Pin Chicken and Feta Greek Pasta has become my go-to weeknight meal when I want something easy yet loaded with fresh flavor. Tender marinated chicken creamy feta tangy sun-dried tomatoes sautéed vegetables and toothsome pasta come together to channel the vibrancy of a Greek taverna at home. It is satisfying packed with Mediterranean ingredients and reliably crowd-pleasing.
The first time I tossed this pasta I could not believe how such simple staples came together with so much flavor. My family requests this again and again (especially when we want a light but cozy dinner that still feels special).
Ingredients
- Pasta: brings body and soak-up-the-sauce goodness Choose a sturdy shape like penne or fusilli for the best texture
- Chicken breasts: cut to bite size for tender protein Choose fresh or organic for juiciness
- Red onion: finely chopped for subtle sweetness Look for firm brightly colored onions
- Garlic: fresh and minced for real aromatic depth Use plump cloves
- Red bell pepper: adds crunch and color Pick peppers that feel heavy and look shiny
- Sun-dried tomatoes: tangy and robust Use oil-packed for richness but drain before slicing
- Cherry tomatoes: juicy pops of acidity Fresh tomatoes keep it bright
- Kalamata olives: for a salty punch Buy pitted for convenience and bold Greek flavor
- Baby spinach leaves: a flash of greens with vibrant nutrients Use fresh and unwilted spinach
- Feta cheese: crumbled Creamy tangy backbone that makes the dish Shine Greek feta if possible and crumble by hand for texture
- Olive oil: robust and fruity Always choose extra virgin for authenticity
- Dried oregano: classic Greek flavor Find a fresh jar for potency
- Dried thyme: gentle herbal notes
- Chili flakes: for a hint of heat optional but adds dimension
- Salt and freshly ground black pepper: to bring everything together Taste as you go for balance
- Fresh parsley and dill: add finishing freshness Look for flat-leaf parsley and dill for stronger flavor
Instructions
- Prepare the Pasta:
- Fill a large pot with generously salted water Bring to a boil and add the pasta Cook according to package instructions until just al dente Drain well and set aside Reserve half a cup of pasta water for the sauce later
- Sear the Chicken:
- In a large skillet over medium-high heat warm one tablespoon olive oil Add chicken pieces Season with salt dried oregano dried thyme and pepper Sauté for six to eight minutes stirring occasionally until golden and cooked through Remove chicken to a plate to keep juicy
- Sauté the Vegetables:
- In the same pan pour in the remaining olive oil Add chopped red onion and diced red bell pepper Cook for three to four minutes stirring occasionally until vegetables soften Add minced garlic and cook for one minute until fragrant
- Add Tomatoes and Olives:
- Stir in sliced sun-dried tomatoes halved cherry tomatoes and Kalamata olives Cook together for two minutes to meld flavors and soften the tomatoes
- Combine Ingredients and Wilt Spinach:
- Return the cooked chicken to the skillet Add baby spinach Mix gently and cook for about one minute until spinach is just wilted and bright green
- Finish with Pasta and Pasta Water:
- Add drained pasta to the skillet Toss all ingredients together If mix seems dry pour in reserved pasta water a splash at a time until silky Toss to coat and make sure everything is well combined
- Fold in Feta and Herbs:
- Remove the skillet from the heat Immediately fold in crumbled feta fresh parsley and dill Stir gently so feta softens but does not fully melt
- Taste and Adjust:
- Taste the mixture and add salt pepper and chili flakes if needed Serve hot with extra herbs and feta if you like
Pin I will always remember my youngest picking the olives out one by one and declaring them his favorite part. For me feta is what truly makes this pasta pop so I do not skimp and always use a block rather than pre-crumbled for the creamiest taste. It is so versatile that you can adapt to any mood or season.
Storage Tips
The leftovers hold up beautifully in the fridge for up to three days. Store in a covered container to keep everything moist. When reheating add a splash of water or olive oil to revive the sauce’s creaminess (avoid overheating so the chicken stays tender and the feta does not turn grainy).
Ingredient Substitutions
Swap in shrimp or cubed tofu if you want something pescatarian or vegetarian. You can use goat cheese if you do not have feta though feta’s tang is classic. Try any short pasta shape on hand. For extra creaminess stir in a scoop of Greek yogurt before serving.
Serving Suggestions
I love this with a crisp salad using cucumber and lemon. Garlic pita chips are wonderful for scooping up extra sauce. For wine lovers a glass of chilled Sauvignon Blanc or Greek white makes a perfect pairing. Add lemon wedges for those who like more brightness.
Cultural Context
Greek cuisine is all about generous herbs and layers of flavor. Feta olives and oregano are hallmarks of many classic Greek dishes. This pasta takes those flavors and brings them together quickly for a lively family table. You can imagine sharing plates of this at a seaside taverna with laughter and sun-bleached tables.
Seasonal Adaptations
Welcoming asparagus tips in spring for crunch Roasted eggplant works beautifully in summer Swap spinach for kale in colder months
Success Stories
I made this for our annual summer potluck and our neighbors scraped the dish clean. The colors alone draw you in and the fresh herbs bring everything to life. It fast became our most requested recipe for busy days when we still want something comforting but not heavy.
Freezer Meal Conversion
To freeze simply prepare through folding in the feta and herbs. Let cool completely and pack in airtight containers. Freeze for up to two months. To serve thaw overnight in the fridge then reheat gently. You may need to add more pasta water or olive oil to revive the velvety sauce.
Pin This Greek pasta is ideal for busy evenings or summer gatherings, bringing sunshine to any table. Let everyone pile on their favorite herbs and enjoy every creamy bite together.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, penne, fusilli, or farfalle are all excellent choices. Whole wheat or gluten-free pasta can be substituted as well.
- → How can I make this vegetarian?
Swap chicken for tofu or simply omit it. Grill shrimp for a pescatarian twist, maintaining the Mediterranean flavors.
- → Is there a substitute for feta cheese?
Try goat cheese or a plant-based feta alternative for a dairy-free version, though the flavor profile may change slightly.
- → Can I make this dish ahead?
Prepare all components, then toss together when ready to serve. Store leftovers tightly covered and reheat gently to maintain texture.
- → What herbs work best in this dish?
Fresh parsley and dill add brightness. Dried oregano and thyme provide classic Greek notes. Basil can be a nice addition.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or a light Greek white wine adds freshness and balances the flavors of the dish beautifully.