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This quick and easy Tomato Chicken Feta Pasta is one of those simple dinners that delivers big flavor with very little effort. Tender pasta, juicy tomatoes, savory chicken, briny olives, and creamy feta come together in a light Mediterranean-inspired dish that’s delicious served warm or chilled.
It’s the kind of flexible, pantry-friendly recipe that works beautifully for busy weeknights and is especially handy when you have leftover cooked chicken or turkey to use up.
Adapted from a recipe in the Weight Watchers Our Best Quick & Easy Meals cookbook, this version uses a few simple ingredient swaps and pantry shortcuts to create a satisfying, WW-friendly meal everyone at the table can enjoy.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Great for leftover rotisserie chicken or turkey
- Light, fresh Mediterranean flavors
- Delicious warm or cold
- Easy to customize with what you have on hand
- Family-friendly and meal-prep friendly
Ingredients & Substitutions
- Whole wheat rotini or penne pasta — Whole wheat pasta adds extra fiber and makes the dish more filling, though regular pasta works too.
- Olive oil — Adds richness and helps build the sauce.
- Garlic — Fresh garlic adds lots of flavor with minimal effort.
- Canned diced tomatoes with basil and garlic — A convenient shortcut that creates an instant flavorful sauce. Fire-roasted tomatoes also work well.
- Cooked chicken or turkey breast — Perfect for leftover rotisserie chicken, grilled chicken, or deli turkey breast.
- Kalamata olives — Add salty Mediterranean flavor. Black olives can be substituted if preferred.
- Reduced-fat feta cheese — Brings creamy tangy flavor while keeping the dish lighter.
- Salt and freshly ground black pepper — Adjust to taste.
- Fresh basil (optional) — Adds freshness and color before serving.
How Many Calories and WW Points?
According to my calculations, each generous 1-1/3 cups serving has 296 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
How to Make Tomato Chicken Feta Pasta
Step 1: Cook the pasta
Cook pasta according to package directions, reserving 1 cup of pasta water before draining.
Step 2: Make the tomato mixture
While the pasta cooks, heat the olive oil in a large nonstick skillet (affiliate link) over medium heat.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the diced tomatoes, cooked chicken, and olives. Simmer, stirring occasionally, until slightly thickened, about 15 minutes.
Step 3: Combine
Drain the pasta and return it to the pot.
Add the tomato mixture and toss gently to combine. Add a little reserved pasta water if needed to loosen the sauce.
Season with salt and freshly ground black pepper to taste.
Step 4: Finish and serve
Top with crumbled feta cheese and fresh basil if desired.
Serve warm or chilled.
Recipe Notes & Variations
- This recipe is a great way to use leftover rotisserie chicken or turkey breast.
- Sun-dried tomato turkey breast adds especially nice flavor if you happen to have it on hand.
- Add a few handfuls of fresh spinach during the last few minutes of cooking for extra vegetables.
- Prefer more heat? Add crushed red pepper flakes.
- For extra Mediterranean flavor, stir in chopped artichoke hearts or roasted red peppers.
- The leftovers hold up well, making this a great make-ahead lunch option.
Serving Suggestions
Serve this pasta with:
- A simple green salad
- Roasted vegetables
- Garlic bread or warm whole grain rolls
- Steamed broccoli, asparagus, or green beans
- A cucumber and tomato salad
Because it tastes great warm or chilled, it also works well for meal prep lunches, picnics, or easy next-day leftovers.
If you’ve made this Tomato Chicken Feta Pasta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Tomato Chicken Feta Pasta (WW-Friendly)
Equipment
Ingredients
- 8 ounces (about 2 cups) uncooked whole wheat rotini or penne pasta
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1 can (28 ounces) diced tomatoes with basil and garlic, undrained
- 3 cups chopped cooked chicken or turkey breast
- 1/3 cup roughly chopped kalamata olives
- Salt and freshly ground pepper to taste
- 1/2 cup crumbled reduced-fat feta cheese
Instructions
- Cook pasta according to the package instructions, reserving 1 cup of the pasta water before draining.
- While the water boils and pasta cooks, heat the oil in a large nonstick skillet (affiliate link) over medium heat. Add the garlic and cook, until fragrant, about 30 seconds.
- Add the tomatoes, chopped cooked chicken and olives, and simmer, stirring occasionally, until the mixture thickens, about 15 minutes.
- When the pasta is done, reserve a cup of water and then drain and return the pasta to the pot.
- Add the tomato mixture to the pasta, and toss gently to combine, adding a little water, if necessary to thin it out.
- Season to taste with salt and freshly ground black pepper
- Top with feta cheese and basil, if using.
- Serve immediately.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW-Friendly Pasta Recipes
If you like this pasta with tomatoes, chicken and feta you might also enjoy:
