15 Delicious Greek Penne and Chicken Recipes

Greek cuisine brings a delightful twist to your dinner table, and what better way to enjoy it than with these 15 delicious Greek penne and chicken recipes? Perfect for busy weeknights or when you’re craving something hearty and flavorful, these dishes combine the comfort of pasta with the zest of Mediterranean flavors. Dive in and discover your next family favorite!

Greek Penne and Chicken with Feta and Olives

Unbelievably easy and packed with flavor, this Greek Penne and Chicken with Feta and Olives is your weeknight dinner hero. You’ll love how the tangy feta and briny olives come together with tender chicken and pasta.

Ingredients

• 1 lb penne pasta (I always go for the whole wheat kind for a bit more texture)
• 2 boneless, skinless chicken breasts, cubed (about 1 inch pieces for even cooking)
• 1/2 cup crumbled feta cheese (the more, the merrier, if you ask me)
• 1/4 cup Kalamata olives, pitted and halved (these little guys are flavor bombs)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp dried oregano (fresh is great, but dried works just fine here)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 cup chicken broth (for deglazing and adding a bit of moisture)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt, pepper, and oregano, and cook until golden brown and cooked through, about 6-7 minutes.
3. Add the minced garlic to the skillet with the chicken and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. This is where all the flavor lives!
5. Drain the pasta and add it directly to the skillet with the chicken. Toss everything together to combine.
6. Remove the skillet from the heat and stir in the feta cheese and Kalamata olives. The residual heat will soften the feta just enough. Tip: Letting the dish sit for a couple of minutes before serving allows the flavors to meld beautifully.

Zesty and satisfying, this dish is a perfect balance of creamy, tangy, and savory. Serve it with a crisp green salad or some warmed pita bread for a complete meal that’ll transport you straight to the Mediterranean.

Spicy Greek Penne and Chicken with Tomato Sauce

Got a craving for something hearty with a kick? This Spicy Greek Penne and Chicken with Tomato Sauce is your go-to dish for a flavorful dinner that’s easy to whip up. You’ll love how the spices meld with the tangy tomato sauce and tender chicken.

Ingredients

• 2 cups penne pasta (I always go for whole wheat for that extra fiber)
• 1 lb chicken breast, cubed (free-range gives the best flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (fresh is key here)
• 1 can (14.5 oz) diced tomatoes (no salt added for control freaks like me)
• 1 tsp dried oregano (Greek oregano if you can find it)
• 1/2 tsp red pepper flakes (adjust if you’re not into too much heat)
• 1/2 cup feta cheese, crumbled (because more cheese is always better)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until no longer pink, about 6-7 minutes.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Stir in the diced tomatoes, oregano, and red pepper flakes. Simmer the sauce for 10 minutes, allowing the flavors to meld.
5. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
6. Sprinkle the crumbled feta cheese over the top and let it sit for a minute to slightly melt. Tip: For an extra touch, broil for 2 minutes until the cheese is golden.

Best served hot, this dish boasts a perfect balance of spicy, tangy, and creamy textures. Try pairing it with a crisp Greek salad for a complete meal that’ll transport you straight to the Mediterranean.

Creamy Greek Penne and Chicken with Spinach

Hey there, let’s dive into making this comforting dish that’s perfect for any night of the week. It’s creamy, packed with flavor, and oh-so-satisfying.

