Chicken Feta Spinach 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.

4.91 from 21 votes

This chicken feta spinach pasta recipe is light yet filling and full of incredible fresh flavors. It's a great easy weeknight meal option all summer long!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken feta spinach pasta, chicken feta spinach recipe

Servings:

Author: Natasha Bull

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 ounce) container little tomatoes (grape, cherry, etc.) cut into halves
1/4 teaspoon crushed red pepper flakes optional, to taste
1.5 cups (packed) fresh baby spinach
3.5 ounces feta see note
Salt & pepper optional, to taste
Freshly grated parmesan cheese optional, to taste

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 the 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 red pepper flakes 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 prior to draining it if you wish) and season with salt & pepper if needed. Serve with freshly grated parm if desired.

Notes

I buy pre-diced feta. When I can find it, I use a kind that's packed in oil and herbs for extra flavor. You can always add more dried oregano and garlic powder if you just use plain feta.

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