Greek Chicken Pasta
Transform your weeknight dinner routine with this vibrant and flavorful Greek Chicken Pasta, a Mediterranean-inspired dish that’s both comforting and refreshing. Tender chunks of golden pan-seared chicken are tossed with al dente penne pasta in a zesty lemon-garlic sauce, enhanced by the briny tang of Kalamata olives and sun-dried tomatoes. Fresh baby spinach adds a pop of color and nutrition, while crumbled feta cheese delivers a creamy, savory finish. Perfectly balanced with oregano and optional red pepper flakes for a subtle kick, this quick and easy recipe comes together in just 40 minutes, making it ideal for busy nights. Serve warm for a satisfying meal, complete with the bold, fresh flavors of the Mediterranean.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 medium chicken breasts
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup sun-dried tomatoes, sliced
- 0.5 cup Kalamata olives, halved
- 0.5 cup feta cheese, crumbled
- 2 cups baby spinach
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.5 cup reserved pasta water
Instructions
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 pasta water before draining and set both aside.
While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest on a cutting board. Slice into thin strips once cooled slightly.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the sun-dried tomatoes, Kalamata olives, and lemon zest. Stir to combine, then pour in the lemon juice. Cook for 1-2 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Reduce the heat to low and stir in the cooked pasta, sliced chicken, and reserved pasta water to create a lightly saucy consistency.
Sprinkle the crumbled feta cheese over the pasta and stir gently to combine.
Taste and adjust seasoning with the remaining salt and black pepper. For extra heat, sprinkle in red pepper flakes if desired.
Serve warm, garnished with additional feta cheese or fresh lemon wedges if preferred.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1239 mg | 26% | |
*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.
