Chicken and Spinach in Feta Cream Sauce

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

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

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.

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!

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5.0 from 3 reviews

Chicken and Spinach in Feta Cream Sauce

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Author: Sherri

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

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, parmesean, 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.
Serve over pasta.
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.