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Creamy Chicken Feta Spinach Pasta

Creamy chicken feta spinach pasta is a one-pan style weeknight meal where diced chicken and garlicky cream sauce coat penne. Feta and Parmesan melt into a smooth, creamy finish, with spinach stirred in until just wilted.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta
Chicken and seasonings
  • 1 lb boneless skinless chicken breast, diced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 tsp Italian seasoning
Aromatics and oils
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
Greens
  • 5 oz fresh spinach
Cheeses and dairy
  • 1 cup crumbled feta cheese
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook the penne pasta according to package directions, until tender. Drain and set aside.
Cook the chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt, black pepper, paprika, and Italian seasoning.
  2. Add the seasoned chicken to the skillet and cook for 6–7 minutes, stirring occasionally, until golden and fully cooked. Transfer or keep in the skillet as needed so the sauce can coat it later.
  3. Stir in the minced garlic and cook for 30 seconds, until fragrant. Keep stirring so it doesn’t brown.
Make the creamy sauce
  1. Add the chicken broth and heavy cream, stirring well to combine. Bring to a gentle simmer for a cohesive base.
  2. Mix in the crumbled feta cheese and grated Parmesan cheese until melted and creamy. Stir until the sauce looks smooth and cohesive.
Finish and serve
  1. Add the fresh spinach and cook until wilted. Stir frequently so it softens evenly.
  2. Add the cooked penne pasta and lemon juice, then toss until everything is coated in the creamy sauce. Mix thoroughly so pasta gets covered.
  3. Garnish with chopped parsley and extra feta before serving. Serve hot while the sauce is creamy.

Notes

For the creamiest texture, melt the feta and Parmesan over steady heat and stir until smooth before adding spinach. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of cream or broth. Freezing isn’t recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half in place of heavy cream, keeping the same feta and Parmesan amounts.