Greek Chicken Pasta

Greek Chicken Pasta

Recipe by: Lalena 

"This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer."

  • 1 (16 ounce) package linguine pasta 
  • 1/2 cup chopped red onion 
  • 1 tablespoon olive oil 
  • 2 cloves garlic, crushed 
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped 
  • 1 large tomato, chopped 
  • 1/2 cup crumbled feta cheese 
  • 3 tablespoons chopped fresh parsley 
  • 2 tablespoons lemon juice 
  • 2 teaspoons dried oregano 
  • salt and pepper to taste 
  • 2 lemons, wedged, for garnish


  • Prep
  • Cook
  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedge


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