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).
Chicken feta pasta
Are you looking for an easy-to-make HEALTHY comfort food that takes only 30 minutes? Let me introduce you to this Mediterranean chicken feta pasta! Every single bite here is packed with flavor and wholesome ingredients. This simple weeknight meal features the staples of the Mediterranean diet: tomatoes, spinach, feta cheese, lemon, olive oil, and fresh herbs. There is no cream, yet you get just the right amount of creaminess from the feta cheese! It's one of the best chicken pasta recipes you'll ever try! And, if you love Mediterranean cuisine as much as I do, be sure to check out these very popular recipes: chicken and lemon rice with chickpeas and tomatoes and family-favorite Greek shrimp orzo.
The ingredients
- Chicken. You can use skinless boneless chicken thighs, chicken breasts, or tenderloins. This recipe is also great for leftover cooked chicken or rotisserie chicken!
- Pasta. This recipe works well with short-cut pasta, such as bow tie (farfalle), rigatoni, penne, or fusilli. Using this kind of pasta, you get all the deliciousness with every single bite!
- Tomatoes. I used grape (or cherry) tomatoes in two colors. They make a beautiful presentation, but you can use regular tomatoes, too.
- Greens. I used fresh spinach. You can also use frozen spinach, thawed and drained of any liquid, arugula, or kale instead.
- Garlic. I used fresh minced garlic. It adds pungency and aroma to the chicken feta pasta.
- Feta cheese has a soft texture and briny flavor. You can buy a fresh block of cheese or crumbled Feta - either work!
- Olive oil is used to cook the chicken.
- Italian seasoning adds a ton of flavor. You can also use Herbs De Provance or dried oregano.
- Paprika adds color and flavor to the chicken.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
Variations and substitutions
- This is a great recipe for leftover chicken or rotisserie chicken. Just throw it together with the pasta, heat it through, and serve!
- Veggies. What can you add in addition to the tomatoes and spinach? My favorites are asparagus, mushrooms, sun-dried tomatoes, marinated artichokes, and zucchini.
- Other leafy greens, besides spinach, that you can use are arugula or kale.
- Cheese. This recipe uses feta cheese. You can also add small Mozzarella balls (pearls), sliced Mozzarella, or cubed Parmesan. Or, add grated Parmesan.
- Shapes of pasta. Short-cut pasta works great, such as farfalle (bow-tie), fusilli, rotini, rigatoni, or penne. But you can use any pasta you like, including spaghetti, linguine, angel hair, farfalle, penne, or rigatoni.
- Lime or lemon will work great. Freshly squeezed juice is always the best!
Toppings
- Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor. Toast them in the oven at 350 F for about 5 minutes until they turn golden.
- Add a mixture of kalamata, black, and green olives. That will add more flavor and briny accents to the chicken feta pasta.
- Add capers.
- Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
Cooking Tips
- Use thinly sliced skinless, boneless chicken breasts or chicken tenderloin meat. Either cut of meat will work.
- You can use cooked spinach, frozen spinach, or fresh spinach. All will work.
- Add a splash of white wine when you deglaze the pan (once you remove the cooked chicken from the skillet) and before you add the tomatoes and garlic.
- Make it dairy-free using vegan feta cheese.
- Make it gluten-free. All you need to do is use gluten-free farfalle (bow-tie pasta) or any other kind of GF short-cut pasta. All other ingredients are naturally gluten-free!
Storage and reheating tips
- 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 this dish for up to 2 months.
- Stove-top. Reheat the leftovers over low-medium heat in any kind of appropriately sized cooking pan. Add a small amount of olive oil and just a touch of water when reheating, and stir the pasta often.
- Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 1 minute. Remove from the microwave oven, and stir the pasta. Return to the oven and reheat for 30 more seconds or more, until heated through.
What to serve with chicken feta pasta
- Bread. Serve the pasta with the Mediterranean flatbread, pita bread, or olive bread. A slice of Focaccia or ciabatta bread is a great choice, too.
