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Greek Chicken Pasta is the answer to your weeknight dinner blues. Packed full of flavor, crunch, tang, and herbs, this dish is bound to satisfy even the pickiest of eaters. This dish is so easy to put together, all tossed together in an ooey gooey cheese sauce.
Greek Chicken Pasta
I’ve said it before and I’ll say it again, I just love the way cooking can transport you. Whether it’s to Morocco or Indonesia, even to Brazil. Today we are taking a trip to the Mediterranean with these inspired flavors, no carry on needed.
You may be more accustomed to the flavors we’re going to get into below being used to create a cold refreshing salad or side dish, but not today. This dish is a meal all on it’s own! It’s got all the major food groups covered, we’ve got protein, carbs, veggies, and of course – flavor!
What’s So Greek About It?
I mean is this recipe exactly authentic? Not quite, but it’s more about the Greek inspired flavors in this dish than anything else. We’ve got some salty kalmata olives, bright and crunchy cucumbers and perfectly acidic cherry tomatoes. It’s like everything good in a Greek salad, all combined into a drool worthy pasta dish.
We’re going to be combining some oregano, fresh dill, and feta (if you thought this recipe couldn’t get any more Greek). Rather than being served cold like we’re more accustomed to with this combination of ingredients, we’re going to serve this hot due to the ooey gooey cheese sauce. Are you drooling yet?
Ingredients In Greek Chicken Pasta
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pasta – I used penne today but the beauty of this dish is you can use any kind of pasta shape you’d like.
- Olive oil – We want a nice neutral tasting oil to brown our chicken in before incorporating it into our dish.
- Chicken – I used chicken breasts today, boneless and skinless. Feel free to use thighs if you’d prefer although keep in mind it may affect cooking time.
- Veggies – English cucumber and cherry tomatoes.
- Olives – Kalmata olives, pitted and sliced.
- Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Cream – I used half and half today to form a creamy dreamy cheese sauce, but use any kind of cream you’d like.
- Cheese – Both cream cheese and feta are needed for our cheese sauce. The combination of the two offers some great tang to our dish.
- Herbs – Dried oregano and fresh parsley and dill. Believe me these herbs make all the difference!
- Lemon juice – Fresh is always best, we’ll need the juice from approximately 1 lemon.
- Seasoning – Salt and pepper.
How To Make Greek Chicken Pasta
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Cook the pasta: Al dente according to package instructions.
- Brown the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with the salt, pepper and oregano. Add the chicken to the skillet and cook on both sides until golden and cooked through, 6 to 8 minutes per sides. Transfer the chicken to a plate.
- Form the cheese sauce: If there’s no more oil left in the skillet add another tbsp of olive oil. Add the garlic and cook for 30 seconds until aromatic, over medium heat. Add half and half, cream cheese and 1/2 cup of the crumbled feta. Cook while stirring until the cream cheese has melted. Stir in the lemon juice.
- Combine the dish: Add the cooked pasta, cheese sauce, chicken, cherry tomatoes, kalamata olives, cucumber, and dill to a large bowl and toss everything until well combined.
- Finish the greek chicken pasta: Garnish with remaining 1/2 cup of Feta and parsley. Serve!
What Else Can I Use In Greek Chicken Pasta?
The great thing about this recipe is how much fun you can have with it! If you have some extra veggies, meats, or pasta lying around feel free to incorporate them!
Meat
- Pork tenderloin
- Turkey
- Sausage
- Pancetta/bacon
Veggies
- Artichoke/artichoke hearts
- White or yellow onion
- Eggplant
- Zucchini
- Mushrooms
- Bell pepper
Pasta
- Spaghetti
- Rigatoni
- Bucatini
- Elbow
- Bows
- Fusili
What Can I Serve With Greek Chicken Pasta?
This dish is deeply satisfying all on it’s own but if you’re looking to turn it into a spread I won’t stop you! All that I ask is that you consider some of my carefully curated sides and salads from the blog.
- Kale And Quinoa Salad With Lemon Vinaigrette
- Warm Kale Salad With Roasted Butternut Squash
- Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
- Italian Roasted Mushrooms And Veggies
- Old Fashioned Green Beans
- Mushroom Arugula Warm Salad
How To Store Leftover Greek Chicken Pasta
Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
Can You Freeze Greek Chicken Pasta?
In an airtight container, this pasta will last 3-6 months in your freezer. I would freeze this in individual servings so that it will be easier to thaw. You can thaw this in the microwave, or covered in the oven at 350 F until the pasta is heated through.
If you reheat in the oven, the pasta will absorb some of the sauce. Keeping it covered will help it from getting dry.
Craving More Pasta? Try These Delicious Recipes:
- Instant Pot Mac And Cheese
- Beef Stroganoff
- Creamy Chicken Pesto Pasta
- Cajun Chicken Pasta
- Creamy Tuscan Chicken Pasta
- Cheesy Taco Pasta
- One Pot Creamy Parmesan Pasta
- One Pot Tomato Basil Pasta
- Chicken Club Pasta Salad
- Chicken Orzo Pasta Salad
Greek Chicken Pasta
Ingredients
- 1 pound penne uncooked, or pasta of your choice
- 2 tablespoon olive oil
- 2 chicken breasts boneless, skinless
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 teaspoon oregano dried
- 3 cloves garlic minced
- ¾ cup half and half
- 8 ounce cream cheese
- 1 cup feta cheese crumbled
- 2 tablespoon lemon juice
- 1½ cups cherry tomatoes halved
- ½ cup Kalamata olives pitted, halved
- 1 English cucumber chopped
- ¼ cup dill fresh, chopped
- ¼ cup parsley fresh, chopped
Instructions
- Cook the pasta: Al dente according to package instructions.
- Brown the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with the salt, pepper and oregano. Add the chicken to the skillet and cook on both sides until golden and cooked through, 6 to 8 minutes per sides. Transfer the chicken to a plate.
- Form the cheese sauce: If there's no more oil left in the skillet add another tbsp of olive oil. Add the garlic and cook for 30 seconds until aromatic, over medium heat. Add half and half, cream cheese and 1/2 cup of the crumbled feta. Cook while stirring until the cream cheese has melted. Stir in the lemon juice.
- Combine the dish: Add the cooked pasta, cheese sauce, chicken, cherry tomatoes, kalamata olives, cucumber, and dill to a large bowl and toss everything until well combined.
- Finish the greek chicken pasta: Garnish with remaining 1/2 cup of Feta and parsley. Serve!
Tips & Notes:
- Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
- In an airtight container, this pasta will last 3-6 months in your freezer. I would freeze this in individual servings so that it will be easier to thaw. You can thaw this in the microwave, or covered in the oven at 350 F until the pasta is heated through.
- If you reheat in the oven, the pasta will absorb some of the sauce. Keeping it covered will help it from getting dry.
