Chicken and Spinach in Feta Cream Sauce

This chicken spinach feta pasta recipe has a creamy sauce made with sour cream, feta, and Parmesan. It's great for weeknights or dinner guests.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 474kcal

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.
3 chicken breasts, 3 cloves garlic, ¼ cup onion
Add ¼ cup chicken broth to the pan and sauté the spinach on medium heat until wilted.
1 cup chicken broth, 8 oz light sour cream, ½ cup feta cheese, ¼ cup parmesan cheese, Pepper to taste
Remove the skillet from the burner and add the remaining ¾ cup of chicken broth, sour cream, feta, parmesan, and pepper and mix thoroughly.
1 lb fresh spinach
Add the chicken back into sauce and simmer on low for about 5 minutes just to heat through. Do not bring to a boil.
Serve over pasta.
Tip: If you like a thicker sauce, you can mix 1 tablespoon of flour and ¼ cup of cold water and add this to the sauce to thicken it.
1 lb Penne Pasta

Sour cream: Stir it in off the heat to keep the sauce from curdling. Plain Greek yogurt works the same way.
Salt: The feta, Parmesan, and broth add plenty of salt. Taste before adding more.
Precooked chicken: Use 3-4 cups of cooked chicken and add it with the spinach.
Thicker sauce: Whisk 1 tablespoon flour into ¼ cup cold water and stir it into the broth before adding the sour cream.
Reheating: Microwave at 50% power for about 1 minute, or until heated through.