Ingredients

• 2 cups penne pasta (I like to use whole wheat for a bit of extra fiber)
• 1 lb chicken breast, cubed (boneless, skinless works best here)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 3 cloves garlic, minced (fresh is key for that punch of flavor)
• 1 cup heavy cream (for that irresistible creaminess)
• 1 cup crumbled feta cheese (plus a little extra for garnish)
• 2 cups fresh spinach (packed, it wilts down a lot)
• 1 tsp dried oregano (trust me, it makes a difference)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Save a cup of pasta water before draining; it’s great for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning with salt, pepper, and oregano. Cook until golden and no longer pink inside, about 6-7 minutes. Remove and set aside.
3. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Tip: Don’t let it brown or it’ll taste bitter.
4. Pour in the heavy cream, stirring to combine with the garlic. Let it simmer gently for 2 minutes to thicken slightly.
5. Stir in the feta cheese until it starts to melt into the cream, creating a smooth sauce. Tip: If the sauce is too thick, add a splash of the reserved pasta water.
6. Add the spinach and cooked chicken back to the skillet, stirring until the spinach wilts and everything is heated through, about 2 minutes.
7. Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce. Serve hot, garnished with extra feta if desired.

Great for a cozy dinner, this dish boasts a creamy texture with the tangy kick of feta and the freshness of spinach. Try serving it with a side of crusty bread to soak up all that delicious sauce.

Greek Penne and Chicken Salad with Lemon Dressing

Summer’s here, and you’re probably craving something light yet satisfying. This Greek penne and chicken salad with lemon dressing hits the spot—it’s fresh, flavorful, and super easy to whip up.

Ingredients

• 2 cups penne pasta (I like whole wheat for extra fiber)
• 1 lb chicken breast, cubed (boneless, skinless works best)
• 1 cup cherry tomatoes, halved (they’re sweeter this time of year)
• 1/2 cucumber, diced (English cucumbers have fewer seeds)
• 1/4 red onion, thinly sliced (soak in cold water for 10 mins to mellow the bite)
• 1/2 cup feta cheese, crumbled (go for the block and crumble yourself—it’s creamier)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp dried oregano (rub between your fingers to wake up the flavor)
• Salt and pepper to taste (I use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and rinse under cold water to stop the cooking.
2. While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until golden and no longer pink inside, about 6-8 minutes. Let cool slightly.
3. In a large bowl, whisk together the remaining olive oil, lemon juice, oregano, and a pinch of salt and pepper. This is your dressing—taste and adjust acidity or seasoning as needed.
4. Add the cooled pasta, chicken, tomatoes, cucumber, and red onion to the bowl. Toss gently to coat everything in the dressing.
5. Sprinkle the feta cheese over the top and give one final gentle toss. Tip: Let the salad sit for 10 minutes before serving to let the flavors meld.

Enjoy the crisp veggies, tender chicken, and tangy dressing all coming together in every bite. Perfect for a picnic or as a make-ahead lunch for the week.

Greek Penne and Chicken with Roasted Red Peppers

Ever find yourself craving something hearty yet fresh for dinner? This Greek-inspired penne and chicken dish, packed with roasted red peppers, is your answer.

Ingredients

• 2 cups penne pasta (I love how the ridges hold onto the sauce)
• 1 lb chicken breast, cubed (boneless, skinless works best here)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 cup roasted red peppers, sliced (jarred is fine, but fresh-roasted adds a smoky depth)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp dried oregano (crush it between your fingers to wake up the flavors)
• 1/2 cup feta cheese, crumbled (for that tangy finish)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Bring a large pot of salted water to a boil. Add the penne and cook for 11 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning with salt, pepper, and oregano. Cook for 5-7 minutes until golden and cooked through. Tip: Don’t overcrowd the pan to get a nice sear.
4. Add the minced garlic and roasted red peppers to the skillet. Sauté for 2 minutes until fragrant. Tip: Garlic burns quickly, so keep the heat medium.
5. Drain the pasta and add it to the skillet, tossing everything together. Sprinkle with feta cheese right before serving.

And there you have it! The feta melts slightly into the warm pasta, creating a creamy texture against the crisp chicken and sweet peppers. Try serving it with a side of crusty bread to soak up all the delicious flavors.

Greek Penne and Chicken with Artichokes and Sun-Dried Tomatoes

Oh, you’re going to love this dish! It’s a vibrant mix of flavors that brings a little Mediterranean sunshine to your table. Perfect for when you’re craving something hearty yet fresh.

