Bring a large pot of lightly salted water to a boil. Add rigatoni and cook 11 minutes or as per package directions. Drain, reserving 1/2 cup of the pasta water.Advertisement
Meanwhile, toss chicken with 2 tbsp of the oil from the feta. Heat a large stainless steel skillet over medium-high heat. Add chicken and cook 4 to 5 minutes, until no longer pink.
Stir in tomatoes, olives and oregano and heat through. Remove from heat and toss with rigatoni, feta cheese, 1/4 cup (or more) of the pasta water, the lemon juice and zest, pepper and salt.