Greek Chicken Souvlaki Pasta with Creamy Feta Sauce
Description
This Greek Chicken Souvlaki Pasta with Creamy Feta Sauce combines everything you love about classic chicken souvlaki—lemon, garlic, oregano, and tender grilled chicken—with comforting pasta and a silky, tangy feta sauce. Juicy marinated chicken is seared until golden, then tossed with pasta, a luscious feta-Greek yogurt cream sauce, and fresh herbs. It’s bright, savory, and satisfying—perfect for weeknight dinners or casual entertaining with Mediterranean flair.
Time Breakdown
Prep Time: 20 minutes
Marinating Time: 20 minutes (optional but recommended)
Cooking Time: 20 minutes
Total Time: ~60 minutes
Ingredients (Serves 4)
Chicken Souvlaki
500 g (1 lb) boneless chicken breast, cut into bite-size pieces
3 tbsp olive oil
Juice of 1 large lemon
3 cloves garlic, minced
1½ tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Pasta
300 g (10 oz) penne or fusilli pasta
Salt, for boiling water
Creamy Feta Sauce
150 g (5 oz) feta cheese, crumbled
½ cup Greek yogurt
½ cup cooking cream (or light cream)
1 clove garlic, grated
½ tsp dried oregano
Black pepper, to taste
Pasta water, as needed
To Finish
¼ cup fresh parsley or dill, chopped
Optional: sliced olives or cherry tomatoes
Extra feta, for garnish
Instructions
Marinate the Chicken
In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken pieces and toss well.
Cover and marinate for at least 20 minutes (up to 2 hours for deeper flavor).
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Add marinated chicken and cook for 6–8 minutes, turning occasionally, until golden and fully cooked.
Remove from the pan and set aside.
Make the Creamy Feta Sauce
In a bowl, whisk together feta, Greek yogurt, cream, garlic, oregano, and black pepper until mostly smooth.
Add a splash of warm pasta water to loosen the sauce if needed.
Combine Everything
Lower heat to medium.
Add pasta to the skillet, followed by the feta sauce.
Toss gently, adding pasta water gradually until the sauce coats the pasta smoothly.
Return chicken to the pan and mix until everything is heated through.
Finish & Serve
Remove from heat.
Sprinkle with fresh herbs, extra feta, and optional olives or tomatoes.
Serve warm with lemon wedges on the side.
Questions & Answers
Q: Can I make this dish ahead of time?
A: Yes! Prepare and store in the fridge for up to 2 days. Reheat gently with a splash of milk or cream.
Q: What pasta works best for this recipe?
A: Penne, fusilli, or rigatoni work best because they hold the creamy feta sauce well.
Q: Can I substitute the cream?
A: Absolutely. Use all Greek yogurt or a mix of yogurt and milk for a lighter version.
Q: Is this dish spicy?
A: No, it’s mild and tangy. Add chili flakes if you prefer heat.
Q: Can I use chicken thighs instead of breast?
A: Yes! Thighs are juicier and work beautifully in this recipe.
Serving Suggestions
Pair with a Greek cucumber salad or lemon-herb roasted vegetables
Serve with warm pita or garlic bread
Finish with a drizzle of olive oil and extra lemon zest for brightness