When you’re craving a comforting meal that’s full of rich flavors yet easy enough for a busy weeknight, this sun-dried tomato chicken pasta with feta & spinach has you covered. The creamy sauce combined with tender chicken, tangy feta, and fresh spinach makes every bite a delightful experience.
You’ll love how quickly this dish comes together without sacrificing taste, and how it feels special enough to serve for guests any night of the week. Let’s dive into this delicious recipe and get cooking!
Why You’ll Love This Recipe
- Ready in just 30 minutes for a fast and satisfying dinner
- Combines tender chicken with flavorful sun-dried tomatoes and tangy feta
- Loaded with fresh spinach for a nutritious boost
- Creamy sauce that clings perfectly to pasta
- Great for meal prep and leftovers reheat beautifully
Ingredients
Gather these ingredients to make a luscious sun-dried tomato chicken pasta with feta & spinach that serves 4.
- 12 ounces penne pasta
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 4 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup crumbled feta cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4
- Calories: Approximately 570 per serving
How to Make Sun-Dried Tomato Chicken Pasta with Feta & Spinach
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 6-7 minutes, stirring occasionally. Remove chicken and set aside.
- Reduce heat to medium and add the remaining tablespoon olive oil to the skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes, heavy cream, and chicken broth. Stir to combine and let simmer gently for 3-4 minutes until slightly thickened.
- Return the cooked chicken to the skillet, then stir in the fresh spinach. Cook until the spinach wilts, about 2 minutes.
- Add the drained pasta to the skillet, tossing everything together to coat the pasta evenly in the creamy sauce.
- Sprinkle crumbled feta cheese over the top and gently fold it in until just combined. If you like a little heat, add red pepper flakes here.
- Adjust seasoning with salt and pepper as needed. Cook for another minute to heat through and allow flavors to meld.
- Serve immediately, garnished with fresh basil leaves if desired.
Tips for the Best Results
- Use sun-dried tomatoes packed in oil for richer flavor and better texture.
- Don’t overcook the pasta; al dente holds up better when tossed in the sauce.
- Cut chicken into uniform pieces to ensure even cooking.
- Fresh spinach wilts quickly—add it at the last minute to keep it bright and tender.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the dish even more delicious the next day. For longer storage, freeze portions in freezer-safe containers for up to 1 month.
To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce. Avoid microwaving on high to prevent the cream from breaking.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and add extra juiciness. Just adjust cooking time slightly, cooking until fully done and tender.
What type of pasta works best?
Penne is ideal because its shape holds the creamy sauce nicely, but you can also use rigatoni, fusilli, or even spaghetti if preferred.
Can I make this recipe vegetarian?
Absolutely! Omit the chicken and increase the amount of spinach and sun-dried tomatoes. You could also add sautéed mushrooms or artichokes for extra heartiness.
Is this dish spicy?
It’s mildly spicy if you add red pepper flakes, but you can leave them out for a milder flavor that’s perfect for all palates.
