice any flavor or creaminess. I recommend brown rice or quinoa-based pastas for the best texture results.
How long do leftovers keep in the refrigerator?
Properly stored in an airtight container, leftovers will keep for 3-4 days in the refrigerator. The pasta will continue to absorb liquid, so when reheating, add a tablespoon of broth or cream to restore the saucy consistency. I don’t recommend freezing this dish as the dairy-based sauce can separate and the pasta becomes mushy upon thawing. For best results, reheat gently on the stovetop over medium-low heat, stirring frequently, rather than in the microwave which can make the cheese oily.
Can I make this without heavy cream?
You can substitute the heavy cream with half-and-half for a slightly lighter version, though the sauce will be less rich. For a dairy-free option, canned coconut milk works surprisingly well and adds a subtle sweetness that complements the feta. If using coconut milk, opt for full-fat for best results and consider adding an extra pinch of salt to balance the sweetness. Another option is using evaporated milk, which provides creaminess without as much fat as heavy cream while maintaining the luxurious texture.
Summary
This one-pan chicken pasta feta recipe delivers restaurant-quality flavors with minimal cleanup. Creamy, tangy, and perfectly seasoned, it’s a weeknight hero that feels special enough for company. Customizable and consistently delicious, it’s sure to become a regular in your dinner rotation.
