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Home » Main Course

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce

December 9, 2014 by Morgan 29 Comments

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Back when I was in college, my signature dish was Pasta Greco, an easy-to-make Greek-inspired pasta dish that I adapted from a local restaurant.  When James and I were in the wee-beginning of our relationship and I was just beginning to realize that I could, in fact, make my own food instead of spending all of my money on takeout, I made Pasta Greco at least 3 times a week.  It was my lifeblood.

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce.  You don't even need to boil the noodles first-- just cook it all in one pot!  Easy and impressive dinner. | hostthetoast.com

Now that I have a little more experience, I've been wanting to upgrade the Pasta Greco into something slightly more impressive and flavorful, but still keep it easy.  The key?  Making it a One Pot Pasta dish.

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce.  You don't even need to boil the noodles first-- just cook it all in one pot!  Easy and impressive dinner. | hostthetoast.com

Two of the most popular recipes on the blog are One Pot dishes-- One Pot Spicy Chicken Riggies and One Pot Roasted Red Pepper and Sausage Alfredo.  The great thing about One Pot recipes is that you can cook your pasta right in with all of the other ingredients, and the starches from the pasta help thicken your liquids into a delicious sauce without using up a bunch of pots and pans that later have to be cleaned.

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce.  You don't even need to boil the noodles first-- just cook it all in one pot!  Easy and impressive dinner. | hostthetoast.com

If your least favorite part of cooking is the part where you have to wash dishes afterward, you understand.

So what's awesome about this One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce  is that you've got a ton of ingredients for an ultra-flavorful meal and you don't have to cook any of them separately.

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce.  You don't even need to boil the noodles first-- just cook it all in one pot!  Easy and impressive dinner. | hostthetoast.com

And I think to myself, What a wonderful world.

This recipe is also very easily adaptable.  Don't like olives?  Leave 'em out.  Craving roasted red peppers?  Throw those babies in!   Wanna switch out the chicken for sausage?  Be my guest.  Make it your own or follow the recipe to a T-- either way you're gonna love it!

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One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce


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5 from 4 reviews

  • Author: Morgan
  • Total Time: 50 minutes
  • Yield: 4
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Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 3 tablespoons capers
  • ⅓ cup pitted kalamata olives
  • 8 oz frozen spinach, thawed, squeezed, and dried well
  • 1 lb dry pasta
  • ½ cup dry white wine
  • 2 - 2 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
  • 6 cherry tomatoes, halved
  • ½ teaspoon lemon zest, optional
  • Basil, shredded to garnish, optional

Instructions

  1. Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
  2. Mix in the dry pasta. Add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste. Bring to a low boil and cook until pasta is al dente, about 15-20 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
  3. Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired consistency. Top with lemon zest and shredded basil, and serve.
  • Prep Time: 15 mins
  • Cook Time: 35 mins

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Comments

  1. Maggie @HomeSweetJones says

    December 09, 2014 at 12:16 pm

    Yes! A one pot, clear-out-the-fridge, super flavorful masterpiece. These types of recipes are my hands down favorites and this one in particular looks amazing. All my favorite flavors are represented. YUM!

    Reply
    • Chris says

      December 11, 2014 at 7:59 pm

      Did you try her Sausage and Pepper Alfredo one pot recipe? It is awesome!

      Reply
  2. Chris says

    December 11, 2014 at 7:58 pm

    You had me at 'one pot pasta.'

    And if I learned anything from substituting frozen spinach for fresh with your one pot sausage and pepper alfredo recipe, you don't need to thaw and drain the frozen spinach. Just throw it in frozen. Takes a couple of minutes to break down. The extra water always evaporates. #lazinessforthewin

    Reply
  3. Teresa says

    February 21, 2015 at 7:18 pm

    You had me hooked until I reached the wine part. I wish there were more meat and pasta recipes online that didn't include alcohol. I, for one, have a lethal-level allergy. Is there a substitution for it in this recipe?

    Reply
    • Morgan says

      February 21, 2015 at 10:35 pm

      Absolutely! More often than not, you can just use chicken broth in the place of white wine (a squeeze of lemon adds acidity, too)!

      Reply
      • vicky says

        May 24, 2016 at 5:55 pm

        Hi Morgan, I'm looking for something I can make for a dinner party of 12, do you think this would be ok if I tripled it and could i make it the day before?

        one pot greek chicken pasta creamy feta wine sauce

        Reply
        • Morgan says

          May 24, 2016 at 8:05 pm

          I think the pasta might wind up a slightly undesirable texture if made the day before. I'd recommend making a batch (or half batch) in advance to see if you think it holds up well enough reheated to be a dinner party meal.

          Reply
  4. Debra says

    February 24, 2015 at 8:03 am

    I made this dish last night and I love it. It was so easy! With these recipes everyone could impress. I'm used to making more complex dishes which use a lot pots and pans only because I like to cook. This was a nice break for me. I will be trying some of your other recipes....Thanks for sharing

    Reply
  5. Wilson says

    May 13, 2015 at 3:39 pm

    I'm 14 y/o and I made this for my family for lunch. They absolutely loved it! yummy yummy

    Reply
  6. Little Cooking Tips says

    May 22, 2015 at 5:47 am

    Being native Greeks ourselves, you do realize how FANTASTIC your recipe seems to us!:):) We simply MUST try this ASAP!!!
    Thanx so much for the wonderful idea Morgan!
    Panos and Mirella.

