Greek Chicken Pasta

Turn leftover rotisserie chicken into a Greek chicken pasta, where feta melts into the pasta, and a handful of simple ingredients come together for a surprisingly delicious dinner.

Easy Greek Chicken Pasta for a Weeknight Dinner

I love making this Greek chicken pasta when I want something quick and easy for dinner. It’s one of those dishes that comes together in no time, especially when I’ve got leftover rotisserie chicken. Honestly, I’ve never made chicken just to make this dish, but if rotisserie chicken isn’t an option, you could totally cook some up. The feta melts right into the pasta, making every bite creamy and full of flavor, all without any hassle.

The ingredients are pretty straightforward – things you probably already have in your pantry or fridge. I toss in some spinach for a little freshness, a handful of Kalamata olives for that briny bite, and pine nuts for some crunch. It’s a total winner, even on busy weeknights when I don’t feel like spending too much time in the kitchen.

This recipe is all about easy ingredients making something that tastes like it took way more effort than it actually does. It’s perfect for when you need a satisfying meal in a short amount of time.

Why I Love This Recipe

• It’s super easy to make, especially with leftover rotisserie chicken.
• The combo of olives, pine nuts, and spinach is one of my favorites.
• It’s a flexible recipe—you can use whatever chicken you’ve got on hand, making it great for leftovers.

Ingredients

This combination of ingredients comes together to make this delicious and unexpectedly flavorful Greek chicken pasta that’s simple to prepare and full of vibrant flavors.

• Spaghetti: The base of the dish, providing that perfect pasta texture.
• Olive oil: Used for sautéing the veggies and adding a rich, flavorful base.
• Onion: Adds sweetness and depth of flavor when sautéed.
• Garlic: A must-have for that savory punch and aroma.
• White wine: Helps deglaze the pan and adds a light, tangy flavor.
• Spinach: For a fresh, healthy touch that wilts beautifully into the dish.
• Chile flakes: Adds a hint of spice, giving the dish some kick.
• Olives: A Greek classic, offering a briny, salty bite.
• Pine nuts: Bring in a bit of crunch and a slightly nutty flavor.
• Salt and pepper: Essential for seasoning and enhancing all the flavors.
• Cooked chicken: To make this dish more filling and hearty.
• Feta cheese: The finishing touch, offering a creamy, tangy bite that pulls everything together.

How To Make Greek Chicken Pasta Your Next Weeknight Dinner

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Cook the pasta):
  Cook the spaghetti according to the package directions. Once done, drain it and set it aside for now.
• Step Two (Sauté the veggies):
  Heat up some oil in a large frying pan over medium heat. Toss in the onion and garlic, and let them cook until they’re soft—about 5 minutes. Then, pour in the wine to deglaze the pan, scraping up any yummy brown bits stuck to the bottom.
• Step Three (Add the good stuff):
  Stir in the spinach, chile flakes, olives, pine nuts, salt, and pepper. Let it all cook for a bit until the spinach wilts.
• Step Four (Combine everything):
  Drain the pasta, then throw it back in the pot. Add the onion-spinach mixture and the cooked chicken. Stir it all together, then cook for another 4 minutes over medium heat, just to warm everything up.
• Step Five (Serve and top it off):
  Dish it all out onto plates and finish with a generous sprinkle of feta cheese.

Recipe Tips

This recipe is all about keeping it simple while still getting a flavorful meal on the table. Here are some tips to get your Greek chicken pasta ready for dinner and tasting great:

• Use leftover chicken: This dish is a great way to repurpose rotisserie chicken, but if you don’t have any, you can cook up some chicken breast or thighs to throw in.
• Don’t skip the wine: A splash of white wine helps deglaze the pan and adds a light, tangy flavor that really pulls everything together.
• Swap the greens: If you’re not a fan of spinach, you can easily swap it for kale or arugula for a different flavor profile.
• Alternative: If you’re more in the mood for creamy and garlic-heavy, I’d go with this creamy garlic chicken pasta instead—it’s all done in one skillet too.

Storage and Freezing 

Here are some tips for storing, saving leftovers, and freezing your Greek chicken pasta:

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop with a splash of water or olive oil to bring it back to life.
• Freezing: It can be frozen for up to 2 months. Just thaw and reheat when you’re ready to enjoy it again.
• Storage tip: Keep any extra feta on the side to prevent it from getting too soft in the leftovers.

