Greek Chicken Pasta: Easy, Flavorful, and Ready in 30 Minutes

Greek chicken pasta is the perfect fusion of bold Mediterranean flavors and comforting pasta textures. Featuring tender chicken, vibrant artichokes, juicy tomatoes, and tangy feta cheese, this dish quickly comes together in just half an hour.

Whether you’re looking for a quick weeknight dinner or a healthy chicken and pasta option, this recipe checks all the boxes without sacrificing flavor.

This easy Greek chicken pasta recipe is designed to be both accessible for busy home cooks and indulgent enough to become a household favorite.

With its light lemon finish and hearty ingredients, it feels like a gourmet experience—but with simple, everyday ingredients that you likely already have in your kitchen. Let’s dive in and make the best Greek pasta dish for your next meal!

My Story Behind This Greek Chicken Pasta

The first time I tested this recipe, I wanted to recreate the flavors of a Greek chicken salad I had during a trip to Santorini. The way the tangy feta cheese balanced against the briny artichokes and fresh tomatoes was unforgettable. But as much as I love a classic salad, I knew I needed an option that felt more satisfying for a full meal.

This homemade Greek pasta with chicken lets you enjoy those same bold Mediterranean flavors with the comforting addition of pasta. I use linguine because it holds onto the simple lemony sauce perfectly. And by sautéing the chicken with a touch of garlic and oregano, you get juicy, seasoned bites that complement the fresh vegetables. It has since become my go-to for a quick Greek chicken dinner that tastes like sunshine on a plate!

Ingredients for Greek Chicken Pasta

• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast, cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 2 lemons, wedged (for garnish)

How to Make Greek Chicken Pasta

1. Bring a large pot of lightly salted water to a boil. Add the linguine and cook for 8-10 minutes, until tender but still slightly firm to the bite. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the red onion and garlic, cooking for about 2 minutes until fragrant and softened.
3. Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. You’ll know it’s ready when the juices run clear.
4. Reduce the heat to medium-low. Stir in the marinated artichoke hearts, chopped tomato, and feta cheese. Let everything warm through for about 2-3 minutes.
5. Add the cooked pasta to the skillet, along with the parsley, lemon juice, and oregano. Toss everything together to coat the pasta evenly in the flavors.
6. Season the dish with salt and pepper to taste. Remove from heat and serve immediately, garnished with lemon wedges for an extra burst of brightness.

My Chef Tips for the Best Greek Chicken Pasta

• Don’t overcook the chicken: Cut the chicken into evenly sized pieces to ensure even cooking—aim for juicy, tender bites every time.
• Choose good-quality feta: Fresh feta cheese in brine will give you the best creamy, salty flavor.
• Pasta hack: Before draining the pasta, reserve half a cup of that starchy pasta water—adding a splash helps the sauce cling to the noodles.
• Meal prep tip: Chop all your veggies and prep the chicken in advance to save time on busy weeknights.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to keep everything moist.
• Customization ideas: Add olives for extra brininess or roasted red peppers for sweetness.

Greek Chicken Pasta FAQs

Can I make this recipe gluten-free?

Absolutely! Substitute the linguine with your favorite gluten-free pasta. Chickpea or lentil pasta works wonderfully while adding extra protein.

Is this a healthy chicken and pasta dish?

Yes, this recipe balances lean protein, fresh vegetables, and healthy fats from olive oil. For a lighter version, use whole-grain pasta and reduce the amount of feta cheese.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs are a great alternative! They’re slightly juicier and add a richer flavor to this dish.

What’s the best way to reheat this dish?

Reheat in a skillet over medium-low heat with a splash of water or olive oil to maintain the creamy texture without drying it out.

Can I make this ahead of time?

You bet! You can prepare the dish completely and store it in the fridge for up to 3 days. Just add a squeeze of fresh lemon juice before serving to brighten the flavors.

Time to Make This Greek Chicken Pasta Tonight

This Greek chicken pasta is the ultimate combination of fresh, bold flavors and comforting pasta goodness. With its simple prep, healthy ingredients, and crowd-pleasing taste, it’s perfect for a quick weeknight dinner or a weekend meal with friends.

What’s your favorite way to add Mediterranean flair to a dish? I’d love to hear how you tailor this recipe to your taste—share your results in the comments or tag me on social media. Let’s get cooking!