This post may contain affiliate links. Please read our disclosure policy.
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!
Can’t get enough feta? Try this Whipped Feta with Fresh Herbs or my Simple Watermelon Feta Salad with Cucumber, Basil, and Mint.
Why you’ll love it
You may know me for making pasta with creamy sauces, but I wanted to change it up and try a lighter pasta with a fresh tomato and feta sauce. This is not the TikTok feta pasta, but our kitchen actually thinks it’s so much better! We actually kinda sorta invented it first. 😉
Simple ingredients really deliver in this recipe. I had some feta I needed to use up, so I challenged myself to be creative with what I already had in my fridge. Sometimes the best recipes are born that way! It’s made on the stovetop in 25 minutes for a quick light meal.
What you’ll need
- Pasta – you can use any shape. I am having a moment with fettuccine and linguine these days, though.
- Chicken – we’re using chicken breasts
- Olive oil, dried oregano, garlic powder – we’re pan frying the chicken in this tasty base for the sauce
- Chicken broth – another layer of flavor
- Dijon mustard – my trick to make sauces amazing. You don’t taste the mustard itself; it just adds savory goodness.
- Lemon juice – for a bit of acidity and brightness
- Tomatoes – grape or cherry or any little tomato works fine. Just make sure to find the freshest you can!
- Spinach – we’re using fresh baby spinach to complement the tomatoes
- Feta – the kind that’s packed in oil and herbs is our preference
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Slice the chicken with a good-quality chef’s knife, and use disposable nitrile gloves for handling it with ease.
- Uncooked pasta keeps for longer in your pantry in one of these clear airtight containers.
- A sprinkling of freshly grated parmesan is the best. To make it easy, use this Microplane zester.
How to make chicken spinach feta pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, pan fry the chicken along with the olive oil, dried oregano, and garlic powder until nearly cooked. Take the chicken out and set aside.
Add in the chicken broth, Dijon mustard, and lemon juice to the pan and simmer for a minute. Stir in the tomatoes until they’re nice and soft and release the sweet juices.
Place the chicken back into the skillet, and heat through. Stir in the spinach and feta, and let the spinach wilt. Toss with the pasta, season with salt & pepper, and serve right away!
Substitutions and variations
- If you want this dish to have a bit of heat, add in some crushed red pepper flakes.
- This pasta sauce is really forgiving, so if you have some fresh herbs from the garden, feel free to throw them in. Basil and/or parsley would be fantastic.
What to serve with chicken feta pasta
- It makes a great complete meal by itself or with a slice of crusty bread and a nice drink on the patio. I won’t say no to my Extra Cheesy Garlic Bread, though!
- If you do want to pair it with a salad, try mixed greens with this Creamy Balsamic dressing, bright Green Goddess Dressing, or this Arugula Salad with Fennel and Cheese. This Easy Cucumber Tomato Avocado Salad is terrific as well.
Leftovers and storage
- This pasta will last for 3-4 days in the fridge in an airtight container.
- To reheat, add to a saucepan over a low heat, stirring occasionally, until warmed through. You could also microwave it in 30-second increments.
- It probably won’t freeze well since all the fresh ingredients won’t come out as nice when thawed.
Did you make this feta chicken pasta? Questions? Let me know in the comments below! I also love seeing your S&L creations on Instagram.
Chicken Feta Spinach Pasta
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Dying to try this! My family is not a fan of feta. Can you suggest another cheese?
Hmmm… maybe Boursin?
Yum
😀
I loved the recipe. It was easy and light (for a pasta dish). I had the right amount of everything on hand. I looked for a recipe with these ingredients. I had a small amount of chickpeas that I added at the end. I will pass it on.
I’m so glad you enjoyed it!! Thank you!!
hi! how much would a serving be? i am trying to calculate for the 454 calorie estimate. thank you!!!
Hello! It’s for 1/4 of the recipe (# of servings are at the top of the recipe card).
Surprisingly good flavor from a few ingredients. I had to use diced canned tomatoes but it was still good. I added mushrooms and extra spinach.
So nice to hear, Catherine!
OUTSTANDING, FLAVORFUL RECIPE!!
VERY IMPRESSED WITH THIS NOW ITALIAN FAVORITE!! USED ‘FIRE ROASTED TOMATOES 14 OZ INSTEAD OF SUGGESTED CHERRY/GRAPE TOMATOES, INCREASED SPINACH TO 4 CUPS. NEXT TIME WOULD ADD BABY CREMINI MUSHROOMS.
Thanks, Terri!
This sounds delicious. When I see a recipe from you, I just save it automatically. You use real ingredients that I usually have on hand and every recipe is a hit!!
Janet
Aww that makes me so happy, Janet! I hope you enjoy this one too! 😀
Quick, Easy, Delicious!
Thank you!!
Cherry tomatoes in 1/3 cup of chicken broth did not make a sauce so consequently dish was extremely dry. Also 8 oz. Of cooked pasta overwhelmed the recipe.
Sounds like you didn’t cook the tomatoes down enough.