Name: Mediterranean Chicken Feta Pasta with Tomatoes & Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 oz pasta (penne, rotini, or fusilli); 1 lb boneless, skinless chicken breast or thighs, cubed; 2 tbsp olive oil; 3 garlic cloves, minced; 1 pint cherry or grape tomatoes, halved; 3 cups fresh spinach; 1 tsp dried oregano; ½ tsp dried basil; Salt and black pepper to taste; ½ tsp crushed red pepper flakes (optional); ¾ cup crumbled feta cheese; Juice of ½ lemon; Optional: chopped parsley or fresh basil for garnish

Why You’ll Love This Recipe

I love this recipe because it’s bright, fresh, and filling without being heavy. The feta melts slightly to create a creamy, briny sauce that complements the sweetness of the tomatoes and the earthiness of the spinach. It feels fancy enough for a dinner party but is quick and easy enough for a busy weeknight. Plus, it’s packed with Mediterranean flavors I never get tired of.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, diced
Bowtie pasta or penne
Cherry or grape tomatoes, halved
Fresh spinach
Feta cheese, crumbled
Olive oil
Garlic, minced
Lemon juice (optional, for brightness)
Salt and black pepper
Dried oregano or Italian seasoning
Fresh basil or parsley for garnish (optional)

directions

I start by cooking the pasta in salted boiling water until al dente, then I drain and set it aside.
In a large skillet, I heat olive oil over medium heat and cook the diced chicken with salt, pepper, and oregano until golden and cooked through.
I add minced garlic and cook for another 30 seconds until fragrant.
Then I toss in the cherry tomatoes and sauté until they begin to soften and release their juices, about 4–5 minutes.
I add the spinach and stir until wilted.
I reduce the heat, then stir in the cooked pasta and crumbled feta. I toss everything until combined, letting the feta melt slightly into a creamy texture.
I finish with a squeeze of lemon juice and a sprinkle of fresh herbs if I have them on hand.

Servings and timing

This recipe makes 4 servings. It takes around 10–15 minutes to prep and another 20 minutes to cook, so I usually have it on the table in 30–35 minutes total.

Variations

Sometimes I use sun-dried tomatoes for a deeper flavor or swap spinach for kale. I’ve also made it with shrimp instead of chicken, and it works beautifully. For extra creaminess, I stir in a spoonful of cream cheese or Greek yogurt. When I want more heat, I add red pepper flakes during cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of water or broth to keep it from drying out. The microwave also works in short bursts, though I stir often to keep the cheese from clumping.

FAQs

Can I use rotisserie chicken?

Yes, I’ve used shredded rotisserie chicken and it saves time. I just add it after the tomatoes are cooked and heat it through before adding the pasta.

Does feta melt into the sauce?

Feta softens but doesn’t fully melt like other cheeses. It creates a creamy texture with a bit of crumble still intact, which I really enjoy.

Can I make it vegetarian?

Absolutely. I skip the chicken and either leave it as-is or add chickpeas or white beans for protein.

What pasta works best?

I usually use bowtie, penne, or rotini—something with a shape that holds the sauce and bits of feta. Long pastas like spaghetti also work, but I find the sauce clings better to shorter shapes.

Is this dish freezer-friendly?

I don’t recommend freezing it, since the tomatoes and feta can become watery or grainy after thawing. It’s best enjoyed fresh or within a few days.

Conclusion

Mediterranean Chicken Feta Pasta with Tomatoes & Spinach is fresh, flavorful, and easy to love. I like how it brings together simple, healthy ingredients in a way that feels both satisfying and nourishing. Whether I’m making it for a weeknight dinner or prepping it ahead for lunches, this dish always hits the spot.