This creamy chicken feta pasta is a 30-minute weeknight dinner loaded with Mediterranean flavours. It’s just the perfect comfort meal made with delicious feta cheese melted into a tomato and cream cheese sauce.

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If you’ve been on my blog before, you know I live for creamy pasta recipes. This creamy chicken feta pasta is the latest addition to my pasta routine and it’s so tasty I’m pretty sure it will be on heavy rotation in my home for the foreseeable future.
Besides being delicious, this pasta also has protein from the chicken and a rich but not too heavy sauce.
I love that this pasta with feta cheese and chicken only takes 30 minutes to make — it’s just the ideal midweek dinner when you’re tired after a busy day but still in desperate need of a treat.
What do you need to make creamy chicken feta pasta?
Olive oil + butter — Sauteeing the chicken breast in a mix of olive oil and butter infuses it with a lovely flavour. Use unsalted butter because the feta is already salty.
Chicken breast — I like to cut the chicken breast in bite-size pieces, so they get golden quickly. They’re also the perfect size for kids.
Red chilli flakes — Only add chilli flakes if you want your pasta to have a bit of a kick.
Dry white wine — I use Pinot Grigio or Sauvignon Blanc in sauces like this, but any dry white wine would do here. if you don’t cook with alcohol, you can sub some chicken stock instead.
Tomato paste — Two tablespoons of tomato paste are enough for this sauce. You can also use passata instead — about 200 ml (1 cup) should do.
Cream cheese — I used full-fat Philadelphia cream cheese for this chicken pasta.
Feta cheese — You only need 100 grams (3.5 oz) of feta cheese for this creamy chicken feta pasta. This is typically the equivalent of half a pack. You can save some to crumble over each bowl before serving.
Pasta — I usually make this chicken and feta pasta with fusilli because they’re just perfect for this type of sauce that goes in every nook and cranny. However, you can use any other type of short pasta, like penne or rigatoni.
How to make it?
Bring a large pot of water to boil, add just half of the salt you’d typically use (the feta you’ll add later is already salty), and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it. Add the chicken breast and cook it over medium heat for 4-5 minutes until slightly golden.
Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
Add the dry white wine to deglaze the pot and cook for 1-2 minutes, stirring occasionally, until most of the alcohol evaporates.
Next, stir in the tomato paste, then add the cream cheese and 1 cup of the reserved pasta water. Stir to combine and allow the sauce to bubble for 1-2 minutes.
Add the oregano and feta cheese and stir to combine.
Allow the sauce to bubble for 1-2 minutes, then toss in the cooked pasta. Toss well until the pasta is covered in sauce, adding a dash of pasta water if it looks too thick.
Stir in the sundried tomatoes and basil leaves. Season with freshly ground black pepper and serve immediately.
Recipe notes and tips
- Make sure you don’t forget to save pasta water before draining! It’s best to scoop the equivalent of 1-2 cups with a glass measuring cup right before draining. That’s when the water will have a lot of starch in it to help the sauce stick to the pasta.
- Don’t worry about the wine used to deglaze the pot in this chicken and feta pasta. The alcohol will cook off and the sauce will be perfectly safe for kids.
- Since there’s quite a bit of salt in the feta and cream cheese, this pasta dish won’t need any additional salt.
- This chicken feta pasta is best served immediately, but it will keep well in the fridge for up to 3 days in an airtight container. You may need to add a bit of water or stock before you reheat it on the stove or in the microwave.
If you liked this creamy chicken feta pasta, you might also like some of my other easy pasta recipes:
- Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
- Creamy Roasted Red Pepper Pasta with Walnuts
- Creamy Sweet Potato Pasta Sauce
- Easy Smoked Salmon Tagliatelle
- Pistachio Pasta Sauce
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Creamy Chicken Feta Pasta
This creamy chicken feta pasta is a 30-minute weeknight dinner loaded with Mediterranean flavours. It’s just the perfect comfort meal made with delicious feta cheese melted into a tomato and cream cheese sauce.
Ingredients
- 300 g (10.5 oz) pasta
- 1 tablespoon olive oil
- 20 g (1 tablespoon) unsalted butter
- 450 g (1 lb) chicken breast fillets, cut into bite-sized pieces
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chilli flakes
- 75 ml (⅓ cup) dry white wine
- 2 tablespoons tomato paste
- 150 g (5.3 oz) cream cheese
- 1 teaspoon dried oregano
- 100 g (3.5 oz) feta cheese, crumbled
- 75 g (2.6 oz) sun-dried tomatoes
- 6-8 basil leaves, shredded
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to boil, add just half of the salt you’d typically use (the feta you’ll add later is already salty), and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it. Add the chicken breast and cook it over medium heat for 4-5 minutes until slightly golden.
- Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
- Add the dry white wine to deglaze the pot and cook for 1-2 minutes, stirring occasionally, until most of the alcohol evaporates.
- Next, stir in the tomato paste, then add the cream cheese and 1 cup of the reserved pasta water. Stir to combine and allow the sauce to bubble for 1-2 minutes.
- Add the oregano and feta cheese and stir to combine.
- Allow the sauce to bubble for 1-2 minutes, then toss in the cooked pasta. Toss well until the pasta is covered in sauce, adding a dash of pasta water if it looks too thick.
- Stir in the sun-dried tomatoes and basil leaves. Season with freshly ground black pepper and serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 643Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 167mgSodium: 459mgCarbohydrates: 40gFiber: 4gSugar: 11gProtein: 48g
Nutritional information is an estimate provided by an online nutrition calculator.
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