Filled with protein, vegetables, and fresh Greek-inspired flavors, this Greek chicken pasta recipe is perfect for a quick and easy weeknight dinner that the whole family will love.

Two bowls of Greek chicken pasta with a fork and tea towel and a side of fresh parsley, crumbled feta cheese, lemon wedges, and sparkling water.

If you like pasta, grilled chicken, and Greek salad, this Greek chicken pasta recipe is for you! Not only is it filled with Mediterranean flavors, but it’s easy to make and equally nutritious as it is delicious.

The combination of chicken breasts, pasta, vegetables, and feta cheese, ensures that this dish is full of protein, carbohydrates, fiber, and healthy fats to create a healthy meal that will satisfy even the pickiest of eaters. Plus, it keeps well in the fridge and can be enjoyed warm or cold for lunch or dinner.

Close up of a white bowl with Greek chicken pasta with a side of feta cheese.

Why You’ll Love It

Quick and Easy – This 30-minute recipe is perfect for a healthy weeknight dinner.
High in Protein – With over 30 grams of protein per serving, this Greek chicken pasta is a well-balanced, and high-protein meal.
Light and Flavorful – The combination of herbs, lemon, and vegetables ensures that this Greek is light and bright while still being filling.

Ingredients for Greek chicken pasta; fusilli pasta, chicken breasts, red onion, cherry tomatoes, artichoke hearts, kalmata olive, garlic, feta cheese, olive oil, oregano, salt, and lemon.

Ingredients + Substitutions

Pasta – I used fusilli pasta in my recipe, but you can use any short-cut pasta you like; penne, rotini, and farfalle would all work well. Both white pasta and whole wheat pasta will work well.
Chicken – To add some protein to this pasta recipe. The recipe calls for chicken breasts, but chicken thighs would also work well.
Red Onion – To add some flavor and color. I think red onion works best but a white onion or yellow onion will also work well.
Tomatoes – To add another pop of color and flavor. The recipe calls for cherry tomatoes, but you can use grape tomatoes or any type of fresh tomatoes you enjoy.
Olives – To add some healthy fats and saltiness to the Greek pasta. I think kalamata olives work best but you can use any black olives you like or omit them completely if you prefer.
Artichoke Hearts – To add some fiber, you can use jarred or canned artichoke hearts.
Feta Cheese – To add some saltiness, healthy fats, and protein to the pasta.
Kalamata Olive – To add some more healthy fats, although optional.
Oregano – To enhance the Greek flavors. I used dried oregano in my recipe, but you could use fresh oregano if preferred, see the notes section of the recipe card for details.
Garlic – To add flavor and fragrance. You can use garlic powder if preferred, see the notes section of the recipe card for details.
Parsley – To add some fresh leafy greens, a bit of fresh dill and basil would also work well.
Olive Oil – To add some healthy fats and cook the chicken and vegetables. You can use regular or extra virgin olive oil.
Lemon – A combination of lemon juice and lemon zest to brighten the flavors.

Dietary Adaptions

To Make it Gluten-Free: Use gluten-free pasta.

To Make it Dairy-Free: Omit the feta cheese or dairy-free feta cheese.

Pan of cooked chicken breast slices seasoned with oregano and salt.

Pan with sliced red onion, cherry tomatoes, and sliced artichoke hearts.

How to Make Greek Chicken Pasta

Boil the pasta. Bring a large pot of well-salted water to a boil, add the pasta, and cook as per package instructions or until al dente. While the pasta is cooking, scoop out 1/2 cup of pasta cooking water and set aside.
Marinade the chicken. In a medium bowl, add the sliced chicken, olive oil, salt, and dried oregano and toss to combine.
Cook the chicken. In a large pan or cast-iron skillet, add the sliced chicken and cook for 4-5 minutes until cooked through, then transfer the chicken to a plate and set aside.
Add the vegetables. In the same pan, add the remaining oil, then add the sliced red onion, and cook for 2-3 minutes until tender, then add the garlic, cherry tomatoes, artichoke hearts, and pitted kalamata olives, and cook for an additional 2-3 minutes or until the tomatoes begin to pop.
Add the cooked pasta and chicken. Return the cooked chicken to the pan along with the cooked pasta to the pan with the vegetables and toss to combine.
Add the parsley, feta, and lemon. Add the minced parsley, crumbled feta cheese, lemon juice, and lemon zest to the pasta and toss to combine, adding splashes of pasta water as needed.
Serve and enjoy! Taste the pasta, adjust seasoning as needed, and serve immediately.

You can find the detailed instructions in the recipe card below.

Pan with Greek chicken pasta with a serving spoon with a side of lemon slices, feta, and parsley.

Red’s Nutrition Tip

Although this recipe calls for chicken breasts, you can use boneless chicken thighs if preferred. Not only do chicken thighs have more flavor than breasts, but they cook almost as quickly, and the nutritional values of chicken breast vs. chicken thighs are much more similar than most people think.

Serving Suggestions

This recipe is a particularly well-balanced meal with a good amount of complex carbohydrates, fiber, protein, and healthy fats per serving. If you want to make it a more filling meal, I would serve it with a simple green salad for more fiber, additional grilled chicken for more protein, or a bit of crusty bread for more carbohydrates.

Can I make it into pasta salad?

Yes! You can easily turn this Greek chicken pasta into a Greek chicken pasta salad by allowing the pasta, chicken, and vegetables to cool completely before adding them to a bowl with parsley, feta cheese, lemon juice, and lemon zest. You can also add a bit more olive oil or a touch of Greek salad dressing if desired.

Bowl of Greek chicken pasta with tomatoes, artichoke hearts, kalamata olives, red onion, parsley, and lemon.

Storage + Reheating

To Refrigerate: Allow the pasta to cool completely, then transfer to an airtight container and store it in the fridge for up to 5 days.

To Freeze: Once cooled, transfer the Greek chicken pasta to an airtight container and store it in the freezer for up to 3 months.

To Reheat: Allow the pasta to thaw completely before reheating. To reheat the pasta on the stovetop, place the pasta in a pan on medium heat with 1-2 tablespoons of water, stirring gently, until the water has been absorbed and the pasta is warmed through. To reheat the pasta in the microwave, place the pasta in a microwave-safe container with 1-2 tablespoons of water and reheat for 2-3 minutes, stirring every minute or so, until the water has been absorbed and the pasta is warmed through.

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