Greek Pasta with Chicken
There’s something irresistible about a pasta dish that tastes bright, creamy, and a little bit tangy all at once. This Greek Pasta with Chicken brings together tender linguine, juicy chicken breasts, tangy feta, sun-dried tomatoes, olives, and roasted red peppers in a luscious cream-cheese and half-and-half sauce. It’s an easy, weeknight-friendly meal that feels special enough for guests and simple enough for busy evenings. The textures and flavors—earthy oregano, briny olives, bright lemon, and silky spinach—play off one another in a way that keeps every bite interesting.
This recipe is built to be straightforward: cook the pasta, sear the chicken, and toss everything in a quick, creamy sauce. To keep things tidy and efficient, do a little prep first—dice the onion, mince the garlic, and slice the vegetables—so the stovework feels effortless. The result is comfort in a bowl with unmistakable Mediterranean character.
Why you’ll love this Greek Pasta with Chicken
- All-in-one meal: pasta, protein, vegetables, and sauce in one pan (with a pot for the pasta).
- Creamy but bright: cream cheese and half-and-half add richness while lemon and feta lend brightness.
- Customizable: add extra veggies or swap in whole-wheat linguine for a heartier version.
- Family-friendly: flavors are familiar and appealing to both kids and adults.
Ingredients
- 12 ounces linguine
- 2 boneless, skinless chicken breasts
- salt and pepper
- 2 teaspoons dried oregano, divided
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 5 cloves garlic, minced
- 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
- 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
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Knife and cutting board
- Tongs or slotted spoon
- Wooden spoon or heatproof spatula
Before you start
Bring a large pot of salted water to a boil for the linguine. While the water heats, pat the chicken breasts dry and season them with salt, pepper, and 1 teaspoon of the dried oregano. Dice the onion, mince the garlic, cube the softened cream cheese, and slice the sun-dried tomatoes, olives, and roasted red peppers if they aren’t pre-sliced. Have the half-and-half, feta, lemon juice, and spinach ready to add when needed.
Step-by-step instructions
- Cook the linguine: Once the water is boiling, add 12 ounces linguine and cook according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside while you finish the sauce and chicken.
- Season and sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the two boneless, skinless chicken breasts (seasoned earlier with salt, pepper, and 1 teaspoon dried oregano). Cook the chicken until golden brown on one side, about 4–6 minutes. Flip and cook the other side until cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (about another 4–6 minutes). Transfer the cooked chicken to a plate and let it rest for a few minutes, then slice or cube it into bite-sized pieces.
- Sauté the aromatics: In the same skillet over medium heat, add the diced 1/2 medium onion. Sauté until the onion is soft and translucent, about 3–4 minutes, scraping up any browned bits from the chicken. Add 5 cloves minced garlic and the remaining 1 teaspoon dried oregano; cook for 30–60 seconds until fragrant.
- Make the creamy base: Reduce the heat to low. Add the 8 ounces cream cheese (cubed and softened) to the skillet and stir to begin melting it into the aromatics. Pour in 2/3 cup half-and-half and stir continuously until the cream cheese is fully incorporated and the mixture is smooth and slightly thickened.
- Add feta and season: Stir in 8 ounces crumbled feta cheese and 1 tablespoon lemon juice. Continue stirring over low heat until the feta softens into the cream base. Taste and season with 1/2 teaspoon salt and 1/2 teaspoon pepper, adjusting as necessary.
- Combine pasta and sauce: Add the drained linguine to the skillet with the sauce. Toss to coat the pasta, adding reserved pasta water a few tablespoons at a time if the sauce seems too thick. The goal is a creamy, clingy sauce that coats each strand of linguine.
- Add the vegetables and chicken: Fold in 4 cups baby spinach leaves, 1/2 cup sliced sun-dried tomatoes in oil, 1/2 cup sliced kalamata olives, and 1/2 cup sliced roasted red peppers. Add the sliced or cubed cooked chicken back into the skillet. Stir gently until the spinach wilts and everything is warmed through, about 2–3 minutes.
