Greek Pasta
*This page contains affiliate links, meaning I get a commission if you decide to make a purchase through my links or promo code, at no cost to you. Please understand the products and recipes I promote are tried and true and are a part of my life. Thank you for supporting my blog!*
Introducing our Greek Pasta recipe—a fresh spin on the classic Mediterranean side dish, now transformed into a satisfying main course. This dish takes all the vibrant flavors of a greek pasta salad, and pairs them with hot, tender pasta and juicy chicken for a hearty meal that’s both light and filling. Perfect for weeknight dinners or when you want to impress with something deliciously unique!
Navigate This Post
What I Love About Greek Pasta
If you are anything like me, you could live off pasta salad. No main course, no meat, just delicious noodles paired with veggies, dressing, and cheese. Funny enough, pasta salads are my favorite part of any BBQ or potluck.
My devoted love for this common side dish was the inspiration for this delicious Greek pasta recipe. I would be completely content eating the original version as dinner, but I knew I had to get my husband on board, and I knew a cold, meatless dinner would not be the most appealing for my caveman.
This is by no means an “authentic” Greek dish; I just took some of the typical Greek ingredients and threw them together. I spiced things up by adding chicken and sautéed veggies and combined them with the classic Greek pasta salad dressing and a heaping mound of mouth-watering feta cheese. Let me just tell you, this pasta is addicting! I applaud you if you can manage only one serving.
I usually pair my pasta nights with a salad, but this recipe is so loaded with veggies that I pass on the salad with this dish. Instead, I like to pair it with crusty bread alongside an oil and vinegar bowl for dipping. My easy Same Day Dutch Oven Bread pairs wonderfully with this dish and can be ready by dinner.
Greek Pasta
Ingredients
- 12 oz spaghetti or angel hair pasta
- 1 lb boneless, skinless chicken breast
- 1 pint grape tomatoes (halved)
- 1 red onion (diced)
- 12 oz fresh spinach (chopped)
- 6 oz crumbled feta cheese
Sauce
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice (fresh is best)
- 5 cloves garlic
- 3 tbsp dill
- 3 tbsp basil (fresh is best)
- 1 tbsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Sauce
- Combine all the sauce ingredients and pulse in a food processor until just combined. (If you don't have a food processor, finely press or chop the garlic and any fresh herbs before mixing with the liquid ingredients). Set aside.
Pasta
- Add a small amount of olive oil to the bottom of a pan and sear chicken breasts until cooked through. Set aside to rest.
- Get your noodles boiling in a pot according to package directions.
- While your noodles are boiling, add a dash of olive oil to the empty chicken pan and add chopped onion and halved tomatoes. Sauté over medium heat for about 5 minutes, then add the chopped spinach. Cook an additional 3-5 minutes until the spinach has cooked down.
- Drain your finished noodles and add them to the pan of sautéed veggies along with the sauce.
- Cut your chicken breasts into bite-size pieces and add to everything. Toss to combine while cooking an additional 3-5 minutes.
- Remove from heat, toss in the feta cheese, and enjoy!