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4.12 from 52 votes

Greek Chicken Pasta Skillet

This Greek Chicken Pasta Skillet is zesty and creamy and full of all your favorite Mediterranean flavors!  With sun-dried tomatoes, feta cheese, Kalamata Olives, garlic, chicken, pasta and more – it’s truly a meal the whole family will love!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, easy recipe, greek, pasta
Servings: 6
Author: Sweet Basil

Ingredients

  • 6 Ounces Rigatoni Pasta
  • 1 Tablespoon Olive Oil
  • 1 Small Yellow Onion chopped
  • 5 Cloves Garlic minced
  • 1½ Pounds Chicken Breast Cut into 1-inch Cubes
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ½ teaspoon Onion Powder
  • 2 Tablespoons Tomato Paste
  • 1 Cup Chicken Stock
  • 1 Tablespoon Fresh Lime Juice
  • ½ Cup Halved Sun-Dried Tomatoes sliced
  • ½ Cup Crumbled Feta Cheese
  • 3 Tablespoons Parsley reserve 1 tablespoon for garnish
  • 1 teaspoon Sugar
  • ½ Cup Fresh Cherry Tomatoes cut in half
  • 1/3 Cup Pitted Kalamata Olives halved
  • ¾ Cup Fat-Free Half and Half or heavy cream if preferred
US Customary - Metric

Instructions

  • Cook pasta according to the box instructions, for al dente doneness.
  • While the pasta is boiling, heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat.
    6 Ounces Rigatoni Pasta, 1 Tablespoon Olive Oil
  • Add the onions and cook for 5 minutes.
    1 Small Yellow Onion
  • Add the garlic and cook 1 more minute.
    5 Cloves Garlic
  • Season the chicken with ½ teaspoon salt, pepper and onion powder, then add it to the pan, and cook for 6 minutes, turning once (add more oil if needed).
    1½ Pounds Chicken Breast Cut into 1-inch Cubes, 1 teaspoon Salt, 1 teaspoon Pepper, ½ teaspoon Onion Powder
  • Stir in the tomato paste and chicken stock and simmer for 2 minutes.
    2 Tablespoons Tomato Paste, 1 Cup Chicken Stock
  • Add lime juice, sun-dried tomatoes, half of the feta, 2 tablespoons parsley, ½ teaspoon salt, ½ teaspoon pepper, sugar and simmer about 3 minutes.
    1 Tablespoon Fresh Lime Juice, ½ Cup Halved Sun-Dried Tomatoes, ½ Cup Crumbled Feta Cheese, 3 Tablespoons Parsley, 1 teaspoon Sugar
  • Add the fresh cherry tomatoes, olives and the half and half, then sauté for 2 minutes.
    ½ Cup Fresh Cherry Tomatoes, 1/3 Cup Pitted Kalamata Olives, ¾ Cup Fat-Free Half and Half
  • Fold in the al dente pasta, sprinkle with rest of the crumbled feta cheese and parsley, and serve warm.

Notes

Store left overs in the refrigerator for 3 days.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 521mg | Potassium: 252mg | Fiber: 1g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg