# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 2 large boneless, skinless chicken breasts (about 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 Directions:
01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with oregano, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 6 to 8 minutes. Transfer chicken to a plate.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in lemon zest, lemon juice, heavy cream, and chicken broth. Bring to a gentle simmer.
06 - Reduce heat to low. Whisk in feta and Parmesan until melted and sauce achieves a creamy consistency.
07 - Return chicken to the skillet. Add drained pasta and toss to coat, adding reserved pasta water gradually if the sauce is too thick.
08 - Stir in fresh parsley and adjust seasoning with additional salt and pepper as needed.
09 - Serve immediately, garnished with extra feta, parsley, or lemon zest if desired.
