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Transport yourself to Greece with this vibrant Chicken Mediterranean Pasta! Tender chicken, sun-dried tomatoes, crumbled feta, colorful veggies, silky spaghetti, plenty of Greek flavors, and a creamy sauce come together in one pot for a deliciously satisfying and super easy weeknight meal.

“This pasta is so incredible! Full of my favorite flavors in every bite! And it can’t get any easier – all in one dish. Plus, my kids loved it!”

-Kelly
Overhead photo of mediterranean pasta with chicken, sun dried tomatoes, olives, and feta in a large enamel pan.

Update: This recipe was originally published in May 2019. I made edits to the article below to include more information about making chicken Mediterranean pasta at home.  

Hi, friends! With Memorial weekend in our rear view mirror and the start of summer unofficially underway, it feels like the perfect time to share one of my favorite one pot pastas.

Since summer is all about lazy days and fuss free meals, this quick and easy Greek pasta checks all the right boxes! It’s full of flavor, only requires one pot, comes together in 35 minutes or less, and most definitely needs to be part of your dinner rotation!

Table of Contents

About this mediterranean chicken pasta

Silky, al dente spaghetti and tender, bite sized pieces of chicken breast tossed with a creamy, cheesy feta sauce and studded with sweet-tart sun-dried tomatoes, rich kalamata olives, earthy artichoke hearts, fresh oregano and plenty of greek seasoning!

This Mediterranean chicken pasta is incredibly flavorful and, bonus, it all comes together in just ONE POT! Plus, it can be prepped, cooked and on the table in 35 minutes or less!

Essentially, this creamy Greek pasta is perfect for hectic weeknight meals and lazy summer suppers!

If you’re looking for more simply delicious Mediterranean recipes, try these reader favorites next: Oregano Chicken Bowls, Chicken with Moroccan Couscous Salad, Mediterranean Chicken Hummus Bowl, and Saganaki Shrimp recipe.

Overhead photo of the eight ingredients in mediterranean pasta recipe neatly arranged on a wood board.

What is Mediterranean pasta?

Mediterranean pasta is a Greek-inspired dish made of pasta, Greek seasonings and classic Mediterranean ingredients such as artichokes, sun-dried tomatoes, Kalamata olives and feta cheese. Optional ingredients include fresh herbs, such as oregano and basil, and chicken for added protein and sustenance.

The combination of simple, fresh ingredients makes Mediterranean pasta a delicious, easy and fast dinner option filled with bright flavors.

Ingredients for chicken mediterranean pasta

This recipe for mediterranean greek pasta with chicken calls for easy to find ingredients. Here’s what you’ll need to grab:

  • Chicken –  Be sire to cut your boneless, skinless chicken breasts into uniform bite-size pieces so that it cooks evenly. If you prefer the flavor of dark meat, you can use boneless, skinless chicken thighs; however, you’ll need to adjust the cook time as dark meat takes longer to cook through.
  • Fat – A combination of butter and olive oil provide plenty of flavor for sautéing your ingredients.
  • Garlic Cloves – Four cloves of fresh garlic provide a distinctive, punchy taste. Furthermore, be sure to use fresh garlic, not the minced variety sold in a jar.
  • Seasonings – A combination of greek seasonings, red pepper flakes, kosher salt, and ground black pepper all provide robust flavor.
  • All Purpose Flour – You’ll need a little flour to thicken the pasta sauce.
  • Chicken Broth – You’ll need 3 to 3 1/2 cups of chicken broth or chicken bouillon for the sauce.
  • Pasta: The recipe calls for spaghetti noodles; however, you can use whatever pasta shape you love. (Scroll down for other pasta shapes you can use.)
  • Cream: I typically use half-and-half to cut some of the calories and fat; but if you’re looking for a rich, creamy mediterranean sauce pasta, be sure to use real heavy cream.
  • Tomatoes – You’ll need grape tomatoes or sun-dried tomatoes; however, I like to use a combination of both for the best texture and flavors.
  • Artichoke hearts – Make sure you gently rinse the quartered and drained artichoke hearts to remove excess salt and pat dry before using.
  • Olives – Kalamata olives are the traditional ingredient here, but you can use your favorite variety.
  • Feta Cheese – For the best taste, grab a block of feta and crumble it yourself.
  • Fresh Herbs – I like to use fresh oregano; but, you can use basil or parsley if you prefer.

