Greek Lemon Chicken With Angel Hair Pasta Recipe

Name: Greek Lemon Chicken With Angel Hair Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 cup white wine; 1/4 cup olive oil; 1/4 cup lemon juice; 1 teaspoon grated lemon peel; 1 teaspoon salt; 1 tablespoon black pepper; 3 garlic cloves; Ingredients; 6 large whole boneless skinless chicken breasts; 3 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon salt; 2 teaspoons Dijon mustard; 1 cup milk; 2 egg yolks; 1 lemon, zest of; 1 teaspoon dried dill weed; 1/4 cup minced fresh parsley; 1 cup sour cream; 1/4 cup butter, melted; 1/2 cup crumbled feta cheese; 1 lb angel hair pasta, cooked al dente and kept warm; 1/2 cup shredded muenster cheese

Servings: persons

Marinade
1 cup white wine
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon salt
1 tablespoon black pepper
3 garlic cloves
Ingredients
6 large whole boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons Dijon mustard
1 cup milk
2 egg yolks
1 lemon, zest of
1 teaspoon dried dill weed
1/4 cup minced fresh parsley
1 cup sour cream
1/4 cup butter, melted
1/2 cup crumbled feta cheese
1 lb angel hair pasta, cooked al dente and kept warm
1/2 cup shredded muenster cheese

1
In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade. Refrigerate for up to 12 hours.
2
Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
3
In a saucepan, melt 2 T butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
4
Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.

1550

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Marinade, 1 cup white wine, 1/4 cup olive oil, 1/4 cup lemon juice, and more.

Yes, Greek Lemon Chicken With Angel Hair Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Lemon Chicken With Angel Hair Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions