Creamy Feta Chicken Pasta

Bring a large pot of salted water to a rolling boil over high heat (≈212°F).

Add the dried pasta and cook according to the package instructions until al dente, usually 8–10 minutes; stir occasionally.

While the pasta cooks, heat a large skillet over medium heat (≈350°F) and add the diced chicken breast.

Sauté the chicken, stirring occasionally, until it is lightly browned and cooked through, about 5 minutes.

Add the chopped onion and garlic granules to the skillet; continue to sauté until the onion becomes translucent, about 2–3 minutes.

Stir in the chopped spinach and cook until wilted, roughly 2 minutes.

Reduce the heat to low, then pour in the chicken stock, sprinkle in the oregano, and season with a pinch of salt and pepper; stir to combine.

Allow the mixture to simmer gently for 3–4 minutes, letting the flavors meld.

Add the light cream cheese and diced feta to the skillet; stir continuously until both cheeses melt and the sauce thickens, about 2 minutes.

When the pasta is al dente, drain it, reserving a small cup of pasta water.

Transfer the drained pasta to the skillet, tossing to coat evenly with the creamy sauce; if the sauce is too thick, add a splash of the reserved pasta water.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve the creamy feta chicken pasta immediately, optionally garnishing with a few extra feta crumbles or fresh herbs.