Greek Pasta with Chicken is one of those weeknight dinners that comes together in 30 minutes and tastes like something you ordered at a restaurant. Seared chicken strips paired with a bold veggie saute of red bell pepper, red onion, diced tomatoes, sun dried tomatoes, artichoke hearts, and Kalamata olives, finished with feta and a bright splash of red wine vinegar. I make this constantly when I want something healthy that still feels satisfying and full of flavor.
The first time I threw this together I was working from a nearly empty fridge and a can of fire roasted tomatoes. That jar of marinated artichokes sitting in the back of my pantry turned out to be the secret weapon. Greek Pasta with Chicken has been a staple ever since because it is endlessly flexible. Serve it over pasta for a hearty family dinner or over zoodles for a lighter low-carb option. This is about to become your new favorite!
Table of Contents
Ingredients for Greek Pasta with Chicken
I always keep a jar of marinated artichoke hearts in the pantry for this recipe because they add such a meaty, satisfying texture that makes the veggie saute feel genuinely filling. For the tomatoes, I recommend fire roasted diced tomatoes over plain for a deeper, slightly smoky flavor in the sauce.
For the Chicken
- 1 tablespoon olive oil
- 2 large chicken breasts (sliced into strips)
- 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 to 2 inch pieces)
- 1 red onion (sliced into 1 to 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) – I recommend fresh garlic over pre-minced for the best aroma
- 1 (14 oz) can diced tomatoes (fire roasted recommended) – my preference is always fire roasted for deeper flavor
- 1/4 cup sun dried tomatoes (chopped)
- 1 (14 oz) jar marinated artichoke hearts (drained) – in my experience, marinated artichokes add far more flavor than plain canned
- 3/4 cup Kalamata olives (sliced)
To Serve
- 2 tablespoons red wine vinegar
- 1/2 to 1 cup feta cheese (crumbled)
- 8 to 16 oz dry pasta (cooked) or 4 medium zucchini (spiralized into zoodles)
Step-by-Step Instructions
In my experience, searing the chicken in batches is the most important step here. Crowding the pan causes steaming instead of browning, and you lose all those golden, caramelized edges that make the chicken so good.
Step 1: Slice the chicken breasts into strips and pat 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. When it shimmers, add half the chicken strips one at a time with space between each. Sear for 1 to 2 minutes until golden brown. Flip and cook another 1 to 2 minutes until cooked through. Remove and keep warm. Repeat with remaining chicken.
Step 3: While the chicken rests, start boiling water for pasta or spiralize your zucchini. Use about 8 to 10 oz of dry pasta for 4 people or 1 medium zucchini per person for zoodles.
Step 4: Add a little more olive oil to the same pan if needed. Keep the heat at medium-high. Add the red bell pepper and red onion. Season with oregano, thyme, basil, salt, and black pepper. Saute for 3 to 5 minutes until softened and starting to char slightly at the edges.
Step 5: Add the minced garlic and saute for 1 minute until fragrant and golden.
Step 6: Add the diced tomatoes and chopped sun dried tomatoes. Reduce heat to a low simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
Step 7: Add the drained artichoke hearts and sliced Kalamata olives. Stir until heated through, then remove from heat.
Step 8: Return the chicken strips to the pan and drizzle the entire dish with 2 tablespoons red wine vinegar. Top with crumbled feta. Serve over warm pasta or warm zoodles.
What to Serve with Greek Pasta with Chicken
This bold, Mediterranean-flavored dish pairs best with sides that are fresh, light, or bring a little crunch and contrast to the plate.
Greek Chicken Bowls: If you love this flavor profile and want a bowl-style variation using similar ingredients, these Greek Chicken Bowls are a natural companion recipe. They use the same Mediterranean base and are great for meal prep alongside this pasta.
Mediterranean Chickpea Salad with Lemon Vinaigrette: A bright, herb-forward chickpea salad adds protein and freshness that cuts through the richness of the feta and olives. This Mediterranean Chickpea Salad with Lemon Vinaigrette is one of the best sides for Greek Pasta with Chicken and works as a next-day lunch with the leftovers too.
