Greek Chicken and Artichoke Penne
Transport your taste buds to the Mediterranean with this vibrant Greek Chicken and Artichoke Penne, a quick and flavorful dinner perfect for busy weeknights. Featuring tender, golden-browned chicken breast, marinated artichoke hearts, and juicy cherry tomatoes, this pasta dish is a celebration of fresh and wholesome ingredients. A squeeze of zesty lemon juice, a sprinkle of crumbled feta cheese, and fragrant herbs like parsley and oregano elevate this meal to restaurant-quality status. Ready in just 40 minutes, this easy one-skillet recipe combines savory and tangy flavors for a satisfying, family-friendly dinner that’s both light and indulgent. Ideal for fans of Greek-inspired cuisine, this dish pairs beautifully with a crisp side salad or warm pita bread.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 large boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp ground black pepper
- 3 garlic cloves
- 14 oz canned marinated artichoke hearts, drained and quartered
- 1.5 cups cherry tomatoes, halved
- 2 tbsp lemon juice
- 0.75 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, about 10–12 minutes. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts on both sides with salt and black pepper. Place the chicken in the skillet and cook for 5–6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into bite-sized strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for 30 seconds, or until fragrant.
Add the marinated artichoke hearts and cherry tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until they start to soften.
Return the sliced chicken to the skillet, and add the cooked penne pasta. Toss everything together.
Drizzle the lemon juice over the pasta mixture and sprinkle with crumbled feta cheese, fresh parsley, and oregano. If desired, add a pinch of crushed red pepper flakes for heat.
Stir gently to combine and serve warm.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 4.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 771 mg | 16% | |
*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.
