Some pasta dishes feel rich and heavy. This Greek Chicken Pasta goes in the opposite direction.
It’s bright, colorful, and full of bold Mediterranean flavors—tender chicken, roasted red peppers, artichokes, sweet cherry tomatoes, lemon, oregano, and plenty of crumbled feta cheese. Instead of a heavy sauce, everything is lightly coated in olive oil and fresh lemon juice, letting the ingredients shine.
It’s the kind of pasta that tastes just as good on a warm patio as it does at the dinner table. Simple, vibrant, and incredibly satisfying. Serve with a Greek salad for a complete dinner!
Why This Pasta Works So Well
A lot of pasta recipes rely on heavy sauces. This one lets the ingredients carry the dish.
The warm pasta absorbs the olive oil and lemon juice, while the feta melts slightly into the mixture to create just enough creaminess. Every bite has a little bit of everything—savory chicken, juicy tomatoes, tangy feta, and Mediterranean herbs.
You may also wish to try my Mediterranean Chicken Skillet recipe.
A Pasta Dish Inspired by Greek Flavors
While traditional Greek cooking doesn’t typically feature pasta in the same way Italian cuisine does, the ingredients in this recipe are straight out of the Mediterranean pantry.
You’ll find some of the most beloved Greek flavors here:
- Feta cheese for salty creaminess
- Oregano for classic Mediterranean aroma
- Roasted red peppers and tomatoes for sweetness
- Artichokes for earthy flavor
- Lemon juice for brightness
- Olive oil for richness without heaviness
How Greek Chicken Pasta Comes Together
- First, cook the pasta until al dente. While that’s happening, sauté the chicken strips in olive oil until lightly golden and cooked through.
- Next comes the flavor base: garlic and oregano quickly bloom in the skillet before roasted red peppers, artichokes, and cherry tomatoes join the party.
- A splash of lemon juice ties everything together.
- Once the pasta is cooked, everything is tossed together in one bowl with feta and Parmesan cheese. The warmth of the pasta softens the cheeses slightly, creating a light, savory coating for the entire dish.
Serve It Warm… or Not
One of the great things about this Greek chicken pasta is that it works beautifully when served warm or at room temperature.
Serve it right away for a cozy dinner, or let it cool slightly and it becomes almost like a Mediterranean pasta salad. Be sure to try my Mediterranean Chickpea Salad too.
What to Serve with Greek Chicken Pasta
Because the dish already contains protein, vegetables, and pasta, it works beautifully as a stand-alone meal. But if you want to round things out, try serving it with:
- a simple Greek salad
- warm pita bread or naan
- roasted vegetables
- garlic bread
Ingredient Swaps That Work Well
This recipe is very flexible depending on what you have on hand.
- Swap penne or fusilli for the rotini
- Use spinach instead of artichokes
- Add kalamata olives for extra Greek flavor
- Substitute grilled chicken for sautéed chicken or baked chicken.
Turn It Into a Greek Pasta Salad
Simply let the pasta cool to room temperature before adding the cheese. Add an extra drizzle of olive oil and a little more lemon juice, then refrigerate until ready to serve. For extra flavor, you can also add sliced cucumbers, kalamata olives and diced red onion. It becomes a perfect potluck or summer pasta salad.
Leftovers Are Excellent
This pasta holds up surprisingly well in the refrigerator. The flavors deepen overnight, making leftovers especially delicious.
Store in an airtight container for up to 3 days. A quick squeeze of lemon before serving helps brighten everything back up.
Greek Chicken Pasta Toss
Ingredients
- ½ pound rotini pasta (or other short pasta)
- 2 tablespoons extra virgin olive oil, divided
- 1 pound skinless, boneless chicken breasts, cut into thin strips
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 medium garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- One 7-ounce jar roasted red peppers, drained and thinly sliced
- One 14-ounce can artichoke hearts, drained and quartered
- 1 pint cherry tomatoes, halved
- 2 tablespoons freshly squeezed lemon juice
- 2 ounces crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil. Add the pasta and cook according to package directions; drain.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until lightly browned and cooked through, 6 to 7 minutes.
- Remove the chicken and add the remaining 1 tablespoon oil to the skillet, along with the garlic and oregano; cook 30 seconds. Add the roasted peppers, artichoke hearts and tomatoes; cook until the tomatoes start to soften, about 3 minutes. Add the lemon juice and the reserved chicken and cook 1 minute longer.
- Transfer mixture to a large bowl and add the pasta, feta, and Parmesan cheese. Toss well. Serve warm or at room temperature.
Notes
- Cook the pasta just until al dente so it doesn’t become mushy when tossed with the other ingredients.
- Add the feta at the end so it stays slightly crumbly.
- If you want more lemon flavor, add a little extra zest before serving.
- Reserve a tablespoon or two of pasta water to loosen the mixture if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
