Let’s be real—we’ve all had those days where the last thing you want to do is spend an hour standing over the stove. You’re tired, you’re hungry, and you want something that tastes like it came from a nice restaurant, not a packet.
Well, I’ve got the perfect solution for you. This Lemon Garlic Feta Pasta with Chicken is my absolute go-to when I want something indulgent, fresh, and genuinely quick to put together. It’s vibrant, it’s garlicky, and that feta sauce? Honestly, it’s life-changing.
Why You’ll Love It
The magic here is in the simplicity. You’re using fresh ingredients that pack a massive punch. The combination of sweet-roasted tomatoes, tangy feta, and bright lemon juice creates this incredibly silky, light sauce that coats the farfalle perfectly without feeling heavy. Plus, using chicken fillets makes it super filling for a proper tea.
Ingredients You’ll Need
225g Farfalle (bow-tie) pasta: It holds onto the sauce beautifully.
680g Chicken fillets: Sliced into bite-sized strips so they cook fast and stay tender.
225g Cherry tomatoes: Grab a mix of red and yellow for a lovely pop of colour!
140g Fresh spinach: For that hit of greenery.
170g Feta cheese: Crumbled. This is the star of the show.
5 Cloves of garlic: Don’t be shy—mince them up well!
3 tbsp Freshly squeezed lemon juice: Essential for that zesty kick.
Seasoning: Smoked paprika, Italian seasoning, sea salt, and black pepper.
Olive oil: For cooking everything to perfection.
Let’s Get Cooking!
1. Pasta First
Get a big pot of water boiling, salt it like you mean it, and drop in your farfalle. Cook it according to the pack instructions until it’s perfectly al dente. Drain it, but maybe keep a tiny splash of that pasta water just in case you want your sauce a little looser later.
2. The Chicken
While the pasta is bubbling away, grab your chicken fillets. Slice them into strips, season them up with the smoked paprika, Italian seasoning, salt, and pepper. Get a large skillet nice and hot with 2 tablespoons of olive oil, and sear those strips until they’re golden brown and cooked through (roughly 10–15 minutes). Once they’re done, move them to a plate for a moment.
3. The Veggie Base
In that same pan—don’t clean it, all those chicken juices are pure flavour!—add your last tablespoon of oil, the halved cherry tomatoes, and the minced garlic. Cook these for about 2 minutes. You want the tomatoes to soften just enough to release their juices; this is going to be the base of your sauce. Throw in the spinach and stir it until it’s just wilted.
4. Bring It All Together
Toss your cooked pasta into the pan with the veggies. Pour in that fresh lemon juice and shower everything with the crumbled feta. Give it a good, hearty stir for about a minute. The feta will start to soften and melt into the lemon and tomato juices, turning into a creamy, dreamy sauce. Finally, fold the chicken back in to reheat it gently.
Final Thoughts
This dish is honestly the definition of “minimal effort, maximum reward.” It’s fresh enough for a sunny evening but comforting enough for those chillier UK nights.
Pro-tip: If you like it extra silky, a small drizzle of extra virgin olive oil right before serving really elevates it.
Have you tried this recipe yet? Drop a comment below and let me know how it went—I love hearing your tweaks and variations! Happy cooking!
#PastaLover #EasyTea #QuickDinners #ChickenPasta #FetaLove #UKFoodie #WeeknightMeals
LCChaosandhome 
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