- Fresh salad is a must in the Mediterranean diet. Here are some recommendations:
- Traditional Greek Salad
- Pear Spinach Salad
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing
- Peach Blueberry Spinach Salad
Other Mediterranean main dishes you might like
- Lemon Shrimp Orzo
- Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
- Salmon with Lemon Rice, Chickpeas, Tomatoes, and Feta
- Chicken Stir-Fry with Tomatoes, Spinach, and Feta
- Basil Pesto Tomato Mozzarella Chicken Bake
- Mediterranean Lemon Rice
Chicken Feta Pasta
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.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
I didn't have spinach nor cherry tomatoes on hand, so I used baby bok choys, a big tomato that I diced, and half a bell pepper instead. I used small shell pasta. It's so so good!!
Thank you for your feedback, Alexandra, about using other kinds of veggies!
Hi Julia! I love following your recipes 🙂 just a quick q... I always find it quite stressful (yes, stressful) cooking chicken on a skillet. I never feel fully sure that it's properly cooked and it takes much longer than the suggested 10 - 15 mins. Am I doing something wrong? Can the chicken be cooked a different way? I usually use breasts.
Hi Tayla! If I use skinless, boneless chicken breasts, I usually like to slice them thinly by slicing each one in half horizontally. That way, they are easier to cook and less likely to overcook or undercook. Plus, you get more seasoning per squared inch, lol. Regular (not thinly sliced) chicken breasts will take longer to cook than 10 minutes, and I personally often end up slicing them in smaller pieces just to make sure they are cooked through and then cooking the sliced chicken breast longer if needed.
Amazing! Thank you so much for your reply! Can't wait to try this recipe too 🙂
I make many of your recipes, Julia, but this is now one of my favorites. It is so flavorful, yet light. This will definitely be in our meal rotation!
Oh my goodness, Beth, - thank you for such a wonderful review! 🙂
What can I use instead of lemon juice? not a fan.
I would just omit it or use freshly squeezed lime juice.
Omg so delicious and very easy to make.
So glad you enjoyed it, Donna!
If i am using rotisserie chicken do I season with the paprika and Italian seasoning?
It depends. Some rotisserie chicken are already seasoned pretty well, some are pretty bland. If it's a bland rotisserie chicken, yes, I would season with paprika and Italian seasoning!
Perfect taste for the whole family, they all loved it
So glad everyone liked it, Elin! 🙂
This is now a favourite in my home!!! We love it!! It’s quick and easy. We were looking for something new to make and this was perfect!!
That's wondreful to hear, Angela! So gald it's a new favorite! 🙂
We thoroughly enjoyed it. Very nice blend of tastes and textures.
So happy to hear that, Donna! 🙂
Hi JulIa, if I wanted to make this ahead for a crowd, do you think it would reheat well in a crockpot set to low?
Yes, Jodie, this would reheat well on low heat (in a crockpot or on the stove top). I hope everyone enjoys it! 🙂
Hi Julia, It sliced chicken breasts, do I cut the breasts length wise in half? Thank you and looking forward to making this dish.
You don't even have to slice them lengthwise in half, just slice each chicken breast into 6 or 8 or even more slices, similar to this recipe:
https://juliasalbum.com/chicken-rice-feta-tomatoes/
Hello Julia! I love your recipes… Is there another option you could suggest for the tomatoes as my boyfriend is not a fan? Mushrooms perhaps? Thank You! Barb
Barb, I recommend using pan-roasted sliced bell peppers (regular big ones or smaller ones sold in a bag). Or, canned roasted bell peppers. Mushrooms would be great, too! Or, sun-dried tomatoes (they do taste very different from regular tomatoes).
The entire family loved this dish. Unfortunately no leftovers.
So glad, Patricia! No leftovers is great in my book! 🙂
I made this tonight. Added some olives that were hanging out waiting to get added to ‘something’ and the pine nuts. My husband’s comment was “you’ve outdone yourself”! Said he loved the various textures and flavors, things he doesn’t normally notice. Thanks for such a healthy, delicious combination.
Mary Kay, I love that you've "upgraded" this recipe with the addition of olives and pine nuts! So yummy!