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Homemade Greek Pasta with Chicken recipe photo

Greek Pasta with Chicken

This Greek Pasta with Chicken is a creamy, Mediterranean delight! Quick and easy, it’s perfect for impressing family or guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 ounces linguine
For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 2 teaspoons dried oregano divided
  • 1 tablespoon olive oil
  • 1/2 medium onion diced
  • 5 cloves garlic minced
For the Sauce:
  • 8 ounces cream cheese cut in cubes and softened
  • 2/3 cup half-and-half
  • 8 ounces crumbled feta cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon pepper
  • 4 cups baby spinach leaves
  • 1/2 cup sliced sun-dried tomatoes in oil
  • 1/2 cup sliced kalamata olives
  • 1/2 cup sliced roasted red peppers
  • Chopped fresh parsley for garnish

Equipment

  • Large pot
  • Skillet
  • Mixing Spoon
  • Measuring cups and spoons
  • Cutting Board and Knife
  • Colander

Method
 

Cooking Steps:
  1. In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
  2. While the pasta cooks, season the chicken breasts with salt, pepper, and 1 teaspoon of dried oregano. In a skillet over medium heat, heat the olive oil. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the middle. Remove from the skillet and let rest before slicing into strips.
  3. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Reduce the heat to low and add the cream cheese cubes to the skillet, stirring until melted. Gradually pour in the half-and-half, mixing until smooth. Stir in the feta cheese, lemon juice, remaining dried oregano, salt, and pepper.
  5. Add the baby spinach, sun-dried tomatoes, kalamata olives, and roasted red peppers to the skillet. Stir until the spinach wilts and everything is well combined.
  6. Toss the cooked linguine into the skillet, adding a splash of reserved pasta water if needed to loosen the sauce. Mix until the pasta is thoroughly coated in the creamy sauce.
  7. Spoon the Greek Pasta with Chicken into bowls, garnishing with freshly chopped parsley for a burst of color and flavor. Enjoy your delicious creation!

Notes

  • Feel free to substitute linguine with whole wheat or gluten-free pasta for a healthier option.
  • For a different protein choice, use shrimp or tofu instead of chicken.
  • If desired, swap feta cheese with goat cheese or a dairy-free alternative.
  • Add or replace vegetables with your favorites like zucchini or bell peppers.