Greek Chicken & Whipped Feta Harvest Pasta with Lemon Pesto
Bright, creamy, herby, and cozy all at once—this dish combines juicy Greek-marinated chicken, roasted fall vegetables, silky whipped feta, and zesty lemon pesto tossed with pasta. It’s nourishing, restaurant-worthy, and perfect for weeknights or entertaining.
Time Breakdown
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: ~55 minutes
Servings: 4 generous portions
Ingredients
Greek Chicken Marinade
2 large chicken breasts (or 4 thighs), sliced
3 tbsp olive oil
2 tbsp lemon juice
4 garlic cloves, minced
1½ tsp dried oregano
1 tsp paprika
½ tsp cumin (optional)
¾ tsp salt
½ tsp black pepper
Harvest Roasted Veggies
1 cup butternut squash, cubes
1 red bell pepper, sliced
1 red onion, wedges
1 zucchini, sliced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp thyme or rosemary
Pasta
350 g (12 oz) penne, rotini, or fusilli
Salt for boiling water
½ cup reserved pasta water
Whipped Feta
200 g feta cheese
¼ cup Greek yogurt or cream cheese
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove
Black pepper to taste
Lemon Pesto
1 cup fresh basil
⅓ cup Parmesan cheese
⅓ cup toasted pine nuts or almonds
Zest of 1 lemon
3 tbsp lemon juice
½ cup olive oil
1 garlic clove
½ tsp salt
Garnish (Optional)
Fresh basil or parsley
Extra lemon zest
Chili flakes
Drizzle of olive oil
Step-by-Step Instructions
Marinate the Chicken (10 minutes active)
Mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
Toss chicken in the marinade and let it rest at least 15 minutes (up to overnight).
Roast the Harvest Veggies (25 minutes)
Preheat oven to 200°C / 400°F
Toss vegetables with olive oil, salt, pepper, and herbs.
Spread on a baking tray and roast for 20–25 minutes, flipping once.
Cook the Pasta (10 minutes)
Boil well-salted water.
Cook pasta until al dente.
Reserve ½ cup pasta water before draining.
Cook the Greek Chicken (8–10 minutes)
Heat a grill pan or skillet over medium heat.
Cook chicken 4–5 minutes per side until golden and fully cooked.
Rest 5 minutes, then slice.
Make the Whipped Feta (5 minutes)
Blend feta, yogurt, olive oil, lemon juice, garlic, and pepper until smooth and fluffy.
Chill for a creamier texture.
Make Lemon Pesto (5 minutes)
Blend basil, Parmesan, nuts, lemon zest, lemon juice, garlic, salt.
Stream in olive oil until silky.
Assemble the Pasta
In a large skillet:
Add pasta
Toss with lemon pesto
Splash in reserved pasta water for silkiness
Add roasted veggies and sliced chicken. Toss gently.
Finish with Whipped Feta
Spoon generous dollops of whipped feta over each bowl.
Top with herbs, chili flakes & lemon zest.
Final Taste & Texture
Creamy & salty from whipped feta
Fresh & citrusy from lemon pesto
Savory & tender Greek chicken
Sweet & earthy roasted harvest vegetables
This dish is a perfect balance of fresh Mediterranean flavor and cozy comfort.
Nutrition Snapshot (Approx per serving)
Calories: ~620 kcal
Protein: 38g
Carbs: 52g
Fats: 30g
Rich in calcium, vitamin C, and healthy fats
Frequently Asked Questions (Q&A)
Q1: Can I use store-bought pesto?
Yes! Add fresh lemon zest and extra lemon juice to brighten it.
Q2: Can I make this vegetarian?
Absolutely. Swap chicken with:
Grilled halloumi
Roasted chickpeas
Sautéed mushrooms
Q3: Can I prepare this ahead?
Yes!
Roast veggies & chicken up to 2 days ahead
Whipped feta lasts 4 days
Pesto lasts 3–4 days
Q4: What pasta works best?
Short shapes with ridges:
Penne
Fusilli
Rotini
Farfalle
Q5: Can I make it spicy?
Add:
Chili flakes to pesto
Harissa in chicken marinade
Chili oil drizzle at the end
Q6: How do I store leftovers?
Refrigerator: Up to 3 days
Store whipped feta separately for best texture
Q7: Can I make it gluten-free?
Yes! Use gluten-free pasta made from rice, lentils, or chickpeas.