- Finish and garnish: Remove the pan from heat and stir in chopped fresh parsley to taste. Give the dish a final toss, taste, and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Serve: Divide the pasta among bowls or a large serving platter. Sprinkle extra crumbled feta and chopped parsley on top if you like, and serve immediately.
Notes and tips
- Chicken doneness: If your chicken breasts are especially thick, slice them horizontally into cutlets before cooking for quicker, more even cooking.
- Make it lighter: Swap the half-and-half for a lighter milk if you prefer a less rich sauce, but the texture will be creamier with half-and-half.
- Heat level: If you like a little spice, add a pinch of red pepper flakes when you sauté the garlic.
- Sun-dried tomato oil: If your sun-dried tomatoes are packed in oil, you can reserve a tablespoon of that oil and use it to sauté the onion for extra flavor.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or half-and-half to loosen the sauce.
Variations
- Vegetarian: Replace the chicken with extra mushrooms or roasted eggplant for a meat-free version.
- Greens swap: Use kale or Swiss chard instead of baby spinach—just sauté a little longer so the greens soften thoroughly.
- Pasta swap: Penne or rigatoni work well if you want a chunkier bite that catches more sauce.
Flavor profile and pairing
This Greek Pasta with Chicken balances creamy richness from the cream cheese and half-and-half with briny, tangy notes from feta, olives, and sun-dried tomatoes. Lemon juice brightens the whole dish and fresh parsley adds a clean herbal lift. Pair it with a simple arugula salad dressed with lemon and olive oil, and serve with warm, crusty bread to mop up any leftover sauce. A crisp white wine or sparkling water with a lemon wedge are refreshing choices alongside this meal.
Quick timeline for a weeknight
- 0–5 minutes: Bring pasta water to a boil and prep ingredients (dice onion, mince garlic, cube cream cheese, season chicken).
- 5–15 minutes: Cook linguine and reserve pasta water. Sear chicken until cooked through; slice and set aside.
- 15–25 minutes: Sauté onion and garlic; make the cream-cheese and half-and-half sauce; add feta and lemon.
- 25–30 minutes: Toss pasta with sauce, add spinach, sun-dried tomatoes, olives, roasted red peppers, and chicken. Finish with parsley and serve.
Final thoughts
This Greek Pasta with Chicken is one of those recipes that feels luxurious but comes together quickly. The creamy sauce is comforting without being one-note, and the Mediterranean ingredients keep it lively and vibrant. Whether you’re feeding a family or cooking for two, this dish scales easily and reheats well. With simple prep and a handful of pantry-friendly ingredients, you’ll have a dinner that tastes like it took longer than it did.
Enjoy this recipe on a busy weeknight or wherever you want a cozy, Mediterranean-inspired pasta bowl that hits all the right notes—creamy, tangy, herby, and satisfying.
Greek Pasta with Chicken
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta and set aside.
- Slice each chicken breast horizontally into two thinner cutlets. Season both sides with salt, pepper, and 1 teaspoon of the dried oregano.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook about 4 minutes per side, until cooked through and no longer pink. Transfer the chicken to a plate and set aside.
- If needed, add a little more oil to the skillet, then sauté the diced onion over medium heat until softened, about 3–4 minutes. Add the minced garlic and cook 1 minute more until fragrant.
- Reduce heat to low and add the cubed cream cheese and half-and-half to the skillet. Stir and cook until the cream cheese melts and the sauce is smooth.
- Stir in the crumbled feta, lemon juice, the remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the spinach, sliced sun-dried tomatoes, sliced kalamata olives, and sliced roasted red peppers; cook briefly until the spinach wilts.
- Slice or chop the cooked chicken and return it to the skillet. Add the drained pasta and toss to combine, adding reserved pasta cooking liquid a few tablespoons at a time if the sauce needs thinning.
- Transfer to a serving bowl, sprinkle with chopped fresh parsley, and serve immediately.
Notes
- Reserve pasta cooking water to loosen the sauce as needed.
- Soften cream cheese to help it melt smoothly.
- Use sliced sun-dried tomatoes packed in oil for best flavor.
- Adjust salt carefully because feta and olives are salty.
