🍝 Mediterranean Chicken Feta Pasta (One-Pan Wonder!)
Juicy chicken, salty feta, and sun-dried tomatoes tossed with pasta in a creamy garlic-herb sauce—ready in 30 minutes!
📝 Ingredients
For the Chicken & Pasta:
- 12 oz (340g) penne or fusilli (or pasta of choice)
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt & pepper to taste
For the Sauce & Toppings:
- 1 cup (150g) crumbled feta cheese (+ extra for garnish)
- 1/3 cup (50g) sun-dried tomatoes, chopped
- 1/4 cup (60ml) reserved pasta water
- 1/4 cup (60ml) heavy cream (or Greek yogurt for tang)
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1/2 cup (15g) fresh spinach or arugula
- 2 tbsp fresh parsley or basil, chopped
- 1/4 cup (35g) Kalamata olives (optional)
👩🍳 Instructions
1. Cook the Chicken
- Season diced chicken with oregano, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high. Cook chicken until golden (5-6 mins). Remove and set aside.
2. Boil the Pasta
- Cook pasta al dente, reserving 1/4 cup pasta water. Drain.
3. Make the Sauce
- In the same skillet, sauté garlic for 30 seconds until fragrant.
- Reduce heat to low. Add pasta water, cream, lemon juice, and half the feta. Stir until creamy.
4. Combine Everything
- Toss in pasta, chicken, sun-dried tomatoes, spinach, and olives. Heat 1-2 mins until spinach wilts.
- Top with remaining feta and fresh herbs.
✨ Tips
✔ No cream? Use evaporated milk or blend 1/4 cup feta with pasta water for a lighter sauce.
✔ Meal prep? Stores in the fridge for 3 days—reheat with a splash of water.
✔ Vegetarian? Swap chicken for chickpeas or roasted veggies.
Creamy, briny, and packed with Mediterranean flavors! 😍🌿
Pair with: Garlic bread and a crisp white wine. Enjoy! 🥖🍷
