Creamy Chicken Feta Pasta is a quick, tasty meal that fits weeknights and guests. This dish blends tender chicken, tangy feta, juicy cherry tomatoes, and a silky cream sauce with pasta. If you want a faster dinner option, try our 30-minute creamy chicken pasta for another easy idea. This recipe focuses on simple steps, bold flavor, and a creamy finish you can make in one pan.
Why make this recipe
- Quick & easy: Ready in about 30 minutes.
- Simple ingredients: Uses pantry staples and fresh veggies.
- Comforting and creamy: Rich sauce with tangy feta gives depth.
- Great for guests: Looks and tastes impressive with little fuss.
- Versatile: You can add veggies or switch pasta shapes.
Why it stands out: the feta melts into the cream to make a bright, savory sauce instead of a heavy one. This balance keeps the dish rich but fresh, so it does not feel greasy. It comforts and also feels special.
Ingredients Needed
For the pasta and chicken:
- 8 ounces pasta (penne or fusilli work well)
- 1 pound chicken breast, cut into bite-size pieces
- Salt and black pepper, to taste
For cooking:
- 3 tablespoons olive oil
- 4 garlic cloves, minced
For the sauce and veggies:
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 cup fresh spinach
- 1 cup crumbled feta cheese
- 1/2 cup heavy cream
- Fresh basil leaves for garnish (optional)
Notes: Reserve about 1/2 cup of pasta cooking water before draining. That helps loosen the sauce.
How to Make Creamy Chicken Feta Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package time. Before draining, scoop out and save 1/2 cup of the hot pasta water. Drain and set pasta aside. (Saving pasta water helps thin the sauce without watering down flavor.)
- Heat a large skillet over medium heat. Add 3 tablespoons olive oil. When oil shimmers, add the diced chicken. Season with salt and pepper. Cook, stirring now and then, until the chicken is golden and cooked through, about 5–7 minutes. (Browning gives better flavor.)
- Push the chicken to the side and add the minced garlic. Cook 30–60 seconds until fragrant. Do not let the garlic brown. (Burned garlic tastes bitter.)
- Add the halved cherry tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes if you like heat. Cook 2–3 minutes until tomatoes start to soften and release juices.
- Stir in the fresh spinach and cook until it wilts, about 1–2 minutes. The spinach will reduce quickly.
- Lower the heat to low. Pour in 1/2 cup heavy cream and stir to combine. Let the cream warm and thicken for 1–2 minutes. (Gentle heat prevents the cream from breaking.)
- Add 1 cup crumbled feta and stir until the cheese melts and forms a creamy sauce. Use a spoon to break up any large feta pieces so the sauce becomes smooth.
- Add the cooked pasta to the skillet. Toss and add reserved pasta water a little at a time until you reach the sauce thickness you like. Mix well so pasta gets coated.
- Taste and add more salt, pepper, or red pepper flakes if needed. Serve warm and garnish with fresh basil leaves if you have them.
For a garlic-forward twist, check the creamy garlic parmesan chicken pasta for ideas on boosting garlic and butter flavors.
How to serve Creamy Chicken Feta Pasta
- Serve hot in shallow bowls so the sauce stays visible.
- Add fresh basil or a sprinkle of extra feta on top.
- Pair with a green salad or crusty bread to soak up the sauce.
- For a lighter meal, serve with lemon wedges to brighten the flavors.
How to store Creamy Chicken Feta Pasta
- Cool the pasta to room temperature before storing.
- Keep in an airtight container in the fridge for up to 3 days.
- To reheat, warm gently in a skillet with a splash of milk or reserved pasta water to bring back creaminess. Heat slowly over low-medium heat.
- Freezing is not ideal because cream can separate, but you can freeze the cooked chicken and tomatoes separately for up to 2 months. Thaw and add cream and feta when reheating.
Tips to make Creamy Chicken Feta Pasta
- Cut chicken into similar-size pieces so it cooks evenly.
- Don’t overcook pasta—al dente holds up better in the sauce.
- Save some pasta water; its starch helps the sauce cling to the noodles.
- Use full-fat feta and heavy cream for the creamiest texture.
- If sauce seems thin, let it simmer a bit longer on low to reduce.
- Taste before adding salt; feta is salty and may reduce extra salt needed.
Variation
- Vegetarian: Skip the chicken and add mushrooms or roasted red peppers.
- Lemon feta: Add 1 teaspoon lemon zest and a squeeze of lemon for brightness.
- Spicy: Increase red pepper flakes or add a dash of hot sauce.
- Lighter version: Use half-and-half instead of heavy cream and add a bit more feta for flavor.
FAQs
Can I use a different cheese instead of feta?
Yes. You can use goat cheese for a similar tang or a mix of cream cheese and parmesan for a milder, creamier sauce. Feta gives a bright salty flavor that melts into the cream.
How do I make this gluten-free?
Use gluten-free pasta in place of regular pasta. Cook time may change, so follow the package instructions. All other ingredients are naturally gluten-free.
Will the sauce split when I add feta to hot cream?
If the cream is too hot, the feta can separate. Keep the heat low when adding feta and stir gently until it melts. Removing the pan from direct high heat helps the cheese blend smoothly.
Conclusion
This Creamy Chicken Feta Pasta is a simple, fast dinner that still feels special. It combines tender chicken, sweet tomatoes, wilted spinach, and a creamy feta sauce for a dish that pleases both family and guests. Try the lemon or vegetarian variations to suit your taste, and remember the pasta water trick for a silky finish. If you want another source of inspiration for chicken-feta flavor, see this take on Creamy Chicken Feta Pasta – Skinny Spatula. If you make this recipe, please leave a comment and a star rating so others can try it too! What variation will you try next?
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Creamy Chicken Feta Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
A quick and easy creamy chicken pasta dish featuring tender chicken, tangy feta, and juicy cherry tomatoes in a silky cream sauce.
Ingredients
- 8 ounces pasta (penne or fusilli)
- 1 pound chicken breast, cut into bite-size pieces
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach
- 1 cup crumbled feta cheese
- 1/2 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Heat a large skillet over medium heat and add olive oil. Once hot, add the chicken, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes.
- Push the chicken to the side and add the minced garlic; cook for 30–60 seconds until fragrant.
- Add the cherry tomatoes, dried oregano, and red pepper flakes (if using), and cook for 2–3 minutes until tomatoes soften.
- Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
- Lower the heat and pour in heavy cream, stirring to combine. Let it warm and thicken for 1–2 minutes.
- Add the crumbled feta cheese and stir until melted, creating a creamy sauce.
- Add the cooked pasta to the skillet, tossing to combine. Use the reserved pasta water as needed to adjust sauce thickness.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired, then serve hot garnished with fresh basil.
Notes
Reserve about 1/2 cup of pasta cooking water before draining to help thin the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg