Rosemary and Feta Chicken with Bow Tie Pasta
Elevate your weeknight dinner game with this irresistible Rosemary and Feta Chicken with Bow Tie Pasta! Tender, golden-seared chicken breasts are infused with the earthy aroma of fresh rosemary and paired with vibrant cherry tomatoes, baby spinach, and crumbled feta in a light, zesty garlic-lemon sauce. Served atop perfectly al dente bow tie pasta, this dish comes together in just 45 minutes, making it a speedy yet sophisticated meal that’s bursting with Mediterranean flavors. With a balance of lean protein, fresh veggies, and tangy feta, this recipe is as wholesome as it is delicious. Perfect for a cozy family meal or an elegant dinner party, it’s a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces bow tie pasta
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary
- 3 cloves garlic cloves, minced
- 1 cup crumbled feta cheese
- 1.5 cups cherry tomatoes, halved
- 1 cup low sodium chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet, reduce the heat to medium, add the remaining tablespoon of olive oil, and stir in the minced garlic and rosemary. Sauté for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
Pour in the chicken broth, stir well, and bring the mixture to a gentle simmer. Add the lemon juice, remaining salt, and black pepper. Cook for 2 more minutes.
Stir in the cooked pasta, baby spinach leaves, and 1/4 cup of reserved pasta water. Toss until the spinach wilts and the ingredients are well combined. If the mixture seems too dry, add more pasta water a tablespoon at a time.
Remove the skillet from heat and gently fold in the sliced chicken and crumbled feta cheese.
Serve immediately, garnished with additional rosemary or feta if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 667 mg | 14% | |
*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.
