Lemon Butter Feta Chicken Pasta

By Makinze GorePublished: 23 April 2023

Jump to recipe

PHOTO: NICO SCHINCO; FOOD STYLING: BROOKE CAISON

A creamy, rich pasta sauce with fresh lemon and tangy feta, plus juicy chicken thighs all come together in one pot for a very simple but satisfying meal. It’s the even easier version of everyone’s favourite baked feta pasta. The lemon butter sauce feels light thanks to the bright citrus and is perfect for transitioning into spring. There’s no need to boil the pasta first. It cooks in the sauce, which works double-time to flavour the pasta while the pasta also thickens the sauce. Basically, this dish is everything we want a pasta dinner to be.

Advertisement - Continue Reading Below

Yields:: 4 - 6 serving(s)
Prep Time:: 15 mins
Total Time:: 50 mins

Ingredients

900 g
bone-in, skin-on chicken thighs
2 tsp.
dried oregano
Flaky sea salt
Freshly ground black pepper
1 tbsp.
extra-virgin olive oil
3 tbsp.
unsalted butter
4
cloves garlic, finely chopped
1 l
chicken stock
240 ml
double cream
Zest and juice of 1 large lemon
Pinch of chilli flakes
500 g
pasta, we used gemelli
60 g
crumbled feta, plus more for serving
2 tbsp.
chopped fresh parsley, plus more for serving

Directions

1. Step 1Pat chicken dry with paper towels; season with oregano, salt, and black pepper.
2. Step 2In a large, high-sided pan 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.
3. Step 3Reduce heat to medium and melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add stock, cream, lemon zest, lemon juice, and chilli flakes. Bring to a boil, stirring often, then add pasta and return chicken to pan. 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 74°, 18 to 20 minutes.
4. Step 4Transfer chicken to a plate. Add feta to pasta mixture and stir until melted. Stir in parsley.
5. Step 5Return chicken to pan. Top with more feta and parsley.