The weather is slowly getting warmed and the sun is staying out longer. That means the last thing I want to do is spend a ton of time in the kitchen cleaning up multiple pans and items from cooking. That is why this one pot Greek chicken pasta is a current favorite in our house: delicious dinner with only a few things to clean up!
This pasta is filled with all the delicious flavors of Greece thanks to delicious olives, fresh tomatoes and crumbled feta. I top mine with some chopped parsley and oregano for the perfect finishing touch! The trick to making it ridiculously delicious though is to marinate the chicken before cooking so don’t skip that step!
Ingredients for One Pot Greek Chicken Pasta:
Marinade:
1/2 cup Greek yogurt
2 Tbsp lemon juice
2 tsp fresh oregano, chopped
3 boneless, skinless chicken breasts, cut into chunks
Remaining Items:
1 tsp fresh oregano, finely chopped
12 oz penne pasta
3 cups chicken broth
1/2 cup sliced kalamata olives
1 cup sliced grape tomatoes
1 Tbsp lemon juice
1/2 cup crumbled feta
1 Tbsp chopped parsley
Salt and pepper
Let’s Make It:
1. In a medium bowl, whisk together Greek yogurt, 2 Tbsp lemon juice and 2 tsp oregano. Add chicken and stir to coat. Refrigerate for 15 minutes.
2. Heat large pan over medium heat. Add pasta, chicken, 1 tsp oregano and chicken broth. Season with salt and pepper. Bring to a boil and then reduce to a simmer. Cover and simmer for 15 minutes.
3. Remove from heat and stir in olives, tomatoes, lemon juice and feta. Top with parsley.
This pasta is a huge family favorite in our house! All the flavors work together so well and I love that it is done in only 30 minutes. Toss a salad for a side dish while the pasta boils and dinner is done!
What are your favorite one pot pasta recipes?
Essential Items for This Recipe:
Large Saute Pan // Measuring Cup // Mixing Bowl // Whisk // Tomato Knife
- 1/2 cup Greek yogurt
- 2 Tbsp lemon juice
- 2 tsp fresh oregano, chopped
- 3 boneless, skinless chicken breasts, cut into chunks
- 1 tsp fresh oregano, finely chopped
- 12 oz penne pasta
- 3 cups chicken broth
- 1/2 cup sliced kalamata olives
- 1 cup sliced grape tomatoes
- 1 Tbsp lemon juice
- 1/2 cup crumbled feta
- 1 Tbsp chopped parsley
- Salt and pepper
- In a medium bowl, whisk together Greek yogurt, 2 Tbsp lemon juice and 2 tsp oregano. Add chicken and stir to coat. Refrigerate for 15 minutes.
- Heat large pan over medium heat. Add pasta, chicken, 1 tsp oregano and chicken broth. Season with salt and pepper. Bring to a boil and then reduce to a simmer. Cover and simmer for 15 minutes.
- Remove from heat and stir in olives, tomatoes, lemon juice and feta. Top with parsley.
Wow this pasta dish looks amazing. Thanks for sharing at Over The Moon Party.
Hugs,
Bev
My husband loves Greek food I will totally show him this recipe!Thank you for sharing on Merry Monday! Have a great week!
Kim
Looks delicious! Thanks for sharing at the What’s for Dinner link up!
My weakness is pasta and especially Greek inspired. Looks amazing and will try this recipe soon.
Carolyn/A Southerner’s Notebook
That pasta looks perfect for this time of year.
Thanks for sharing at Funtastic Friday.
I love Greek flavors, so this pasta dish is going on my To Make list. Pinned! Thank you for sharing your recipe with us at the #HomeMattersParty this week.
What a lovely one pot pasta! Perfect for a weeknight meal with great Greek flavors running through! Happy Fiesta Friday 🙂
Your One Pot Greek Chicken Pasta looks amazing! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks yummy! I’ll copy this recipe. Thank you for sharing it over at Food Friday! 😀
Hi there!! first to read a “one pot pasta”Greek!!! looks great and will definitely give it a go. However, would you please advise whether I could use chicken drumettes as oposed to breast? if so, would you advise…..looking forward to your return mail,
Thank you
Henry
Hi – You could change the chicken type. Since drumettes would have the bone in though, it would take a little longer for the chicken to cook.
Hi! I can’t wait to make this. Quick question, Does the broth then cook out? I’m assuming the pasta, when added is uncooked?
Hi – You add uncooked pasta to the pan. Then, the pasta absorbs most of the broth as it cooks 🙂
This sounds delicious! Could you please specify the amount of chicken to be used. It seems the chicken breasts I find today can range in weight from 6 or 7 oz up to a pound or more.
I would say mine was approximately 1 lb of chicken breast.
I’m making this tonight but I’m curious does the raw chicken actually cook in 15 minutes in the dry pasta and chicken broth or should it be pre-cooked a few minutes.
Yes, when cut into cubes, it should cook completely. You can cook it a little before if you want to but mine cooked in the allotted time.
Wow! Thanks for the quick reply!!!
Well I did make it. I sauteed the chicken for a couple minutes but I think it probably would have been fine without doing that. The only variations I made – I don’t like kalamata olives so I used black olives and I tossed in a sliced green onion. It was good. Easy and nice and light. Next time I think I might add a little chopped red onion. Thanks for sharing!
Oh, I am glad to hear you liked it. The chopped red onion would be delicious.
The 12oz of Pasta, is that mass or volume? I used volume of 12oz (1 1/2 cup) and had about a half of the broth still left in the pan at the end of the simmering step.
I used a 12oz box of pasta so that would be more than the 1 1/2 cups.
This was really good. I cooked the pasta and broth seperately and then added a bit of broth when cooking the chicken and pasta together. I had already had cooked chicken from a meal before.