A 30-minute Mediterranean pasta dish featuring seared chicken, blistered tomatoes, and creamy feta.
Here in Austin, where the evenings are often warm enough to eat on the patio well into November, I gravitate toward pasta dishes that feel substantial but not heavy. This Chicken Feta Pasta is a regular in my kitchen because it skips the heavy cream sauces found in traditional alfredos. Instead, it relies on the chemical magic between warm, salty feta cheese, olive oil, and bright lemon juice to create a light, creamy coating that clings to the noodles. It is zesty, protein-packed, and vibrant-the perfect meal for a busy weeknight when you want real food fast.
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The success of this "sauceless" pasta depends entirely on the quality of your cheese. Do not buy the tubs of pre-crumbled feta. Those crumbles are coated in anti-caking agents that keep them dry and chalky. Buy a block of feta in brine and crumble it yourself. The moisture in the block cheese allows it to melt slightly when it hits the hot pasta, creating that essential creamy finish.
Why You'll Love This Recipe
- Speed: With quick-cooking chicken tenderloins and pasta that boils while you prep, the whole meal is ready in 30 minutes.
- Lighter Creaminess: You get the satisfaction of a creamy pasta without heavy cream or butter, thanks to the melting feta.
- Texture Variety: The dish offers a mix of textures: chewy pasta, tender chicken, soft wilted spinach, and the pop of blistered tomatoes.
- Meal Prep Friendly: Unlike cream-based pastas that separate, this olive oil-based dish tastes just as good cold the next day for lunch.
Ingredients
- Chicken: 1.5 lbs chicken tenderloins. I prefer tenderloins because they remain incredibly soft and cook quickly. You can also use sliced chicken breasts or thighs.
- Pasta: 8 oz Farfalle (bow-tie). This shape is excellent for trapping the small bits of feta and tomato.
- Feta Cheese: 6 oz block feta, crumbled. Sheep's milk feta offers the best tang and texture.
- Tomatoes: 8 oz grape or cherry tomatoes. I like using a mix of red and yellow for a colorful presentation.
- Spinach: 5 oz fresh chopped spinach. It adds nutrition and wilts down easily in the residual heat.
- Lemon: 3 tablespoons freshly squeezed juice. This acid cuts through the fat of the cheese and oil.
- Garlic: 5 cloves, minced.
- Olive Oil: You will need divided amounts for searing the chicken and sautéing the vegetables.
- Seasonings: Smoked paprika (adds a lovely subtle smokiness to the chicken), Italian seasoning, salt, and black pepper.
How to Make Chicken Feta Pasta
Boiling the Pasta
Bring a large pot of salted water to a rolling boil. Add the farfalle and cook according to the package instructions until al dente. Drain the pasta well. While the water comes to a boil, you can prep your chicken and vegetables.
Searing the Chicken
In a large, high-sided skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken tenderloins (or strips) on all sides with the smoked paprika, Italian seasoning, salt, and pepper. Add the chicken to the skillet. Cook for about 5 to 7 minutes per side (depending on thickness) until they are golden brown and fully cooked through. Remove the chicken to a plate to rest. This resting period is crucial to keep the juices inside the meat.
Blistering the Tomatoes
In the same skillet-don't wipe it out, the chicken fond adds flavor-add 1 tablespoon of olive oil, the halved grape tomatoes, minced garlic, and a pinch of salt. Cook over medium heat for about 2 minutes. You want the tomatoes to soften and release their juices, scraping up the browned bits from the bottom of the pan as they cook.
Wilting the Greens
Stir the fresh chopped spinach into the hot tomato and garlic mixture. It will look like a mountain of greens at first but will wilt down significantly in about 1 to 2 minutes.
Assembly
Add the drained pasta directly to the skillet with the vegetables. Pour in the fresh lemon juice and add the crumbled feta cheese. Stir everything gently over medium heat for about 1 minute. The heat from the pasta and skillet will soften the feta, causing it to mix with the lemon juice and oil to coat the noodles. If the pasta looks dry, drizzle in an extra tablespoon of olive oil. Finally, nestle the cooked chicken back into the pan to warm through.
Common Mistakes to Avoid
- Overcooking the Chicken: Tenderloins cook faster than whole breasts. If you cook them too long, they become stringy. Use a meat thermometer to check for 165°F.
