Ingredients
1 lb. penne
Kosher salt
2 tbsp. extra-virgin olive oil, divided
3/4 lb. boneless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
2 cloves garlic, minced
3/4 c. half and half (or whole milk)
1 (8-ounce) block cream cheese
1/2 c. crumbled feta cheese
1 tbsp. lemon juice
1 tsp. lemon zest
1 1/2 c. halved cherry tomatoes
1/2 c. pitted Kalamata olives, halved
1 cucumber, chopped
1/4 c. chopped fresh dill
Chopped fresh parsley, for serving
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside. Step 2Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with salt, pepper, and oregano then add to skillet. Cook until chicken is golden and cooked through, about 8 minutes per side. Remove from chicken from skillet and let rest for 5 minutes.Step 3To the same skillet, heat remaining oil. Stir in garlic and cook until fragrant, about 1 minute. Add half and half, cream cheese, and crumbled feta, and cook, stirring occasionally, until cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste.Step 4Cut chicken into 2" pieces then add to skillet with cooked pasta, cherry tomatoes, olives, cucumber, and dill. Toss until evenly combined. Step 5Garnish with parsley before serving.
Editor’s Note: This recipe was updated on August 20, 2020.
