Chicken Feta Pasta Recipe
A creamy and savory dish that brings together tender chicken, pasta, and rich feta cheese for a delightful meal. This Chicken Feta Pasta recipe is both comforting and satisfying, with the feta adding a tangy creaminess to the dish that pairs perfectly with the chicken and pasta. It’s easy to make and can be a quick dinner option for busy nights or meal prepping for the week.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
For the Pasta:
8 oz pasta (penne, rigatoni, or spaghetti)
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped (optional but adds a nice depth of flavor)
1/4 cup fresh basil, chopped (for garnish)
For the Feta Sauce:
1/2 cup crumbled feta cheese
1/2 cup heavy cream (can substitute with half-and-half for a lighter version)
1/4 cup chicken broth (or pasta water)
1 tablespoon lemon juice (for brightness)
Salt and pepper to taste
Red pepper flakes
Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, oregano, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side until the chicken is cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and set aside to rest. Slice the chicken into thin strips or bite-sized pieces once cooled.
2. Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (usually 8-10 minutes).
Reserve 1/4 cup of pasta cooking water before draining. Drain the pasta and set aside.
3. Prepare the Feta Sauce:
In the same skillet used for the chicken, add 2 tablespoons of olive oil and heat over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
If using, add the chopped sun-dried tomatoes and cook for an additional 1-2 minutes to release their flavors.
Add the crumbled feta cheese, heavy cream, and chicken broth to the skillet, stirring until the feta starts to melt and the sauce becomes creamy.
Add the reserved pasta water, lemon juice, and stir to combine. Season with salt, pepper, and red pepper flakes if desired.
4. Combine the Pasta and Chicken:
Add the cooked pasta to the skillet with the feta sauce, tossing to coat the pasta evenly with the creamy sauce.
Add the sliced chicken on top and gently mix until everything is combined. If the sauce is too thick, add a bit more pasta water or chicken broth to reach your desired consistency.
5. Serve:
Garnish with fresh basil and a sprinkle of extra crumbled feta or Parmesan cheese, if desired. Serve immediately and enjoy!
Notes:
Chicken Options: You can substitute boneless, skinless chicken breasts with chicken thighs for a juicier, more flavorful option. The cooking time may vary slightly, so be sure to check for an internal temperature of 165°F.
Pasta Variations: This dish works well with any pasta shape, such as penne, spaghetti, or rigatoni. Feel free to use whole wheat pasta or gluten-free pasta if you prefer.
Sun-Dried Tomatoes: While optional, sun-dried tomatoes add a rich, tangy flavor to the dish. You can also use fresh cherry tomatoes if sun-dried tomatoes are unavailable.
Sauce Creaminess: If you want a thicker, richer sauce, you can add more feta cheese or a bit of cream cheese. If you prefer a lighter version, you can substitute the heavy cream with milk or use half-and-half.
Storing Leftovers: This dish keeps well in the fridge for up to 3 days. To reheat, add a splash of milk or cream to restore creaminess
Frequently Asked Questions:
1. Can I make this recipe ahead of time?
Yes, you can make the chicken and pasta ahead of time and store them separately. When ready to serve, reheat the chicken and pasta, then toss with the feta sauce. The sauce may need a little extra pasta water or broth to bring it back to its creamy consistency.
2. Can I use low-fat or fat-free feta cheese?
Yes, you can use reduced-fat feta cheese for a lighter option, though the flavor and creaminess may be slightly different. Full-fat feta yields the best creamy texture in the sauce.
3. What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half, whole milk, or a non-dairy milk like almond milk or oat milk. However, keep in mind that non-dairy milks may alter the flavor slightly.
4. Can I add vegetables to this dish?
Absolutely! You can add vegetables like spinach, zucchini, or roasted bell peppers to the pasta to increase the nutritional value and add more flavor.
5. Can I make this recipe vegetarian?
Yes, you can make this dish vegetarian by omitting the chicken and adding extra vegetables or plant-based protein, such as chickpeas or tofu.
Nutritional Information (per serving)
Serving size: 1/4 of the recipe (recipe serves 4)
Calories: 450
Protein: 38g
Fat: 22g
Saturated fat: 9g
Carbohydrates: 35g
Fiber: 2g
Sugars: 3g
Cholesterol: 70mg
Sodium: 650mg
Potassium: 500mg
Vitamin A: 10% DV
Vitamin C: 8% DV
Calcium: 20% DV
Iron: 15% DV
This Chicken Feta Pasta is a delicious, easy-to-make dish that combines creamy feta cheese with juicy chicken and pasta for a well-balanced and satisfying meal. It’s perfect for weeknight dinners and will quickly become a family favorite. Enjoy!