Name: Chicken Feta Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1½ pounds boneless skinless chicken breasts (cut into ¾ inch cubes); Kosher salt and freshly cracked black pepper; 6 cloves garlic (chopped); 1 14.5-ounce can of diced tomatoes (with basil, garlic, and oregano); 1/2 cup pasta water; 1 pound long pasta (bucatini is my favorite); 8 ounces feta cheese (divided); fresh basil (finely chopped, optional)

Chicken Feta Pasta is truly perfection. Here’s another one of my favorite “throw it together / empty out the fridge” meals!

Chicken Feta Pasta from www.whatsgabycooking.com (@whatsgabycookin)

This crazy easy Chicken Feta Pasta comes together in just about no time. A base of TONS of garlic, canned tomatoes, sautéed chicken and tons of feta mixed with perfectly al dente bucatini gets dinner on the table in under 30 minutes. (side note – also excellent with shrimp but that wont need as long to cook as chicken FYI)

This combo of flavors in my Chicken Feta Pasta is a true crowd pleasure and I can guarantee that it’ll be a staple in your house for years to come! Feel free to use whatever pasta you prefer. I’m just a mega fan of bucatini so I’ll jump at any chance to use it! Have at it my friends, you’ll be obsessed.

And if you need a few more crazy easy pasta recipes:

Chicken Feta Pasta

5 from 2 votes

Chicken with a feta tomato sauce is TRUE perfection!

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Dinner

Cuisine Italian

Servings people

Ingredients

2 tablespoons olive oil
1½ pounds boneless skinless chicken breasts cut into ¾ inch cubes
Kosher salt and freshly cracked black pepper
6 cloves garlic chopped
1 14.5-ounce can of diced tomatoes with basil, garlic, and oregano
1/2 cup pasta water
1 pound long pasta bucatini is my favorite
8 ounces feta cheese divided
fresh basil finely chopped, optional

Instructions

In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken. Season liberally with salt and black pepper. Cook the chicken, moving it around in the pan a little to prevent sticking, so that a nice crust will form, about 10 minutes. Flip, sprinkle with the garlic and stir to combine for 30 seconds until fragrant. After 30 seconds, add the diced tomatoes and 6 ounces of the crumbled feta and simmer.
Cook the pasta according to the package directions. Once al dente, add ½ cup of the pasta water into the chicken mixture and continue to let it simmer. Drain the pasta and then add to the chicken tomato mixture.
Serve warm, sprinkled with the remaining feta cheese and fresh basil. Season with salt and pepper to taste.