Recipe variations

  • Cucumbers – Cucumbers are a classic greek ingredient. Be sure to use seedless cucumbers or the pasta will get watery.
  • Capers – If you’re looking for a little briny flavor, definitely throw in a few handfuls of capers.
  • Red Onions – Pickled red onions are an excellent topping choice for this greek chicken pasta recipe.
  • Chickpeas – Garbanzo beans are an excellent addition if you’re looking to bulk up the pasta and add some plant-protein.
  • Arugula – This peppery leafy green is a natural addition to this greek chicken pasta.
  • Pine nuts – Toast pine nuts and garnish your pasta for a beautiful nutty flavor and crunchy texture.
Overhead photo of greek chicken and pasta with veggies in a large skillet.

How to make mediterranean pasta with chicken

This Greek pasta with chicken requires just 35 minutes and one pot. Here’s how you make it:

  • Brown the chicken: Heat butter and oil in a large skillet over medium-high heat. Once hot, add the chicken and season it generously with salt and pepper. Cook the chicken until it’s golden brown all over, but not quite cooked through, about 4-6 minutes total. Then, remove the chicken to a plate and set aside.
  • Cook the vegetables: Reduce heat under the pan to medium and add the sun-dried tomatoes. Sauté 1 minute and then add in the garlic, Greek seasoning, and crushed red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Next, sprinkle the flour over the tomatoes and cook, stirring, for another 1 minute.
  • Add the liquids: Add broth and half-and-half to the pan, whisking to combine. Then, increase the heat under the pan to high.
  • Add chicken and pasta: Add the spaghetti to the pot along with the browned chicken.
  • Cover and cook: Bring the chicken and pasta to a slow boil, stirring occasionally. Once boiling, immediately reduce to a simmer. Cover and cook the chicken pasta for 10-15 minutes, or until pasta is just al dente.
  • Finish pasta: Add in the artichoke hearts, olives, feta cheese, and oregano. Stir to combine and cook the pasta for 1-2 minute, or until feta is melted and pasta is al dente or cooked to your liking.
  • Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy immediately.

Tips for the best chicken pasta Mediterranean recipe

Below are a few notes, tips and tricks to achieve the best Creamy Greek Chicken Pasta!

  • You can use store-bought all-purpose Greek seasoning or you can make your own. Making your own seasoning is quick and easy to do, plus it allows you to customize the flavor and salt content to your own liking. Here is the recipe to make your own Greek Seasoning.
  • For the most flavorful sauce, use a mixture of both chicken broth and wine. I used 2 1/2 cups of chicken broth and ¾ cup dry white wine.
  • The exact amount of chicken broth will depend on the size of your skillet. You want to use enough liquid to just cover all the pasta!
  • If you use a large, wide straight sided skillet the pasta will cook quicker than in a pot.
  • Only add the extra tablespoon of oil to the pan in step 2 if needed! If your skillet is dry, add the oil to sauté the sun-dried tomatoes. If you have enough fat in the pan, omit the oil.
Close-up photo showcasing the texture of mediterranean pasta with chicken breasts, artichoke hearts, olives, and feta.

FAQs: frequently asked questions

What’s in Mediterranean pasta sauce?

Sauces can vary greatly depending on the recipe. However most Mediterranean pasta sauces are made with chicken stock or broth, garlic, plenty of lemon juice and a small amount of flour for thickening. For a creamy pasta sauce, feta and half-and-half or heavy cream can be stirred into the mix!

What type of pasta can I use for this recipe?

This recipe uses spaghetti noodles. While many pasta shapes will work in this recipe, you will need to adjust the cook time accordingly. If you’d like to experiment, popular pasta choices include the following:

  • Linguine: These thin, flat noodles are a great alternative to spaghetti noodles.
  • Fettuccine: With a flat and wide shape, fettuccine noodles are thicker than spaghetti noodles.
  • Tagliatelle: Slightly thinner than fettuccine, tagliatelle offers a delightful texture.