    Reply
  7. Renee says

    August 17, 2015 at 5:51 pm

    this looks delicious do you have the nutritional info?

    Reply
  8. Nora says

    August 20, 2015 at 5:36 pm

    It look very well and sound so easy to prepare. Thanks for sharing. Tonight I will made it! Greetings from México

    Reply
  9. Julia Shumko says

    May 08, 2016 at 1:22 pm

    This is a tasty meal, even when I didn't have enough feta cheese. My husband said,

    "Yes it is good! I feel like I was eating at Old Spaghetti Factory! All that was missing was italian bread. Thanks. Was worth it. Olives gave it a nice flavor. "

    What more can I say?

    Reply
  10. Christina says

    October 08, 2016 at 5:59 pm

    Very tasty! Curious though, does that recipe call for only 6 cherry tomatoes, or 6oz?

    Reply
  11. Rachael says

    February 01, 2017 at 1:22 pm

    I am trying to eat lighter so I adapted your recipe just a tad to fit with that and it was still incredible!! Like another comment asked though - I was curious about the cherry tomatoes. I added way more than 6...I assumed this was meant to say 6 ounces? In any case, thank you for this recipe! This one will be going in my regular rotation! 🙂

    Reply
  12. Lon says

    October 12, 2017 at 11:47 pm

    Hi,

    This was quite tasty! I altered the cooking sequence a bit. I pounded the chicken breasts to a half inch thickness and sauteed them in olive oil at 325 F for 2 to 3 minutes a side, I flipped them when they released. I then set the chicken breasts aside to rest. Next I sauteed the shallot until translucent, then the garlic for 30 seconds, then the spices, olives, capers, and spinach for 1 minute. I deglazed with the wine and added 2 cups of chicken stock. I then cut the chicken up and added it, and the chicken juices, to the pot, along wth rotini pasta. It took an additional two cups of chicken stock to cover the pasta. Feta and cream were added as specified. Servings were topped with shredded fresh basil and quartered heirloom cherry tomatoes.

    Next time I will likely add some artichoke hearts. Pancetta or bacon might also be fun

    Reply
  13. Kim says

    February 28, 2018 at 8:32 pm

    Love this recipe! I use chicken tenders, brown and remove, add shallots and garlic, then deglaze the pan with the wine. Then add the next group of ingredients with the pasta (I use orzo). Once pasta is done, add chicken back in, with tomatoes, feta, and cream. And I add baby arugula at the end to wilt instead of spinach.
    Sorry, I hate when people change recipes, but these are my tweaks after making so many times. Thanks for a great recipe!

    Reply
  14. Sonja says

    November 24, 2018 at 12:39 pm

    This was fantastic! Our whole family loved it.

    Reply
  15. Moon says

    March 26, 2020 at 6:15 pm

    Hi, I used to love this recipe when I was in my last year of undergrad! And now, with all the everything going on in the world, it seemed like a nice time to revisit an old favorite! It's cooking on the stove right now, and it smells just like I remember!

    Reply
    • Morgan says

      March 26, 2020 at 8:30 pm

      That's awesome! I'm so glad to hear it!!

      Reply
  16. Megan Montesantos says

    March 28, 2020 at 1:31 pm

    This looks amazing! Do you have any tips if I wanted to make this with fresh pasta? Perhaps just boil for less than 15-20 minutes in step 2? Or maybe make the sauce separately with less liquid?

    Reply
  17. Kate S says

    April 09, 2020 at 10:18 pm

    This was so good! The red peeper flakes add just the right amount of heat. The lemon zest and basil at the end make it so tasty!

    Reply
  18. Annie says

    May 12, 2020 at 8:32 pm

    Recipe is delicious. BUT – SIX cherry tomatoes? JUST six? Why bother?! Sounds like someone’s kid hates vegetables! I added a pint and it took this recipe to over-the-top good!

    Reply
    • Aleah says

      May 06, 2025 at 6:45 pm

      Made this tonight and my hubby said the same thing! I even added 10. Will do many more next time! Otherwise this recipe is absolutely delicious! Definitely a keeper!

      Reply
  19. Montana says

    December 17, 2020 at 12:47 pm

    One of the most flavorful dishes I have ever made. Will make it again..and again.. and again.

    Reply
  20. Erin says

    July 24, 2021 at 3:01 pm

    I love this recipe and I'm curious if I could double or triple it to make it for a crowd -- has anyone had success with multiplying the recipe?

    Reply
  21. Holly says

    August 16, 2022 at 12:02 pm

    Can I use whole milk instead of heavy cream?

    Reply
  22. Marissa says

    November 04, 2023 at 6:40 pm

    Amazing! Kids of all ages loved it!

    Reply
    • Morgan says

      November 05, 2023 at 6:03 pm

      I'm so glad to hear that Marissa!

      Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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