There’s something incredibly comforting and vibrant about the Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe that simply makes dinner feel special without any fuss. This dish brings together tender, juicy chicken, tangy feta, bright cherry tomatoes, and hearty spinach all mingling in a luscious, creamy sauce. Best part? It’s all cooked in one pot, which means less cleanup and more time to enjoy every flavorful bite. Whether you’re craving something fresh for weeknights or an easy dinner to impress friends, this recipe will quickly become your go-to.
Ingredients You’ll Need
The beauty of this Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe is how the ingredients work together to create an explosion of flavors and textures with straightforward pantry staples. Each component adds something special—whether it’s creamy, zesty, or savory—making the dish balanced and irresistibly delicious.
- Boneless skinless chicken breast: Provides the hearty protein base that soaks up all those lovely spices and juices.
- Lemon pepper seasoning: Adds a zesty, peppery kick that brightens the chicken perfectly.
- Greek salad dressing: Used both as a marinade and in the sauce to impart classic Mediterranean tang and herbs.
- Chicken broth and bouillon cube: Form the savory backbone of the sauce, infusing depth and richness.
- Half and half: Brings luscious creaminess to the sauce without overpowering the fresh flavors.
- Avocado oil (or olive oil): A healthy fat that’s great for searing chicken and sautéing garlic.
- Dry white wine: Reduces beautifully into the pan, adding complexity and subtle acidity to the sauce.
- Butter: Enhances richness and gives the sauce a velvety finish.
- Garlic: Freshly minced for that savory warmth and aroma.
- Angel hair pasta: Cooks quickly and captures the sauce beautifully without overpowering the ingredients.
- Baby spinach: Adds a fresh, green burst that wilts perfectly into the pasta.
- Cherry tomatoes: Halved for juicy pops of sweetness.
- Kalamata olives: Bring briny depth and a touch of saltiness to balance the creaminess.
- Lemon juice: Provides a bright finishing note that lifts the entire dish.
- Feta cheese: Crumbled on top for that iconic Mediterranean tang and creamy texture.
How to Make Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe
Step 1: Prepare and Pound the Chicken
Start by slicing the chicken breasts in half lengthwise to make them thinner, then cover with plastic wrap and gently pound to an even half-inch thickness. This ensures quick, even cooking and keeps the meat tender. Pat the chicken completely dry to help the seasoning stick well, then generously sprinkle with lemon pepper seasoning for a zesty punch.
Step 2: Marinate the Chicken
Place the seasoned chicken into a gallon-size freezer bag with two-thirds cup of the Greek salad dressing. Seal out as much air as possible, then let the chicken marinate at room temperature for 20 minutes. This step infuses bright, herbal notes into the chicken, setting the stage for amazing flavor.
Step 3: Measure and Prep the Sauce Ingredients
While the chicken takes its flavorful bath, combine the chicken broth, bouillon cube, half and half, and the remaining one-third cup of Greek dressing in a large measuring cup or bowl. Measuring everything ahead keeps things moving smoothly during cooking.
Step 4: Sear the Chicken
Heat the avocado oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from the marinade (discarding the leftover marinade) and sear each piece for 3 to 4 minutes per side until golden and cooked through. Once done, set the chicken aside to rest for 10 minutes before slicing into strips—this keeps it juicy and tender.
Step 5: Deglaze the Pan with Wine
Remove excess oil from the skillet with a paper towel to avoid greasy sauce. Pour in the white wine and lower the heat to medium. Use a silicone spatula to scrape and “clean” the flavorful browned bits from the bottom and sides of the pan—this is where the sauce’s magic begins. Let the wine reduce by nearly half, which should take about 3 minutes.
Step 6: Build the Sauce
Add the butter and minced garlic to the skillet, cooking for about 2 minutes until fragrant and softened. Pour in the broth and half and half mixture, stirring to combine all those flavors into a creamy sauce base.
Step 7: Cook the Pasta in the Sauce
Bring the liquid to a boil, then add the angel hair pasta. Let it return to a gentle boil and cook for about 3 minutes, stirring frequently with tongs to toss the pasta and prevent it from sticking to the pan. The pasta will begin absorbing all those savory flavors, making every bite delicious.
Step 8: Add the Veggies and Chicken Back In
Stir in the baby spinach, halved cherry tomatoes, and Kalamata olives all at once. Cook for one more minute to allow the spinach to wilt and the tomatoes to soften slightly, while still keeping that fresh texture. Then reduce the heat to low, add the sliced chicken strips and fresh lemon juice, stirring gently to heat everything through and bring the dish together.
Step 9: Finish with Feta and Serve
Finally, sprinkle in the crumbled feta cheese and stir just until it softens slightly without melting completely—this adds a wonderful tang and creamy contrast. The sauce will thicken a bit more as it stands, so don’t worry if it looks a little saucy at first. It’s now ready to enjoy!
How to Serve Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe
Garnishes
For the perfect finishing touch, sprinkle extra crumbled feta or a handful of freshly chopped parsley or basil on top. A drizzle of good-quality extra virgin olive oil can add silkiness and a rich aroma that enhances every bite.
Side Dishes
This dish shines as a complete meal, but if you want to round it out, a crisp green salad with a light vinaigrette or warm, crusty bread to soak up the sauce are perfect companions. Roasted vegetables like zucchini or eggplant also pair beautifully to keep the Mediterranean theme going strong.
