Chicken Pasta a la Greco (Greek Chicken Pasta)

Chicken Pasta a la Greco (Greek Chicken Pasta)
Prep time
Cook time
Total time
This Chicken Pasta a la Greco (Greek Chicken Pasta) recipe is a perfect example of how you can cook a yummy dish based on the memories of a great dish you had long ago. The creamy, lemony flavor balances well with the chicken, veggies and pasta, while still remaining on the lighter side.
Recipe type: Pasta
Cuisine: Greek
Serves: 2-3
  • 9 oz Linguine
  • 1 lb boneless skinless Chicken breast, sliced into strips about 2-3 inches in length
  • 6-8 Artichoke hearts,quartered (canned or jarred)
  • ½ Roasted Red Pepper, sliced thin
  • ½ medium Yellow Onion, finely chopped
  • 3 medium Garlic cloves, thinly sliced
  • 1-2 oz Black Olives, sliced (optional)
  • 2 oz Feta Cheese, crumbled
  • 1 tbs Lemon Juice
  • ½ cup White wine
  • ½ cup Half & Half
  • 4 tbs Butter
  • 2 tbs Olive Oil
  • ½ tsp Oregano, dried
  • ½ tsp Basil, dried
  • ½ tsp Parsley, fresh
  • Salt and Pepper, to taste
Mise en place
  1. Slice chicken into strips.
  2. Slice artichokes, red pepper, garlic, olives.
  3. Chop onions.
  4. Portion feta, lemon juice, half & half, milk, butter, olive oil, oregano, basil, parsley.
  1. Bring salted water to boil in a large pot and cook pasta according to package directions.
  2. Drain and return pasta to the pot (off the stove) with 2 tbs of butter.
  3. Gently stir pasta so it is all coated with butter. Cover and set aside.
  1. Melt 2 tbs butter over low heat in a medium saucepan.
  2. When butter is melted, add the half & half in slowly, whisking ingredients together.
  3. Raise heat and bring to a simmer.
  4. Add in the feta cheese and continue to whisk ingredients until feta is melted and sauce is smooth.
  5. Remove from heat, salt & pepper to taste, cover and set aside.
  1. Heat olive oil over medium high heat in a large skillet.
  2. Add the onions, garlic, basil, oregano, salt, pepper and stir into oil.
  3. Cook for about a minute until garlic is fragrant.
  4. Add the chicken to the pan and stir to coat chicken with the oil and herbs.
  5. Cook for 5-7 minutes until chicken is cooked completely through.
  6. About mid-way through (2-3 minutes) add wine to skillet and stir.
  7. When chicken is done, reduce heat to low, add the artichokes, olives, parsley, lemon juice and gently stir again until ingredients are combined.
Combine all ingredients
  1. In the large pot, put chicken/veggie mixture into the large pot with the pasta.
  2. Pour the cheese sauce over the pasta/chicken/veggie mixture and gently stir all ingredients together until well combined.
  3. Taste and adjust salt & pepper if necessary.
  4. Serve with crusty bread.
Inspired by one of my favorite Greek pasta dishes at Passports restaurant in the mid-1990's.

Black olives were not used in this dish because my daughter is not a big fan, but I would definitely include them in your dish.


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