Greek Sheet Pan Chicken Dinner: For nights when you want a hands-off companion recipe that uses the same bold seasonings, this Greek Sheet Pan Chicken Dinner roasts beautifully in the oven while you prep the pasta on the stovetop.
Mediterranean Chicken Zucchini Bake: If you are making this recipe with zoodles and want a second zucchini-forward dish in the same meal, this Mediterranean Chicken Zucchini Bake uses the same flavors in a baked format that feeds a crowd with minimal cleanup.
Light Mediterranean Couscous Salad: A chilled or room-temperature couscous salad adds texture and a citrusy lift that complements the tomato-heavy pasta sauce. This Light Mediterranean Couscous Salad takes just minutes to prep and rounds out the meal into a full spread.
Greek Lemon Chicken Soup: For a cozy starter before the pasta main, this Greek Lemon Chicken Soup brings the same bright, herby Mediterranean notes in a warming, brothy bowl that sets the tone perfectly.
How to Store and Reheat Leftovers
Store leftover Greek Pasta with Chicken in an airtight container in the refrigerator for up to 4 days. I recommend storing the pasta or zoodles separately from the chicken and veggie sauce so the pasta does not get soggy overnight. The sauce actually gets more flavorful as it sits.
To reheat the sauce and chicken, warm in a skillet over medium heat with a splash of water or chicken broth for 4 to 5 minutes. For pasta, add it directly to the pan so it heats through evenly. Zoodles are best eaten fresh since they release water when reheated.
Pro tip: leftover chicken and sauce are incredible stuffed into warm pita bread with a drizzle of tzatziki and some sliced cucumber for a quick next-day lunch. The flavors improve significantly after a night in the fridge.
FAQs
Can I make this recipe vegetarian?
Yes. Simply skip the chicken entirely. The artichoke hearts add a hearty, meaty texture that makes the dish feel satisfying even without meat. The recipe works beautifully as a fully plant-based pasta or zoodle dish.
What is the best pasta shape to use?
Short sturdy pasta like penne, rigatoni, or cavatappi works best because the chunky sauce clings well to each piece. Avoid thin pasta like angel hair since it will not hold up to the bold, chunky vegetable mixture
Can I use regular canned tomatoes instead of fire roasted?
Yes. Regular diced tomatoes work fine. Fire roasted tomatoes just add a slightly deeper, smokier flavor that pairs well with the oregano and olives. If using regular tomatoes, add a small pinch of smoked paprika to the saute for a similar depth of flavor.
Conclusion
Greek Pasta with Chicken is a healthy, flexible weeknight dinner that delivers big Mediterranean flavor in just 30 minutes. Whether you serve it over pasta or zoodles, it is easy to pull together, endlessly customizable, and genuinely delicious every time. Give this one a try tonight and see how quickly it earns a permanent spot in your rotation.
Greek Pasta with Chicken (and Zoodles)
Ingredients
Equipment
Method
- Slice chicken breasts into strips and pat dry. Season 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. When shimmering, add half the chicken strips with space between each. Sear 1 to 2 minutes per side until golden and cooked through. Remove and keep warm. Repeat with remaining chicken.
- Start boiling water for pasta now, or spiralize zucchini into zoodles.
- Add more oil to the same pan if needed. Keep heat at medium-high. Add red bell pepper and red onion. Season with oregano, thyme, basil, salt, and black pepper. Saute 3 to 5 minutes until softened.
- Add minced garlic and saute 1 minute until fragrant.
- Add diced tomatoes and sun dried tomatoes. Reduce to a low simmer and cook 3 to 5 minutes until sauce thickens slightly.
- Add drained artichoke hearts and Kalamata olives. Stir until heated through, then remove from heat.
- Return chicken to the pan. Drizzle with 2 tbsp red wine vinegar. Top with crumbled feta. Serve over warm pasta or warm zoodles.
