A delightful twist on a classic garlic chicken pasta, enhanced with vibrant flavors and a creamy sauce.
Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat a tablespoon of butter in a frying pan and sauté the chicken until fully cooked and golden brown on the outside.
Cut the chicken into bite-sized pieces for even cooking and easier mixing with the pasta.
In the same pan, add another tablespoon of butter and sauté the onion until translucent, then add the bell pepper and cook for 2 minutes.
Cook the vegetables over medium heat to bring out their natural sweetness.
Add the cherry tomatoes to the pan and cook for another minute, then combine with the cooked chicken.
Gently press the tomatoes with the back of a spoon to release their juices.
In a separate saucepan, melt the remaining butter and sauté the minced garlic until fragrant.
Avoid browning the garlic to prevent a bitter taste.
Stir in the flour and cook for a minute, then gradually whisk in the milk until smooth.
Whisk continuously to avoid lumps in the sauce.
Add the sour cream and lemon juice to the sauce, stirring until heated through.
Taste and adjust the seasoning with salt and pepper if needed.
Combine the pasta, chicken, vegetables, and sauce in a large serving bowl, mixing well.
Add a splash of reserved pasta water if the mixture seems too dry.
Top with crumbled feta cheese and serve warm.
Sprinkle some freshly chopped parsley for added color and flavor.
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