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A close up picture of a bowl full of the finished Greek Pasta recipe garnished with fresh basil.
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Greek Pasta

This Greek Pasta recipe is packed with flavor and tastes like it took all day to make! It has the most delectable lemon cream sauce that ties everything together.
Course Main Dish
Cuisine American, Greek
Keyword chicken, pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 478kcal
Author Jillian Wade
Cost $20.39

Equipment

  • skillet
  • cutting board
  • chef's knife
  • measuring cups and spoons
  • liquid measuring cup

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 4 cloves garlic minced
  • 1 cup red onion minced
  • ½ cup pitted kalamata olives
  • 1 pound dry pasta I used fusilli pasta
  • 3-3 ½ cups chicken stock
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 8 oz feta cheese crumbled
  • 6 oz cherry tomatoes halved
  • 1 ½ cup fresh spinach leaves
  • 1 lemon zested and juiced

FOR GARNISH:

  • fresh basil chopped
  • crumbled feta cheese
US Customary - Metric

Instructions

COOK CHICKEN AND VEGGIES:

  • Heat the olive oil in a large deep skillet (at least 5 quarts) over medium-high heat.
  • Season the chicken breast pieces with salt and pepper. Cook, frequently stirring, until lightly browned on all sides; about 5 minutes.
  • Add in the garlic, red onion, and olives, and continue to cook for 1 minute.

COOK PASTA:

  • Add the pasta and chicken stock, making sure there is enough stock to just cover the pasta. (If not, add a bit more chicken stock.)
  • Stir in the dried basil, oregano, and red pepper flakes. Season with salt and pepper to taste.
  • Bring to a low boil, and reduce heat to medium-low.
  • Cover and cook until pasta is al dente, about 15-18 minutes, stirring often.

TO FINISH:

  • Uncover and reduce heat to low.
  • Add the heavy cream, feta cheese, cherry tomatoes, spinach, lemon zest, and lemon juice.
  • Mix well and simmer uncovered for 5 minutes.
  • Garnish with basil and feta, and serve immediately.

Notes

SERVE: You can keep the pasta out for about two hours before it needs to be covered and refrigerated.
STORE: Place the slightly cooled pasta in an airtight container and store for 2-3 days.
FREEZE: This pasta does not freeze and defrost well, so I do not recommend freezing it.

Nutrition

Serving: 1.5cup | Calories: 478kcal | Carbohydrates: 30g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1480mg | Potassium: 600mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 11mg | Calcium: 200mg | Iron: 3mg