Chicken Feta Pasta (30 Minutes)

A quick and savory dish with tender chicken, tangy feta, and juicy tomatoes that comes together in just 30 minutes using a pressure cooker.

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 600 kcal

8 oz farfalle bow-tie pasta it holds sauce real good with those cute little wings
2 tablespoons olive oil for cooking chicken and veggies, gotta get that golden sear
1.5 lb skinless, boneless chicken tenderloins but thighs or breasts slice nicely too
½ teaspoon smoked paprika adds that smoky depth you didn’t know you needed
1 teaspoon Italian seasoning brings herby warmth that hugs every bite
¼ teaspoon salt just enough to punch up the flavor without taking over
¼ teaspoon black pepper just enough to punch up the flavor without taking over
8 oz grape tomatoes halved; mixing red and yellow adds color and sweetness pops
5 cloves garlic minced; gotta have that garlicky kick
5 oz fresh spinach chopped; sneaky way to add some green goodness
3 tablespoons freshly squeezed lemon juice brightens everything up at the end nice and fresh
6 oz crumbled feta cheese salty, creamy cheese that finishes the whole dish with buttery richness

First, cook the farfalle pasta until al dente according to the package. Drain it off and set it aside 'cause you’ll be tossing it back in later.
Heat 2 tablespoons of olive oil in a large skillet on medium-high. You’ll want that heat ready for the chicken’s golden crust.
Season the chicken tenderloins with smoked paprika, Italian seasoning, salt, and black pepper. Give ‘em that little flavorful rub down so it’s coating every inch.
Cook the chicken in the skillet for about 5 to 7 minutes a side until it’s cooked through and those edges get nice and golden. Then take it off the heat and let it rest a few minutes — you want that tender pull, right?
While the chicken’s resting, use the same skillet with 1 tablespoon of olive oil. Throw in the grape tomatoes and garlic, sauté those up for 2 to 3 minutes until the tomatoes soften just a bit and the garlic smells amazing.
Now toss the pasta and sliced chicken back into the skillet with the tomatoes. Add the chopped spinach and freshly squeezed lemon juice, stirring everything gently so it all comes together real nice.
Last but not least sprinkle the crumbled feta on top before you serve it warm.

Serve your chicken feta Greek pasta topped with fresh herbs and a squeeze of lemon for brightness.