Introduction: Can a Pasta Dish Be Mediterranean-Fresh and Ready in 25 Minutes?
Craving a vibrant, Mediterranean-inspired dish that’s bursting with flavors like feta, artichokes, and sun-dried tomatoes, all in a creamy, savory sauce? The Greek Chicken Pasta is your answer! This recipe combines tender rotisserie chicken, hearty penne, and a medley of Greek-inspired ingredients for a meal that feels like a trip to the Mediterranean in under 30 minutes. Wondering how to create this restaurant-quality dish at home with minimal effort? Follow along, and I’ll guide you through every step to make this flavorful, family-friendly pasta that’s perfect for weeknight dinners or casual gatherings!
Overview: Why This Recipe Rocks
The Greek Chicken Pasta is a quick, delicious dish that blends the heartiness of pasta with the bold, fresh flavors of Greek cuisine. It’s a one-pan wonder that’s both comforting and vibrant. Here’s why it’s a standout:
- Time Requirement: About 25 minutes total (20 minutes prep, 5 minutes cooking).
- Difficulty Level: Easy! If you can boil pasta and stir a sauce, you’re set.
- Why It’s Awesome: This dish is budget-friendly, uses pantry staples and rotisserie chicken for convenience, and delivers big Mediterranean flavor. It’s versatile (swap veggies or cheese to your taste), serves 5 generously, and is perfect for dinners, meal prep, or entertaining. Plus, it’s finished under the broiler for a bubbly, golden top, making it as beautiful as it is tasty!
With its colorful ingredients and savory aroma, this pasta is a feast for the eyes and the palate. Let’s get cooking!
Essential Ingredients
To make Greek Chicken Pasta for 5 servings, you’ll need these key ingredients. Each one brings a piece of Mediterranean magic to the dish:
- Uncooked Penne Pasta (2 cups): A sturdy pasta that holds up to the hearty sauce.
- Butter (¼ cup, cubed): Adds richness to the creamy sauce base.
- Large Onion (1, chopped): Brings sweet, savory depth.
- All-Purpose Flour (¼ cup): Thickens the sauce for a creamy texture.
- Reduced-Sodium Chicken Broth (1 can, 14½ oz): Creates a flavorful, lighter sauce base.
- Shredded Rotisserie Chicken (3 cups): Tender, convenient protein that saves time.
- Marinated Quartered Artichoke Hearts (1 jar, 7½ oz, drained): Adds tangy, earthy flavor.
- Crumbled Feta Cheese (1 cup, 4 oz): Brings salty, tangy Greek goodness.
- Chopped Oil-Packed Sun-Dried Tomatoes (½ cup): Adds sweet, intense tomato flavor.
- Sliced Pitted Greek Olives (⅓ cup): Provides briny, Mediterranean flair.
- Minced Fresh Parsley (2 tbsp): Adds a fresh, herbaceous finish.
Substitutions and Variations:
- Pasta: Swap penne for rigatoni, farfalle, or gluten-free pasta.
- Chicken: Use leftover grilled chicken, turkey, or chickpeas for a vegetarian option.
- Butter: Replace with olive oil for a lighter or dairy-free version.
- Feta: Swap with goat cheese, ricotta salata, or a dairy-free cheese alternative.
- Artichokes: Use canned (non-marinated) artichokes or skip for a different texture.
- Sun-Dried Tomatoes: Substitute with fresh cherry tomatoes or roasted red peppers.
- Olives: Try Kalamata olives, black olives, or omit for a milder flavor.
- Add-Ons: Stir in spinach, zucchini, or a pinch of red pepper flakes for extra flavor.
Why These Ingredients Matter: The chicken and feta provide protein, while the artichokes, tomatoes, and olives add fiber, vitamins, and bold Mediterranean flavors. The creamy sauce and pasta create a comforting base, making this a balanced, satisfying meal that’s both hearty and fresh.
Step-by-Step Instructions
Let’s make this Greek Chicken Pasta step by step. It’s so simple, you’ll be amazed at the results!
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add 2 cups uncooked penne pasta and cook according to package directions (about 8-10 minutes for al dente).
- Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
Tip: Cook the pasta while prepping the sauce to save time.
Step 2: Make the Sauce Base
- In a large ovenproof skillet (like cast iron or stainless steel), melt ¼ cup cubed butter over medium-high heat.
- Add 1 chopped large onion and cook, stirring occasionally, for 4-5 minutes until tender and translucent.
- Stir in ¼ cup all-purpose flour and cook for 1 minute until blended, creating a roux.
- Gradually add 1 can (14½ oz) reduced-sodium chicken broth, stirring constantly to avoid lumps.
- Bring to a boil and cook for 2 minutes, stirring, until the sauce thickens.
Tip: Whisk the broth in slowly to ensure a smooth, creamy sauce.
Step 3: Add the Main Ingredients
- Stir in 3 cups shredded rotisserie chicken, 1 jar (7½ oz) drained marinated quartered artichoke hearts, 1 cup crumbled feta cheese, ½ cup chopped oil-packed sun-dried tomatoes, and ⅓ cup sliced pitted Greek olives.
