One Pot Greek Pasta Recipe with Chicken + Video
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This Greek Pasta recipe features bright Mediterranean flavors for a rich and creamy Greek pasta dish that cooks in one pan. Enjoy a no-fuss meal with less cleanup when you make Greek spaghetti with chicken! The best cooked pasta!!!
Talk about a new family favorite! This Greek Spaghetti recipe is at the top of my list of pasta recipes!
It has all my favorite Greek flavors, and it’s made using simple ingredients. You can even sneak in some extra veggies for the kids!
If you’re looking for a weeknight dinner with amazing flavor, this is the one.
The fresh herbs paired with tender chicken breasts and yummy olives are a great way to make a tasty dish.
We flip over the tender pasta, and once you combine pasta with the rest of the key ingredients, this recipe takes on a whole new flavor!
You can easily add some red onion, fresh basil, diced fresh tomatoes or sliced grape tomatoes, red pepper flakes, minced garlic cloves, or anything else that you’re craving.
I love to pile on parmesan cheese as well! For a simple topping of flavor, fresh parsley, fresh lemon juice, and some garlic powder are perfection.
The recipe card gives you all the steps needed to cook pasta perfectly every time. Enjoy the flavor of this simple dish!
Table of Contents
Greek Pasta
Succulent sun-dried tomatoes, briny kalamata olives, herbed chicken, and tender baby spinach all come together with tender noodles in a rich and creamy cheese sauce.
What better way to enjoy the best flavors of the Mediterranean than with this simple one pot meal??
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
On busy weeknights, one pot dinners always save the day. They come together quickly and make enough to feed the whole family!
This One Pot Chicken Fajita Pasta combines two comfort food meals into one amazing dish.
Or, put a spin on taco night with Taco Spaghetti and my Mexican Rice Casserole. Both are ready in a flash and pack a punch of flavor with a robust blend of spices.
Ingredient Notes and Substitutions
- Sun-dried Tomatoes – These come in two forms: packed in jars with oil or dry in sealed bags.
For this Greek chicken pasta recipe, we’ll be using the jarred variety since it adds extra flavor and the tomatoes are more tender. - Chicken – Feel free to use chicken tenders instead, or even boneless, skinless thighs if you prefer darker meat!
- Pasta – Spaghetti and fettucini can be used in place of linguine, or try a short pasta like penne, rotini, or bowtie.
Adjust the cooking time as needed, but be sure the chicken is completely cooked through as well. - Kalamata Olives – These are large purple grapes named after the Greek city where they were originally grown.
Because they are brined and stored in vinegar and oil, they have a bolder flavor than regular black olives. - Chardonnay – This adds both brightness and a rich, buttery flavor to the Greek pasta sauce, so I highly recommend using it if you can.
Otherwise, replace it with white grape juice or more chicken stock.
Tips for Making Greek Spaghetti with Chicken
- Use the right pot.
A braising pan or Dutch oven retains heat much better than stainless steel or nonstick pots, perfect for slow cooking or one pot pasta meals.
You can also rest assured that none of your Greek chicken pasta will stick to the bottom!
- Some leftover liquid is normal.
In fact, it’s preferred! The noodles need to be cooked to al dente, then any leftover liquid will help transform the cheese into a savory sauce.
You can also heat a little extra chicken stock and wine mixture separately, then add splashes to help bring this Greek pasta dish together.
- Add the spinach just before serving.
Once the cheese has fully melted off of the heat, incorporate the greens into the Greek pasta with chicken.
The heat in the pot will help to wilt the leaves in minutes!
How To Slice Olives Quickly
First, grab two lids that are the same size. Use whatever you have on hand, so long as they are relatively flat. Storage container lids usually work best.
Place the olives between the two lids so that the lip of each keeps the olives contained.
Then, press down on the top lid firmly enough to hold everything in place without squishing the olives.
Run your knife smoothly between the lids to get perfectly halved olives all at once!
Storing and Reheating Greek Chicken Pasta
Transfer leftover Greek spaghetti with chicken to a sealed container and refrigerate for up to 4 days.
Reheat in the microwave or on the stove until warmed through.
Toss Greek pasta frequently so everything heats evenly, and add a splash of chicken stock as needed if the noodles look dry.
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Tongs – This set of 3 is so handy, and they grip amazingly well!
- Quality Knives – If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.
Greek Pasta Dish FAQ
The main difference is in the spices and sauce used. Italian recipes feature a lot of basil, oregano, and parsley, while Greek pasta often features mint or even cinnamon!
Sundried tomatoes are far more popular, especially in Greek spaghetti with chicken. And the feta cheese is much tangier than mild mozzarella — the perfect companion to briny Kalamata olives!
For the flavors in this Greek pasta dish to remain the same, I recommend sticking to the recipe as closely as possible.
However, you can easily swap out the olives for a different variety — or leave them out altogether if you prefer.
If you don’t like the flavor of sundried tomatoes, replace them with halved cherry tomatoes (you can slice them the same way as the olives) or even roasted red peppers instead!
Enjoy!
With love, from our simple kitchen to yours.
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One Pot Greek Pasta Recipe with Chicken + Video
Ingredients
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained
- 1 large yellow onion, sliced
- 1 pound boneless skinless chicken breasts, cut into 1/2" pieces
- 6 cloves garlic, sliced
- 1 cup Kalamata olives, pitted and halved
- 1 pound linguine pasta, uncooked
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground pepper
- 1 teaspoon kosher salt
- 8 cups baby spinach leaves, divided
- 4 cups chicken stock
- 1 cup Chardonnay
- 8 ounces feta cheese, crumbled
Instructions
- Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
- Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
- Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2017, updated and republished September 2024
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I just made this and it was actually delish! I would have enjoyed it just as much without the chicken!! So so good!
My daughter and I both agree that the chicken is almost overkill in this recipe. We made it with the chicken and then we made it again without the chicken. We loved it both times but might continue without the chicken. It is just delicious.
The Greek Chicken One Pot Pasta is so good!!! Next time I make it I'm going to add a can of quartered artichoke hearts.
Great quick weeknight recipe! I doubled it so I added a little cooking time and then divided it after cooking so that I could put pecorino romano cheese in the half for my kids who dislike feta and put feta in the other half for my husband and I. Easy and delicious!
We’re so glad that you were able to find a swap that your kids would enjoy, Jen. Thank you for your 5-star review – it’s appreciated so much!! ๐
TSRI Team member,
Becca
Can it be made with chicken stock instead of the Chardonnay?
Can I use a Pino Grigio instead? Or a Sauvignon Blanc ?
I want to make this today but unsure of what to buy when it states Chardonnay? Please help thanks!
Stephanie
As long as you would have a glass of that Chardonnay than it is good enough to cook with ๐