Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside without rinsing.

In a large skillet, heat a splash of olive oil over medium heat.

Add the diced chicken, seasoning with salt, pepper, and oregano. Cook for about 5-7 minutes until golden brown and the internal temperature reaches 165°F.

Add the minced garlic and cherry tomatoes to the skillet. Sauté for 2 minutes until the garlic is fragrant and the tomatoes begin to soften.

Stir in the spinach until it wilts, then add the cooked pasta, crumbled feta, and a drizzle of olive oil.

Mix thoroughly to coat the pasta with the creamy goodness. Adjust seasoning if needed.

For serving, optionally sprinkle with red pepper flakes and fresh herbs like basil or parsley.