- Burning the Garlic: When you add the garlic with the tomatoes, keep the heat on medium. If the skillet is smoking hot from the chicken, the garlic will burn and turn bitter.
- Using Bottled Lemon Juice: Since the sauce is so simple, the quality of the acid matters. Bottled juice tastes metallic and harsh compared to fresh.
Tips and Tricks for Success
Reserve Pasta Water Although the recipe doesn't strictly call for a sauce, saving a mug of starchy pasta water is always a good insurance policy. If your feta is drier than expected, a splash of that water will help emulsify the cheese into a smoother coating.
Smash the Tomatoes For a "saucier" result, gently press down on the tomatoes with the back of your wooden spoon as they cook. This forces them to release their liquid, creating a tomato-water base for the pasta.
Room Temperature Feta Take your feta out of the fridge when you start cooking. Cold cheese takes longer to melt and can cool down your pasta too quickly. Room-temperature cheese integrates much better.
Variations
- Add Olives: For a deeper Greek flavor profile, stir in ⅓ cup of sliced Kalamata olives when you add the pasta.
- Swap the Protein: This recipe works beautifully with shrimp. Sauté the shrimp for just 2-3 minutes in the spices instead of the chicken.
- Gluten-Free: This dish is naturally gluten-free friendly if you use brown rice pasta or chickpea pasta. The robust flavors mask the texture of alternative pastas well.
How to Serve
This pasta is a complete meal in a bowl, but it pairs wonderfully with a crisp green salad or roasted asparagus. A glass of Sauvignon Blanc or Pinot Grigio complements the lemon and feta perfectly.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat gently in the microwave or on the stove. If the pasta seems dry, add a teaspoon of water and a drizzle of olive oil before heating. Freezing: I do not recommend freezing this dish. The texture of the feta and the fresh tomatoes will degrade significantly.
Recipe Notes / What I Learned
I learned that smoked paprika is the bridge between the chicken and the pasta. Without it, the chicken can taste a bit plain next to the punchy feta. That subtle smokiness mimics the flavor of grilled meat, even when cooked on the stovetop.
Nutrition Snapshot
Estimated per serving: 520 calories, 38g protein, 22g fat, 45g carbohydrates.
Chicken Feta Pasta (30 Minutes)
Equipment
- 1 Large pot for pasta
- 1 Large, high-sided skillet
Ingredients
Group: Pasta
- 8 oz farfalle bow-tie pasta
Group: Chicken
- 2 tablespoons olive oil for searing chicken
- 1.5 lb skinless, boneless chicken tenderloins or sliced skinless, boneless thighs or breasts
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt for chicken
- ¼ teaspoon black pepper for chicken
Group: Veggies & Feta Sauce
- 1 tablespoon olive oil for cooking tomatoes
- 8 oz grape tomatoes 2 colors: red and yellow, sliced in half
- 5 cloves garlic, minced
- ¼ teaspoon salt for tomatoes
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 6 oz crumbled feta cheese
- 1 tablespoon extra olive oil optional, for finishing
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain. In the meantime, proceed with the rest of the recipe.
- In a large, high-sided skillet, heat **2 tablespoons** of olive oil. Season chicken with paprika, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook on medium heat on both sides for about **10 or 15 minutes** until the chicken is completely cooked. Remove the cooked chicken from the skillet.
- In the same, now empty, skillet, combine the halved grape tomatoes, minced garlic, **¼ teaspoon** of salt, and **1 tablespoon** of olive oil. Cook the tomatoes on medium heat for about **2 minutes** until they soften and release juices. Stir in fresh spinach and cook until it wilts.
- Add cooked and drained pasta to the skillet with the veggies. Add **3 tablespoons** of freshly squeezed lemon juice and crumbled feta cheese. Reheat on medium heat, stirring everything to combine, for **1 minute**. Add cooked chicken and reheat gently. Add **1 extra tablespoon** of olive oil if you like before serving.
Notes
Nutrition
FAQs
Can I use rotisserie chicken?
Yes, absolutely. To save time, shred a rotisserie chicken and add it to the skillet at the very end just to warm it up. You will skip the searing step, making this a 15-minute meal.
Is this pasta spicy?
No, it is not spicy. If you want heat, add ½ teaspoon of red pepper flakes when you sauté the garlic and tomatoes.