Ingredients

• 2 cups penne pasta (I always go for whole wheat for that extra fiber)
• 1 lb chicken breast, cubed (free-range tastes better, trust me)
• 1 cup marinated artichoke hearts, chopped (the oil they’re in adds great flavor)
• 1/2 cup sun-dried tomatoes, sliced (packed in oil for richness)
• 3 cloves garlic, minced (fresh is best, no substitutes)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup chicken broth (low-sodium lets you control the salt)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tsp dried oregano (rub it between your fingers to wake it up)
• Salt and pepper (to your liking, but don’t be shy)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until golden and no longer pink inside, about 6 minutes. Remove and set aside.
3. In the same skillet, add a bit more olive oil if needed, then sauté the garlic until fragrant, about 30 seconds. Tip: Don’t let it burn or it’ll turn bitter.
4. Add the artichokes and sun-dried tomatoes to the skillet, stirring to combine. Cook for 2 minutes to let the flavors meld.
5. Pour in the chicken broth and sprinkle in the oregano. Let it simmer for 3 minutes to reduce slightly.
6. Return the chicken to the skillet, add the cooked penne, and toss everything together. Tip: A splash of pasta water can help bring the sauce together if it’s too dry.
7. Off the heat, stir in the Parmesan cheese until it’s melted and coats the pasta nicely. Tip: Letting it sit for a minute before serving helps the flavors deepen.

Mmm, the result? A dish with tender chicken, perfectly al dente pasta, and a sauce that’s rich with the tang of artichokes and the sweetness of sun-dried tomatoes. Serve it with a crisp green salad and a glass of white wine for a complete meal that feels like a vacation.

Greek Penne and Chicken with Kalamata Olives and Cucumber

Just when you thought pasta couldn’t get any better, here comes a dish that’s a total game-changer. Imagine tender penne, juicy chicken, and the bold flavors of Kalamata olives and crisp cucumber coming together in one forkful. It’s like a vacation to the Mediterranean, no passport required.

Ingredients

• 1 lb penne pasta (I swear by the al dente texture)
• 2 boneless, skinless chicken breasts, cubed (free-range gives the best flavor)
• 1/2 cup Kalamata olives, pitted and halved (they’re the star, so don’t skimp)
• 1 medium cucumber, diced (keep it crunchy for that fresh bite)
• 3 tbsp extra virgin olive oil (my kitchen staple for everything)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp dried oregano (it’s all about that herby goodness)
• Salt and freshly ground black pepper (to season like a pro)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook for 11 minutes, stirring occasionally, until al dente. Tip: Save a cup of pasta water before draining; it’s gold for sauces.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 6-7 minutes until golden and cooked through. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Lower the heat to medium, add the remaining olive oil and garlic to the skillet, and sauté for 1 minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Toss in the olives, cucumber, and oregano, stirring to combine and warm through for about 2 minutes.
5. Drain the pasta and add it to the skillet, tossing everything together. If it’s a bit dry, splash in some of that reserved pasta water.

Kick back and enjoy the harmony of flavors and textures in every bite. Serve it with a sprinkle of feta on top for an extra Greek twist or alongside a crisp white wine to really bring out the olives’ brininess.

Greek Penne and Chicken with Garlic and Herb Sauce

Kick off your weeknight dinner with this comforting Greek Penne and Chicken dish, smothered in a creamy garlic and herb sauce. It’s the kind of meal that feels like a hug in a bowl, perfect for those evenings when you crave something hearty yet effortlessly elegant.

