One Pot Greek Pasta Recipe with Chicken + Video

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! 

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??

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

Enjoy!
With love, from our simple kitchen to yours.

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Other One Pot Recipes

One Pot Greek Pasta Recipe 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

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Tried this recipe?Please comment and review!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Greek

Method Stovetop

Servings 6

Ingredients

 

1x2x3x

• ▢ 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

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!

Nutrition

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!

Originally published October 2017, updated and republished September 2024

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