Can I use boneless, skinless chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative to chicken breasts as they’re more flavorful and tend to stay juicier during cooking. Please note, you may need to adjust the cooking time slightly, as thighs take a little longer to cook through.

The recipe calls for sun-dried tomatoes. Can I substitute them with something else?

Sun-dried tomatoes lend a signature Mediterranean flavor and beautiful chewy texture. While there is no perfect substitute for dried tomatoes, you do have a few options:

  • Cherry tomatoes: Fresh cherry tomatoes offer a burst of sweetness and acidity. Try roast them in the oven before adding them to the chicken pasta for a deeper flavor.
  • Chopped Roma tomatoes: Another fresh alternative, roma tomatoes lend a juicy texture and less intense tomato flavor.
  • Tomato paste: If the above options aren’t available, you can add a tablespoon of tomato paste for a concentrated tomato flavor.

I don’t have any feta cheese. What can I use instead?

Feta cheese is a classic Greek ingredient that lends a delightful tang and creaminess to this pasta dish. Here are some substitutes.

  • Goat cheese: Offers a similar tangy and creamy flavor profile to feta cheese.
  • Parmesan cheese: A classic Italian cheese that adds a salty and nutty flavor. Use it sparingly for a milder taste.
  • Ricotta cheese: Offers a milder and creamier flavor compared to feta. It might require slightly less due to its higher moisture content.

How can I add more vegetables to this recipe?

This  Mediterranean pasta with chicken is a great base for customization! Here are some delicious vegetables you can add to this recipe:

  • Bell peppers: Green, red, yellow, or orange bell peppers add vibrant color and a slightly sweet flavor. Just be sure to de-stem, de-seed, and chop them into a small dice.
  • Zucchini: For a mild flavor, slice up a zucchini and add it to your pasta.
  • Broccoli florets: If you’re looking for a little crunch and textural contrast, add some chopped broccoli to the dish. dds a slightly nutty flavor and a welcome textural contrast.
  • Baby Spinach or Kale: Looking to add a little leafy green to your pasta? Chop up some spinach or kale and add it to your mediterranean pasta for a pop of green and a touch of nutrition.

How many calories in this Greek pasta with chicken?

Nutritional information for Mediterranean pasta is completely dependent on the individual recipe, exact ingredients used and the serving size. There are approximately 579 calories per serving in this creamy Mediterranean chicken pasta recipe and 40 grams of protein.

Angled photo showcasing the chunky texture of greek chicken with pasta.

Serving with Mediterranean chicken and pasta

Looking for a Mediterranean side dish to match to serve with your pasta? Below are delicious, easy sides that pair well with this Greek pasta!

Storing leftover pasta mediterranean

Allow leftover mediterranean chicken pasta to cool completely to room temperature before storing in an airtight container in the fridge for up to 3 to 4 days.

Overhead photo mediterranean chicken pasta with serving spoons inserted into the pasta.

This Mediterranean chicken pasta is incredibly delicious, ridiculously easy to prepare, and packed with Greek flavors! Fast and flavorful, this pasta is sure to get you out of your boring dinner rut!

Until next week, friends, cheers!

Cheyanne

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More recipes for pasta with chicken!

Overhead photo of chicken mediterranean pasta with olives, artichokes, feta, and tomatoes in a large skillet.

Mediterranean Chicken Pasta Recipe

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Transport yourself to the Mediterranean with this vibrant Chicken Mediterranean Pasta! Tender chicken, sun-dried tomatoes, crumbled feta, colorful veggies, silky spaghetti, and creamy sauce come together in one pot for a deliciously satisfying and super easy weeknight meal.