Ingredients

• 1 lb penne pasta (I always go for the ridged kind—it holds the sauce better)
• 2 boneless, skinless chicken breasts, cubed (about 1 inch pieces for even cooking)
• 3 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 4 cloves garlic, minced (because more garlic is always better)
• 1 cup heavy cream (for that luxuriously smooth sauce)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp dried oregano (it’s the secret to that authentic Greek flavor)
• Salt and freshly ground black pepper (to season at every step)
• 1/2 cup chicken broth (low sodium is my preference)
• Fresh parsley, chopped (for that pop of color and freshness at the end)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve a cup of pasta water before draining—it’s gold for adjusting sauce consistency later.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for about 30 seconds until fragrant—don’t let it burn! Tip: Garlic burns quickly, so keep the heat medium and stir constantly.
4. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits. These bits are flavor bombs, so make sure to get them all.
5. Reduce heat to medium-low. Stir in the heavy cream, Parmesan, and oregano. Let the sauce simmer for 3-4 minutes until slightly thickened. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Return the cooked chicken and drained penne to the skillet. Toss everything together until well coated in the sauce. Adjust seasoning with salt and pepper if needed.
7. Garnish with fresh parsley before serving. How about serving it with a side of warm, crusty bread to soak up all that delicious sauce? The creamy texture and herbaceous flavors make every bite a delight.

Greek Penne and Chicken with Tzatziki Sauce

Vibrant flavors and simple ingredients come together in this Greek-inspired dish that’s perfect for a cozy dinner. You’ll love how the creamy tzatziki sauce pairs with the tender chicken and penne, making every bite a delight.

Ingredients

• 2 cups penne pasta (I always go for whole wheat for a bit more texture)
• 1 lb chicken breast, cubed (free-range gives the best flavor, in my opinion)
• 1 cup Greek yogurt (full-fat for that rich, creamy texture)
• 1 cucumber, grated and drained (trust me, squeezing out the excess water makes all the difference)
• 2 cloves garlic, minced (fresh is key here)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp dried oregano (Greek oregano if you can find it)
• Salt and pepper to taste (I like to grind mine fresh)

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning with salt, pepper, and oregano. Cook until golden brown and no longer pink inside, about 6-8 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, and a pinch of salt to make the tzatziki sauce. Tip: Let it sit for 10 minutes to let the flavors meld.
4. Drain the pasta and return it to the pot. Add the cooked chicken and tzatziki sauce, tossing gently to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.

Best enjoyed immediately, this dish offers a creamy yet refreshing taste with a satisfying bite from the penne. Try serving it with a sprinkle of fresh dill or a side of warm pita bread for an extra touch of Greece.

Greek Penne and Chicken with Lemon and Dill

Wondering what to make for dinner that’s both comforting and a bit fancy? This Greek-inspired penne and chicken dish, brightened with lemon and dill, is your answer. It’s easy, flavorful, and feels like a hug in a bowl.

Ingredients

• 2 cups penne pasta (I like whole wheat for extra fiber)
• 1 lb chicken breast, cubed (boneless, skinless works best here)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is key for that punchy flavor)
• 1 cup chicken broth (low-sodium to control the saltiness)
• 1/2 cup heavy cream (room temp blends smoother)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 2 tbsp fresh dill, chopped (dried just doesn’t compare)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning with salt and pepper, and cook until golden and no longer pink inside, about 6-7 minutes. Remove and set aside.
3. In the same skillet, lower the heat to medium. Add the garlic and sauté for 30 seconds until fragrant. Tip: Don’t let it brown or it’ll turn bitter.
4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream, lemon juice, and zest. Simmer for 3 minutes until slightly thickened.
5. Return the chicken to the skillet, add the cooked penne, and toss to coat in the sauce. Stir in the dill last to keep its flavor bright. Tip: If the sauce is too thick, a splash of pasta water can loosen it up.
6. Season with additional salt and pepper if needed, and serve hot. Tip: A sprinkle of feta cheese on top adds a nice salty contrast.

Just like that, you’ve got a dish that’s creamy, tangy, and herby all at once. The penne holds onto the sauce beautifully, making every bite flavorful. Try serving it with a simple arugula salad for a fresh contrast.

