Greek Penne and Chicken
Savor a Mediterranean-inspired dinner with this vibrant Greek Penne and Chicken recipe, a perfect blend of tender pasta, juicy chicken, and bold Greek flavors. This easy and satisfying meal starts with al dente penne and golden, seasoned chicken breasts, combined with sautéed garlic, sweet cherry tomatoes, and briny Kalamata olives. Fresh spinach adds a healthy touch, while a drizzle of tangy lemon juice and crumbled feta cheese elevate every bite with creamy, zesty notes. Ready in just 40 minutes, this dish is ideal for busy weeknights or casual entertaining. Garnish with fresh herbs for an extra pop of flavor and serve warm for a crowd-pleasing masterpiece. Keywords: Greek Penne and Chicken, Mediterranean pasta recipe, easy weeknight dinner, feta cheese pasta, chicken and pasta recipe.
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Recipe Information
Ingredients
- 350 grams penne pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 0.75 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 liters water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt and the penne pasta. Cook according to the package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and 0.5 teaspoon of dried oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they are cooked through and golden brown. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the Kalamata olives, spinach, and the remaining 0.5 teaspoon of dried oregano. Cook for 2 minutes until the spinach wilts.
Return the sliced chicken to the skillet. Add the cooked penne pasta and toss everything together to combine.
Drizzle the dish with lemon juice and sprinkle the crumbled feta cheese over the top. Carefully toss again to ensure the cheese and lemon juice are evenly distributed.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove from heat and serve immediately. Garnish with additional crumbled feta or fresh herbs, like parsley, if desired.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 0.4 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2397 mg | 51% | |
*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.
