Oh, let me tell you about my newfound love for Chicken Feta Pasta! This dish is a delightful explosion of flavors that brings back all those kitchen dance moments I’ve had, jamming out while sautéing and stirring. Seriously, there’s something just magical about combining simple ingredients into a wholesome meal that tastes like a five-star restaurant prepared it. And believe me, the best part? It’s as easy as anything—I’ve made it on countless weekday nights, ensuring I have enough leftovers for lunch.
Every time I make this pasta, I reminisce about this cooking class I took years ago. I was a bit of a hot mess, nervously chopping vegetables and trying not to set anything ablaze, but when we pulled out the feta cheese, everything changed. That creamy goodness blended with the fresh tomatoes and herbs just instantly transported me to a sunny terrace in Greece. And the bonus? My friends always go wild when I whip this up at gatherings.
What’s in Chicken Feta Pasta?
Now, let’s dive into the ingredients that make this dish so irresistible:
– Pasta (500g / 1 lb): I love using farfalle (bowtie pasta) because it’s such fun to eat! You can also use penne or anything you have on hand.
– Chicken Breast (500g / 1 lb): Boneless and skinless is the way to go, and make sure to slice it thinly so it cooks evenly!
– Feta Cheese (200g / 7 oz): The star of the dish! I prefer the creamy kind from the store’s deli section.
– Cherry Tomatoes (300g / 10 oz): A mix of red and yellow adds a pop of color to your plate—plus they’re super sweet!
– Fresh Spinach or Kale (4 cups): Either works beautifully; I often choose spinach for its mild flavor that wilts perfectly.
– Olive Oil (4 tbsp): Extra virgin for that rich flavor—always!
– Garlic (3 cloves, minced): Because there’s no such thing as too much garlic in a good pasta dish!
– Dried Oregano, Dried Basil, and Paprika (1 tsp each): These add a wonderful depth of flavor. Feel free to play around with the ratios to suit your palate!
– Salt and Pepper: To taste, of course!
– Fresh Herbs (like rosemary or thyme): A sprig on top adds such beautiful freshness.
– Lemon Zest and Juice (from 1 lemon): This brightens everything up with its zingy goodness!
Is Chicken Feta Pasta Good for You?
You’ll be glad to know that this pasta isn’t just a treat for the taste buds; it’s loaded with benefits too!
Chicken breast is a lean protein, making it perfect for building and repairing muscles. Then there’s the spinach or kale, which is rich in iron and vitamins A and C—great for your immune system.
And how can we forget about feta cheese? It contains probiotics that help with digestion! But remember, cheese can be high in sodium, so you might want to be mindful of how much you add if you’re watching your intake.
Now, while it’s delicious, you might want to avoid it if you’re gluten-sensitive—unless you opt for a gluten-free pasta alternative. Overall, it’s a fantastic dish that tastes as good as it is for you!
Ingredients List
Here’s everything you need to gather:
– 500g (1 lb) pasta (e.g., farfalle or bowtie)
– 500g (1 lb) chicken breast, sliced
– 200g (7 oz) feta cheese, crumbled
– 300g (10 oz) cherry tomatoes, halved
– 4 cups fresh spinach or kale, chopped
– 4 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 tsp paprika
– Salt and pepper to taste
– Fresh herbs (like rosemary or thyme) for garnish
– Zest and juice of 1 lemon
How to Make Chicken Feta Pasta?
Ready to rock? Let’s put this beauty together:
1. Start by cooking your pasta according to the package instructions until it’s al dente! Trust me, it makes all the difference. Drain it and set aside, but don’t toss that pasta water just yet – you’ll need about 1 cup of it for later.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Time to add the sliced chicken breast! Season it generously with salt, pepper, paprika, oregano, and basil. Cook it for about 6-7 minutes on each side until it’s golden and cooked through, with no pink left. Set it aside to rest.
3. In that same skillet, give it another drizzle of olive oil. Toss in the minced garlic and let it sauté for about a minute until it’s fragrant.
4. Next, add your halved cherry tomatoes and let them cook for about 3-4 minutes until they soften. That’s when you’ll mix in the spinach or kale and cook until it’s wilted.
5. Return the cooked pasta to your skillet, adding a splash of that reserved pasta water as needed to create a light sauce. Give everything a good toss to combine all those flavors!
6. Lower the heat a notch and add the crumbled feta cheese, along with the lemon zest and juice. Stir until everything is mingled together and the feta just starts to melt.
7. Time to slice up that rested chicken and lay it beautifully on top of the pasta. Don’t forget that sprinkle of fresh herbs for garnish—it really ties everything together!
Let’s Talk Turkey (or Chicken!)
Before you dig in, here are some nifty notes you might find helpful:
– This pasta dish can be served warm for comfort or at room temperature for a lovely picnic vibe—your choice!
– If you crave a little spice, sprinkle some red pepper flakes while cooking for that extra kick.
– And hey, this meal pairs wonderfully with a simple green salad, making it a complete meal that’ll impress any guest!
I hope you give this Chicken Feta Pasta a whirl! It’s become a staple in my kitchen, and I guarantee it’ll bring some smiles and deliciousness to yours as well. Please share your own experiences or any fun twists you make to the recipe! Here’s to happy cooking!
