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Greek Penne and Chicken

Greek Penne and Chicken pinit

Greek Penne and Chicken

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings: 2






  1. Begin heating the pasta water. If it comes to a boil before finishing the preparation steps, just turn it off and cover with a lid.

  2. Prepare the onion and garlic.

  3. Cut the artichoke hearts and tomato and combine with the spices and lemon juice in a small bowl.

  4. Dice the chicken and set aside.


  1. In a large pot with boiling salted water cook penne pasta according to package instructions. Drain.

  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium-low. Add the artichoke hearts, chopped tomato, fresh parsley, lemon juice, and dried oregano. Stir to combine, the add the drained penne pasta. Cook until heated through, about 2 to 3 minutes.

  4. Add feta cheese and mix. Don't let cheese melt too much Season with salt (optional) and ground black pepper. Serve warm.


During the summer or when I'm in a hurry, I barbecue the chicken in advance. The night I'm making the dish, I dice it and heat it with the sautéed onion and garlic for a minute or two. Recipe courtesy of

Keywords: pasta