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Chicken Spinach Pasta with Feta Cheese

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Author: Yummy Addiction


  • 10 oz. (280g) fresh fettuccine or linguine noodles
  • 2 tablespoon olive oil
  • 1 small onion , thinly sliced
  • 10 oz. (280g) boneless skinless chicken breast , diced
  • salt and pepper , to taste
  • 8 oz. (225g) fresh spinach
  • 1 cup (115g) crumbled feta cheese
  • lemon juice from 1/2 lemon


  • Cook the noodles according to the package directions, either in a skillet, where you will prepare the rest of the dish, or in a separate pot. Reserve 1/2 cup of the cooking water and set aside. Drain the pasta in a colander and rinse under cold water. Set aside.
  • In a skillet, heat the oil and cook the onion for a few minutes, until it starts to soften. Add the chicken, season to taste, and cook for a few minutes more, until almost cooked. Add a little of the reserved cooking water to loosen brown bits from the bottom of the skillet. Start adding spinach, in batches, and cook, stirring, until it has wilted.
  • Return the cooked pasta to the skillet. Add the feta and lemon juice. Toss until feta has melted a little bit. Enjoy!


1. If you prefer some heat, feel free to add red pepper flakes at the very end.
Adapted from One Pan, Two Plates by Carla Snyder