Chicken Fusilli Pasta

5 from 3 votes

A delicious chicken fusilli pasta recipe with feta, a quick dish for busy days using six ingredients and ready in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Pasta and Rice

Cuisine: Italian

Servings: servings

Calories: 745kcal

Author: Adina

Cook pasta: Bring a large pot of water to a boil, add salt generously, and cook the pasta according to the package's instructions. Drain.
12 oz fusilli
Chicken: While the pasta cooks, cut the chicken into small cubes. Heat the oil in a large pan and cook the chicken cubes, often stirring, until golden on all sides. Depending on their size, it should take 4-5 minutes.
1 lb chicken breast + 1 tablespoon olive oil
Onions: In the meantime, slice the green onions. Add them to the pan and cook for 2 more minutes, stirring occasionally.
5 green onions
Check that the chicken pieces are cooked through, cut one in the middle, the meat should be white, not pink.
Add single cream, cube or crumble the cheese over the ingredients in the pan, and stir to combine. Stir gently on very low heat for about 2 minutes until the cheese melts and the mixture thickens slightly.
¾ cup single cream + 7 oz feta cheese
Add most of the chives and freshly ground black pepper, stir.
1 small bunch of chives
Combine with the drained pasta. Do that either directly in the pan (if the pan is large enough) or in the pot you’ve just used for cooking the pasta.
Adjust the taste with fine sea salt and black pepper. Sprinkle with the remaining chives before serving.

Pasta: You can use another kind of pasta, preferably short.
Meat: Substitute chicken with boneless, skinless chicken thighs or with turkey breast.
The nutrition is calculated with single cream.