Greek Penne and Chicken with Yogurt Mint Sauce

Alright, let’s dive into making this Greek Penne and Chicken with Yogurt Mint Sauce that’s perfect for a cozy dinner or impressing guests. It’s a breeze to whip up, and the flavors? Absolutely divine.

Ingredients

• 2 cups penne pasta (I love using whole wheat for a nuttier flavor)
• 1 lb chicken breast, cubed (boneless, skinless works best here)
• 1 cup Greek yogurt (go for full-fat for creaminess)
• 1/4 cup fresh mint, finely chopped (trust me, fresh makes all the difference)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tbsp lemon juice (freshly squeezed, please)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until golden brown and no longer pink inside, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a medium bowl, whisk together Greek yogurt, mint, lemon juice, garlic, salt, and pepper until smooth. Tip: Let the sauce sit for 5 minutes to let the flavors meld.
4. Drain the pasta and return it to the pot. Add the cooked chicken and yogurt sauce, tossing gently to combine everything evenly.
5. Serve immediately, garnished with extra mint if you like. The dish is creamy with a refreshing minty zing, perfect with a side of roasted veggies or a simple salad.

Greek Penne and Chicken with Orzo and Feta

Mmm, imagine this: tender chicken, perfectly cooked penne, and orzo, all tossed in a vibrant Greek-inspired sauce with chunks of feta. It’s a dish that brings the Mediterranean to your table with minimal fuss.

Ingredients

• 2 cups penne pasta (I like to use whole wheat for a nuttier flavor)
• 1 cup orzo (it’s like rice-shaped pasta, so fun!)
• 1 lb chicken breast, cubed (boneless, skinless works best here)
• 3 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 cup crumbled feta cheese (go for the block and crumble it yourself for better texture)
• 2 cloves garlic, minced (fresh is key, no jarred stuff)
• 1 tsp dried oregano (rubbed between your fingers to wake it up)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup cherry tomatoes, halved (they add a sweet pop)
• 1/2 cup kalamata olives, pitted (for that briny punch)
• 1/4 cup fresh parsley, chopped (it’s not just for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and orzo, cooking according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, seasoning with salt, pepper, and oregano. Cook until golden and no longer pink inside, about 6 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Lower the heat to medium, add the remaining olive oil and garlic to the skillet, sautéing for 30 seconds until fragrant. Tip: Garlic burns fast, so keep it moving.
4. Toss in the cherry tomatoes and olives, cooking for 2 minutes just to warm them through.
5. Combine the cooked pasta, chicken mixture, and feta in a large bowl. Gently mix to avoid breaking the feta too much. Tip: Let it sit for 5 minutes before serving to let the flavors meld.
6. Garnish with fresh parsley before serving.

Out of this world, right? The feta gets a little melty, the pasta is perfectly chewy, and the olives add just the right amount of saltiness. Serve it with a crisp white wine and pretend you’re on a Greek island.

Greek Penne and Chicken with Basil and Tomato

Unbelievably easy and packed with flavor, this Greek Penne and Chicken with Basil and Tomato is your weeknight dinner hero. You’ll love how the fresh basil and juicy tomatoes bring a bright, summery vibe to the dish.

Ingredients

• 2 cups penne pasta (I always go for whole wheat for that extra fiber)
• 1 lb chicken breast, cubed (free-range gives the best flavor, in my opinion)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred kind in a pinch)
• 1 cup cherry tomatoes, halved (they’re sweeter and more colorful)
• 1/4 cup fresh basil, chopped (tear it with your hands to release more aroma)
• 1/2 cup feta cheese, crumbled (because everything’s better with feta)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until golden brown and no longer pink inside, about 6-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Lower the heat to medium, add the minced garlic to the skillet, and sauté for about 30 seconds until fragrant. Tip: Keep stirring to prevent burning.
4. Toss in the cherry tomatoes and cook for another 2 minutes until they start to soften. Tip: A little char on the tomatoes adds a smoky flavor.
5. Add the cooked penne to the skillet along with the fresh basil. Stir everything together until well combined and heated through.
6. Remove from heat and sprinkle with crumbled feta cheese. Season with salt and pepper to taste.

