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The alcohol will cook off and the sauce will be perfectly safe for kids. Don’t worry about the wine used to deglaze the pot in this chicken and feta pasta.That’s when the water will have a lot of starch in it to help the sauce stick to the pasta. Make sure you don’t forget to save pasta water before draining! It’s best to scoop the equivalent of 1-2 cups with a glass measuring cup right before draining.
Season with freshly ground black pepper and serve immediately. Stir in the sundried tomatoes and basil leaves. Toss well until the pasta is covered in sauce, adding a dash of pasta water if it looks too thick. Stir to combine and allow the sauce to bubble for 1-2 minutes.Īdd the oregano and feta cheese and stir to combine.Īllow the sauce to bubble for 1-2 minutes, then toss in the cooked pasta. Next, stir in the tomato paste, then add the cream cheese and 1 cup of the reserved pasta water. Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.Īdd the dry white wine to deglaze the pot and cook for 1-2 minutes, stirring occasionally, until most of the alcohol evaporates. Add the chicken breast and cook it over medium heat for 4-5 minutes until slightly golden. Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it. Reserve 1-2 cups of pasta water before draining.
FETA PASTA HOW TO
How to make it?īring a large pot of water to boil, add just half of the salt you’d typically use (the feta you’ll add later is already salty), and cook the pasta al dente according to the instructions on the package. However, you can use any other type of short pasta, like penne or rigatoni. Pasta - I usually make this chicken and feta pasta with fusilli because they’re just perfect for this type of sauce that goes in every nook and cranny. You can save some to crumble over each bowl before serving. This is typically the equivalent of half a pack. You can also use passata instead - about 200 ml (1 cup) should do.Ĭream cheese - I used full-fat Philadelphia cream cheese for this chicken pasta.įeta cheese - You only need 100 grams (3.5 oz) of feta cheese for this creamy chicken feta pasta. Tomato paste - Two tablespoons of tomato paste are enough for this sauce. if you don’t cook with alcohol, you can sub some chicken stock instead. Red chilli flakes - Only add chilli flakes if you want your pasta to have a bit of a kick.ĭry white wine - I use Pinot Grigio or Sauvignon Blanc in sauces like this, but any dry white wine would do here. Use unsalted butter because the feta is already salty.Ĭhicken breast - I like to cut the chicken breast in bite-size pieces, so they get golden quickly. Olive oil + butter - Sauteeing the chicken breast in a mix of olive oil and butter infuses it with a lovely flavour. What do you need to make creamy chicken feta pasta? I love that this pasta with feta cheese and chicken only takes 30 minutes to make - it’s just the ideal midweek dinner when you’re tired after a busy day but still in desperate need of a treat.
This creamy chicken feta pasta is the latest addition to my pasta routine and it’s so tasty I’m pretty sure it will be on heavy rotation in my home for the foreseeable future.īesides being delicious, this pasta also has protein from the chicken and a rich but not too heavy sauce. If you’ve been on my blog before, you know I live for creamy pasta recipes. It’s just the perfect comfort meal made with delicious feta cheese melted into a tomato and cream cheese sauce. This creamy chicken feta pasta is a 30-minute weeknight dinner loaded with Mediterranean flavours.
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