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.

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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.