Description

Hey there, friend! Come on in and grab a stool. Smell that? It’s lemon and garlic sizzling away in my favorite cast-iron skillet — the kind of aroma that basically guarantees dinner is going to be phenomenal.

Ingredients

For the Lemon-Herb Chicken

1 lb chicken breast or thighs, chopped
(Thighs stay juicier; breasts work great too.)
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt & pepper to taste

For the Pasta & Tzatziki-Inspired Sauce

12 oz pasta (rotini, penne, or orzo)
1 cup plain Greek yogurt (full-fat recommended)
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, grated
½ tsp salt + ¼ tsp black pepper
½ cup diced cucumber
1 cup cherry tomatoes, halved
2 tbsp fresh dill, chopped
Optional: crumbled feta, kalamata olives

Instructions

1. Pasta Party Starter

Boil a large pot of well-salted water (“salty like the sea”).
Cook pasta until al dente, drain, and rinse under cool water to stop the cooking. Let it drain very well.

2. Chicken Choreography

Mix chicken with oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Let it marinate 10 minutes.

Sear in a hot skillet for 5–7 minutes until golden and cooked through. Avoid constant stirring — that golden sear = flavor. Set aside to cool slightly.

3. Sauce Symphony

Whisk yogurt, olive oil, lemon juice, grated garlic, salt, and pepper in a large bowl.

Taste and adjust — this is your moment to customize!
If it’s too thick, thin with a teaspoon of water or lemon juice.

4. The Grand Toss

Add the cooled pasta to the yogurt sauce and toss gently.
Fold in cucumber, tomatoes, dill, and chicken. Don’t crush the tomatoes!

5. Finishing Touches

Serve immediately or chill for 1 hour.
Finish with feta, olives, and a crack of black pepper.

How to Serve This Stunner

Pile into a big rustic bowl for family style.
For fancy plating: pack pasta into a small bowl, invert onto a plate, top with feta and dill.
Serve alongside warmed pita chips and a lemony arugula salad for a full Greek feast.

Notes

Q: Can I make this ahead?
Yes! Best within 3 days. Add tomatoes and feta just before serving.

Q: My sauce is too thick / too thin. Help?
Too thick = add water or lemon juice
Too thin = pasta was warm or cucumber released water → add 2–3 tbsp more yogurt

Q: Can I swap the protein?
Absolutely. Rotisserie chicken, shrimp, chickpeas, or halloumi are all fantastic.

Q: Why rinse the pasta?
It stops cooking, prevents mushiness, and removes starch so the sauce coats beautifully.