This Mediterranean Pasta has angel hair pasta tossed in an amazing Greek sauce with  juicy marinated chicken, cherry tomatoes, spinach, olives, lemon juice, garlic, and feta cheese! Bonus: it’s all made in ONE pot for a super easy family dinner.

A white bowl of Mediterranean Pasta topped with tomatoes, chicken, olives, spinach, and feta with a lemon wedge on the side.

Mediterranean Pasta (One Pot!)

This One Pot Mediterranean Pasta is amazing!! Of ALL of my pasta recipes, this is at the TOP of my favorites list right now. I wish I came up with it sooner. It has angel hair pasta tossed in the MOST FLAVORFUL Greek sauce with juicy marinated chicken, tomatoes, spinach, olives, feta, garlic, and lemon juice! 😍

I love that it all comes together in one pot. Making it is a breeze and there’s nothing more that’s needed to make it a complete meal! Leftovers taste amazing (either warmed up or even cold)! You also have my permission to be heavy-handed with the Feta. 😉 Don’t miss my Pro Tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize the chicken with a meat mallet, then season with lemon pepper seasoning. Marinate it in Greek dressing while you measure out remaining ingredients. Sear and set aside. Rest for 10 minutes, then dice. Deglaze the skillet with white wine. Add garlic, butter, broth, half and half, and Greek dressing. 

A plate of seared marinated chicken next to a skillet with sauce being created with wine, broth, half and half, and Greek dressing.

Bring to a boil and add the pasta. Cook for 3 minutes. Add the tomatoes, olives, and spinach and toss to combine and cook for 1 more minute.

A skillet with angel hair being cooked in sauce next to a skillet with tomatoes, olives, and spinach being added.

Add the chicken and lemon juice and toss to heat through. Add the feta and stir to combine. Serve!

A skillet with chicken being added to Mediterranean Pasta next to the completed dish.

Pro Tips

  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that and consider using less on the chicken.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • My Homemade Greek Dressing makes the exact amount needed for this recipe and it’s so delicious. (Farmer Boy “new recipe” Greek Dressing is good too!)
  • Olives: Kalamata olives add a salty, briny POP of Greek flavor in this recipe. I don’t recommend skipping them. If you do, you may need to add additional salt to the sauce.
  • Fresh Garlic Cloves (vs. jarred minced garlic), are best for this recipe if possible.
  • Fresh Lemon Juice is much more flavorful than bottled lemon juice as well.
  • Sun-Dried Tomatoes can be used instead of cherry tomatoes if preferred, they add a nice depth of flavor.
  • Red onions, canned artichokes, and chickpeas make a great addition to this as well, they can be added when the spinach is added. Feel free to top with some diced cucumbers prior to serving as well! 
    To Use spaghetti: This recipe uses 3 cups of liquid to cook the angel hair. To use spaghetti, (which cooks in 8-12 minutes vs. 4 minutes), you’ll need an extra ½ cup of chicken broth, an extra ½ cup half and half, and an additional 3 tbsp. of Greek dressing. Add the spinach/tomatoes/olives during the last 2 minutes of cooking.
  • Note that high altitudes require more liquid and longer cooking times for one pot recipes. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days. Leftovers reheat well! 

Mediterranean Pasta in a skillet with spinach, tomatoes, olives, geta, and chicken with a wooden spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Mediterranean Pasta in a white bowl with spinach, tomatoes, chicken, feta, and olives.

Mediterranean Pasta (One Pot!)

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
5 from 3 ratings
Servings: 6 people
Tap or hover to scale
Print Pin Save Review
This Mediterranean Pasta has angel hair pasta tossed in a flavorful Greek sauce with juicy marinated chicken, tomatoes, spinach, olives, lemon juice, feta, and garlic! Bonus: it's all made in ONE pot for a super easy meal!

Ingredients

US Customary - Metric
  • 1 ¼ lbs. boneless skinless chicken breast
  • 3 teaspoons lemon pepper seasoning, see notes
  • 1 cup Greek salad dressing, divided
  • 2 ¼ cups chicken broth
  • ½ chicken bouillon cube
  • ¾ cup half and half
  • 2 tablespoons avocado oil, can sub olive oil
  • ½ cup dry white wine, see notes
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 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

  • Slice the chicken in half lengthwise to create two thinner slices. Cover with saran wrap and use a meat tenderizer to pound each side until it’s about ½-inch thick. Pat completely dry and season each side with lemon pepper seasoning.
  • Transfer to a gallon freezer bag along with 2/3 cup Greek dressing. Seal out the air and marinate at room temperature for 20 minutes.
  • While the chicken marinates, combine the chicken broth, chicken bouillon, half and half, and remaining 1/3 cup Greek dressing in a large measuring cup with a spout. Measure out remaining ingredients before beginning.
  • Heat olive oil in a deep, 12-inch skillet over medium-high heat. Add the chicken and discard the remaining marinade. Sear for 3-4 minutes per side, until golden and cooked through. Remove and let rest for 10 minutes, then cut into smaller strips.
  • Dab away excess oil from the skillet. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Reduce by nearly half, about 3 minutes.
  • Add the butter and the garlic and cook for 2 minutes. Add the chicken broth/half and half mixture.
  • Bring the liquid to a boil and add the pasta. Bring back to gentle boil and cook for 3 minutes. Use kitchen tongs throughout cooking to toss the pasta and prevent sticking.
  • Add the spinach, tomatoes, and olives and stir to combine. Cook for 1 more minute. (There will still be a lot of liquid.) Reduce heat to low and add the chicken and lemon juice. Stir to combine and heat through.
  • Add the feta and stir to combine, it will melt slightly, but some texture will remain. The pasta and sauce will continue to thicken upon standing. Remove from heat and serve!

Notes

Pro Tips:
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that and consider using less on the chicken.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • My Homemade Greek Dressingmakes the exact amount needed for this recipe and it’s so delicious. (Farmer Boy “new recipe” Greek Dressing is good too!)
  • Olives: Kalamata olives add a salty, briny POP of Greek flavor in this recipe. I don't recommend skipping them. If you do, you may need to add additional salt to the sauce.
  • Fresh Garlic Cloves (vs. jarred minced garlic), are best for this recipe if possible.
  • Fresh Lemon Juice is much more flavorful than bottled lemon juice as well.
  • Sun-Dried Tomatoes can be used instead of cherry tomatoes if preferred, they add a nice depth of flavor.
  • Red onions, canned artichokes, and chickpeas make a great addition to this as well, they can be added when the spinach is added. Feel free to top with some diced cucumbers prior to serving as well! 
    To Use spaghetti: This recipe uses 3 cups of liquid to cook the angel hair. To use spaghetti, (which cooks in 8-12 minutes vs. 4 minutes), you’ll need an extra ½ cup of chicken broth, an extra ½ cup half and half, and an additional 3 tbsp. of Greek dressing. Add the spinach/tomatoes/olives during the last 2 minutes of cooking.
  • Note that high altitudes require more liquid and longer cooking times for one pot recipes. 
Storage
  • Store in an airtight container and refrigerate for up to 3 days. Leftovers reheat well! 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 487kcal, Carbohydrates: 38g, Protein: 31g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 1131mg, Potassium: 757mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2038IU, Vitamin C: 21mg, Calcium: 181mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Greek, Mediterranean
Author: Stephanie