Chicken Feta Pasta

This Chicken Feta Pasta is not only a delicious, hearty meal, but also packed with key nutrients, making it an excellent option for those looking to boost their protein intake or needing higher calories. Made with red lentil pasta, which is rich in fibre and plant-based protein, it provides a gluten-free alternative to traditional pasta while supporting muscle recovery and digestion. The chicken breast offers lean protein, essential for muscle repair and satiety, while the creamy sauce, made from low-fat cream cheese and crumbled feta, adds richness without excess calories.

Garlic paste and red chilli flakes add flavour and a little heat, while sun-dried tomatoes and fresh basil give it a Mediterranean twist, bringing antioxidants and vitamins to the dish. This meal is perfect for anyone with a more active lifestyle or those looking to increase their calorie intake in a healthy, balanced way. It’s also great for meal prepping, ensuring you have a nutritious, high-energy meal ready to go after workouts or on busy days.

Chicken Feta Pasta

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Author: Rachel Aust

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This Chicken Feta Pasta is a high-protein, flavour-packed dish that's perfect for a quick and easy dinner. Made with red lentil pasta, tender chicken breast, and a creamy tomato and feta cheese sauce, it's both nutritious and delicious. Garlic paste and red chilli flakes add a bit of heat, while sun-dried tomatoes and fresh basil leaves bring vibrant Mediterranean flavours. The creamy texture comes from low-fat cream cheese, keeping it light but satisfying. Ideal for a balanced meal, this recipe is great for meal prep or a family dinner.

Ingredients

• 250g red lentil pasta, dry
• 1 tablespoon avocado oil
• 600g chicken breast fillets, cut into bite-sized pieces
• 1 tsp garlic paste
• 1/2 teaspoon red chilli flakes
• 2 tablespoons tomato paste
• 150g low fat cream cheese
• 1 cup water
• 1 teaspoon dried oregano
• 150g feta cheese, crumbled
• 75 g sun-dried tomatoes
• 6-8 basil leaves, shredded

Instructions

1. Bring a large pot of water to the boil with salt. Cook the pasta until al dente, following the package instructions, then drain.
2. While the pasta is cooking, heat some olive oil in a large, deep pan. Add the chicken breast and cook over medium heat for about 4-5 minutes, until it's lightly golden.
3. Stir in the garlic paste and red chilli flakes, cooking for an additional minute until fragrant.
4. Add the tomato paste, followed by the cream cheese and 1 cup of water. Stir thoroughly to combine, allowing the sauce to simmer for 1-2 minutes.
5. Mix in the oregano and feta cheese, stirring until well combined.
6. Let the sauce simmer gently for another 1-2 minutes before adding the cooked pasta. Toss everything together so the pasta is evenly coated.
7. Stir in the sun-dried tomatoes and fresh basil leaves, then serve immediately.

Nutrition Facts

Calories

656.29

Fat (grams)

22.52 g

Sat. Fat (grams)

9.86 g

Carbs (grams)

54.93 g

Fiber (grams)

22.03 g

Net carbs

32.91 g

Sugar (grams)

11.52 g

Protein (grams)

59.39 g

Sodium (milligrams)

830.55 mg

Cholesterol (grams)

149.63 mg

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Copyright Eat Run Lift

high protein meal prep, chicken pasta, sundried tomato pasta

dinner, lunch

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Hey there, I’m Rachel!

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