This chicken feta spinach pasta recipe is healthy and light yet full of flavor and filling. It’s a great easy weeknight meal option!
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.
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.
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.
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.
Will you make this feta chicken pasta?
Questions? Let me know in the comments below!
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!
- 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)
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- 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.
- 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.
- Add the tomatoes and cook for 4-5 minutes, stirring occasionally. They should be falling apart and making a nice tomato sauce.
- Add the chicken back into the pan. Let it heat through (and make sure it's fully cooked without overcooking it).
- 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.