Creamy Lemon Feta Spaghetti with Chicken and Spinach

This creamy lemon feta spaghetti brings together the bright, bold flavors of the Mediterranean in one comforting bowl. Tender chicken, wilted spinach and juicy tomatoes are tossed with al dente spaghetti in a luscious feta-cream cheese sauce, finished with fresh dill and a squeeze of lemon.

Ready in just 25 minutes, this dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The salty feta and tangy lemon cut through the richness, while the herbs add a fresh, aromatic touch.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Mince dill. Dice tomato into ½-inch pieces. Quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic, scallion whites, oregano, salt and pepper. Cook, stirring, until fragrant and slightly softened, 1 minute. Reduce heat to medium; stir in stock concentrates, cream cheese, half the dill, half the feta and ⅓ cup pasta cooking water. Cook, stirring and smashing feta with the back of a spoon, until sauce is creamy and thickened, 2-3 minutes. Stir in tomato and spinach (add in batches if necessary). Cook, stirring, until tomato is softened and spinach is wilted, 2-3 minutes. Taste and season with salt and pepper. Remove from heat.
4. To pan with sauce, stir in spaghetti, a drizzle of olive oil, a squeeze of lemon juice and as much remaining dill as you like; toss until thoroughly coated. If needed, add another drizzle of olive oil and reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. Divide pasta between bowls; top with scallion greens and remaining feta. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add more vegetables like mushrooms or zucchini. You may want to add a bit more feta for protein.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.