Greek Chicken Pasta

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.

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.

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 + 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.

How to Make Greek Chicken Pasta

1. 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.
2. Marinade the chicken. In a medium bowl, add the sliced chicken, olive oil, salt, and dried oregano and toss to combine.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve and enjoy! Taste the pasta, adjust seasoning as needed, and serve immediately.

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

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.

More Chicken Pasta Recipes:

• Chicken and Vegetable Pasta
• Chicken Pesto Pasta
• Chicken Pasta Meal Prep Bowls

Greek Chicken Pasta

Author: Stephanie Kay

Ready in 30 minutes with over 30 grams of protein and 5 grams of fiber per serving, this Greek chicken pasta recipe is perfect for a healthy weeknight dinner.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop

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Ingredients

• 1 pound short-cut pasta, such as fusilli or penne
• 1 pound chicken breasts, thinly sliced into strips
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 red onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups cherry tomatoes
• 1 can (14 ounces) artichoke hearts, drained and cut into bite-size pieces
• 1 cup kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1/4 cup parsley, finely chopped
• 1 lemon, juiced and zested
• Black pepper, as needed

Instructions

1. Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package instructions. While the pasta is cooking, scoop out 1/2 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
2. Place the chicken on a cutting board and slice it into thin strips. Once sliced, transfer the chicken to a medium bowl, then add two tablespoons of olive oil, oregano, and salt, and toss until well coated.
3. In a large skillet or pan on medium-high heat, warm the remaining olive oil, then add the chicken, and cook until lightly browned on both sides, for a total of 3-4 minutes. Once the chicken is cooked, remove it from the pan and set it aside on a plate.
4. In the same pan, add the red onion and sauté for 2-3 minutes until are tender. Add the minced garlic, cherry tomatoes, artichoke hearts, and kalamata olives, stir to combine, and cook for an additional 2-3 minutes until the tomatoes begin to break down a little.
5. Once the vegetables are cooked, reduce the heat to low, return the chicken to the pan, then add the pasta to the pan, and give everything a cook stir until well combined. (If your pan is too small, transfer the chicken and vegetable mixture and pasta into the pot used to cook the pasta and finish the dish there instead.)
6. Add the crumbled feta cheese (further breaking it up with your hands to create small pieces), chopped parsley, lemon juice, and lemon zest, and stir to combine with the pasta, adding small splashes of warm pasta water as needed (you don’t need to use all of it) to create a smooth texture.
7. Once complete, taste and adjust the seasoning with salt and pepper as needed, and serve immediately with some more crumbled feta cheese and parsley.
8. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for chicken thighs and prepare the chicken as per instructions, but increase the cooking time to 4-5 minutes.

To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.

Nutrition

• Serving Size: 1 serving
• Calories: 533 calories
• Sugar: 6 grams
• Fat: 15 grams
• Carbohydrates: 68 grams
• Fiber: 5 grams
• Protein: 33 grams