Easy Chicken Spinach Pasta
This Chicken Spinach Pasta features fresh spinach leaves, creamy feta cheese, and red peppers for a quick and easy pasta dinner on busy weeknights!
Ingredients
- 8 oz uncooked pasta I used penne
- 2 chicken breasts sliced lengthwise and cut into bite-sized cubes
- Salt to taste
- Black pepper to taste
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp paprika powder
- ⅛ tsp cayenne pepper optional
- 4 cloves garlic minced
- ¼ cup chicken stock optional
- 2 Tbsp heavy cream
- ⅔ cup feta cheese crumbled
- 5 oz fresh spinach
- ½ onion chopped
- ½ cup fresh/roasted red pepper optional
Instructions
- In a large pot, boil salted water and add the pasta. Cook according to package instructions.
- While the pasta cooks, cut up the chicken and season with salt and black pepper.
- In a skillet over medium-high heat, add the butter and olive oil until hot.
- Add the chicken and cook until lightly golden. Remove the chicken and set it aside.
- Remove the pan from the heat and add the garlic, chicken stock (if using), heavy cream, and crumbled feta.
- Return the pan to the heat and let it bubble for a couple of minutes. Scrape up any brown bits from the bottom of the pan.
- Add the red peppers (if using) and spinach to the pan. Let it cook for 5 minutes or until the spinach has wilted. Toss with a pair of tongs to combine.
- Add the chicken and stir to coat with the sauce.
- Drain the pasta and add it to the sauce.
- Season with more salt and black pepper if necessary, garnish with extra crumbled feta, and serve hot.