Chicken Feta Pasta is an easy, 30-minute Mediterranean recipe that uses basic everyday ingredients and is perfect for family meals. Pan-seared chicken (generously seasoned with amazing spices) is tossed together with the bow tie pasta, cherry tomatoes, spinach, garlic, and creamy feta cheese! This recipe makes great leftovers and is freezer-friendly (perfect for meal prep).
Ingredients
Pasta
- 8 oz farfalle bow-tie pasta
Chicken
- 2 tablespoons olive oil
- 1.5 lb skinless, boneless chicken tenderloins (or sliced skinless, boneless thighs or breasts)
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Veggies
-
- 1 tablespoon olive oil
- 8 oz grape tomatoes (2 colors: red and yellow), sliced in half
- 5 cloves garlic minced
- ¼ teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 6 oz crumbled feta cheese
Instructions
Cook pasta
-
Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.
-
In the meantime, proceed with the rest of the recipe.
Cook chicken
-
In a large, high-sided skillet, heat 2 tablespoons of olive oil. Season skinless boneless chicken tenderloins (or sliced thighs or breasts) with paprika, Italian seasoning, salt, and pepper.
-
Add the chicken to the skillet and cook on medium heat on both sides for about 10 or 15 minutes until the chicken is completely cooked.
-
Remove the cooked chicken from the skillet.
Cook veggies
-
In the same, now empty, skillet, combine the halved grape tomatoes, minced garlic, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
-
Stir in fresh spinach and cook until it wilts.
Assembly
-
Add cooked and drained pasta to the skillet with the veggies. Add 3 tablespoons of freshly squeezed lemon juice and crumbled feta cheese. Reheat on medium heat, stirring everything to combine, for 1 minute. Add 1 extra tablespoon of olive oil if you like.
-
Add cooked chicken and reheat gently.
Notes
- Make it dairy-free. Use vegan feta cheese.
- Make it gluten-free. Use GF pasta.
- Veggies. In addition to tomatoes and spinach, my favorite veggies in this chicken feta pasta are bell peppers, artichokes, sun-dried tomatoes, asparagus, zucchini, and arugula.
- Cheese. You can use grated Parmesan or fresh Mozzarella cheese instead of or in addition to Feta cheese.
- Fridge. Store leftover chicken feta pasta refrigerated in an air-tight container for up to 4 days.
- Freezer. This recipe is freezer-friendly and perfect for meal prep! Freeze it for up to 2 months.
- Reheating tips. Reheat the leftovers over low-medium heat in a pan on the stovetop or microwave-safe dish in the microwave oven. Add a small amount of olive oil and just a touch of water when reheating to prevent the pasta from sticking, and stir it often.
Nutrition
Nutrition Information
Chicken Feta Pasta
Amount per Serving
Calories
639
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
147
mg
49
%
Sodium
1008
mg
44
%
Potassium
1155
mg
33
%
Carbohydrates
50
g
17
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
51
g
102
%
Vitamin A
4159
IU
83
%
Vitamin C
25
mg
30
%
Calcium
288
mg
29
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.