The pasta is wonderfully hearty with the tender chicken, while the tomatoes and basil keep it light and fresh. Serve it with a crisp white wine and some crusty bread to soak up all the delicious juices.

Greek Penne and Chicken with Eggplant and Zucchini

Back in the day, I stumbled upon this Greek-inspired penne dish that’s become a weeknight hero in my kitchen. It’s hearty, packed with veggies, and has that perfect touch of Mediterranean flair.

Ingredients

• 2 cups penne pasta (I swear by the whole wheat kind for extra fiber)
• 1 lb chicken breast, cubed (free-range gives the best flavor, in my opinion)
• 1 medium eggplant, diced (peel if you’re not a fan of the skin)
• 1 large zucchini, sliced (the greener, the better for color)
• 3 tbsp extra virgin olive oil (my go-to for that rich, fruity taste)
• 2 cloves garlic, minced (fresh is always best, no jarred stuff here)
• 1 tsp dried oregano (Greek oregano if you can find it)
• 1/2 cup feta cheese, crumbled (because everything’s better with feta)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Boil the penne in salted water until al dente, about 8 minutes. Drain and set aside. Tip: Save a cup of pasta water for adjusting sauce consistency later.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and oregano. Cook until golden, about 5 minutes per side. Remove from skillet.
4. In the same skillet, add remaining olive oil. Sauté garlic until fragrant, 30 seconds. Add eggplant and zucchini, cooking until soft, about 7 minutes. Tip: Don’t overcrowd the pan to get a nice sear on the veggies.
5. Combine pasta, chicken, and veggies in a baking dish. Sprinkle feta on top. Bake for 10 minutes until cheese is slightly melted. Tip: Broil for the last 2 minutes for a crispy top.

Vibrant and satisfying, this dish brings a delightful mix of textures—creamy feta, tender chicken, and al dente pasta. Serve it with a side of crusty bread to soak up all the juicy goodness.

Greek Penne and Chicken with Saffron and Pine Nuts

Let me tell you about this dish that’s been a game-changer in my kitchen. It’s a cozy, flavorful meal that brings a touch of Mediterranean sunshine to your table, perfect for those nights when you want something special without too much fuss.

Ingredients

• 2 cups penne pasta (I love using whole wheat for a nuttier flavor)
• 1 lb chicken breast, cubed (free-range gives the best texture)
• 1 pinch saffron threads (trust me, it’s worth the splurge)
• 1/4 cup pine nuts (toasted, for that irresistible crunch)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 3 garlic cloves, minced (fresh is always better)
• 1/2 cup chicken broth (homemade if you’ve got it)
• 1/2 cup heavy cream (for that silky sauce)
• Salt to taste (I use sea salt for a cleaner flavor)

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes. Tip: Reserve a cup of pasta water for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until golden and no longer pink inside, about 6-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the chicken to one side of the skillet, add minced garlic and saffron to the other side, sautéing for about 30 seconds until fragrant. Tip: Blooming saffron in oil unlocks its full flavor.
4. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
5. Drain the pasta and add it to the skillet along with the pine nuts, tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water.
6. Season with salt to taste and serve immediately. Tip: Garnish with a little extra pine nuts on top for texture.

Here’s the deal: this dish is creamy, with a hint of luxury from the saffron and a nice crunch from the pine nuts. Serve it with a simple green salad and a glass of white wine for a meal that feels like a vacation.

Conclusion

Whether you’re craving a creamy feta-infused dish or a zesty lemon garlic creation, our roundup of 15 Delicious Greek Penne and Chicken Recipes offers something for every palate. Dive into these flavorful, easy-to-make meals that bring a taste of the Mediterranean to your table. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest!