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.
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.
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.
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.
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
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 4 1x
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Pin RecipeIngredients
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts, cut into 1 inch cubes
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons capers
- 1/3 cup pitted kalamata olives
- 8 oz frozen spinach, thawed, squeezed, and dried well
- 1 lb dry pasta
- 1/2 cup dry white wine
- 2 – 2 1/2 cups chicken stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 8 oz feta cheese
- 6 cherry tomatoes, halved
- 1/2 teaspoon lemon zest, optional
- Basil, shredded to garnish, optional
Instructions
- 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.
- 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.
- 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.
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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!
Did you try her Sausage and Pepper Alfredo one pot recipe? It is awesome!
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
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?
Absolutely! More often than not, you can just use chicken broth in the place of white wine (a squeeze of lemon adds acidity, too)!
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
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.
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
I’m 14 y/o and I made this for my family for lunch. They absolutely loved it! yummy yummy
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.
this looks delicious do you have the nutritional info?
It look very well and sound so easy to prepare. Thanks for sharing. Tonight I will made it! Greetings from México
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?
Very tasty! Curious though, does that recipe call for only 6 cherry tomatoes, or 6oz?
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! 🙂
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
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!
This was fantastic! Our whole family loved it.
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!
That’s awesome! I’m so glad to hear it!!
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?
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!
★★★★★