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Easy Greek Chicken Pasta

A vibrant, healthy, and quick 30-minute meal featuring tender chicken, pasta, spinach, tomatoes, olives, and feta in a light lemon-herb sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Chicken
  • 1 lb penne pasta or fusilli
  • 1 lb chicken breast cubed
  • 2 tbsp olive oil divided
  • 1 tsp dried oregano
Mix-ins
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 3 cups fresh spinach
  • 0.5 cup Kalamata olives pitted
Finish
  • 0.5 cup feta cheese crumbled
  • 0.25 cup lemon juice fresh
  • 0.25 cup fresh dill chopped

Equipment

  • Large skillet
  • Large pot
  • Chef's knife
  • Cutting board

Method
 

  1. Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
  2. While pasta cooks, season cubed chicken with salt, pepper, and oregano.
  3. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (5-7 mins). Remove to a plate.
  4. In the same pan, add remaining oil and garlic. Sauté for 30 seconds.
  5. Add cherry tomatoes and sun-dried tomatoes. Cook 2-3 minutes until soft.
  6. Add spinach and stir until wilted.
  7. Add cooked pasta, chicken, olives, lemon juice, and 1/2 cup reserved pasta water to the skillet.
  8. Toss vigorously until a sauce forms. Add more water if needed.
  9. Remove from heat. Stir in feta cheese and fresh dill. Serve immediately.

Notes

Use the oil from the sun-dried tomato jar for extra flavor when cooking the chicken.