Greek Chicken One Pot Pasta + Video

Greek chicken one pot pasta is rich and creamy, with bright Mediterranean flavors. Make this recipe for a no-fuss meal with less cleanup!

 

Succulent sun-dried tomatoes, briny kalamata olives, herbed chicken, and tender baby spinach all come together in a rich and creamy cheese sauce.

On busy weeknights, one pot dinners always save the day. They come together quickly and make enough to feed the whole family. 

Our recipe for One Pot Chicken Fajita Pasta combines two comfort food meals into one amazing dish.

Or, put a spin on taco night with Taco Spaghetti One Pot Pasta and One Pot Mexican Rice Casserole. Both are ready in a flash and pack a punch of flavor with a robust blend of spices.

Greek Chicken

Ingredient Notes

• Sun-dried Tomatoes - These come in two forms: packed in jars with oil or dry in sealed bags. For this Mediterranean chicken 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 instead, or try a short pasta like penne, rotini, or bowtie. Adjust the cooking time as needed, but be sure the chicken is cooked through completely 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 sauce, so I highly recommend using it if you can. Otherwise, replace it with white grape juice or more chicken stock.

To see us make this Greek chicken recipe from start to finish, watch the video in this post.

Recipe Tips

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!

Kitchen Tools for Making One Pot Pasta

• 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 Chicken FAQ

What's the best way to store Greek chicken?
Transfer leftovers to a sealed container and refrigerate for up to 4 days.

Heat in the microwave or on the stove until warmed through. Toss frequently so everything heats evenly, and add a splash of chicken stock as needed if the sauce is too thick.

Can I use different vegetables?
For the flavors in this Mediterranean chicken dish to be the same as my version, I recommend sticking to the recipe as closely as possible.

However, you can easily swap out the olives for a different variety if you prefer or leave them out altogether.

If you don’t like the flavor of sun-dried tomatoes, replace them with halved cherry tomatoes or even roasted red peppers instead.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6Author: Donna Elick

Greek Chicken One Pot Pasta

Greek chicken one pot pasta is rich and creamy, with bright Mediterranean flavors. Make this recipe for a no-fuss meal with less cleanup!

Prep time: 15 mins  Cook time: 15 mins  Total time: 30 mins

Ingredients

• 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained
• 1 large yellow onion, sliced
• 1 lb boneless, skinless chicken breasts, cut into 1/2" pieces
• 6 cloves garlic, sliced
• 1 cup Kalamata olives, pitted and halved
• 1 lb linguine pasta, uncooked
• 2 teaspoons dried oregano
• 1 teaspoons freshly ground pepper
• 1 teaspoons kosher salt
• 8 cups baby spinach leaves, divided
• 4 cups chicken stock
• 1 cup Chardonnay
• 8 ounces feta cheese, crumbled

Instructions

1. 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.
2. 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.
3. 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.

DONNA'S NOTES

1. To slice olives easily, grab two lids of the same size. You can use plasticware or lids from your fridge. 
2. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid. 
3. Slide your serrated knife between the lids and carefully slice through the olives. Watch your fingers. Now you have halved olives in the blink of an eye!

https://www.theslowroasteditalian.com/2017/10/one-pot-cheesy-greek-pasta-chicken-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

This post was originally published in October 2017. A video and updated were added, and the post was republished on December 30, 2020. 

 

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