Greek Chicken Pasta Recipe -
Greek Chicken Pasta Recipe
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Greek Chicken Pasta
See how to make Greek-style pasta with chicken and artichokes. See more
  • READY IN 30 mins

Greek Chicken Pasta

Recipe by  

"This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2006

DELICIOUS! WOW, what a great tasting pasta dish. I added just a touch of butter with the olive oil to cook the onions (adds some great flavour), seasoned the chicken breasts with salt and pepper before cooking, used half of the oregano suggested (not a huge fan) and used whole wheat penne pasta. I used reduced fat feta cheese which melted right away and created this beautiful, light, creamy sauce. Everyone that tried it absolutely LOVED it. I'm so thrilled that I found this recipe. I will be using this for many years to come. DEVINE recipe Lalena... thank you so much for posting!

Most Helpful Critical Review
Jan 11, 2004

Very good dish, however I do not understand how this is meant for six (4-5 is more appropriate). I reduced the artichokes, and would recommend increasing the feta. Presentation is a bit bland and needs more color. Red or green peppers or broccoli would be nice.

Jul 22, 2007

This recipe was fantastic! I took some users suggestions and added the olives as well as some marinade from the artichokes. I also used a can of diced not drain! The marinade and juice from the tomatoes really helped keep this from being dry. I was very surprised at how flavorful this meal was! This is definitely restaurant quality! The feta cheese really gave it that "greek" flavor. My b/f referred to it as "fancy"! Wasn't very difficult to make and took right at 30 min to prepare and cook! There is also a ton of leftovers..which will be perfect for lunch! Will be making this again and would recommend this to anyone!

Feb 07, 2003

This was very good. Because of the mixed reviews I added the marinade from 1 jar of artichokes (I only used 1 jar) to add more flavor. Also used canned tomatoes since fresh are not in season. If you don't like tangy sauces then you won't like this one. Next time I'll add a bit of tomato paste to thicken the sauce. My husband and I really enjoyed this. I will make this again!

Jun 23, 2008

I can't believe I haven't rated this, I've been making this for quite some time and it's a favorite. I make a few changes - I season the chicken with paprika, salt, pepper & onion powder. I frequently use fresh herbs from the garden. I use a can of petited diced tomatoes instead of fresh. I also add mushrooms and saute with the chicken. I saute this hard to get a nice coloring going on. I also add black olives. I don't add the feta until I mix the pasta with the chicken. I appreciate the recipe, we have really enjoyed it.

Feb 07, 2003

I prepared this with linguini noodles and it tasted great. I also made sure to add chopped kalamata olives which added plenty of flavor. Lastly, the only artichokes I had on hand were the one packed in oil and they worked great as well. It probably added a few calories, however I was able to cut a few out by using fat free feta cheese. So it probably evened itself out in the end. This recipe was ideal for a weeknight dinner because it was fast and delicious without a lot of cleanup.

Aug 01, 2003

Per all the advice, I decided to make a delicate tomato sauce to go with this, I used a marinara with 1/2 c heavy cream and about 1/2 cup of red wine, and reduced it till it was very thick, when added with the other ingredience in this recipe, the meal was incredible. Really it does need a light tomato sauce, I also topped with fresh grated parmesean cheese. 5 stars, and I will be making this one often! Thanks for the recipe!!!!

Jul 06, 2008

This is a very good recipe. I followed the directions as I always do the first time. I really enjoyed it as did my company. Even though tomatoes were in season, I failed to have and fresh one so I substituted a can of diced tomatoes. I found no problems, but think that fresh would be even better. Thanks for a great recipe. I STRONGLY recommend marinated artichokes. It is the make or break ingredient in my opinion.


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  • Calories
  • 488 kcal
  • 24%
  • Carbohydrates
  • 70 g
  • 23%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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