- Cook for 1-2 minutes, stirring gently, until everything is heated through and well combined.
Tip: If the sauce is too thick, add a splash of broth or pasta water to reach your desired consistency.
Step 4: Combine with Pasta
- Add the drained penne pasta to the skillet and stir gently to coat in the sauce and mix with the ingredients.
Tip: Toss carefully to avoid breaking the pasta or artichokes, ensuring even distribution.
Step 5: Broil and Serve
- Preheat your broiler to high and position the oven rack 3-4 inches from the heat.
- Place the skillet under the broiler for 5-7 minutes, until the top is bubbly and golden brown.
- Remove from the oven and sprinkle with 2 tbsp minced fresh parsley.
- Serve hot directly from the skillet or spooned onto plates.
Tip: Watch closely during broiling to avoid burning the top. If your skillet isn’t ovenproof, transfer to a baking dish before broiling.
Assembly: Serving the Perfect Pasta
Your Greek Chicken Pasta is ready to dazzle! Here’s how to make it look as vibrant as it tastes:
- Serving: Spoon the pasta onto plates or serve family-style straight from the skillet, ensuring each portion gets a mix of chicken, artichokes, olives, and feta. Sprinkle parsley generously for a fresh, colorful finish.
- Presentation Tips:
- Garnish with extra feta crumbles or a drizzle of olive oil for a Mediterranean flair.
- Serve in colorful bowls or on rustic plates to highlight the vibrant ingredients.
- Offer a lemon wedge on the side for a zesty squeeze.
- Serving Ideas: Pair with a Greek salad, garlic bread, or roasted vegetables. A glass of chilled white wine like Sauvignon Blanc or sparkling water with lemon complements the Mediterranean flavors.
Pro Tip: For a fun dinner party, serve family-style in the skillet with extra parsley and feta on the side for guests to customize their portions.
Storage and Make-Ahead Tips
This Greek Chicken Pasta is great for leftovers and meal prep. Here’s how to keep it fresh:
- Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The pasta may absorb some sauce over time, so add a splash of broth or water when reheating.
- Freezing:
- Freeze the pasta (without parsley) in portion-sized containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Note that feta may change texture slightly when frozen, but the flavor remains great.
- Reheating:
- Reheat in the microwave in 1-minute bursts, stirring in between, until hot.
- Or reheat in a skillet over medium heat with a splash of broth to revive the sauce.
- Make-Ahead Tips:
- Chop onion, artichokes, tomatoes, and olives up to a day ahead and store in the fridge.
- Shred rotisserie chicken a day in advance and refrigerate.
- Prepare the sauce base (without pasta) up to 2 days ahead; refrigerate and reheat before adding pasta.
Tip: Add fresh parsley just before serving to maintain its vibrant color and flavor.
Recipe Variations
The Greek Chicken Pasta is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Add ¼ tsp red pepper flakes or a dash of hot sauce with the olives.
- Creamy Twist: Stir in ¼ cup heavy cream or Greek yogurt for a richer sauce.
- Veggie Boost: Add spinach, zucchini, or roasted red peppers with the artichokes.
- Vegetarian: Swap chicken for chickpeas, white beans, or grilled tofu.
- Lemon Zest: Add ½ tsp lemon zest to the sauce for extra brightness.
- Pasta Swap: Use orzo, farfalle, or a short pasta like fusilli for a different texture.
Experiment with what’s in your pantry to make it your own!
Conclusion: A Mediterranean Delight in Minutes
The Greek Chicken Pasta is a quick, flavorful meal that brings Mediterranean vibes to your table in just 25 minutes. With tender rotisserie chicken, creamy feta, tangy artichokes, and bold sun-dried tomatoes, it’s a dish that’s perfect for weeknight dinners, meal prep, or impressing guests. Try it as is or add your own spin—maybe some spice or extra veggies? Share your creations with us! Grab your skillet, boil that pasta, and enjoy every delicious, Mediterranean-inspired bite!
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Greek Chicken Pasta
Description
Craving a vibrant, Mediterranean-inspired dish that’s bursting with flavors like feta, artichokes, and sun-dried tomatoes, all in a creamy, savory sauce? The Greek Chicken Pasta is your answer! This recipe combines tender rotisserie chicken, hearty penne, and a medley of Greek-inspired ingredients for a meal that feels like a trip to the Mediterranean in under 30 minutes.
Ingredients
To make Greek Chicken Pasta for 5 servings, you’ll need these key ingredients. Each one brings a piece of Mediterranean magic to the dish:
- Uncooked Penne Pasta (2 cups): A sturdy pasta that holds up to the hearty sauce.
- Butter (¼ cup, cubed): Adds richness to the creamy sauce base.
- Large Onion (1, chopped): Brings sweet, savory depth.
- All-Purpose Flour (¼ cup): Thickens the sauce for a creamy texture.
- Reduced-Sodium Chicken Broth (1 can, 14½ oz): Creates a flavorful, lighter sauce base.
