One Pot Greek Pasta with Chicken + Video

This post may contain affiliate links. Please read my disclosure policy.

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!

titled: Greek Chicken One Pot Pasta


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

To see us make Greek pasta with chicken from start to finish, watch the video in 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.

cubed chicken and sliced olives in dutch oven

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.
ingredients for greek pasta in dutch oven

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!

pouring liquid over spinach leaves

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!

crumbled feta over greek chicken pasta in pot

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.
closeup: chicken linguine with spinach, olives, and sundried tomatoes

Greek Pasta Dish FAQ

What is the difference between Italian and Greek spaghetti?

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!

Can I use different vegetables in Greek pasta with chicken?

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!

plate of one pot greek past with chicken

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 

overhead: wide pot of greek chicken pasta with wooden spoon

pot of greek chicken one pot pasta

One Pot Greek Pasta with Chicken + Video

Donna Elick
Greek Pasta with chicken is rich and creamy, featuring bright Mediterranean flavors. Make this recipe for a no-fuss meal with less cleanup!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Greek
Method Stovetop
Servings 6


  • 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


  • 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.


Donna’s Notes

To slice olives easily, grab two lids of the same size. You can use plasticware or lids from your fridge.
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.
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!


Serving: 1 | Calories: 655cal | Carbohydrates: 75g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 1575mg | Sugar: 6g | Fiber: 6g | Calcium: 298mg | Iron: 4mg

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.

Tried this recipe?Let us know how it was!
titled image cheesy greek pasta

Originally published October 2017, updated and republished August 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The Simple Kitchen cookbook affiliate linked banner


  1. This recipe for One-Pot Cheesy Greek Pasta with Chicken sounds fabulous! It really caught my attention, and I can’t wait to try it!

  2. I love all of your recipes! I have been cooking one-pot recipes myself for a couple of years, due to necessity, as I got rid of my propane stove and my electric stove is not hooked up yet. I have to get a new electrical panel first. I use a $10 hot plate from Walmart to cook my one pot meals. I really want to try this Cheesy Greek Pasta with Chicken, as soon as I am able to. I follow you every day on Facebook. Thanks so much. <3

  3. Ravioli and Sausage Skillet is a huge go to meal here! Plus you can change it up with changing out the ravioli flavors. I do need to try the One-Pot Cheesy Greek Pasta with Chicken.. looks divine! Thank you for all the time you put into this site! cheesewoods at gmail dot com

  4. My very favorite TSRI recipe is The Best Ever Hearty Beef Soup!!! My entire family loves it! Of course, once I have my hands on your new recipe book, I’m sure to have many more favorites!

  5. You have a one-pot chicken and sun-dried tomato dish that I made recently after it came up on my newsfeed several times. It was so good that my husband said I needed to add it to our cycle of favorite dishes! And with a broken dishwasher the one pot was just bonus!!

  6. Love the Christmas sugar cookies! Can't wait to make them for the holidays this year 🙂 tuleps619 at Gmail dot com

  7. I made this tonight and I must say, it was flavour galore….one thing though, you don't need to add the extra salt as the stock and cheese has plenty. So easy!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating