Go Back
+ servings
Print Recipe
4.55 from 20 votes

Greek Chicken Pasta

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch, Salad
Cuisine: American, Greek
Servings: 8
Calories: 509kcal


  • 1 pound penne uncooked, or pasta of your choice
  • 2 tablespoon olive oil
  • 2 chicken breasts boneless, skinless
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 teaspoon oregano dried
  • 3 cloves garlic minced
  • 3/4 cup half and half
  • 8 ounce cream cheese
  • 1 cup feta cheese crumbled
  • 2 tablespoon lemon juice
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted, halved
  • 1 English cucumber chopped
  • 1/4 cup dill fresh, chopped
  • 1/4 cup parsley fresh, chopped


  • 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!


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.


Calories: 509kcal | Carbohydrates: 49g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 589mg | Potassium: 557mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 13.9mg | Calcium: 180mg | Iron: 1.7mg