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chicken feta pasta recipe featured
Avatar photoJohnson Maya

Easy Chicken Feta Pasta Recipe (One Pan)

A rich, creamy Mediterranean-inspired dish featuring tender chicken, briny feta, and al dente pasta, all cooked in one pan for maximum flavor and minimal cleanup. Perfect for busy weeknights with bold Greek flavors in every bite.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 500g (1.1 lbs) skinless, boneless chicken thighs, cut into 1-inch cubes
  • 250g (9 oz) dried penne or fusilli pasta
  • 200g (7 oz) block of Greek feta cheese, chilled and cut into 1cm cubes
  • 400g (14 oz) canned San Marzano tomatoes, crushed by hand
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • 100g (3.5 oz) pitted Kalamata olives, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 250ml (1 cup) chicken stock, low sodium
  • Handful of fresh parsley, chopped

Equipment

  • Large oven-safe skillet with lid
  • Wooden spoon
  • Knives and cutting board
  • Measuring cups and spoons

Method
 

  1. chicken feta pasta recipe recipeCard1
  2. Season chicken pieces with salt, pepper, and half the oregano. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken in a single layer for 3–4 minutes per side until golden. Remove and set aside.
  3. In the same skillet, reduce heat to medium. Add remaining olive oil, then sauté red onion for 4–5 minutes until soft. Add garlic, oregano, and paprika, cooking for 30 seconds to release aromas.
  4. Stir in crushed tomatoes, olives, and chicken stock. Bring to a simmer, then return chicken to the skillet. Stir in dry pasta, ensuring it's mostly submerged. Cover and simmer over low heat for 12–14 minutes, stirring occasionally, until pasta is al dente.
  5. Remove from heat. Scatter feta cubes evenly on top, cover, and let sit for 2–3 minutes to gently melt. Gently fold once or twice to blend. Garnish with parsley and extra black pepper.

Nutrition

Calories: 485 | Carbohydrates: 45 | Protein: 38 | Fat: 20 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store in airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of stock.
MAKE AHEAD: Sear chicken and prepare sauce (without pasta or feta); refrigerate separately for up to 24 hours.
SUBSTITUTIONS: Gluten-free pasta works well. For dairy-free, use tofu feta. Substitute chicken breast for thighs with reduced cook time.
PRO TIPS: Use chilled feta for creamy melt, not dispersion. Deglaze pan with stock to enhance flavor. Avoid over-stirring after adding feta.
SERVING SUGGESTIONS: Serve with crusty bread, grilled vegetables, or a classic Greek salad with no lettuce.
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