Name: Chicken Feta Greek Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 12 oz penne or fusilli pasta; 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces; 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; 4 oz feta cheese, crumbled; 2 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp chili flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped (optional)

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Introduction

Chicken Feta Greek Pasta is a vibrant and satisfying dish that combines tender chicken, briny feta, and a medley of fresh vegetables with a touch of Mediterranean flair. Perfect for a quick weeknight dinner, it’s bursting with flavor and easy to prepare.

A white bowl filled with cooked penne pasta at the base, pale yellow with a soft texture, scattered with bright green wilted spinach. On top are pieces of grilled chicken, golden brown with grill marks, layered with chunks of white feta cheese and sun-dried tomatoes in bright red color. There are also halved cherry tomatoes, vibrant red with seeds visible, and a few dark purple olives. Fresh green herbs like dill and parsley sprigs are sprinkled all over the dish, with one large parsley leaf placed at the center. The whole dish looks moist with visible seasoning of black pepper and dried herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz penne or fusilli pasta
2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
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
4 oz feta cheese, crumbled
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp chili flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (optional)

Instructions

Step 1: Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain using a colander and set aside, reserving 1/2 cup pasta cooking water.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, oregano, and thyme. Sauté for 6 to 8 minutes until golden and cooked through. Transfer chicken to a plate.
Step 3: In the same skillet, heat the remaining tablespoon olive oil. Add chopped onion and diced red bell pepper, sautéing for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
Step 4: Add sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet. Cook for approximately 2 minutes, stirring well.
Step 5: Return the chicken to the skillet, then add baby spinach leaves. Sauté until spinach is wilted.
Step 6: Add drained pasta to the skillet, tossing thoroughly with the chicken and vegetables. Add reserved pasta water, a little at a time, if needed to loosen the mixture.
Step 7: Remove skillet from heat and gently fold in crumbled feta, parsley, and optional fresh dill.
Step 8: Taste and adjust seasoning with additional salt, pepper, and chili flakes if desired. Serve immediately.

Tips & Variations

Use rotisserie chicken for a quicker version without sacrificing flavor.
Add a splash of lemon juice for brightness and to balance the richness of the feta.
Swap baby spinach for kale or arugula for a different leafy green texture.
Omit chili flakes if you prefer a milder dish, or increase them for extra heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to maintain moisture. Fresh herbs and feta are best added after reheating to preserve their flavor and texture.

How to Serve

A white bowl filled with three main layers: the bottom layer has pale yellow penne pasta with a smooth texture; the middle layer consists of roasted cherry tomatoes, dark purple olives, and green spinach leaves scattered throughout; the top layer includes grilled, golden-brown chicken pieces with grill marks, crumbled white feta cheese, bright green fresh herbs like dill and parsley, and small bits of sun-dried red tomatoes adding deep red contrast. All ingredients are mixed together and sprinkled lightly with black pepper and herbs for a fresh look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rigatoni, rotini, or farfalle works well in this recipe. Choose your favorite shape to hold the sauce and ingredients.

Is this recipe suitable for meal prep?

Absolutely. This pasta holds up well in the fridge and makes for a delicious next-day meal. Just keep fresh herbs and feta separate until ready to eat to keep them fresh.