Save It My neighbor Maria showed up one evening with a container of leftovers that smelled like sunshine and garlic. She insisted I try her lemon feta pasta, and I stood in my kitchen eating it cold with a fork, amazed at how something so simple could taste so bright. The next week I made my own version, adding chicken because my family needed more than just noodles for dinner. It's become the dish I make when I want something that feels special but doesn't require me to stand over the stove for an hour.
I made this for my sister's birthday last spring, and she kept asking what restaurant I ordered it from. When I told her I'd just thrown it together, she made me write down the recipe on a napkin. Now she texts me photos every time she makes it, usually with some variation like adding sun dried tomatoes or using rotini because that's what she had. It's become our thing, this pasta that started as Maria's generosity and turned into a family staple.
Ingredients
- Penne or rigatoni (340 g): The ridges and tubes catch the creamy sauce perfectly, and I've learned that undersalting the pasta water is a mistake you'll taste later.
- Chicken breasts (450 g): Cut them smaller than you think you should, they cook faster and distribute better throughout the pasta.
- Dried oregano (1 tsp): This is what makes it taste Greek instead of Italian, don't skip it even if you think herbs don't matter.
- Olive oil (2 tbsp): Use something decent here since it flavors the chicken and builds the base of your sauce.
- Garlic (3 cloves): Mince it fine so it melts into the cream, big chunks will burn and taste bitter.
- Lemon (1 large): Both the zest and juice are essential, the zest adds perfume and the juice adds brightness.
- Heavy cream (180 ml): This is what makes the sauce silky, though I've used half and half in a pinch and it still worked.
- Chicken broth (60 ml): It thins the sauce just enough and adds a savory backbone that keeps it from being too rich.
- Feta cheese (100 g): Crumble it yourself from a block, the pre crumbled stuff has coatings that make it harder to melt smoothly.
- Parmesan cheese (50 g): Grate it fresh, the kind in the green can won't melt the same way.
- Fresh parsley (2 tbsp): This adds a pop of color and freshness right at the end, dried parsley won't do the same thing.
- Salt and pepper: Taste as you go, the feta and Parmesan are salty so you might need less than you expect.
Instructions
- Boil the pasta:
- Get your water aggressively salty, like the sea, and cook the pasta just until it still has a little bite. Scoop out half a cup of that starchy water before you drain, it's your secret weapon for adjusting the sauce later.
- Season and sear the chicken:
- Toss the chicken pieces with oregano, salt, and pepper, then cook them in hot olive oil until they're golden and just cooked through. Move them to a plate so they don't turn rubbery while you build the sauce.
- Bloom the garlic:
- In the same skillet with all those browned bits, add the garlic and stir for just thirty seconds. You want it fragrant, not brown, because burnt garlic will ruin everything.
- Build the lemon cream base:
- Pour in the lemon zest, lemon juice, cream, and broth, then let it come to a gentle simmer. The kitchen will smell like a dream at this point.
- Melt in the cheese:
- Turn the heat down low and whisk in the feta and Parmesan, stirring until the sauce is smooth and creamy. If it looks broken, don't panic, it will come together when you add the pasta.
- Combine everything:
- Add the chicken back in along with the drained pasta, tossing everything together until every piece is coated. If it seems thick, add that reserved pasta water a splash at a time until it looks silky.
- Finish and serve:
- Stir in the fresh parsley and taste for seasoning, adding more salt, pepper, or lemon juice if it needs it. Serve it right away while it's hot and creamy.
Save It One night I made this after a long day and sat on the couch eating it straight from the skillet, too tired to bother with a bowl. My husband walked in, grabbed a fork, and joined me. We didn't talk much, just ate and watched the sky turn purple outside the window. It's funny how a simple pasta can turn into a quiet moment you remember.
Making It Your Own
I've added handfuls of baby spinach right at the end, letting it wilt into the sauce for extra color and a bit of vegetable guilt relief. Cherry tomatoes, halved and stirred in with the pasta, add sweet little bursts that play well with the lemon. Once I swapped half the cream for Greek yogurt to lighten it up, and it worked beautifully, just make sure to stir it in off the heat so it doesn't curdle.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the sauce thickens as it sits. When I reheat it, I add a splash of milk or broth in a skillet over low heat, stirring gently until it loosens up and looks creamy again. Microwaving works in a pinch, but the stovetop brings it back to life better.
Serving Suggestions
This pasta feels complete on its own, but I like to serve it with a simple arugula salad dressed in olive oil and lemon, keeping the brightness going. Crusty bread for soaking up extra sauce is never a bad idea. A cold glass of Sauvignon Blanc or even a sparkling water with lemon makes it feel like a meal worth sitting down for.
- Garnish with extra crumbled feta and lemon zest if you want it to look restaurant pretty.
- A pinch of red pepper flakes adds a gentle kick that some people in my house love.
- Leftovers are excellent cold for lunch the next day, which I discovered by accident and now do on purpose.
Save It This dish has a way of making ordinary nights feel a little less ordinary. I hope it does the same for you.
Common Questions About Recipes
- → Can I use a different type of pasta?
Absolutely. While penne and rigatoni catch the sauce beautifully, fusilli, farfalle, or even spaghetti work well. Just cook until al dente and reserve that pasta water for调整 the sauce consistency.
- → How do I prevent the cream sauce from curdling?
Keep the heat at a gentle simmer once you add the cream—high heat can cause dairy to separate. Stir continuously when incorporating the cheese, and add warm broth rather than cold liquid to maintain a steady temperature.
- → Can I make this dish lighter?
Yes. Substitute half the heavy cream with Greek yogurt for a lighter version that still delivers creaminess. You can also increase the vegetable content by adding baby spinach or cherry tomatoes during the final minutes of cooking.
- → What wine pairs well with this pasta?
The lemon and feta call for something crisp and acidic. A Sauvignon Blanc or Greek Assyrtiko cuts through the richness beautifully. For red wine lovers, a light Pinot Noir works without overpowering the delicate flavors.
- → Can I prepare this ahead of time?
You can season and cook the chicken up to a day in advance, storing it in the refrigerator. The sauce comes together quickly, so it's best made fresh. If you must reheat, add a splash of cream or broth to restore the silky texture.
- → Is this dish gluten-free?
As written, it contains wheat from the pasta. To make it gluten-free, swap in your favorite gluten-free pasta—brown rice or chickpea varieties hold up well in cream sauces. Double-check that your chicken broth is certified gluten-free.