Salt & Lavender

Hundreds of easy-to-follow recipes for busy weeknights! Eat well flavored!

Chicken Feta Spinach Pasta

28 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

This chicken feta spinach pasta recipe is healthy and light yet full of flavor and filling. It’s a great easy weeknight meal option!

This chicken pasta with feta cheese, spinach, and tomatoes is healthy, easy to make, and delicious. A family favorite recipe for busy weeknight dinners.

Surprise! This pasta does NOT have a creamy sauce. I tend to make a lot of pastas that have creamy sauces (here’s the most recent one). I’m pretty good at it, so it’s my go-to.

I know not everyone appreciates that, though, so I know I need to come up with some healthier options, especially since I really do eat pretty healthy most of the time!

That’s how this pasta with chicken, feta, and spinach was born.

Also, I had some feta I needed to use up, so I challenged myself to be creative with what I already had in my fridge.

This chicken pasta with feta cheese, spinach, and tomatoes is healthy, easy to make, and delicious. A family favorite recipe for busy weeknight dinners.

The results were not disappointing.

This chicken pasta recipe has nicely balanced flavors. We’ve got spinach, garlic, oregano, some salty feta, and a nice fresh tomato sauce that has some really good flavor from a bit of lemon juice, some chicken broth, and a touch of Dijon mustard.

Simple and summery.

This chicken pasta with feta cheese, spinach, and tomatoes is healthy, easy to make, and delicious. A family favorite recipe for busy weeknight dinners.

I love making sauces from fresh tomatoes. In this case, I simply halved some grape tomatoes.

You cook them until they’re nice and soft and release their sweet juices. Fresh tomatoes make an excellent sauce.

This chicken pasta with feta cheese, spinach, and tomatoes is healthy, easy to make, and delicious. A family favorite recipe for busy weeknight dinners.

You can use any kind of pasta for this chicken feta pasta recipe. I am having a moment with fettuccine and linguine these days, though.

Topping this dish with freshly grated parmesan is optional since we’ve already got feta in here. Mind you, extra cheese on pasta really can’t hurt.

Oh, and if you want this dish to be a bit spicier, add some red pepper flakes.

Love lighter chicken pastas? Try my chicken pasta primavera, my lighter chicken sausage pasta with spinach, or my roasted tomato and chicken pasta.

This chicken pasta with feta cheese, spinach, and tomatoes is healthy, easy to make, and delicious. A family favorite recipe for busy weeknight dinners.

Will you make this feta chicken pasta?

Questions? Let me know in the comments below!

Other recipes with feta you may like:

This chicken pasta with feta cheese, spinach, and tomatoes is healthy, easy to make, and delicious. A family favorite recipe for busy weeknight dinners.
5 from 4 votes
Print

Chicken Feta Spinach Pasta

This chicken feta spinach pasta recipe is healthy and light yet full of flavor and filling. It's a great easy weeknight meal option!

Course Main Course
Cuisine Mediterranean
Keyword chicken feta spinach pasta, chicken feta spinach recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Salt & Lavender

Ingredients

  • 8 ounces uncooked pasta
  • 2 chicken breasts cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/3 cup chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 (10.5 ounce) container little tomatoes (grape, cherry, etc.) cut into halves
  • 1.5 cups (packed) fresh baby spinach
  • 3.5 ounces feta (I used a kind that's cubed and packed in oil and herbs)
  • Red pepper flakes to taste (optional)
  • Freshly grated parmesan cheese to taste (optional)

Instructions

  1. Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
  2. Prep your chicken. Add it to a skillet, along with the olive oil, dried oregano, and garlic powder. Cook over medium-high heat for 5-7 minutes, stirring often. Chicken should be close to cooked. Take chicken out of pan and set aside.
  3. Add the chicken broth, Dijon mustard, and lemon juice to the pan. Stir until the mustard has dissolved. Let it simmer for about a minute.
  4. Add the tomatoes and cook for 4-5 minutes, stirring occasionally. They should be falling apart and making a nice tomato sauce. 
  5. Add the chicken back into the pan. Let it heat through (and make sure it's fully cooked without overcooking it). 
  6. Stir in the spinach and feta. Let the spinach wilt, and then toss the sauce with the pasta (add a little pasta water if you wish) and serve immediately. Optional: add red pepper flakes for a bit of heat and/or freshly grated parmesan. 

Reader Interactions

Comments

  1. Jackie says

    Made this tonight! DELICIOUS! I made too much pasta, but when does that never happen?! 😂 This recipe will be saved and used in the future again, for sure!

    Reply

    • Natasha says

      Hi Scott! Unfortunately, I do not. I am not a trained nutritionist, so I don’t feel comfortable providing nutrition info as it may not be accurate. Calories will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea of the calories.

      Reply

  6. Christelle D. says

    5 stars
    It was delicious! Simple ingredients but really tasty. This recipe is saved in my favorites.
    I made it with a can of tomatoes instead and it was as perfect.😋

    Reply

    • sheri says

      This recipe is a bit unclear regarding the chicken…2 whole chicken breasts? Two halves? Makes a dif and why would anyone use garlic powder instead of fresh minced garlic?

      Reply

      • Natasha says

        Hi Sheri! Technically they’re half chicken breasts, and that’s how these types of recipes are normally written where I live (I live in Canada and in Canada/USA we would call a half chicken breast a “chicken breast” because they’re typically split when they’re packaged as boneless/skinless. You won’t often find a whole chicken breast connected by a breastbone in a normal grocery store here). I don’t worry too much about their weight. This isn’t a baking recipe so doesn’t have to be too precise. I hope that makes sense. You can use fresh garlic if you want. Hope you enjoy the recipe!

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.