Equipment

  • 1 Large, Straight-Sided Skillet (for cooking mediterranean chicken pasta)
  • 1 Kitchen Spoon (for stirring while cooking)

Ingredients 

  • 1 Pound Boneless Skinless Chicken Breasts – cut into 1-inch cubes
  • To Taste Kosher Salt & Pepper
  • 1 TBS Unsalted Butter
  • 1-2 TBS Olive Oil – DIVIDED (SEE NOTES)
  • 1 (8 ounce) Jar Sun-Dried Tomatoes – drained and julienned (about 1 cup)
  • 4 Cloves Garlic – minced
  • 2 tsp Dried Greek Seasoning (SEE NOTES)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 TBS All Purpose Flour
  • 3 ¼ – 3 ½ Cups Chicken Broth – as needed (substitution: 3 bouillon cubes dissolved in 3 1/2 cups of water)(SEE NOTES)
  • ½ Cup Half and Half (substitute: heavy cream)
  • 8 ounces Spaghetti Noodles – broken in half
  • 1 (8 ounce) can Quartered Artichoke hearts – drained, lightly rinsed, and patted dry (about 1 cup)
  • ½ heaping Cup Pitted Whole Kalamata Olives
  • 6 ounces Feta Cheese – crumbled, plus more for garnish
  • 1 ½ TBS Fresh Oregano
  • Optional Garnishes: Fresh Basil Leaves, Toasted Pine Nuts, Grape Tomatoes, and Lemon Wedges

Instructions

  • Brown the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Once the butter is melted, add the chicken to the pan in a single layer and then season it generously with salt and pepper. Cook the chicken, stirring occasionally, until golden brown, but not quite cooked through, about 4-6 minutes total. Use a slotted spoon to remove the chicken from the skillet and transfer it to a plate. Then, set the plate aside.
  • Cook the Vegetables: Reduce the heat under your pan to medium. If your skillet looks dry, add the remaining tablespoon of oil to the pan. (If it looks like there is enough fat to saute, simply omit this step.)
    Add the sun-dried tomatoes to the skillet and sauté, stirring frequently, for 1 minute. Then, add in the garlic, Greek seasoning, crushed red pepper flakes, and season with a pinch of salt and pepper. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  • Add Flour: Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
  • Add the Liquids: While whisking, gradually pour the broth in the pan, followed by the cream. Once both are added, increase the heat under the skillet to high.
  • Add Chicken and Pasta: Next, add the broken spaghetti noodles to the pan, followed by the browned chicken pieces, then season lightly with salt and pepper.
  • Cover and Cook: Bring the contents to a slow boil, stirring occasionally, then immediately reduce the heat to maintain a gently simmer. Next, cover the pan and cook the pasta and chicken for 10-15 minutes, or until the noodles are just al dente. (SEE NOTESS)
  • Finish Mediterranean Pasta: Uncover the skillet and add in the artichoke hearts, olives, feta cheese, and fresh oregano. Then, stir to thoroughly combine and continue to cook for 1-2 minute, or until feta is melted and the pasta is cooked to your liking. Remove from heat.
  • Serve Chicken Mediterranean Pasta: Garnish your mediterranean pasta with more feta, herbs, pine nuts, and plenty of fresh lemon wedges. Enjoy immediately!

Notes

  • You can use store-bought all-purpose Greek seasoning or make your own. If you’d like to make your own, I’ve got the best recipe right here – homemade Greek seasoning recipe.
  • Only add the extra tablespoon of oil to the pan in step 2 if you need it! You need SOME type of fat to saute, but you don’t need a ton. Thus, only add the oil if your pan seems dry. 
  • For more flavorful sauce, use bouillon cubes and add some wine! Not only are bouillon cubes more convenient (no more wasting boxes of broth and stock), but they’re also a lot more flavorful than stock in a box. And if you’d like to take your sauce to the next level, replace 1/2 to 1 cup of the chicken broth with a dry white wine.
  • The exact amount of chicken broth will depend on the size of your skillet or pot. You want to use enough liquid to just cover all the pasta!
  • Cook Times: The cooking time for this mediterranean pasta recipe will change depending upon your pan selection. If you use a large pot (instead of the large straight-sided skillet), please note your pasta will take longer to cook. 
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 572kcal    Carbohydrates: 49g    Protein: 40g    Fat: 23g    Saturated Fat: 11g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 7g    Trans Fat: 0.1g    Cholesterol: 132mg    Sodium: 1353mg    Potassium: 673mg    Fiber: 2g    Sugar: 4g    Vitamin A: 452IU    Vitamin C: 3mg    Calcium: 275mg    Iron: 2mg
Course: entree
Cuisine: Greek, Mediterranean

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