One-Pot Cheesy Greek Pasta with Chicken is a simple recipe featuring our favorite Mediterranean ingredients that infuse big, bold flavors in this ambrosial Greek pasta dish.
Succulent sun-dried tomatoes, briny kalamata olives, herbed chicken and tender baby spinach all come together in a rich and creamy cheese sauce. It’s most definitely my favorite one-pot wonder and it’s ready in just 30 minutes.
Let’s just say it’s so good I broke out into my happy dance! My family knows that if they see me dancing with my food in the kitchen . . . dinner’s going to be incredible!
One of my favorite kinds of recipes to cook is one-pot meals. I am sure you have noticed my infatuation with one-pot recipes over the years.
So naturally when we were deciding what was most important to be in our first cookbook, we knew One-Pot Wonders needed it's own chapter!!!
🔥 "One-Pot Wonders" are rock star recipe with very little clean up and an ease of preparation. All 10 recipes in this chapter are tagged with their total cook time and they are all ready in 30 minutes or less.
At least half of these recipe simply require you to add the ingredients to the pot and turn on the stove. I can't wait for you to dive into this chapter.
I mean how much easier could it get??? You simply toss all of the ingredients into your Dutch oven and toss with tongs a few times as it cooks. Then voila, dinner is ready!
This recipe is crazy good, so good in fact that we I shared it with our friends that own a Greek restaurant they asked for the recipe!!!
It’s most definitely my favorite one-pot wonder and it’s ready in just 30 minutes.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make One-Pot Cheesy Greek Pasta with Chicken:
- Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. Now you have halved olives in the blink of an eye!
What you will need to make One-Pot Cheesy Greek Pasta with Chicken:
- Dutch oven - I love this set and use it all the time. It is perfect for roasts and I especially love it for my one-pot meals.
- Tongs - I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite one-pot recipes:
See how easy this One-Pot Cheesy Greek Pasta with Chicken is to make. Watch the video!!!
Yield: 6
One-Pot Cheesy Greek Pasta with Chicken
One-Pot Cheesy Greek Pasta with Chicken is a simple recipe featuring our favorite Mediterranean ingredients that infuse big, bold flavors in this ambrosial Greek pasta dish. Succulent sun-dried tomatoes, briny kalamata olives, herbed chicken and tender baby spinach all come together in a rich and creamy feta wine sauce. It’s most definitely my favorite one-pot wonder and it’s ready in just 30 minutes.
prep time: 15 minscook time: 15 minstotal time: 30 mins
Ingredients
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained
- 1 large yellow onion, sliced
- 1 lb boneless, skinless chicken breasts, cut into 1/2" pieces
- 6 cloves garlic, sliced
- 1 cup kalamata olives, pitted and halved
- 1 lb linguine pasta, uncooked
- 2 teaspoons dried oregano
- 1 teaspoons freshly ground pepper
- 1 teaspoons kosher salt
- 8 cups baby spinach leaves, divided
- 4 cups chicken stock
- 1 cup Chardonnay
- 8 ounces feta cheese, crumbled
Instructions
- Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
- Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
- Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.
DONNA'S NOTES
- Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. Now you have halved olives in the blink of an eye!
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