Heat oil in a pan over medium heat. Add the minced garlic and cook 1 minute. Add the chicken.
HINT: I recommend a pan that is non-stick (or a green pan or cast-iron skillet) so clean up is easy.
Add the tomatoes, fresh herbs, and salt and pepper to taste. Cover and cook until the chicken is halfway cooked and flip it over.
Add the feta cheese. Cover and turn the heat down to low to simmer. Cook until the cheese is melted. Use a meat thermometer to double-check your cooked chicken is 165 degrees F.
Bring a pot of water to boil and cook your spaghetti according to package directions. Avoid mushy pasta with my expert gluten free pasta cooking tips! When the pasta is done cooking, pour it into a colander to drain.
Pour the chicken mixture into the cooked pasta. Mix the tomato feta pasta well. Serve it hot. You can top it with grated parmesan if you like.
You can use any type of pasta you like for this recipe. I used chickpea pasta for a little extra protein.
This feta chicken pasta will keep fresh up to 3 days in the refrigerator.
Use goat cheese instead of feta cheese for a smoother creamy flavor.
Add ½ cup of heavy cream for a creamier sauce! (I recommend an extra garlic clove if you do this.)