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Chicken Feta Greek Pasta Recipe

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★★★★★

4.7 from 102 reviews

This Chicken Feta Greek Pasta is a vibrant and flavorful dish combining tender chicken, tangy feta, and a medley of Mediterranean vegetables tossed with perfectly cooked penne pasta. It’s a quick and satisfying meal that brings the fresh tastes of Greece to your dinner table.

Ingredients

Scale

Pasta

  • 12 oz penne or fusilli pasta

Meats

  • 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces

Vegetables

  • 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

  • 4 oz feta cheese, crumbled

Pantry & Spices

  • 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

Fresh Herbs

  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped (optional)

Instructions

  1. Prepare Pasta: Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain using a colander and set aside, reserving 1/2 cup of the pasta cooking water for later use.
  2. Sauté Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, oregano, and thyme, then add them to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and set aside.
  3. Prepare Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped red onion and diced red bell pepper for 3 to 4 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
  4. Combine Tomatoes and Olives: Add the sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet. Stir and cook for about 2 minutes to meld the flavors and warm the ingredients.
  5. Return Chicken and Add Spinach: Return the cooked chicken to the skillet. Add the baby spinach leaves and sauté until the spinach is wilted, about 1 to 2 minutes.
  6. Add Pasta and Toss: Add the drained pasta to the skillet and toss thoroughly to combine all the ingredients. Gradually add the reserved pasta cooking water a little at a time if the mixture seems dry, to loosen it and create a light sauce.
  7. Finish with Feta and Herbs: Remove the skillet from heat. Gently fold in the crumbled feta cheese, chopped parsley, and optional fresh dill, mixing carefully to incorporate the flavors without breaking up the feta too much.
  8. Season and Serve: Taste the dish and adjust seasoning with additional salt, freshly ground black pepper, and chili flakes if using. Serve the pasta immediately while warm.

Notes

  • Use oil-packed sun-dried tomatoes for added flavor and richness.
  • Reserve some pasta water to help bind the sauce and prevent the dish from being too dry.
  • Fresh dill is optional but adds a pleasantly bright herbaceous note.
  • For a spicier kick, increase the chili flakes according to taste.
  • Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Chicken feta pasta, Greek pasta recipe, Mediterranean pasta, penne pasta with chicken, feta cheese pasta

Find it online: https://mixitwitjoe.com/chicken-feta-greek-pasta-recipe/