Chicken Feta Greek Pasta
A vibrant and savory pasta dish featuring tender chicken, briny olives, sweet cherry tomatoes, and creamy feta, perfect for a quick weeknight dinner.
Ingredients
Pasta and Chicken
- 12 oz penne or fusilli pasta Use gluten-free pasta if preferred.
- 2 medium boneless, skinless chicken breasts Cut into bite-sized pieces.
Vegetables and Aromatics
- 1 small red onion Finely chopped.
- 2 cloves garlic Minced.
- 1 red bell pepper Diced.
- 3.5 oz sun-dried tomatoes Oil-packed and drained, sliced.
- 3.5 oz cherry tomatoes Halved.
- 2 oz pitted Kalamata olives Halved.
- 2 cups baby spinach leaves
Dairy and Oils
- 4 oz feta cheese Crumbled.
- 2 tbsp olive oil Use oil from sun-dried tomatoes if desired.
Spices and Herbs
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes Optional.
- 2 tbsp fresh parsley Chopped.
- 1 tbsp fresh dill Optional.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high. Season chicken with salt, pepper, oregano and thyme. Add to skillet and sauté 6–8 minutes until golden and cooked through. Transfer chicken to a plate.
Cooking
- Add remaining tablespoon olive oil to the skillet. Sauté chopped onion and diced red bell pepper for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in sun-dried tomatoes, cherry tomatoes and Kalamata olives. Cook for about 2 minutes, stirring to warm and meld flavors.
- Return cooked chicken to the skillet and add baby spinach. Sauté until spinach wilts.
- Add drained pasta and toss thoroughly with chicken and vegetables. If the mixture seems dry, add reserved pasta water a little at a time until you reach a saucy, glossy consistency.
- Remove skillet from heat. Gently fold in crumbled feta, parsley and optional dill so the feta stays slightly creamy but not melted. Taste and adjust seasoning with extra salt, pepper and chili flakes. Serve immediately.
Notes
This pasta shines on its own, but pairs well with a crisp green salad, warm crusty bread, or a squeeze of lemon and toasted nuts. Store leftovers in an airtight container for 3-4 days in the refrigerator.