a balanced plate with room for dessert

Greek Chicken Pasta


This is Mike’s favorite dish ever. He is always asking me to make it. I’ve made this so many times I don’t even need the recipe any more. Lucky for him, the recipe makes a huge amount of food. Unlucky for his stomach, he eats all of it in 48 hours.

Greek chicken pasta

Greek Chicken Pasta
adapted from

1 pound uncooked penne, fusilli or any other short pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1 red onion, chopped
1 pound skinless, boneless chicken breast meat, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 large tomatoes, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano

  1. Cook pasta according to directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

5 thoughts on “Greek Chicken Pasta

  1. and one of mine, too!

  2. When will you be home next time? So I can “order” the food off your blog? 🙂

  3. I bought the ingredients and will make this dish this weekend. It looks really tasty.

  4. I made the paste tonight. Didn’t have the parsley but it still tastes wonderfully. Thanks for sharing the recipe.

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