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Chicken Feta Pasta with Spinach and Cherry Tomatoes 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).
Why You’ll Love this Recipe:
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!
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.
Ingredient Amounts:
Pasta:
- 8 oz farfalle bow-tie pasta
Chicken:
- 2 tablespoons olive oil
- 1.5 lbs. 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:
- 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.
- 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.
- 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.
- 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.
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.
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.
More Recipe Suggestions:
Crispy Feta with Lemon Pepper Chicken and Rice
Mediterranean with Baked Feta, Olives and Sun-Dried Tomatoes
Roasted Potatoes with Baked Feta and Garlic
Spring Roll Bowls with Sweet Garlic Lime Sauce
Mediterranean Spinach and Feta Cheese Crisps
Chicken Feta Pasta with Spinach and Cherry Tomatoes
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!
Servings 4 Servings
Equipment
Ingredients
Pasta:
- 8 oz farfalle bow-tie pasta
Chicken:
- 2 tablespoons olive oil
- 1.5 lbs. 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
- 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.
- 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.
- 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.
- 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.