- Shredded Rotisserie Chicken (3 cups): Tender, convenient protein that saves time.
- Marinated Quartered Artichoke Hearts (1 jar, 7½ oz, drained): Adds tangy, earthy flavor.
- Crumbled Feta Cheese (1 cup, 4 oz): Brings salty, tangy Greek goodness.
- Chopped Oil-Packed Sun-Dried Tomatoes (½ cup): Adds sweet, intense tomato flavor.
- Sliced Pitted Greek Olives (⅓ cup): Provides briny, Mediterranean flair.
- Minced Fresh Parsley (2 tbsp): Adds a fresh, herbaceous finish.
Substitutions and Variations:
- Pasta: Swap penne for rigatoni, farfalle, or gluten-free pasta.
- Chicken: Use leftover grilled chicken, turkey, or chickpeas for a vegetarian option.
- Butter: Replace with olive oil for a lighter or dairy-free version.
- Feta: Swap with goat cheese, ricotta salata, or a dairy-free cheese alternative.
- Artichokes: Use canned (non-marinated) artichokes or skip for a different texture.
- Sun-Dried Tomatoes: Substitute with fresh cherry tomatoes or roasted red peppers.
- Olives: Try Kalamata olives, black olives, or omit for a milder flavor.
- Add-Ons: Stir in spinach, zucchini, or a pinch of red pepper flakes for extra flavor.
Why These Ingredients Matter: The chicken and feta provide protein, while the artichokes, tomatoes, and olives add fiber, vitamins, and bold Mediterranean flavors. The creamy sauce and pasta create a comforting base, making this a balanced, satisfying meal that’s both hearty and fresh.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add 2 cups uncooked penne pasta and cook according to package directions (about 8-10 minutes for al dente).
- Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
Tip: Cook the pasta while prepping the sauce to save time.
Step 2: Make the Sauce Base
- In a large ovenproof skillet (like cast iron or stainless steel), melt ¼ cup cubed butter over medium-high heat.
- Add 1 chopped large onion and cook, stirring occasionally, for 4-5 minutes until tender and translucent.
- Stir in ¼ cup all-purpose flour and cook for 1 minute until blended, creating a roux.
- Gradually add 1 can (14½ oz) reduced-sodium chicken broth, stirring constantly to avoid lumps.
- Bring to a boil and cook for 2 minutes, stirring, until the sauce thickens.
Tip: Whisk the broth in slowly to ensure a smooth, creamy sauce.
Step 3: Add the Main Ingredients
- Stir in 3 cups shredded rotisserie chicken, 1 jar (7½ oz) drained marinated quartered artichoke hearts, 1 cup crumbled feta cheese, ½ cup chopped oil-packed sun-dried tomatoes, and ⅓ cup sliced pitted Greek olives.
- Cook for 1-2 minutes, stirring gently, until everything is heated through and well combined.
Tip: If the sauce is too thick, add a splash of broth or pasta water to reach your desired consistency.
Step 4: Combine with Pasta
- Add the drained penne pasta to the skillet and stir gently to coat in the sauce and mix with the ingredients.
Tip: Toss carefully to avoid breaking the pasta or artichokes, ensuring even distribution.
Step 5: Broil and Serve
- Preheat your broiler to high and position the oven rack 3-4 inches from the heat.
- Place the skillet under the broiler for 5-7 minutes, until the top is bubbly and golden brown.
- Remove from the oven and sprinkle with 2 tbsp minced fresh parsley.
- Serve hot directly from the skillet or spooned onto plates.
Tip: Watch closely during broiling to avoid burning the top. If your skillet isn’t ovenproof, transfer to a baking dish before broiling.
FAQs
1. Can I make this pasta gluten-free?
Yes! Use gluten-free penne and replace all-purpose flour with a gluten-free flour blend. Ensure your chicken broth is gluten-free (most are).
2. How can I make it vegetarian?
Swap chicken for chickpeas, white beans, or grilled tofu. Use vegetable broth instead of chicken broth.
3. What are the health benefits of this pasta?
This dish offers protein from chicken and feta, fiber and vitamins from artichokes, tomatoes, and olives, and carbs from pasta for energy. The reduced-sodium broth keeps it heart-healthy, making it a balanced, flavorful meal.
4. Can I skip the broiling step?
Yes! If you don’t want to use the broiler, simmer the pasta in the skillet for 2-3 minutes to heat through and meld flavors. The top won’t be golden, but it’ll still be delicious.
5. How do I keep the pasta from getting mushy?
Cook pasta just until al dente and store leftovers separately from the sauce if possible. Add a splash of broth when reheating to revive texture.
6. Can I use fresh chicken instead of rotisserie?
Yes! Cook 1 lb chicken breast, shred, and add to the sauce. Sauté or grill it beforehand for extra flavor.
7. How long does it take to make this pasta?
Prep takes about 20 minutes (chopping and cooking pasta), and cooking takes 5 minutes, so you’re done in about 25 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger ovenproof skillet or baking dish for broiling. Cook pasta in a larger pot to accommodate the extra volume.