Greek Chicken Pasta Recipe

Name: Greek Chicken Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 pound boneless skinless chicken breasts; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 tsp dried oregano; 1/8 teaspoon red pepper flakes; 1 tbsp extra virgin olive oil; 1/2 lb pasta; 1/2 of a small red onion; 2 garlic cloves; 2 cups Cherry or grape tomatoes; 1/2 cup kalamata olives; zest of one lemon; 1 tablespoon chopped fresh oregano

User Reviews

4.3

54 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
421 kcal
Course
Main Course
Cuisine
Greek

Greek Chicken Pasta Recipe

Farrah Baldwin

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Stuck for dinner ideas on a busy night? This Greek Chicken Pasta is ready in just 20 minutes and bursting with fresh, bold flavors.

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Ingredients

Servings

1 pound boneless skinless chicken breasts cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tsp dried oregano
1/8 teaspoon red pepper flakes
1 tbsp extra virgin olive oil
1/2 lb pasta your choice
1/2 of a small red onion vertically sliced
2 garlic cloves minced
2 cups Cherry or grape tomatoes halved
1/2 cup kalamata olives halved and pitted
zest of one lemon
1 tablespoon chopped fresh oregano optional

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Instructions

Place chicken pieces in a large bowl. Combine salt, pepper, oregano, and red pepper flakes in a small bowl. Sprinkle seasoning over the chicken, turning the pieces as needed to evenly distribute the spices.
Boil water. Cook pasta according to package directions until barely al dente. Do not overcook! Drain, reserving one cup of pasta water.
Heat oil in a Dutch oven or large pan over medium heat. Once the oil is very hot, add the chicken pieces in a single layer and cook undisturbed until golden brown. Turn and repeat on the other side of the chicken until cooked through. Remove from the pan and set aside.
Add the sliced onions and garlic to the pan and cook for two minutes, adding additional oil or a splash of pasta water as needed to prevent burning. Add tomatoes and olives and cook for two minutes.
Transfer the browned chicken and drained pasta to the pot. Turn off the heat, then add the fresh oregano and lemon zest. Toss well; serve hot.

Equipments used:

Notes

Store your Greek Chicken Pasta in an airtight container in the fridge for up to 3-4 days. If you'd like to freeze it, place it in a freezer-safe container for up to 3 months.
To reheat, thaw it in the fridge overnight if frozen, and warm it in a skillet with a splash of water or broth to prevent dryness. You can also microwave it in intervals, stirring occasionally.

Nutrition Information

Show Details

Serving 1serving Calories 421kcal (21%) Carbohydrates 49g (16%) Protein 33g (66%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 699mg (29%) Potassium 763mg (22%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 510IU (10%) Vitamin C 20mg (22%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 421 kcal

% Daily Value*

Serving	1serving
Calories	421kcal	21%
Carbohydrates	49g	16%
Protein	33g	66%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	73mg	24%
Sodium	699mg	29%
Potassium	763mg	16%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	510IU	10%
Vitamin C	20mg	22%
Calcium	65mg	7%
Iron	2mg	11%