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Greek Chicken Pasta

Greek Chicken Pasta

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Lalena

Lalena

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 70g
  • 23%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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Reviews

Fancy Pants
215

Fancy Pants

8/14/2006

DELICIOUS! WOW, what a great tasting pasta dish. I added just a touch of butter with the olive oil to cook the onions (adds some great flavour), seasoned the chicken breasts with salt and pepper before cooking, used half of the oregano suggested (not a huge fan) and used whole wheat penne pasta. I used reduced fat feta cheese which melted right away and created this beautiful, light, creamy sauce. Everyone that tried it absolutely LOVED it. I'm so thrilled that I found this recipe. I will be using this for many years to come. DEVINE recipe Lalena... thank you so much for posting!

Christine W
177

Christine W

7/22/2007

This recipe was fantastic! I took some users suggestions and added the olives as well as some marinade from the artichokes. I also used a can of diced tomatoes..do not drain! The marinade and juice from the tomatoes really helped keep this from being dry. I was very surprised at how flavorful this meal was! This is definitely restaurant quality! The feta cheese really gave it that "greek" flavor. My b/f referred to it as "fancy"! Wasn't very difficult to make and took right at 30 min to prepare and cook! There is also a ton of leftovers..which will be perfect for lunch! Will be making this again and would recommend this to anyone!

CSANDST1
155

CSANDST1

2/7/2003

This was very good. Because of the mixed reviews I added the marinade from 1 jar of artichokes (I only used 1 jar) to add more flavor. Also used canned tomatoes since fresh are not in season. If you don't like tangy sauces then you won't like this one. Next time I'll add a bit of tomato paste to thicken the sauce. My husband and I really enjoyed this. I will make this again!

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