One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce
A Mediterranean one-pot pasta featuring juicy chicken, tangy feta, olives, and a creamy white wine sauce for a comforting, flavorful dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts cut into 1 inch cubes
- 4 cloves garlic minced
- 1 shallot minced
- 3 tablespoons capers
- ⅓ cup pitted kalamata olives
- 8 oz frozen spinach thawed, squeezed, and dried well
- 1 lb dry pasta
- ½ cup dry white wine
- 2 cups chicken stock plus more as needed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- ½ cup heavy cream
- 8 oz feta cheese
- 6 cherry tomatoes halved
- lemon zest optional
Instructions
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken cubes and cook until browned, about 5–6 minutes.
- Add minced garlic and shallot. Stir and sauté for 1–2 minutes until fragrant.
- Add capers, kalamata olives, and spinach. Cook for 2–3 more minutes.
- Pour in white wine and simmer for a few minutes to reduce slightly.
- Add dry pasta, chicken stock, basil, oregano, red pepper flakes, salt, and pepper. Stir thoroughly. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally. Add more stock if needed.
- Stir in feta cheese and heavy cream. Mix until cheese is melted and sauce is creamy.
- Adjust salt and pepper to taste.
- Serve with halved cherry tomatoes and garnish with lemon zest and shredded basil if desired.
Notes
Store leftovers in the fridge for up to 4 days. Reheat with a splash of broth to loosen the sauce. Garnish with basil for fresh flavor. You may freeze, but feta texture may change slightly.