Chicken and Spinach in Feta Cream Sauce

Chicken and Spinach smothered in a creamy feta sauce. It’s quick and easy to make and simply divine to eat.

Chicken Spinach in Feta Cream Sauce

This Chicken and Spinach with Feta Cream Sauce recipe is one of our all-time family favorites.  It’s my go-to meal when we have any kind of dinner guests and it’s always gets rave reviews.

Who knew that mixing a little chicken broth, Greek Yogurt (or sour cream), feta and parmesan cheese would create such fabulous flavors.  You could also make this with sauteed shrimp as well.

It’s one of those recipes that you can’t get wrong. If you have pre-cooked freezer chicken, it can easily be ready in 20 minutes. If you have never pre-cooked chicken or ground meat, I highly recommend it for simple meal plans when you need something quick!

Serve it up in a pretty bowl (the one I use all the time is Wilton Armetale) and it looks like you have been slaving in the kitchen for hours.

INGREDIENTS

(3) boneless, skinless chicken breasts, cooked and shredded or chopped.

3 cloves of minced garlic

1/4 cup of chopped onion

1 lb of fresh spinach

1 cup of chicken broth

8 oz of plain Greek yogurt or light sour cream

1/2 cup  of crumbled feta cheese

1/4 cup of parmesan cheese

Pepper to taste

1 lb of Penne or Rigatoni Pasta

Chicken Spinach in Feta Cream Sauce

DIRECTIONS

Cook the chicken in olive oil with garlic and onion until completely cooked through. Remove from pan and place in separate bowl. Or you can also bake the chicken ahead of time at 350 for 30-40 minutes.

Add chicken broth, sour cream, feta, parmesan, and pepper and mix thoroughly.

Add spinach to pan and cook on med heat until done.

Add the chicken back into sauce and simmer on low for about 10-15 minutes.

Chicken Spinach in Feta Cream Sauce

Serve over pasta.

Tip: If you like a thicker sauce, you can mix 1 TBSP of flour and 1/4 cup of cold water and add this to the sauce to thicken.

ENJOY!

Chicken Spinach in Feta Cream Sauce

 

Chicken Spinach in Feta Cream Sauce

5.0 from 3 reviews
Chicken and Spinach in Feta Cream Sauce
 
Author:
Ingredients
  • (3) boneless, skinless chicken breasts, cooked and shredded or chopped.
  • 3 cloves of minced garlic
  • ¼ cup of chopped onion
  • 1 lb of fresh spinach
  • 1 cup of chicken broth
  • 8 oz of light sour cream
  • ½ cup of crumbled feta cheese
  • ¼ cup of parmesean cheese
  • Pepper to taste
  • 1 lb of Penne or Rigatoni Pasta
Directions
  1. Cook the chicken in olive oil with garlic and onion until completely cooked through. Remove from pan and place in separate bowl. Or you can also bake the chicken ahead of time at 350 for 30-40 minutes.
  2. Add chicken broth, sour cream, feta, parmesean, and pepper and mix thoroughly.
  3. Add spinach to pan and cook on med heat until done.
  4. Add the chicken back into sauce and simmer on low for about 10-15 minutes.
  5. Serve over pasta.
  6. Tip: If you like a thicker sauce, you can mix 1 TBSP of flour and ¼ cup of cold water and add this to the sauce to thicken it.

 

Try these other fabulous dinner ideas too:

Bang Bang Shrimp and Pasta

Slow Cooker Angel Chicken

Comments

  1. says

    Yummy! This would be perfect for lunch today. I’m already hungry, I missed breakfast. I’m stopping by from the Pin worthy blog hop & I hope your having a great Wednesday.

  2. says

    I love the idea of the feta sauce! This os one great pasta dish that I absolutely need to try! I would love for you to share this over at my new link party Making Memories Mondays going on now!
    Cathy

  3. says

    That looks fabulous – I am always looking for new pasta recipes and I could definitely seeing making extra chicken ahead to put together this for a fast weeknight meal. I’m so glad you shared this with us at #FoodieFriDIY…sending lots of foodie love your way!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: