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.
Love lighter chicken pastas? Try my chicken pasta primavera, my lighter chicken sausage pasta with spinach, or my roasted tomato and chicken pasta.
Will you make this feta chicken pasta?
Questions? Let me know in the comments below!
Other recipes with feta you may like:
- Easy Greek Pasta Salad
- Mediterranean Lentil Salad
- Whipped Feta with Fresh Herbs
- Simple Watermelon Feta Salad with Cucumber, Basil, and Mint
- Avocado Greek Salad Recipe
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!
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
- 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.Β
- Add the chicken back into the pan. Let it heat through (and make sure it's fully cooked without overcooking it).Β
- 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.Β
Jackie says
Made this tonight! DELICIOUS! I made too much pasta, but when does that never happen?! π This recipe will be saved and used in the future again, for sure!
Natasha says
Hahaha I always make pasta for myself and 53 of my closest friends. π Glad you liked the recipe!!
Michael says
So amazing π really easy, really tasty and the best thing is, itβs also healthy π
Natasha says
So happy you liked it, Michael! π
Scott says
I haven’t prepared this as of yet, but, do you know the calorie and fat content by chance?
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.
Vicki says
Really enjoyed this dish. I added the red pepper flakes for a bit of heat. I will make it again.
Natasha says
I am so pleased you liked it, Vicki!!
Charity MacPherson says
would prawns instead of chicken work too?
Natasha says
Hi Charity! I don’t see why not. I think they would go very well… just be careful not to overcook them. Let me know how it goes π
Charity MacPherson says
made this last night and super tasty with prawns. Highly recommend if you don’t have chicken on hand. Thanks for the recipe.
Natasha says
That’s great! Thanks for letting me know! So happy you enjoyed it. π
Christelle D. says
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.π
Natasha says
I’m so happy you liked it, Christelle! π
Alice @ Hip Foodie Mom says
This pasta looks amazing!!! Can’t wait to try it!
Natasha says
Thanks so much!
Matt Robinson says
Nothing beats summer comfort meals like this!
Natasha says
Thanks, Matt!
Jennifer Farley says
Such a delicious pasta dish!
Natasha says
Thank you!!
Mary Ann | The Beach House Kitchen says
I would definitely try this Natasha! I love all the fresh summer tomatoes and that fabulous feta!
Natasha says
Awesome, thanks Mary Ann!
Jennifer @ Show Me the Yummy says
Yum. Yum. YUM. This chicken feta pasta is my love language.
Natasha says
Yay! Thanks, Jennifer!
Leigh Ann says
This pasta is a combination of so many of my favorites! Can’t wait to try!
Natasha says
Let me know if you make it! π
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?
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!