# The Ingredients You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 2 large boneless, skinless chicken breasts (approximately 1 lb), cut into bite-sized pieces
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 2 tablespoons olive oil
→ Sauce
07 - 3 cloves garlic, minced
08 - Zest and juice of 1 large lemon
09 - 3/4 cup heavy cream
10 - 1/4 cup chicken broth
11 - 3.5 oz feta cheese, crumbled
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley
14 - Salt and pepper to taste
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - Season chicken pieces evenly with dried oregano, salt, and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden brown and cooked through, approximately 6 to 8 minutes. Transfer chicken to a clean plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
05 - Add lemon zest, lemon juice, heavy cream, and chicken broth to the skillet. Stir well and bring to a gentle simmer over medium heat.
06 - Reduce heat to low. Whisk in crumbled feta cheese and grated Parmesan cheese until fully melted and the sauce achieves a smooth, creamy consistency.
07 - Return cooked chicken to the skillet. Add drained pasta and toss thoroughly to coat all pasta with sauce. Add reserved pasta water incrementally if sauce appears too thick.
08 - Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed. Toss gently to distribute evenly.
09 - Transfer to serving bowls immediately while hot. Garnish with additional crumbled feta, fresh parsley, or lemon zest if desired.
