One Pot Greek Chicken Pasta
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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.
