Name: Mediterranean Chicken Pasta with Feta, Tomatoes, and Spinach Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 ¼ lbs. boneless skinless chicken breast; 3 teaspoons lemon pepper seasoning; 1 cup Greek salad dressing (divided); 2 ¼ cups chicken broth; ½ chicken bouillon cube; ¾ cup half and half; 2 tablespoons avocado oil (can substitute olive oil); ½ cup dry white wine; 3 tablespoons lemon juice; 2 tablespoons butter; 4 cloves garlic (minced); 3 cups packed baby spinach; 2 cups cherry tomatoes (halved); ½ lb. angel hair pasta; ½ cup kalamata olives; ¾ cup feta cheese

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Introduction

This Mediterranean Pasta dish is a vibrant and flavorful meal combining tender chicken, fresh vegetables, and tangy feta cheese. It’s perfect for a quick weeknight dinner that doesn’t compromise on taste or texture.

A white bowl filled with a pasta dish showing about three layers: at the base, light golden spaghetti noodles, in the middle, pieces of grilled chicken with a browned outer layer, bright red cherry tomatoes, dark purple olives, and fresh green spinach leaves, all mixed with a light creamy sauce dotted with small white cheese cubes. On the side inside the bowl, a bright yellow lemon wedge is placed. The bowl sits on a white marbled surface with green parsley leaves and a white cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ lbs. boneless skinless chicken breast
3 teaspoons lemon pepper seasoning
1 cup Greek salad dressing (divided)
2 ¼ cups chicken broth
½ chicken bouillon cube
¾ cup half and half
2 tablespoons avocado oil (can substitute olive oil)
½ cup dry white wine
2 tablespoons butter
4 cloves garlic (minced)
½ lb. angel hair pasta
3 cups packed baby spinach
2 cups cherry tomatoes (halved)
½ cup kalamata olives
3 tablespoons lemon juice
¾ cup feta cheese

Instructions

Step 1: Slice the chicken in half lengthwise to create two thinner slices. Cover with plastic wrap and pound each slice to about ½-inch thickness. Pat dry and season both sides with lemon pepper seasoning.
Step 2: Place chicken and 2/3 cup of Greek salad dressing in a gallon freezer bag. Seal tightly, removing air, and marinate at room temperature for 20 minutes.
Step 3: While the chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and remaining 1/3 cup Greek dressing in a large measuring cup. Prepare all other ingredients so they are ready to use.
Step 4: Heat avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add chicken and discard leftover marinade. Sear chicken for 3-4 minutes per side until golden and fully cooked. Remove and let rest for 10 minutes, then cut into strips.
Step 5: Remove excess oil from the skillet with a paper towel. Add the white wine and reduce heat to medium. Scrape the bottom and sides with a silicone spatula to release any browned bits. Cook until reduced by half, about 3 minutes.
Step 6: Stir in butter and minced garlic, cooking for 2 minutes until fragrant. Pour in the chicken broth and half and half mixture.
Step 7: Bring liquid to a boil, then add angel hair pasta. Return to a gentle boil and cook for 3 minutes, tossing occasionally with tongs to prevent sticking.
Step 8: Add baby spinach, cherry tomatoes, and kalamata olives. Stir well and cook for 1 more minute. Reduce heat to low and stir in chicken strips and lemon juice. Heat through.
Step 9: Stir in feta cheese; it will soften slightly but retain some texture. The sauce will thicken as it stands. Remove from heat and serve immediately.

Tips & Variations

Substitute angel hair pasta with linguine or spaghetti for a heartier texture.
Use fresh lemon zest along with lemon juice for a brighter citrus flavor.
Swap kalamata olives with green olives or capers for a different saltiness.
For a lighter option, replace half and half with whole milk or omit butter.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the pasta from drying out, adding a splash of broth or water if necessary.

How to Serve

A white pot filled with spaghetti pasta mixed with small browned chicken cubes, bright red cherry tomato halves, dark purple olives, fresh green spinach leaves, and white crumbles of cheese scattered throughout. The pasta is lightly coated in creamy sauce, giving it a slight shine, and a wooden spoon is lifting some of the spaghetti on the right side. Two lemon wedges lie on the white marbled surface near the top left of the pot. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, boneless skinless chicken thighs can be used instead of breasts for a more tender and flavorful result, but adjust the cooking time accordingly.

Is it necessary to marinate the chicken?

Marinating enhances flavor and tenderness, but if you’re short on time, you can season the chicken and cook it directly. The dish will still be delicious.