Greek Chicken Pasta

A quick and delicious Greek Chicken Pasta that is packed with protein and healthy ingredients, perfect for busy weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek

Calories: 400

Ingredients Method Notes

Ingredients

Pasta and Base Ingredients

2 cups pasta (penne or rotini) Choose whole grain for added fiber.
1 pound chicken breast, diced Lean protein source—can substitute turkey for variety.

Flavor Components

1/2 cup sun-dried tomatoes, chopped Adds depth of flavor; can use fresh tomatoes if preferred.
1/2 cup olives, pitted and sliced Black or green olives work well; they offer healthy fats.
1/2 cup crumbled feta cheese Enhances flavor and texture; can substitute with goat cheese.
2 tablespoons olive oil Use extra virgin for health benefits and flavor.
1/4 cup fresh herbs (like parsley or basil), chopped Fresh herbs brighten the dish; dried herb substitutes work too.
Salt and pepper to taste Essential for rounding out flavors.

Method

Cooking

Boil 2 cups of pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken, cooking for about 5-7 minutes until browned and cooked through.
Stir in 1/2 cup of sun-dried tomatoes and 1/2 cup of olives. Cook for an additional 2-3 minutes.
Toss the cooked pasta into the skillet and mix to combine with the chicken and vegetables.
Remove the skillet from heat. Stir in 1/2 cup of crumbled feta and 1/4 cup of chopped fresh herbs.
Season the dish with salt and pepper to taste.
Serve warm, topped with additional fresh herbs and a sprinkle of feta.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This meal can be frozen for up to three months. Cook a double batch for meal prep—this dish stores well for lunches!