Chicken Feta Pasta

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Chicken Feta Pasta is truly perfection (that and Cacio e Pepe). Here's another one of my favorite "throw it together / empty out the fridge" meals like my Cheesy Kale Pasta or Sun Dried Tomato and Kale Pasta!

A shallow bowl of Chicken Feta Pasta garnished with basil and feta with a fork resting in the bottom right of the bowl

Why I Love This Recipe

This crazy easy Chicken Feta Pasta comes together in just about no time. A base of TONS of garlic, canned tomatoes, sautéed chicken and tons of feta mixed with perfectly al dente bucatini gets dinner on the table in under 30 minutes. (side note - also excellent with shrimp but that wont need as long to cook as chicken FYI)

This combo of flavors in my Chicken Feta Pasta is a true crowd pleasure and I can guarantee that it'll be a staple in your house for years to come!

Ingredients & Substitutions

  • Olive Oil
  • Chicken Breasts
  • Salt & Pepper
  • Garlic
  • Can of Diced Tomatoes with Basil, Garlic, and Oregano
  • Reserved Pasta Water
  • Long Pasta - bucatini is my favorite
  • Feta Cheese
  • Basil

How to Make Chicken Feta Pasta

In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken. Season liberally with salt and black pepper. Cook the chicken, moving it around in the pan a little to prevent sticking, so that a nice crust will form, about 10 minutes. Flip, sprinkle with the garlic and stir to combine for 30 seconds until fragrant. After 30 seconds, add the diced tomatoes and 6 ounces of the crumbled feta and simmer.

Cook the pasta according to the package directions. Once al dente, add ½ cup of the pasta water into the chicken mixture and continue to let it simmer. Drain the pasta and then add to the chicken tomato mixture.

Serve warm, sprinkled with the remaining feta cheese and fresh basil. Season with salt and pepper to taste.

A shallow bowl of Chicken Feta Pasta garnished with basil and feta with a fork resting in the bottom right of the bowl

Tips & Tricks

  • Feel free to use whatever pasta you prefer. I'm just a mega fan of bucatini so I'll jump at any chance to use it!
  • Make sure to reserve half a cup of pasta water before draining the pasta. The starchy water is crucial to achieving a silky smooth sauce.

FAQs

What can I substitute feta cheese for in pasta?

If you're not a fan of feta, feel free to swap it out with parmesan cheese.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Chicken Feta Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Chicken Feta Pasta

Author: Gaby Dalkin
4.8 from 15 votes
Chicken with a feta tomato sauce is TRUE perfection!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 tablespoons olive oil
  • pounds boneless skinless chicken breasts cut into ¾ inch cubes
  • Kosher salt and freshly cracked black pepper
  • 6 cloves garlic chopped
  • 1 14.5-ounce can of diced tomatoes with basil, garlic, and oregano
  • ½ cup pasta water
  • 1 pound long pasta bucatini is my favorite
  • 8 ounces feta cheese divided
  • fresh basil finely chopped, optional

Instructions
 

  • In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken. Season liberally with salt and black pepper. Cook the chicken, moving it around in the pan a little to prevent sticking, so that a nice crust will form, about 10 minutes. Flip, sprinkle with the garlic and stir to combine for 30 seconds until fragrant. After 30 seconds, add the diced tomatoes and 6 ounces of the crumbled feta and simmer.
  • Cook the pasta according to the package directions. Once al dente, add ½ cup of the pasta water into the chicken mixture and continue to let it simmer. Drain the pasta and then add to the chicken tomato mixture.
  • Serve warm, sprinkled with the remaining feta cheese and fresh basil. Season with salt and pepper to taste.

Notes

Serve with garlic bread and a side salad.

Nutrition Information

Calories: 866kcal | Carbohydrates: 96g | Protein: 61g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 989mg | Potassium: 1237mg | Fiber: 6g | Sugar: 8g | Vitamin A: 512IU | Vitamin C: 13mg | Calcium: 356mg | Iron: 4mg
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12 Comments

  1. 5 stars
    Omg this was the best pasta dish I’ve ever made and so simple. It was a hit with my whole family. I never comment because most recipes I make never turn out very good but this is definitely a keeper!

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