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Chicken Feta Spinach Pasta

Chicken feta spinach pasta is a one-pan Mediterranean dinner where penne or fusilli is tossed with juicy chicken, wilted spinach, and creamy, tangy feta. The sauce uses reserved pasta water for a light coating without heaviness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb pasta (penne or fusilli)
chicken
  • 2 cup cooked, sliced chicken breast
spinach
  • 3 cup fresh spinach
feta
  • 1 cup crumbled feta cheese
olive oil
  • 3 tbsp olive oil
garlic
  • 3 clove garlic
lemon
  • 1 tbsp lemon juice
seasoning
  • 0.25 Salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil, then cook the pasta according to package directions. Before draining, reserve 1/2 cup of pasta water.
Sauté aromatics and wilt spinach
  1. Heat olive oil in a large skillet over medium heat until shimmering. Sauté minced garlic until fragrant, about 1 minute.
  2. Add fresh spinach to the skillet and cook until just wilted, about 2 minutes.
Combine and make the sauce
  1. Add the drained pasta and sliced chicken to the skillet, then toss to combine with the spinach and garlic.
  2. Add reserved pasta water a splash at a time, tossing between additions, until the sauce loosens and lightly clings to everything as needed.
Finish and serve
  1. Remove the skillet from heat and stir in crumbled feta cheese and lemon juice until creamy and evenly distributed.
  2. Season with salt and pepper to taste, then serve warm.

Notes

Pro tip: reserve pasta water and add it gradually—this helps create a silky, light sauce that coats the pasta. Store leftovers in the fridge up to 3 days; reheat gently with a splash of water. Freezing isn’t recommended as feta and spinach can change texture. For a dairy-light option, use reduced-fat feta or a lactose-free feta substitute.