Easy Greco Chicken and Pasta
Bring bold Mediterranean flavors to your kitchen with this Easy Greco Chicken and Pasta recipe—a quick, wholesome meal perfect for busy weeknights! Juicy, marinated chicken breasts are seared to perfection and paired with al dente penne pasta, blistered cherry tomatoes, tangy kalamata olives, and creamy crumbled feta. A splash of lemon juice and fresh parsley brighten up the dish, creating a vibrant and refreshing meal your family will love. With just 40 minutes from prep to plate, this one-pan wonder is as easy to make as it is full of flavor. Serve it up as a versatile, crowd-pleasing option that combines the comfort of pasta with the zesty essence of Greek cuisine.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives, halved
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 0.5 cup cooked pasta water
Instructions
In a small bowl, mix 2 tablespoons of olive oil, oregano, garlic powder, paprika, salt, and black pepper to create a marinade.
Rub the marinade over the chicken breasts, ensuring they're evenly coated. Set aside for at least 10 minutes to absorb the flavors.
While the chicken marinates, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Heat a large skillet or grill pan over medium heat. Add the marinated chicken breasts to the pan and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, and then slice it into strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook until fragrant, about 30 seconds.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until they start to soften and blister.
Stir in the cooked penne pasta, reserved pasta water, and lemon juice. Toss gently to combine.
Add the sliced chicken, kalamata olives, crumbled feta cheese, and fresh parsley to the skillet. Mix well and heat for 2-3 minutes, ensuring everything is warmed through.
Serve immediately, garnished with additional parsley and a sprinkle of feta cheese if desired.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