Creative Ways to Present
Serve the pasta straight from the skillet for a rustic, family-style vibe or plate it elegantly with a sprinkle of toasted pine nuts for an extra crunch. For gatherings, individual bowls with a small wedge of lemon on the side invite guests to add their own fresh zest as they please.
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe keeps well when stored in airtight containers in the refrigerator for up to 3 days. Store the pasta and chicken together to let the flavors meld even further overnight.
Freezing
If you want to freeze, divide the dish into freezer-safe containers and keep for up to 2 months. Because of the cream and fresh veggies, textures may change slightly after thawing, so it’s best suited for reheating as a cozy meal rather than reheating for gatherings.
Reheating
Warm leftovers gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much. Toss occasionally to redistribute the sauce and keep the pasta from sticking.
FAQs
Can I use another type of pasta for this Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe?
Absolutely! While angel hair pasta works great because it cooks quickly and absorbs the sauce well, you can swap in linguine, penne, or even fettuccine. Just keep an eye on cooking times since thicker pastas may need a bit longer.
Is it okay to substitute the chicken for another protein?
Yes! Shrimp or turkey breast work well as alternatives. If using shrimp, add it later in the cooking process since it cooks faster. Adjust seasoning as needed to maintain that Mediterranean flavor profile.
Can I make this dish vegetarian?
Totally! Simply skip the chicken and replace the chicken broth with vegetable broth. To add protein, toss in some cooked chickpeas or sautéed mushrooms for a hearty, satisfying twist.
What should I do if I don’t have Greek salad dressing?
You can easily whip up your own dressing with olive oil, lemon juice, dried oregano, garlic powder, and a touch of red wine vinegar. This will keep that classic Mediterranean tang and herbaceous flavor intact.
Why is the pasta still saucy after cooking? Will it get too watery?
The sauce in this Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe is intentionally a bit loose at the end because the pasta continues to absorb it as it stands. The sauce thickens beautifully, so don’t worry if it looks saucy right off the stove!
Final Thoughts
I can’t recommend this Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe enough. It’s a joyful celebration of fresh ingredients, robust flavors, and beautiful textures all coming together effortlessly in one pan. Whether you’re feeding family or friends, or just craving something deliciously comforting, this recipe hits every mark with style and ease. Give it a try—you’ll want to make it again and again.
Print
Mediterranean One-Pot Pasta with Chicken, Feta, and Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Mediterranean Pasta is a vibrant, one-pot meal featuring tender marinated chicken, fresh spinach, cherry tomatoes, kalamata olives, and creamy feta cheese all tossed in a flavorful lemon-pepper and garlic sauce. Cooked in a single skillet, this dish perfectly balances savory and tangy flavors with a touch of Mediterranean flair, making it a quick, satisfying dinner for the whole family.
Ingredients
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Broth and Sauce
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- 2 tablespoons avocado oil (can substitute olive oil)
- ½ cup dry white wine
- 2 tablespoons butter
- 4 cloves garlic, minced
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice
- ¾ cup feta cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create two thinner cutlets each. Cover with plastic wrap and use a meat tenderizer to pound both sides of each piece until they are about ½-inch thick. Pat dry thoroughly to remove excess moisture and season both sides evenly with the lemon pepper seasoning.
- Marinate the Chicken: Place the chicken pieces in a large gallon freezer bag. Add 2/3 cup of the Greek salad dressing, seal tightly removing as much air as possible, and let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Mix Broth and Sauce Base: While the chicken marinates, combine the chicken broth, bouillon cube, half and half, and remaining 1/3 cup Greek salad dressing in a large measuring cup or bowl with a spout for easy pouring. Measure out the remaining ingredients so everything is ready to use.
- Sear the Chicken: Heat the avocado or olive oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Sear the chicken for 3 to 4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and let rest for 10 minutes, then slice into smaller strips for serving.
- Deglaze the Skillet: Carefully wipe excess oil from the skillet if too much remains. Pour in the white wine and reduce heat to medium. Using a silicone spatula, scrape the bottom and sides of the skillet to loosen any browned bits. Let the wine reduce by nearly half, about 3 minutes, to concentrate flavor.
- Make the Sauce: Add butter and minced garlic to the skillet, cooking for 2 minutes until fragrant and garlic is softened. Pour in the prepared chicken broth and half and half mixture.
- Cook the Pasta: Bring the liquid to a boil, then add the angel hair pasta. Return to a gentle boil and cook for 3 minutes, frequently tossing the pasta with kitchen tongs to prevent sticking and ensure even cooking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook and stir for 1 more minute. The sauce will still be quite liquid at this point. Reduce heat to low, then add the sliced chicken and lemon juice. Stir gently to combine and warm through.
- Finish and Serve: Crumble the feta cheese into the skillet and gently stir it in. The feta will soften but retain some texture, enriching the sauce as it sits. Remove from heat and serve immediately, allowing the sauce to thicken slightly as it stands.
Notes
- To ensure tender chicken, pound to even thickness and do not overcook during searing.
- Using dry white wine adds acidity and depth; if unavailable, substitute with additional chicken broth and a splash of lemon juice.
- Angel hair pasta cooks quickly; watch it carefully to avoid overcooking.
- Serve this dish fresh for best texture, although leftovers can be refrigerated and gently reheated with a splash of broth or water to loosen sauce.
