This delightful Tagliatelle with Chicken and Feta sauce brings Mediterranean warmth to your dinner table in just 40 minutes.
The creamy feta sauce, perfectly coating al dente pasta and tender chicken, creates a satisfying Greek-inspired dish that’s both comforting and sophisticated.
With 27 grams of protein per serving and a beautiful balance of flavors, this recipe proves that restaurant-quality meals can be easily recreated at home.
Ingredients for Greek Tagliatelle with Chicken and Feta
- Pasta: 250g tagliatelle, best when cooked al dente
- Protein: 1 chicken breast, cut into bite-sized pieces for even cooking
- Cheese: 250g feta cheese, preferably Greek variety for authenticity
- Aromatics: 1 red onion and 3 spring onions, finely chopped
- Liquids: 1 cup milk and 100ml ouzo for rich sauce base
- Herbs: 1/2 bunch fresh dill, adds wonderful Mediterranean flavor
- Oil: 3-4 tbsps olive oil, extra virgin recommended
- Seasonings: Sea salt and freshly ground pepper to taste
Step-by-Step Instructions
- Prepare Base: Heat olive oil and water in a large pan, sauté both types of onions until softened
- Cook Chicken: Add chicken bites and sauté until lightly golden
- Deglaze: Pour in ouzo and stir to release all the flavorful bits from the pan
- Create Sauce: Add cubed feta and milk, cover and simmer for 20-25 minutes
- Cook Pasta: Meanwhile, prepare tagliatelle according to package instructions
- Combine: Add drained pasta to the sauce, toss gently to coat
- Finish: Garnish with fresh dill, add pepper and salt to taste before serving
Cooking Techniques
This recipe brings together gentle sautéing and milk-based sauce making – two simple but tasty cooking methods! The trick to getting it just right is keeping your heat at medium.
This lets the onions soften nicely and helps the chicken cook evenly. When you add the ouzo, let it bubble for a moment to cook off the alcohol while keeping all that lovely flavor. The feta and milk create a creamy sauce that coats the pasta beautifully.
Variations & Substitutions
No ouzo? Don’t worry! You can use white wine instead, or skip the alcohol completely and add a splash of chicken broth.
If you’re not a fan of feta, try using ricotta or Greek yogurt for a different kind of creaminess.
Want to make it vegetarian? Replace the chicken with mushrooms or zucchini. The dill can be swapped for parsley or basil if that’s what you have on hand.
Serving Suggestions
This cozy Greek-inspired pasta dish loves the company of a simple green salad dressed with lemon and olive oil.
A chunk of crusty bread on the side is perfect for soaking up the creamy feta sauce. Want to add some color?
Throw some halved cherry tomatoes on top right before serving. If you’re feeling fancy, sprinkle some extra crumbled feta and fresh dill as a garnish.
Storage Tips
This pasta dish stays good in the fridge for up to 3 days in an airtight container. When you’re ready to eat it again, warm it up slowly over low heat with a splash of milk to bring the sauce back to life.
The pasta might soak up some of the sauce while storing, but that extra splash of milk will make it good as new. Just give it a gentle stir while reheating.
Tagliatelle with Chicken and Feta sauce
Equipment
- Large pan
Ingredients
Main Ingredients
- 250 g Tagliatelle (9 ounces)
- 1 chicken breast cut into bites
- 250 g feta cheese (9 ounces)
- 1 cup milk
- 1 red onion chopped
- 3 spring onions chopped
- 100 ml ouzo (3.5 fluid ounces)
- 1/2 bunch dill
- 3-4 tbsp olive oil
- sea salt and freshly ground pepper to taste
Instructions
- In a large pan (medium heat), pour 3-4 tbsps of olive oil along with 1/2 cup of water. Add the onion and the spring onions and saute.
- Cut the chicken breast into small bites, add them into the pan and continue sauteing. Deglaze with the ouzo and stir.
- Cut the feta cheese into large cubes and add in the pan. Pour in the milk and stir. Cook, with the lid on, for 20-25 minutes.
- In the meantime, prepare the tagliatelle, according to package instructions.
- Drain the pasta, add them into the pan and stir. Sprinkle with the dill and serve with some freshly ground pepper and season with salt, if needed.