On busy weeknights,
one-pan dinners are a dream come true. When we’re looking to truly treat ourselves (and put in very little effort), we turn to this lemon butter feta chicken pasta. We took one of our most popular pasta recipes—lemon butter chicken pasta—and gave it a worthwhile upgrade with tangy feta, chicken thighs, and gemelli noodles. The creamy, rich pasta sauce with fresh lemon and feta (plus juicy chicken thighs) all comes together in one pot for a simple but extra satisfying meal. It’s the even easier version of everyone’s favorite baked feta pasta. 😉
The best part of this dish? There’s no need to boil the pasta first. It cooks in the sauce, which works double-time to flavor the pasta while the pasta also thickens the sauce. Basically, this dish is everything we want an easy weeknight dinner to be.
Did you try making this? Let us know how it went in the comments!
On busy weeknights,
one-pan dinners are a dream come true. When we’re looking to truly treat ourselves (and put in very little effort), we turn to this lemon butter feta chicken pasta. We took one of our most popular pasta recipes—lemon butter chicken pasta—and gave it a worthwhile upgrade with tangy feta, chicken thighs, and gemelli noodles. The creamy, rich pasta sauce with fresh lemon and feta (plus juicy chicken thighs) all comes together in one pot for a simple but extra satisfying meal. It’s the even easier version of everyone’s favorite baked feta pasta. 😉
The best part of this dish? There’s no need to boil the pasta first. It cooks in the sauce, which works double-time to flavor the pasta while the pasta also thickens the sauce. Basically, this dish is everything we want an easy weeknight dinner to be.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 50 mins
Directions
-
- Step 1
Pat chicken dry with paper towels; season with oregano, salt, and black pepper.
- Step 2In a large, high-sided skillet over medium-high heat, heat oil. Add chicken skin side down and cook, turning occasionally, until golden brown, about 5 minutes per side. Transfer to a plate.
- Step 3Reduce heat to medium and melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add broth, cream, lemon zest, lemon juice, and red pepper. Bring to a boil, stirring often, then add pasta and return chicken to skillet. Reduce heat to medium-low, cover, and cook until pasta is al dente and an instant-read thermometer inserted into thickest part of thigh registers 165°, 18 to 20 minutes.
- Step 4Transfer chicken to a plate. Add feta to pasta mixture and stir until melted. Stir in parsley.
- Step 5Return chicken to skillet. Top with more feta and parsley.
- Step 1
Related Video: Lemon Ricotta Pasta
