Greek Chicken Pasta
A quick and delicious weeknight meal that combines tender chicken, briny olives, tangy sun-dried tomatoes, and creamy feta served with pasta.
Ingredients
Pasta and Protein
- 12 oz pasta (penne or fusilli) Cook according to package instructions.
- 2 pieces boneless, skinless chicken breasts Pound slightly or slice in half if thick for even cooking.
Vegetables and Flavorings
- 1 cup sun-dried tomatoes, chopped Add chewy sweetness.
- 1/2 cup Kalamata olives, sliced Briny pop that enhances the dish.
- 2 tablespoons olive oil For cooking and flavor.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 teaspoon dried oregano Enhances the Mediterranean flavor.
- Salt and pepper to taste Salt and pepper Adjust seasoning to preference.
Garnish
- 1/2 cup crumbled feta cheese Essential for flavor.
- Fresh herbs for garnish Fresh herbs (parsley or basil) Adds freshness upon serving.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions; drain and set aside. Toss with a touch of olive oil to prevent clumping.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Add chicken breasts, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6-8 minutes per side.
- Remove chicken and let rest before slicing.
Adding Flavors
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds.
- Stir in sun-dried tomatoes and olives; cook for another 2-3 minutes.
Combining Ingredients
- Add cooked pasta to the skillet and toss to combine. If it feels dry, add a splash of pasta water.
- Remove from heat and stir in sliced chicken and crumbled feta. Taste and adjust seasoning.
Serving
- Garnish with fresh herbs and serve immediately.
Notes
Make-ahead: Cook pasta and chicken separately, then reheat together. Keeps well in the fridge for 3-4 days. Reheat gently to avoid drying out. For kids, omit olives or chop finely.