Frequently Asked Questions

• Can I use a different cheese instead of feta?
  If you’re not a fan of feta, you can use goat cheese, ricotta, or even mozzarella for a different flavor profile. Just keep in mind that feta adds a nice tang and creaminess to the dish.
• Can I make this dish without wine?
  Yes. If you’d prefer to skip the wine, you can deglaze the pan with chicken broth or a bit of lemon juice instead.
• Can I add more protein to this recipe?
  Definitely. If you want to add extra protein, try tossing in some grilled chicken, shrimp, or even some chickpeas for a twist.
• How can I make this pasta more kid-friendly?
  If you’re serving this to little ones, you can leave out the olives or adjust the feta to make it less salty. You could even swap the spinach for a more neutral veggie, like peas or green beans.
• What other Greek inspired recipes could I serve this with?
  It would be redundant to serve it with my Greek pasta salad, but you could start the meal with my spanakopita (Greek spinach pie) or drizzle my Greek salad dressing on top.

More Weeknight Dinner Recipes

Here’s are a few more quick and easy weeknight dinner recipes that get a delicious meal on the table fast, using simple ingredients and minimal effort.

• Air Fryer Caribbean Chicken
• Chicken Tenderloin Piccata
• Chicken Tortellini Soup
• Weeknight Chicken Saltimbocca
• Stove Top Chicken and Rice

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Print Recipe

5 from 5 votes

Greek Chicken Pasta

This Greek Chicken Pasta is a quick and easy weeknight dinner made with leftover rotisserie chicken, feta, olives, spinach, and pine nuts. The feta melts into the pasta, creating a creamy, flavorful dish that’s perfect for busy nights. Simple ingredients come together effortlessly for a delicious meal in under 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American, Greek

Keyword: Greek Chicken Pasta

Servings: 4

Calories: 418kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• Pasta Pot For boiling the spaghetti and combining the final ingredients.
• skillet To sauté the veggies.
• wooden spoon For stirring the ingredients together.

Ingredients

• 8 oz. dry spaghetti noodles
• 3 tbsps. olive oil
• 1 cup chopped yellow onion
• 1 tbsp. minced garlic
• 1/2 cup dry white wine (sauvignon blanc pinot gris or chardonnay work well)
• 5 oz. fresh baby spinach
• 1 cup pitted Kalamata olives halved
• 1 cup pine nuts toasted
• 1 tsp. red pepper flakes
• 1/2 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 2 cups shredded rotisserie chicken
• 3 oz. good quality feta cheese crumbled

Instructions

• Cook the spaghetti according to the package directions.
  8 oz. dry spaghetti noodles
• Heat oil in a large frying pan over medium heat. Add the onion and cook until softened; about 5 minutes. Add garlic, cooking until fragrant, about 30 seconds more. Deglaze the hot pan with the wine, scraping up any brown bits. Stir in the spinach, olives, pine nuts, chile flakes, salt and pepper.
  3 tbsps. olive oil, 1 cup chopped yellow onion, 1 tbsp. minced garlic, 1/2 cup dry white wine, 5 oz. fresh baby spinach, 1 cup pitted Kalamata olives, 1 cup pine nuts, 1 tsp. red pepper flakes, 1/2 tsp kosher salt, 1/2 tsp coarsely ground black pepper
• Drain the pasta, then return it to the pot. Add the onion mixture and chicken, stirring to combine. Cook over medium heat until warmed through, about 4 minutes.
  2 cups shredded rotisserie chicken
• Transfer to plates and top with feta cheese.
  3 oz. good quality feta cheese

Notes

Toasting Pine Nuts: To toast pine nuts, heat a dry skillet over medium heat. Add the pine nuts and cook, stirring frequently, for 3-5 minutes until golden brown and fragrant. Watch closely to prevent burning.

For optimal outcomes when making this Greek chicken pasta, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Greek Chicken Pasta

Amount Per Serving (214 g)

Calories 418 Calories from Fat 158

% Daily Value*

Fat 17.6g27%

Saturated Fat 3.5g22%

Polyunsaturated Fat 1.1g

Monounsaturated Fat 5.7g

Cholesterol 46mg15%

Sodium 680mg30%

Potassium 309mg9%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 4g4%

Protein 19g38%

Vitamin A 133IU3%

Vitamin C 9mg11%

Calcium 115mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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