Greek pasta with chicken is a bold, satisfying Mediterranean dinner that comes together in just 30 minutes. Tender seared chicken strips tossed with artichoke hearts, kalamata olives, sun-dried tomatoes, and crumbled feta make this one of those meals that feels special without any complicated steps. I first made this on a busy weeknight when I needed something filling and fast, and it has been on regular rotation ever since.
The flavors here are bright and savory. The veggie saute builds a rich, chunky sauce that pairs perfectly with pasta or zoodles if you want to keep things lighter. Either way, this Greek pasta with chicken is the kind of weeknight dinner that gets everyone to the table fast.
Table of Contents
Ingredients for Greek Pasta with Chicken
I always keep a jar of marinated artichoke hearts in my pantry specifically for this recipe. They add incredible body and a subtle tang that makes the sauce taste like it cooked for hours. Here is everything you need.
For the Chicken:
- 1 tablespoon olive oil
- 2 large chicken breasts (sliced into strips) – I recommend patting them completely dry before seasoning for a better golden sear
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 1/2 teaspoon garlic powder
For the Greek Veggie Saute:
- 1 large red bell pepper (sliced into 1-2 inch pieces)
- 1 red onion (sliced into 1-2 inch pieces)
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- Black pepper, to taste
- 1 tablespoon garlic (smashed and minced) – In my experience, freshly minced garlic gives a much warmer, more aromatic result than pre-minced
- 1 (14 oz) can diced tomatoes (fire roasted recommended for deeper flavor)
- 1/4 cup sun-dried tomatoes (chopped)
- 1 (14 oz) jar marinated artichoke hearts (drained)
- 3/4 cup sliced kalamata olives – Pro tip: buy them pre-sliced to save time on busy nights
To Serve:
- 2 tablespoons red wine vinegar – I usually add this right at the end; it brightens every flavor in the pan
- 1/2 to 1 cup feta cheese (crumbled)
- 8-16 oz dry pasta OR 4 medium zucchini spiralized into zoodles (1 zucchini per person)
Step-by-Step Instructions
In my experience, the key to this recipe is getting a proper sear on the chicken first. That golden crust adds real flavor to the whole dish, so do not rush that step.
Step 1: Slice the chicken breasts into strips and pat completely dry with paper towels. Season both sides with 1/2 teaspoon salt, black pepper, and 1/2 teaspoon garlic powder.
Step 2: Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Once the oil is hot and shimmery, add half the chicken strips with space between each piece. Do not crowd the pan or the chicken will steam instead of brown. Sear for 1-2 minutes per side until golden and cooked through. Remove and keep warm in the oven at 170 degrees F. Repeat with remaining chicken.
Step 3: While the chicken rests, start boiling water for pasta or spiralize your zucchini. Plan for about 8-10 oz of dry pasta for 4 people, or 1 medium zucchini per person for zoodles.
Step 4: In the same skillet, add a touch more olive oil if needed. Keep the heat at medium-high and add the sliced bell pepper and red onion. Season with oregano, thyme, basil, salt, and black pepper. Saute for 3-5 minutes until softened and slightly caramelized at the edges.
Step 5: Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Watch carefully here since garlic burns fast and will turn bitter.
Step 6: Pour in the diced tomatoes and chopped sun-dried tomatoes. Reduce the heat to a low simmer and cook for 3-5 minutes, letting everything come together.
Step 7: Drain the artichoke hearts and chop any large ones into bite-sized pieces. Add them to the pan along with the kalamata olives. Stir until heated through, then remove from heat.
Step 8: Return the cooked chicken to the pan. Drizzle the whole pan with 2 tablespoons red wine vinegar and top generously with crumbled feta cheese. Serve immediately over warm pasta or zoodles.
What to Serve with Greek Pasta with Chicken
This dish is hearty and full of bold Mediterranean flavor, so the best sides keep things simple and fresh. Here are a few pairings that work really well.
