If you’re craving a dinner that feels like a warm Mediterranean hug, the Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe is the perfect dish to try. It’s incredibly satisfying with juicy lemon pepper chicken, tender pasta soaking up a luscious sauce, bursts of fresh spinach and tomatoes, briny kalamata olives, and crumbled feta that brings it all together. This recipe packs layers of vibrant flavors and textures into one pot for an effortless, yet impressive meal anyone will love.
Ingredients You’ll Need
These ingredients come together in a beautiful balance, where each one adds a unique touch—whether it’s creaminess, tang, earthiness, or brightness—making the dish colorful and full of texture.
- Boneless skinless chicken breast: The star protein, tenderized and seasoned to soak up all the flavors.
- Lemon pepper seasoning: Gives the chicken its zesty, aromatic punch that lifts the whole dish.
- Greek salad dressing: Adds a tangy, herbaceous note that complements the Mediterranean profile perfectly.
- Chicken broth and bouillon cube: Forms the savory base of the sauce.
- Half and half: Brings richness and a creamy texture without overpowering the other ingredients.
- Avocado oil: Used for searing the chicken, it has a neutral flavor and high smoke point.
- Dry white wine: Adds complexity and depth once reduced in the cooking process.
- Butter and garlic: Classic partners that boost the sauce’s richness and aroma.
- Angel hair pasta: Cooks quickly and soaks up the luscious sauce beautifully.
- Baby spinach: Adds freshness and a vibrant green pop.
- Cherry tomatoes: Provide bursts of sweetness and juiciness.
- Kalamata olives: Bring a briny, salty contrast that’s quintessentially Mediterranean.
- Lemon juice: Brightens everything with a touch of citrusy zing.
- Feta cheese: Crumbled on top for that creamy, tangy finish that ties the whole dish together.
How to Make Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe
Step 1: Prepare and Season the Chicken
Start by slicing each chicken breast lengthwise to make thinner cutlets. This helps them cook evenly and stay tender. Pound them to about half an inch thick for the best texture. Then, pat the chicken dry, ensuring it forms a nice crust when seared, and generously season both sides with lemon pepper seasoning for that signature citrus-spicy flavor.
Step 2: Marinate the Chicken
Pop your seasoned chicken into a gallon freezer bag with two-thirds of the Greek salad dressing. This quick marinade adds tang and herbs that will seep into the chicken while it rests at room temperature for 20 minutes, giving it an extra flavor boost.
Step 3: Prepare Your Liquid Base
While the chicken marinates, mix the chicken broth, bouillon cube, half and half, and the remaining third of the Greek dressing in a large measuring cup. Having this ready makes the cooking process flow smoothly and keeps things hassle-free once you start cooking.
Step 4: Sear the Chicken
Heat avocado oil in your skillet over medium-high heat, then add the chicken, letting it cook undisturbed for 3 to 4 minutes on each side until it’s beautifully golden and cooked through. Rest the chicken for 10 minutes; this step locks in the juices. Finally, slice it into strips, making it easy to toss into the pasta at the end.
Step 5: Deglaze the Pan with Wine
Pour the white wine into the skillet and reduce the heat to medium. Use a silicone spatula to scrape up all those delicious browned bits off the bottom and sides—this is where so much flavor lives. Let the wine reduce by half, which concentrates the flavor and adds a lovely depth to your sauce.
Step 6: Build the Sauce
Add butter and minced garlic to the skillet and cook for about 2 minutes until fragrant and silky. Then pour in the prepared chicken broth and half and half mixture. Stir everything together and get ready for the next exciting step.
Step 7: Cook the Pasta in the Sauce
Bring the liquid to a boil and add the angel hair pasta. Keep cooking at a gentle boil, tossing with kitchen tongs frequently to make sure the pasta doesn’t stick. After about 3 minutes, it will be perfectly al dente, soaking up the flavors of the sauce beautifully.
Step 8: Add Veggies and Chicken
Stir in the spinach, halved cherry tomatoes, and kalamata olives, cooking for another minute. The spinach wilts just enough without losing its vibrant color. Then lower the heat, add the sliced chicken strips and lemon juice, mixing everything thoroughly so all those bright flavors meld and warm through perfectly.
Step 9: Finish with Feta Cheese
Finally, sprinkle in the crumbled feta cheese. It melts slightly, creating pockets of creamy tanginess with some delightful texture left intact. This step brings the Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe to its glorious finish. Remove from heat and prepare to savor every bite!
How to Serve Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe
Garnishes
To make your presentation pop and flavors shine even more, sprinkle extra crumbled feta on top right before serving. Freshly chopped parsley or basil leaves add a burst of color and fresh herbal notes that complement the rich sauce beautifully.
Side Dishes
Since this recipe is quite hearty on its own, light side dishes like a crisp Greek salad or some crusty warm pita bread work wonderfully. They help soak up any leftover sauce and keep the meal feeling balanced without overwhelming the palate.
Creative Ways to Present
Serve this pasta family-style in a large shallow bowl to show off all those colorful ingredients. For a fun twist, spoon the pasta into hollowed-out tomatoes or bell peppers for individual Mediterranean-themed “bowls” that are as charming as they are delicious.
