Mediterranean Chicken Feta Pasta (One-Pan Wonder!)

Table of Contents

🍝 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! 🥖🍷