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Photo: Leo Gong; Styling: Robyn Valarik Photo by: Photo: Leo Gong; Styling: Robyn Valarik

Greek Chicken Pasta

The success of this super-simple dish depends on using good-quality feta cheese. With so few ingredients, each needs to pull its weight, and here it's the cheese in particular that will make this pasta shine.

Sunset MAY 2011

  • Yield: Serves 4 to 6
  • Total: 30 Minutes


  • 6 ounces spaghetti
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 8 ounces baby spinach
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1/2 teaspoon red chile flakes
  • 1 cup pitted kalamata olives, halved
  • 1 cup toasted pine nuts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 cups shredded rotisserie chicken
  • 3 ounces good-quality feta cheese, crumbled


1. Cook spaghetti as package directs.

2. Heat oil in a large frying pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in spinach, wine, chile flakes, olives, pine nuts, salt, and pepper.

3. Drain pasta, return to pot, and add onion mixture and chicken. Stir to coat and cook over medium heat until warmed, about 4 minutes. Transfer to plates and top with feta cheese.

Nutritional Information

Amount per serving
  • Calories: 538
  • Calories from fat: 58%
  • Protein: 22g
  • Fat: 35g
  • Saturated fat: 5.9g
  • Carbohydrate: 35g
  • Fiber: 4.3g
  • Sodium: 940mg
  • Cholesterol: 56mg

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Greek Chicken Pasta Recipe