Greek Chicken Pasta
Greek Chicken Pasta combines juicy seasoned chicken with tender pasta.Fresh vegetables add color, texture, and natural sweetness.Garlic and oregano provide aromatic Mediterranean-inspired flavor.Lemon juice adds brightness and balances the creamy sauce.Crumbled feta creates a delicious salty and tangy finish.This comforting pasta makes an easy family-friendly dinner.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta
- 12 ounces penne or rotini pasta
- 1 small red onion, sliced
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup heavy cream, optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Season the Chicken
- Place the chicken breasts on a clean surface.Drizzle them with olive oil.Season with oregano, paprika, garlic powder, salt, and black pepper.Rub the seasoning evenly over both sides.
Cook the Pasta
- Bring a large pot of salted water to a boil.Add the pasta and cook according to package instructions.Reserve approximately ½ cup pasta water before draining.Set the cooked pasta aside.
Cook the Chicken
- Heat a large skillet over medium-high heat.Add the seasoned chicken and cook until golden brown.Turn the chicken and continue cooking until completely done.The thickest part should reach 165°F (74°C).Remove the chicken and let it rest briefly.
Sauté the Vegetables
- Add olive oil to the same skillet if needed.Add the sliced onion and cook until softened.Then add garlic and cook for approximately one minute.Add cherry tomatoes and cook until slightly softened.Stir in the spinach and allow it to wilt.
Create the Sauce
- Add the cooked pasta to the skillet.Pour in a small amount of reserved pasta water.Add cream if using and stir gently.Then add lemon juice and lemon zest.Toss until the pasta becomes glossy and well coated.
Add the Chicken
- Slice the rested chicken into bite-sized pieces.Return it to the skillet with the pasta.Add Kalamata olives and gently toss everything together
Finish the Pasta
- Remove the skillet from the heat.Sprinkle feta cheese and fresh parsley over the pasta.Add additional lemon juice according to taste.Serve immediately while warm.
Notes
- Penne and rotini both hold the sauce beautifully.
- Chicken thighs can replace chicken breasts.
- Fresh lemon provides better flavor than bottled juice.
- Kalamata olives add authentic Mediterranean character.
- Feta should be added after cooking.
- Reserve pasta water for adjusting sauce consistency.
- Spinach adds color and extra vegetables.
- Avoid overcooking the chicken to maintain tenderness.