Make Ahead and Storage
Storing Leftovers
This Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld with time, making leftovers even more tasty but the pasta may soak up more sauce, so keep that in mind.
Freezing
You can freeze leftovers in a suitable container, but keep in mind the fresh spinach and feta texture may change slightly upon thawing. Freeze for up to 2 months for the best quality—just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet with a splash of water or chicken broth to loosen the sauce and avoid drying out the pasta. Stir frequently and heat just until warmed through, preserving that delicious creaminess and fresh flavors.
FAQs
Can I use other types of pasta?
Absolutely! While angel hair pasta is perfect because it cooks quickly and soaks up the sauce nicely, you can swap for linguine, spaghetti, or even penne if that’s what you have on hand. Just adjust the cooking time accordingly.
Is the wine essential in this recipe?
The dry white wine adds wonderful depth and complexity but if you prefer not to use alcohol, you can substitute extra chicken broth with a splash of white grape juice and a teaspoon of vinegar for acidity.
Can I use frozen spinach instead of fresh?
Fresh baby spinach is ideal for texture and color, but if you only have frozen spinach, thaw and drain it very well before adding. It’s best to add it a bit earlier in cooking to heat through properly.
How can I make this dish spicier?
Add a pinch of crushed red pepper flakes when you’re cooking the garlic and butter for a subtle heat, or sprinkle some chili flakes on top before serving for a punchy finish.
Is this recipe suitable for meal prep?
Definitely! This Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe stores well and reheats nicely, making it great for lunches or busy weeknight dinners when you want a tasty grab-and-go option.
Final Thoughts
There’s something so special about a dish that combines simplicity with incredible flavor, and this Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe does just that. It’s a meal that feels like a celebration with every bite, perfect for sharing with loved ones or saving for moments when you want comfort and joy all in one pot. I can’t wait for you to try it and fall in love, just like I did!
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Mediterranean One-Pot Pasta with Lemon Pepper Chicken, Spinach, and Feta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Mediterranean Pasta recipe is a vibrant, one-pot meal combining tender lemon pepper chicken, angel hair pasta, fresh baby spinach, cherry tomatoes, kalamata olives, and creamy feta cheese in a rich garlic and white wine sauce. Perfectly seared chicken and a luxurious sauce make this easy-to-make dish a flavorful and satisfying option for weeknight dinners.
Ingredients
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided: 2/3 cup and 1/3 cup)
Liquid Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Cooking Ingredients
- 2 tablespoons avocado oil (can substitute olive oil)
- 2 tablespoons butter
- 4 cloves garlic (minced)
Main Ingredients
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes (halved)
- ½ cup kalamata olives
- ¾ cup feta cheese
Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create two thinner pieces. Place between sheets of plastic wrap and pound each side using a meat tenderizer until about ½ inch thick. Pat the chicken dry and season both sides evenly with lemon pepper seasoning.
- Marinate the chicken: Place the seasoned chicken into a gallon freezer bag along with 2/3 cup of Greek salad dressing. Remove the air from the bag, seal it, and let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Mix liquids: While the chicken marinates, combine the chicken broth, crumbled chicken bouillon cube, half and half, and the remaining 1/3 cup Greek salad dressing in a large measuring cup with a spout for easy pouring. Have all other ingredients measured and ready.
- Sear the chicken: Heat avocado oil in a deep 12-inch skillet over medium-high heat. Add the marinated chicken strips (discard leftover marinade), searing each side for 3-4 minutes until golden brown and cooked through. Remove the chicken to a plate and let it rest for 10 minutes before slicing into smaller strips.
- Deglaze the skillet: Remove excess oil from the skillet by dabbing with a paper towel. Pour in the white wine and reduce heat to medium. Using a silicone spatula, scrape the bottom and sides of the skillet to loosen browned bits, adding flavor to the sauce. Reduce the wine by about half over approximately 3 minutes.
- Prepare the sauce base: Add butter and minced garlic to the skillet, cooking for 2 minutes until fragrant and the butter is melted. Then pour in the chicken broth and half and half mixture prepared earlier.
- Cook the pasta: Bring the liquid to a boil, then add the angel hair pasta. Bring back to a gentle boil and cook the pasta for 3 minutes, using kitchen tongs periodically to toss the pasta and prevent sticking.
- Add vegetables and combine: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional 1 minute. The sauce will remain quite liquidy at this point. Reduce the heat to low, then add the sliced chicken strips and lemon juice. Stir gently to combine and warm through.
- Finish with feta: Sprinkle the crumbled feta cheese into the skillet and stir gently. The feta will soften slightly, lending rich texture to the sauce. The pasta and sauce will thicken further after resting. Remove from heat and serve immediately.
Notes
- Lemon pepper seasoning adds a bright zesty flavor but can be adjusted to taste or substituted with a mix of lemon zest and black pepper.
- If dry white wine is not available, substitute with additional chicken broth, although the sauce will be less complex.
- For a dairy-free version, substitute half and half and butter with coconut milk and olive oil respectively.
- Marinating the chicken at room temperature helps to tenderize and intensify flavor; avoid marinating too long to prevent the chicken turning mushy.
- If preferred, use olive oil instead of avocado oil for searing.
- Angel hair pasta cooks quickly; monitor closely to avoid overcooking and becoming mushy.
