Greek Lemon Chicken With Angel Hair Pasta

"A delicious one dish casserole. It's special enough for special events like bridal showers or graduation. It's an amazing dish! A local caterer uses this recipe and I found out it was in Creme de Colorado Cookbook. but I have never found it online. I've adjusted it slightly from their version to make it even better. After being asked for this recipe many time, I decided to post it."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
13hrs 15mins




  • 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.
  • Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
  • 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.
  • 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.

Questions & Replies

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  1. Lynn P.
    There is a reference in the sauce instructions to add both lemon peel and lemon juice, but there is not a quantity of lemon juice specified in the sauce ingredients. Could you tell me the quantity of juice needed? An entire lemon would seem overpowering. Also, the ingredients list for the primary recipe specifies 1/4 cup of melted butter, but the instructions note to "Add 1/2 cup butter". Is it 1/4 or 1/2 cup? Thanks for your response. I'm about to make this recipe!


  1. Towels
    Excellent dish! A little time consuming, but the results were amazing!
  2. Karen Elizabeth
    Absolutely delicious! Made exactly as according to recipe, I would definitely make this again, the only part that really takes a bit of time is marinating the chicken strips, just needs thinking ahead. I assembled everything I needed prior to cooking. I really enjoyed this recipe, made for Spring PAC 2014, thank you Bibliobethica
  3. jank4369
    I printed this out and was so focused on the ingredients, I didn't realize there are no instructions on how to cook the chicken. Also, Muenster Cheese is not listed in the ingredients, only in the instructions. I'm cooking the chicken in a skillet before I assemble all of the ingredients for the sauce. I don't know what the end results will be.


I was born and raised in Nebraska. I've lived in Germany, Arizona, Washington. My husband is Canadian and we have four young boys. I'm addicted to the food network and call my brother and sister when something especially delicious is showing. My favorite chef is Teri Lashier. Her recipes are all full of flavor.
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