Chicken Feta Spinach Pasta

Ingredients

• 227 g (8 oz)uncooked pasta
• 2chicken breasts, cut into bite-sized pieces
• 15 ml (1 tablespoon)olive oil
• ¼ teaspoondried oregano
• ¼ teaspoongarlic powder
• 80 ml (⅓ cup)chicken stock
• 2.5 ml (½ teaspoon)Dijon mustard
• 5 ml (1 teaspoon)lemon juice
• 283 g (10 oz)small tomatoes, such as grape or cherry, halved
• ¼ teaspoon, optionalcrushed red chilli flakes
• 45 g (1½ cups, packed)fresh baby spinach
• 99 g (3.5 oz)feta
• To taste, optionalsalt and pepper
• To taste, optionalfreshly grated Parmesan

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil. Cook the pasta until al dente, following the packet directions.

2. 2

   Brown the chicken

   Put the bite-sized chicken pieces in a frying pan with the olive oil, oregano and garlic powder. Cook over medium-high heat for 5–7 minutes, stirring often, until nearly cooked through. Lift the chicken out of the pan and set it aside.

3. 3

   Make the base

   Pour the chicken stock into the pan and add the Dijon mustard and lemon juice. Stir until the mustard dissolves, then simmer for about 1 minute.

4. 4

   Cook the tomatoes

   Add the halved tomatoes and, if using, the chilli flakes. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and break down into a sauce.

5. 5

   Finish the chicken

   Return the chicken to the pan and heat it through, checking that it is fully cooked without leaving it to overcook.

6. 6

   Add spinach and feta

   Stir in the spinach and feta and let the spinach wilt. Toss the sauce with the drained pasta, adding a little pasta water before draining if you wish. Taste and season with salt and pepper if needed, then serve with freshly grated Parmesan if desired.

What is chicken feta spinach pasta?

This is a quick pasta dinner built around chicken, tomatoes, spinach and salty feta. Its Mediterranean-inspired flavours come together in a pan sauce rather than a long-simmered one.

Tomatoes softened with stock, mustard and lemon make a fresh, lightly tangy coating for the pasta. Feta adds a savoury finish, while the chicken makes the dish substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 36g protein, 47g carbs, 13g fat.

The pasta and tomatoes provide most of the carbohydrates, while the chicken and feta contribute much of the protein. Olive oil and feta supply much of the fat. Serve with a generous side of salad or vegetables for a balanced plate.

The key ingredients

Tomatoes: Halving them helps them soften and collapse into the short-cooked sauce. Small grape or cherry tomatoes work well here.

Feta: Crumble or break it into the pan at the end so it warms through without needing to melt completely. Its saltiness can vary, so taste before adding extra seasoning.

Spinach: Baby spinach wilts quickly when stirred into the hot sauce. Add it just before tossing with the pasta to keep its colour and avoid overcooking it.

Getting tender chicken

Even pieces: Cut the chicken into similar bite-sized chunks so they cook at roughly the same rate. Stir them often over medium-high heat as directed.

Two-stage cooking: Taking the chicken out while the tomatoes cook helps prevent it drying out. Return it to the pan to finish heating through, and check that the thickest pieces are cooked.

Building the sauce

Mustard and lemon: Stir the mustard into the stock until it dissolves, then let the mixture simmer briefly. This gives the sauce a savoury, bright base without a lengthy reduction.

Tomato texture: Give the tomatoes 4–5 minutes in the pan, stirring from time to time. They should soften and break down; if they are still firm, let them cook a little longer while keeping an eye on the pan.

Pasta texture and timing

Al dente pasta holds its shape when tossed with the sauce. Use the packet timing as a guide and taste a piece near the end of cooking.

Pasta water: Set aside a little cooking water before draining if you want to loosen the sauce. Add it gradually as you toss, stopping when the pasta is lightly coated.

How to serve it

Serve the pasta as soon as the spinach has wilted and the feta is warmed through. A little freshly grated Parmesan is an optional finishing touch.

For a fuller plate, pair it with a green salad or cooked vegetables. Crusty bread also works well for mopping up any sauce.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar pace.
• Keep the pasta water handy before draining in case the sauce needs loosening.
• Taste the sauce before adding salt, as feta can already be quite salty.
• Add the spinach near the end so it wilts without becoming overly soft.
• Grate Parmesan just before serving for the best texture.

Variations

• More lemon: Add a little extra lemon juice at the end for a brighter finish.
• Herb twist: Stir in chopped fresh basil or parsley just before serving.
• Milder sauce: Leave out the chilli flakes for a gentler flavour.
• Wholemeal pasta: Use wholemeal pasta for a nuttier taste and firmer bite.
• Extra vegetables: Add sliced courgette to the pan with the tomatoes and cook until tender.

Common mistakes to avoid

• Overcooking the chicken: Remove it while the tomatoes cook, then return it to the pan to finish heating through.
• Firm tomatoes: Give them the full 4–5 minutes, or a little longer if they have not softened and broken down.
• Watery sauce: Add pasta water a little at a time rather than pouring in a large amount.
• Overcooked spinach: Stir it in only at the end and stop once it has wilted.
• Too much salt: Taste after adding the feta before seasoning the dish.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave until piping hot; add a splash of water if the pasta has dried out.

Frequently asked questions