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Creamy Chicken Feta Pasta

This Creamy Chicken Feta Pasta is a rich and satisfying dinner made with tender chicken, perfectly cooked pasta, a velvety garlic cream sauce, tangy feta cheese, and Parmesan. Ready in about 35 minutes, it's an easy weeknight meal that tastes restaurant-quality and is perfect for the whole family.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Pasta
  • 12 ounces penne fettuccine, or rigatoni
  • 2 boneless skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Creamy Feta Sauce
  • 2 tablespoons butter
  • 4 garlic cloves minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve ½ cup of pasta water, then drain.
  2. Season the chicken with Italian seasoning, paprika, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until golden brown and fully cooked. Transfer to a plate.
  4. In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
  5. Pour in the chicken broth and heavy cream, stirring until combined. Bring to a gentle simmer.
  6. Stir in the Parmesan cheese, followed by the crumbled feta. Mix until the cheeses melt into a smooth, creamy sauce.
  7. Return the cooked chicken to the skillet, then add the drained pasta. Toss until everything is evenly coated. Add reserved pasta water a little at a time if the sauce is too thick.
  8. Garnish with chopped parsley and additional feta if desired. Serve immediately.

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Use block feta packed in brine for the best flavor and creamy texture.
Add baby spinach, sun-dried tomatoes, mushrooms, or broccoli for extra vegetables.
Avoid boiling the sauce after adding the cheese to keep it smooth.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Reheat gently over low heat with a splash of milk or chicken broth to restore the creamy consistency.