Warm Pita Bread: Soft pita is perfect for scooping up the chunky olive and tomato sauce left in the bowl. It adds a comforting, filling element without competing with the main dish. If you enjoy Greek-inspired meals, these Greek chicken gyros are another great way to use similar flavors any night of the week.
Simple Greek Salad: A crisp salad with cucumber, tomato, red onion, and feta mirrors the Mediterranean flavors already in the pasta without feeling redundant. Light and refreshing alongside a warm, savory bowl.
Crispy Gnocchi with Spinach and Feta: For a heartier table, this crispy gnocchi with spinach and feta is a natural complement that keeps the Mediterranean theme going beautifully.
Mediterranean Chicken Orzo: If you are feeding a bigger crowd and want a complementary side that shares the same flavor profile, this Mediterranean chicken orzo is an easy addition that rounds out the meal.
Garlic Herb Chicken Carrot Plate: For a lighter, vegetable-forward side that adds color and nutrition to the table, this garlic herb chicken and carrot plate pairs cleanly with the bold flavors of the pasta.
Homemade Gyros: Want to turn dinner into a full Mediterranean spread? These homemade gyros served alongside are a crowd-pleasing way to make the meal feel like a real occasion.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend keeping the pasta or zoodles stored separately from the chicken and veggie mixture so nothing gets soggy or watery overnight.
To reheat, warm the chicken and veggie saute in a skillet over medium heat with a small splash of water or olive oil until heated through. Reheat pasta separately and combine just before serving. Avoid microwaving zoodles as they release a lot of water and get mushy quickly.
Pro tip: this dish actually tastes even better the next day once the flavors have had more time to settle. It also works well served at room temperature for a quick lunch straight from the fridge.
FAQs
Can I make this recipe without pasta or zoodles?
Yes. The chicken and veggie saute is delicious on its own as a low-carb bowl. You can also serve it over cauliflower rice or with a side of warm pita bread for a lighter option.
Can I use chicken thighs instead of chicken breasts?
Boneless skinless chicken thighs work great here. They are a bit more forgiving and stay juicy even if cooked a minute or two longer. Slice them into strips and follow the same steps.
How do I keep the zoodles from getting watery?
Cook zoodles in a separate dry pan over medium-high heat for just 2-3 minutes. Do not overcook them and do not add any liquid to the pan. Salt them after cooking, not before, to prevent extra moisture from releasing.
Conclusion
Greek pasta with chicken is the kind of dinner that makes a real weeknight feel like something worth sitting down for. It is fast, filling, and packed with bold flavor from ingredients you can keep stocked in your pantry. Whether you go with pasta or zoodles, this meal delivers every time. Give it a try this week and watch it become a family favorite.
Greek Pasta with Chicken (and Zoodles)
Ingredients
Equipment
Method
- Slice the chicken breasts into strips and pat completely dry with paper towels. Season both sides with 1/2 tsp salt, black pepper, and 1/2 tsp garlic powder.
- Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat. Once hot and shimmery, add half the chicken strips with space between each piece. Sear for 1-2 minutes per side until golden brown and cooked through. Remove and keep warm in the oven at 170 degrees F. Repeat with remaining chicken.
- If making pasta, start boiling water now. If making zoodles, spiralize your zucchini. Plan for about 1 medium zucchini per person.
- In the same skillet, add a touch more olive oil if needed. Keep heat at medium-high and add the sliced bell pepper and red onion. Season with oregano, thyme, basil, salt, and black pepper. Saute for 3-5 minutes until softened.
- Add the minced garlic and stir constantly for 1 minute until fragrant. Do not let it burn or it will turn bitter.
- Pour in the diced tomatoes and chopped sun-dried tomatoes. Reduce heat to a low simmer and cook for 3-5 minutes.
- Drain the artichoke hearts and chop any large ones. Add the artichoke hearts and kalamata olives. Stir until heated through, then remove from heat.
- Return the cooked chicken to the pan. Drizzle with 2 tbsp red wine vinegar and top generously with crumbled feta cheese. Serve immediately over warm pasta or zoodles.
