Sun-Dried Tomato Chicken Pasta with Feta & Spinach
This creamy and flavorful pasta combines tender chicken, tangy sun-dried tomatoes, fresh spinach, and crumbled feta cheese. Tossed with perfectly cooked pasta in a rich garlic cream sauce, it makes a delicious and satisfying meal for lunch or dinner.
Recipe Information
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Servings: 4
– Course: Main Course
– Cuisine: Mediterranean-Inspired
– Cooking Method: Stovetop
Ingredients
For the Chicken
– 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 tablespoon olive oil
– ½ teaspoon garlic powder
– ½ teaspoon paprika
– ½ teaspoon Italian seasoning
– ¼ teaspoon salt
– ¼ teaspoon black pepper
For the Pasta
– 12 ounces penne or rotini pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– ½ cup sun-dried tomatoes, drained and chopped
– 3 cups fresh baby spinach
– ¾ cup heavy cream
– ½ cup chicken broth
– ½ cup crumbled feta cheese
– ¼ cup grated Parmesan cheese
– ½ teaspoon Italian seasoning
– ¼ teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
For Garnish
– 2 tablespoons fresh chopped parsley
– Extra crumbled feta cheese
– Grated Parmesan cheese
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Set the pasta aside.
Step 2: Season the Chicken
Place the chicken pieces in a bowl. Add garlic powder, paprika, Italian seasoning, salt, and black pepper. Toss until the chicken is evenly coated with the seasonings.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for approximately 5–7 minutes, turning occasionally, until golden brown and fully cooked. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate.
Step 4: Sauté the Garlic and Tomatoes
In the same skillet, add 2 tablespoons of olive oil if needed. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes.
Step 5: Prepare the Creamy Sauce
Pour in the chicken broth and heavy cream. Add Italian seasoning and red pepper flakes if desired. Stir gently and allow the sauce to simmer over medium-low heat for 3–4 minutes.
Step 6: Add the Cheese
Add the crumbled feta and grated Parmesan cheese. Stir until the cheese is incorporated and the sauce becomes creamy. Keep the heat low to prevent the sauce from separating.
Step 7: Add the Spinach
Add the fresh spinach to the skillet. Stir for 1–2 minutes until the leaves wilt into the sauce.
Step 8: Combine the Pasta and Chicken
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Step 9: Adjust the Seasoning
Taste the pasta and add additional salt and black pepper if needed. Remember that feta and Parmesan are already salty, so season carefully.
Step 10: Garnish and Serve
Remove the skillet from the heat. Garnish with fresh parsley, extra feta, and Parmesan cheese. Serve warm and enjoy!
Questions & Answers
Q1: What type of pasta works best for this recipe?
Penne, rotini, fusilli, and farfalle are excellent choices because their shapes hold the creamy sauce well.
Q2: Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work beautifully and provide a slightly richer flavor.
Q3: Can I use jarred sun-dried tomatoes?
Yes. Oil-packed sun-dried tomatoes are ideal because they are tender and flavorful. Drain them before chopping.
Q4: Can I make this recipe without heavy cream?
Yes. You can use half-and-half or evaporated milk for a lighter sauce.
Q5: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it to the sauce.
Q6: What does feta cheese add to the pasta?
Feta provides a tangy, salty flavor that balances the richness of the cream sauce.
Q7: Can I substitute feta cheese?
Yes. Goat cheese or ricotta can be used, although the flavor and texture will be slightly different.
Q8: Can I make this recipe without Parmesan?
Yes. You can omit Parmesan or replace it with another finely grated hard cheese.
Q9: How do I keep the chicken juicy?
Avoid overcooking the chicken. Cook it until the internal temperature reaches 165°F (74°C), then remove it from the skillet.
Q10: Can I use leftover cooked chicken?
Yes. Add shredded or chopped cooked chicken when combining the pasta and sauce, and heat until thoroughly warmed.
Q11: How can I make the sauce thicker?
Simmer the sauce gently for a few extra minutes or add a little more Parmesan cheese.
Q12: What should I do if the sauce is too thick?
Add reserved pasta water or a little chicken broth until the sauce reaches your preferred consistency.
Q13: Can I make this recipe spicy?
Yes. Add extra red pepper flakes or a pinch of cayenne pepper for more heat.
Q14: Can I add mushrooms?
Absolutely. Sauté sliced mushrooms with the garlic before adding the sun-dried tomatoes.
Q15: What other vegetables can I add?
Cherry tomatoes, roasted red peppers, zucchini, broccoli, and asparagus are delicious additions.
Q16: Can I make this recipe gluten-free?
Yes. Use your favorite gluten-free pasta and check that all other ingredients are certified gluten-free.
Q17: Can I prepare the ingredients ahead of time?
Yes. Chop the chicken, garlic, and sun-dried tomatoes in advance. Store them separately in covered containers in the refrigerator.
Q18: Can I make this pasta without chicken broth?
Yes. Substitute vegetable broth or reserved pasta water.
Q19: How do I prevent the cream sauce from separating?
Keep the heat at medium-low when adding the cream and cheese. Avoid allowing the sauce to boil rapidly.
Q20: Can I make this recipe dairy-free?
Yes. Use dairy-free cream, dairy-free feta, and a suitable dairy-free Parmesan alternative.
Q21: What can I serve with this pasta?
Garlic bread, Caesar salad, roasted vegetables, or a simple cucumber salad pair wonderfully with it.
Q22: Is this recipe good for meal preparation?
Yes. Divide the cooled pasta into individual airtight containers for convenient lunches or dinners.
Q23: How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q24: Can I freeze this pasta?
Freezing is not recommended because cream-based sauces can change texture after thawing. It is best enjoyed fresh or refrigerated.
Q25: How do I reheat leftovers?
Reheat gently in a skillet over low heat with a splash of milk, cream, or chicken broth. Stir occasionally until heated through.
Q26: Can I make this recipe ahead for guests?
Yes. Prepare the chicken and sauce ahead of time, then cook the pasta and combine everything shortly before serving for the best texture.
Q27: Why should I reserve pasta water?
Pasta water contains starch that helps loosen the sauce while allowing it to cling smoothly to the pasta.
Q28: Can I use fresh cherry tomatoes instead of sun-dried tomatoes?
Yes, but the flavor will be less concentrated. Cook the cherry tomatoes until softened and slightly burst.
Q29: How do I make the recipe more flavorful?
Use oil from the sun-dried tomato jar, freshly minced garlic, Italian seasoning, and freshly grated Parmesan for extra flavor.
Q30: Can I serve this pasta cold?
It is best served warm because the creamy feta sauce tastes richest when freshly prepared.