If you loved the viral baked feta pasta craze but always wished it had more protein, took less time, and didn’t leave you with a heavy, greasy sauce, this recipe is your answer.
Unlike heavy cream sauces, this Mediterranean skillet pasta creates its own glossy, velvety pan sauce in under 10 minutes by combining simmered chicken broth, tangy Dijon mustard, fresh lemon juice, blistered sweet tomatoes, and crumbled Greek feta cheese emulsified with starchy pasta water.
Why You’ll Love This Recipe
- Ready in 25 Minutes Flat: While the pasta boils, your chicken and pan sauce come together in a single skillet.
- Balanced & High-Protein: Packed with lean, seasoned chicken breast and nutrient-rich baby spinach.
- Light Yet Satisfying: Zero heavy cream needed—the warm feta melts gently to create a light, creamy coating on every piece of pasta.
- Minimal Cleanup: Only one pot and one skillet to wash!
Ingredients You’ll Need
- 8 oz (225g) Short Pasta: Penne, rigatoni, or cavatappi work best to hold the sauce.
- 2 Large Chicken Breasts (approx. 1 lb): Cut into uniform 1-inch bite-sized cubes.
- 1 tbsp Extra Virgin Olive Oil: For searing the chicken and building flavor.
- 4 oz (115g) Greek Feta Cheese: Use block feta in brine for the creamiest melt.
- 10 oz (280g) Cherry or Grape Tomatoes: Halved so they burst easily in the skillet.
- 2 cups (packed) Fresh Baby Spinach: Adds vibrant color and fresh nutrients.
- 2 cloves Garlic: Minced.
- Seasonings: ½ tsp dried oregano, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp crushed red pepper flakes (optional).
- Deglazing Sauce: ⅓ cup low-sodium chicken broth, ½ tsp Dijon mustard, and 1 tbsp fresh lemon juice.
- Garnish: Freshly grated Parmesan cheese and fresh basil or oregano.
Step-by-Step Instructions
Step 1: Cook Pasta & Save Starchy Water
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Before draining, reserve ½ cup of starchy pasta water, then drain.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with oregano, garlic powder, salt, and black pepper. Add to the hot skillet in a single layer and sear undisturbed for 3–4 minutes until golden-brown, then stir and cook for another 2–3 minutes until cooked through. Transfer to a plate.
Step 3: Simmer the Pan Sauce
Lower heat to medium. Pour chicken broth, Dijon mustard, and lemon juice into the skillet, scraping up any browned bits from the bottom. Simmer for 1 minute.
Step 4: Blister the Tomatoes
Add the halved cherry tomatoes, minced garlic, and red pepper flakes. Cook for 3–4 minutes, pressing gently with a spoon until the tomatoes burst and create a juicy pan sauce.
Step 5: Melt Feta & Combine
Add the chicken and juices back to the skillet. Fold in the baby spinach and crumbled feta cheese for 1 minute until spinach wilts. Toss with the cooked pasta and 2–3 tablespoons of the reserved pasta water over low heat until a silky, creamy sauce forms.
5 Pro Cooking Secrets for Success
- Always Save Pasta Water: The natural starches combine with olive oil and warm feta to create a silky, emulsified sauce rather than clumpy cheese.
- Use Block Feta in Brine: Pre-crumbled feta is coated with anti-caking agents that keep it grainy. Block feta melts into pure creaminess.
- Sear Chicken Over High Heat: Getting a deep golden crust builds flavor (“fond”) that enhances the entire pan sauce.
- Don’t Overcook the Spinach: Add spinach at the very end; residual heat will wilt it while keeping it bright green and tender.
- Finish with Fresh Lemon: A light splash of fresh lemon juice cuts through the rich feta and elevates all the fresh flavors.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. Cook them for 6–7 minutes until fully done.
How do I reheat leftovers without the pasta drying out?
Warm leftovers in a skillet over medium-low heat with 1–2 tablespoons of water or chicken broth to restore the creamy sauce. In the microwave, reheat in 30-second intervals with a splash of water covered with a damp paper towel.
Can I make this gluten-free?
Absolutely. Use your favorite certified gluten-free short pasta (like chickpea or brown rice penne) and follow the recipe as written.
Print
20-Minute Creamy Mediterranean Chicken Feta Spinach Pasta
- Total Time: 25 mins
- Yield: 4 1x
Description
- A fast 20-minute Mediterranean dinner featuring golden seared chicken, al dente pasta, sweet burst cherry tomatoes, fresh baby spinach, and a tangy melted Greek feta garlic pan sauce.
Ingredients
- 8 oz (225g) short pasta (penne, rigatoni, or cavatappi)
- 2 large boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp kosher salt (plus more for pasta water)
- ¼ tsp freshly cracked black pepper
- ⅓ cup low-sodium chicken broth
- ½ tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 10 oz (280g) cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional)
- 2 cups (packed) fresh baby spinach
- 4 oz (115g) Greek block feta cheese, crumbled
- Freshly grated parmesan cheese & fresh basil/oregano for serving
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup starchy pasta water, then drain.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with oregano, garlic powder, salt, and pepper. Cook for 5–6 minutes until golden and cooked through. Transfer to a plate.
- Deglaze Pan: Lower heat to medium. Add broth, Dijon mustard, and lemon juice. Scrape up brown bits and simmer for 1 minute.
- Blister Tomatoes: Add halved tomatoes, minced garlic, and red pepper flakes. Cook for 3–4 minutes until tomatoes soften and burst.
- Toss & Serve: Return chicken and juices to skillet. Fold in spinach and feta until spinach wilts (1 min). Toss with drained pasta and 2–3 tbsp of pasta water until creamy. Garnish with parmesan and herbs. Serve warm!
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 460 kcal
