Lemon Butter Feta Chicken Pasta

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 50 minutes

配料

2 lb. bone-in, skin-on chicken thighs (4 to 6)

2 tsp. dried oregano

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

3 tbsp. unsalted butter

4 cloves garlic, finely chopped

4 c. low-sodium chicken broth

1 c. heavy cream

Zest and juice of 1 large lemon

Pinch of red pepper flakes

1 lb. gemelli

2 oz. crumbled feta, plus more for serving

2 tbsp. chopped fresh parsley, plus more for serving

步骤

Pat chicken dry with paper towels; season with oregano, salt, and black pepper.

In a large, high-sided skillet over medium-high heat, heat oil. Add chicken skin side down and cook, turning occasionally, until golden brown, about 5 minutes per side. Transfer to a plate.

Reduce heat to medium and melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add broth, cream, lemon zest, lemon juice, and red pepper. Bring to a boil, stirring often, then add pasta and return chicken to skillet. Reduce heat to medium-low, cover, and cook until pasta is al dente and an instant-read thermometer inserted into thickest part of thigh registers 165°, 18 to 20 minutes.

Transfer chicken to a plate. Add feta to pasta mixture and stir until melted. Stir in parsley.

Return chicken to skillet. Top with more feta and parsley.