Chicken Feta Pasta

by

Chicken Feta Pasta – Easy 30-Minute Mediterranean Dinner

This Chicken Feta Pasta is a simple and flavorful Mediterranean-inspired meal that’s ready in just 30 minutes! Juicy, pan-seared chicken is tossed with bow-tie pasta, cherry tomatoes, garlic, baby spinach, and creamy feta cheese for a dish that’s as satisfying as it is easy to make. It’s perfect for busy weeknights and makes excellent leftovers—plus, it’s freezer-friendly for make-ahead meal prep!

 Why You’ll Love This Recipe

  • Quick and easy—ready in 30 minutes
  • Made with wholesome, everyday ingredients
  • Bursting with Mediterranean flavors
  • Family-friendly and great for leftovers

 Prep and Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories per Serving: 639 kcal
  • Cuisine: Greek, Mediterranean
  • Course: Main Course

 Ingredients

Pasta

  • 8 oz bow-tie (farfalle) pasta

Chicken

  • 2 tablespoons olive oil
  • 1.5 lbs chicken tenderloins (or sliced chicken breasts/thighs)
  • ½ teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Veggies & Flavor Base

  • 1 tablespoon olive oil (for sautéing vegetables)
  • 8 oz grape or cherry tomatoes (red and yellow), halved
  • 5 cloves garlic, minced
  • ¼ teaspoon salt (adjust to taste)
  • 2 cups fresh baby spinach

Final Touch

  • 6 oz feta cheese, crumbled (or more, to taste)
  • Fresh basil or parsley for garnish (optional)

 Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook bow-tie pasta according to package directions until al dente. Drain and set aside.

2. Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with smoked paprika, Italian seasoning, salt, and black pepper. Add the chicken to the pan and cook for 5–7 minutes per side or until fully cooked and golden brown. Transfer to a plate and slice into strips.

3. Sauté the Vegetables

In the same skillet, add 1 tablespoon olive oil. Add halved tomatoes and cook for 3–4 minutes until they start to soften. Stir in the minced garlic and cook for 1 more minute. Add the baby spinach and sauté until wilted (about 1–2 minutes).

4. Assemble the Pasta

Return the cooked pasta to the skillet with the vegetables. Toss in the sliced chicken and crumbled feta cheese. Stir everything together over low heat until the cheese begins to melt and everything is heated through.

5. Serve

Serve warm, garnished with fresh herbs if desired. Enjoy!

 Tips & Variations

  • Feta substitute: Try goat cheese or ricotta for a milder option.
  • Add more veggies: Bell peppers, mushrooms, or zucchini work great.
  • Make it spicy: Add a pinch of red pepper flakes to the veggies.
  • Make-ahead tip: This pasta freezes well! Store in an airtight container for up to 2 months.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Let cool completely, then freeze for up to 2 months.
  • Reheat: Warm gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce if needed.

 

Leave a Comment