Linguine with Chicken Spinach and Feta
Indulge in a Mediterranean-inspired dinner with this vibrant Linguine with Chicken, Spinach, and Feta recipe. Tender linguine is tossed with sautéed spinach, juicy chicken, and a tangy lemon-garlic sauce, creating a mouthwatering balance of flavor and texture. Crumbled feta cheese adds a creamy, salty richness, while optional red pepper flakes deliver a gentle kick for spice lovers. This one-pan meal comes together in just 35 minutes, making it perfect for busy weeknights or casual entertaining. With fresh ingredients like baby spinach and zesty lemon, this wholesome yet indulgent dish is as satisfying as it is simple. Serve it hot with extra feta or a dash of oregano to elevate its Mediterranean charm!
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Recipe Information
Ingredients
- 12 ounces linguine
- 2 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 pieces garlic cloves (minced)
- 4 cups baby spinach
- 1 cup feta cheese (crumbled)
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 piece lemon (zested and juiced)
- 1 cup pasta water (reserved)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining the linguine.
While the pasta cooks, season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked. Transfer the chicken to a plate and let it rest for a few minutes before slicing it into bite-sized pieces.
In the same skillet, lower the heat to medium and add another tablespoon of olive oil along with the butter. Once the butter is melted, add the minced garlic and sauté for 30 seconds, or until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until it is wilted.
Stir in the cooked linguine and sliced chicken. Add the crumbled feta cheese, dried oregano, red pepper flakes (if using), and lemon zest.
Pour in the lemon juice and about 1/2 cup of the reserved pasta water. Toss everything together until the cheese is slightly melted and the sauce evenly coats the pasta. Add more pasta water if needed to achieve your desired sauce consistency.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately, garnished with extra crumbled feta or a sprinkle of red pepper flakes if desired.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 7.7 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1423 mg | 109% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
