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Chicken Feta Spinach Pasta Recipe

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3.9 from 87 reviews

This Chicken Feta Spinach Pasta is a quick and flavorful weeknight dinner combining tender chicken pieces, fresh baby spinach, juicy little tomatoes, and creamy feta cheese tossed with perfectly cooked pasta. The dish is brightened with lemon juice and a touch of Dijon mustard to create a tangy tomato sauce that complements the savory chicken and tangy feta. Ready in just 30 minutes, this recipe offers a deliciously balanced meal filled with vibrant flavors and wholesome ingredients.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces uncooked pasta

Chicken

  • 2 chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt & pepper, optional, to taste

Sauce

  • 1/3 cup chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 (10 ounce) container little tomatoes (grape or cherry), halved
  • 1/4 teaspoon crushed red pepper flakes, optional, to taste

Greens and Cheese

  • 1.5 cups packed fresh baby spinach
  • 3.5 ounces feta cheese
  • Freshly grated Parmesan cheese, optional, to taste

Instructions

  1. Cook Pasta: Boil a large pot of salted water and cook the pasta al dente according to the package directions. Drain and set aside, reserving some pasta water if desired.
  2. Prepare Chicken: In a skillet, heat olive oil over medium-high heat. Add the bite-size chicken pieces, dried oregano, and garlic powder. Cook for 5-7 minutes, stirring frequently, until chicken is nearly cooked through. Remove chicken from skillet and set aside.
  3. Create Sauce Base: To the same skillet, add chicken broth, Dijon mustard, and lemon juice. Stir well until the mustard dissolves. Let the mixture simmer gently for about one minute.
  4. Cook Tomatoes: Add the halved little tomatoes and crushed red pepper flakes (if using) to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and form a flavorful sauce.
  5. Reheat Chicken: Return the cooked chicken to the skillet with the sauce. Heat through completely to ensure the chicken is fully cooked without overcooking.
  6. Add Spinach and Feta: Stir in the fresh baby spinach and crumbled feta cheese. Allow the spinach to wilt into the sauce, then combine the sauce mixture with the cooked pasta. Add reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste.
  7. Serve: Plate the pasta and garnish with freshly grated Parmesan cheese if desired. Serve immediately.

Notes

  • If you prefer a less tangy taste, reduce or omit the lemon juice and Dijon mustard.
  • You can substitute chicken breasts with chicken thighs for a juicier texture.
  • For extra vegetables, consider adding sautéed mushrooms or bell peppers along with the spinach.
  • Use gluten-free pasta if needed to accommodate dietary restrictions.
  • Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid drying out the chicken.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/chicken-feta-spinach-pasta-recipe/