Name: Chicken Feta Greek Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz penne or fusilli pasta; 12 oz boneless, skinless chicken breasts (cut into bite-sized pieces); 2 medium red onions (finely chopped); 2 cloves garlic (minced); 1 red bell pepper (diced); 2 cups baby spinach leaves; 3.5 oz sun-dried tomatoes (oil-packed and drained, sliced); 3.5 oz cherry tomatoes (halved); 2 oz pitted Kalamata olives (halved); 4 oz feta cheese (crumbled); 2 tbsp fresh parsley (chopped); 1 tbsp fresh dill (optional, chopped); 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)

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The First Time I Made This

The first time I cooked Chicken Feta Greek Pasta, it felt like cheating because everything came together so quickly and tasted like I had spent hours simmering and stirring. I was trying to recreate the bright, briny flavors I loved at a local taverna and ended up with a dish I make almost every week now. If you like the idea of penne or fusilli tossed with tender chicken, tangy feta, sun-dried tomatoes and a pop of spinach, you are in for a good night. I even paired it once with a spread inspired by a Greek chicken grazing board for a relaxed dinner party and people went wild.

A Pantry-Friendly Ingredient Lineup

I always keep the staples on hand so a dinner like this is never more than 30 minutes away. For this recipe I use 12 oz penne or fusilli pasta with 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces. There’s a small red onion, finely chopped, and 2 cloves garlic, minced, and I add 1 red bell pepper, diced. I love the concentrated tomato flavor from 3.5 oz sun-dried tomatoes, oil-packed and drained, sliced, alongside 3.5 oz cherry tomatoes, halved, and 2 oz pitted Kalamata olives, halved. To green things up I stir in 2 cups baby spinach leaves, and finish with 4 oz feta cheese, crumbled. The fat and flavor come from 2 tbsp olive oil, and the herbs and spices are 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp chili flakes (optional), plus salt and freshly ground black pepper to taste, and a fresh hit of 2 tbsp fresh parsley, chopped, and optionally 1 tbsp fresh dill, chopped. If you’re curious about a baked-feta take on similar flavors, I sometimes glance at a guide to baked feta pasta for inspiration.

How I Cook It — Step by Step

I like to talk through the motions the way I would while standing over the stove with a friend, so here’s how it flows in my kitchen. 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. That starchy water is my secret weapon for finishing the sauce. 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. 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. Add sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet. Cook for approximately 2 minutes, stirring well. Return the chicken to the skillet, then add baby spinach leaves. Sauté until spinach is wilted. 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. Remove skillet from heat and gently fold in crumbled feta, parsley, and optional fresh dill. Taste and adjust seasoning with additional salt, pepper, and chili flakes if desired. Serve immediately.

While all of that is straightforward, here are a few little things I do differently: I season the chicken well at the start so every bite is flavorful; I cook the pasta until it’s just shy of perfect because it will finish in the pan; and I add the pasta water gradually to control the texture.

Little Tricks I Use

You can tell when this is done right because the chicken will be golden on the outside and tender inside, the pasta will be al dente with a glossy sheen from the reserved pasta water and olive oil, and the feta will be creamy pockets of salty goodness rather than a dry crumble. If the feta seems too firm when you fold it in, let the skillet sit for a minute off the heat so the residual warmth softens it without melting it completely. A quick tip: if your sun-dried tomatoes are particularly chewy, slice them thinner so they thread through the pasta evenly. Another trick is to halve the cherry tomatoes a bit earlier and let them blister for those sweet juices that mingle with the olives and feta. For a slightly smoky element, try a pinch more dried oregano and a touch of smoked paprika, but be cautious or it will overpower the Mediterranean brightness.

I usually mention adjustments while we’re cooking, like adding chili flakes if you want a subtle heat or keeping that extra cup of parsley for garnish. If you’re in a rush, you could substitute rotisserie chicken and skip the initial sauté, which is a lifesaver on busy nights. For a creamier finish without adding cream, stirring in a spoonful of Greek yogurt just off the heat keeps the flavors authentic and adds silkiness.

When Dinner Needs to Travel

This pasta is great for leftovers, and I often make a double batch. To store leftovers, cool the dish to room temperature and transfer into an airtight container. It keeps well in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or a drizzle of olive oil to revive the texture. I do not recommend freezing it because the feta and tomatoes change texture too much, although if you must freeze, do so before adding the spinach and fresh herbs, then toss them in after thawing and reheating. If I’m making it for a potluck, I assemble everything in the skillet and keep the feta separate until right before serving so it feels fresher.

If you want other one-pot options that give a similar comfort factor, I sometimes lean on a 30-minute one-pot chicken parmesan pasta recipe for weeknight variety, swapping cheeses and herbs to keep the family happy.

A Few Variations I Love

Changing one ingredient completely shifts the mood of the dish. For a lighter summer version, skip the chicken and add grilled shrimp instead. For a more indulgent winter meal, toss in a handful of toasted pine nuts and a splash of cream. Vegetarian friends appreciate swapping the chicken for crispy roasted chickpeas and boosting the sun-dried tomatoes by an extra ounce. If you want to emphasize the feta, swap half the fresh parsley for chopped mint for a cool herbal lift, or fold in 1 tbsp fresh dill, chopped, which is lovely if you like a slightly grassy note.

Conclusion

If you want more ideas that riff on chicken and feta flavors, I found a nice variation called Chicken Feta Pasta (30 Minutes) – Julia’s Album that inspired one of my quicker versions, and there’s also a richer take in a recipe titled One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce that’s fun to try when you want something a little more indulgent. Give the recipe a go, and tell me what you added or changed the first time you made it.