Stuck for dinner ideas on a busy night? This Greek Chicken Pasta is ready in just 20 minutes and bursting with fresh, bold flavors.
This quick and flavorful Greek Chicken Pasta is a game changer, ready in just 20 minutes and bursting with bold, vibrant flavors that everyone will love. It’s a simple pasta and chicken dish, but with a twist that makes it so much more exciting.
Pasta and chicken are pretty standard fare, but instead of a basic creamy sauce, this recipe adds layers of flavor with ingredients like olives, tomatoes, onions, garlic, lemon zest, and plenty of spices. It’s a perfect balance of tangy, savory, and fresh. I love how these ingredients come together to create a dish that’s anything but ordinary.
Speaking of flavor, let’s talk about that golden brown goodness on the bottom of the pot, known as “fond.” It’s all the caramelized bits left behind when you sear the chicken, and it’s the key to adding rich, deep flavor to the dish. Never let it burn, and definitely don’t waste it!
Table of Contents
Reasons to Love This Greek Pasta
- It’s even better the next day, making it perfect for leftovers or prepping for lunches.
- Fewer dishes to wash! This Greek Chicken Pasta is a one-pot wonder.
- You can easily switch up the ingredients based on what you have—swap veggies or change the protein.
Recipe Ingredients
Herbs – Dried oregano is all you need, but if you happen to have fresh oregano, it adds a little something extra.
Lemon Zest – The zest adds a bright, fresh note that lightens up the whole dish.
Veggies – The sweetness of cherry tomatoes and the tangy bite of red onions give this dish a fresh, vibrant flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein – Shrimp works for a lighter option, or try ground turkey for a leaner take. Tofu or chickpeas are great vegetarian choices, and sausage or pork adds extra richness.
Garnish – Top off your Greek Chicken Pasta with fresh parsley, basil, or fresh dill for extra color and flavor. Crumbled feta cheese adds a creamy, tangy touch, and lemon wedges brighten it up. For a bit of heat, sprinkle red pepper flakes.
How to Make Greek Chicken Pasta
Step #1: Place chicken pieces in a large bowl. Combine salt, pepper, oregano, and red pepper flakes in a small bowl. Sprinkle seasoning over the chicken, turning the pieces as needed to evenly distribute the spices.
Step #2: Boil water. Cook pasta according to package directions until barely al dente. Do not overcook! Drain, reserving one cup of pasta water.
Step #3: Heat oil in a Dutch oven or large pan over medium heat. Once the oil is very hot, add the chicken pieces in a single layer and cook undisturbed until golden brown. Turn and repeat on the other side of the chicken until cooked through. Remove from the pan and set aside.
Step #4: Add the sliced onions and garlic to the pan and cook for two minutes, adding additional oil or a splash of pasta water as needed to prevent burning. Add tomatoes and olives and cook for two minutes.
Step #5: Transfer the browned chicken and drained pasta to the pot. Turn off the heat, then add the fresh oregano and lemon zest. Toss well; serve hot.
Expert Tips
Save Pasta Water – Don’t forget to reserve some pasta water. It’s the secret to creating a silky sauce and helps keep everything perfectly moist without needing to add extra oil.
Use Al Dente Pasta – Make sure to cook your pasta until it’s just firm to the bite. It’ll soak up more flavor when mixed with everything else without turning mushy.
FAQs
You can use any pasta you have on hand! Short shapes like penne or fusilli are great because they grab onto the sauce, but if you prefer long pasta like spaghetti, that works too.
Absolutely! You can add veggies like spinach, bell pepper, cucumber, zucchini, or cherry tomatoes for extra flavor and nutrition. Roasted red bell peppers, artichoke hearts, or even broccoli also pair perfectly with the Mediterranean flavors. Feel free to mix in your favorite veggies for extra color and texture!
Storage Information
Store your Greek Chicken Pasta in an airtight container in the fridge for up to 3-4 days. If you’d like to freeze it, place it in a freezer-safe container for up to 3 months.
To reheat, thaw it in the fridge overnight if frozen, and warm it in a skillet with a splash of water or broth to prevent dryness. You can also microwave it in intervals, stirring occasionally.
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Greek Chicken Pasta Recipe
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Ingredients
- 1 pound boneless skinless chicken breasts - cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tsp dried oregano
- 1/8 teaspoon red pepper flakes
- 1 tbsp extra virgin olive oil
- 1/2 lb pasta - your choice
- 1/2 of a small red onion - vertically sliced
- 2 garlic cloves - minced
- 2 cups cherry or grape tomatoes - halved
- 1/2 cup kalamata olives - halved and pitted
- Zest of one lemon
- 1 tablespoon chopped fresh oregano - optional
Instructions
- Place chicken pieces in a large bowl. Combine salt, pepper, oregano, and red pepper flakes in a small bowl. Sprinkle seasoning over the chicken, turning the pieces as needed to evenly distribute the spices.
- Boil water. Cook pasta according to package directions until barely al dente. Do not overcook! Drain, reserving one cup of pasta water.
- Heat oil in a Dutch oven or large pan over medium heat. Once the oil is very hot, add the chicken pieces in a single layer and cook undisturbed until golden brown. Turn and repeat on the other side of the chicken until cooked through. Remove from the pan and set aside.
- Add the sliced onions and garlic to the pan and cook for two minutes, adding additional oil or a splash of pasta water as needed to prevent burning. Add tomatoes and olives and cook for two minutes.
- Transfer the browned chicken and drained pasta to the pot. Turn off the heat, then add the fresh oregano and lemon zest. Toss well; serve hot.
NOTES
Nutrition
A great dinner option when time is tight but you still want something homemade.