One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce

  • Author: Morgan
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 4 1x


  • 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
  • 22 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


  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.