Greek Chicken Penne Recipe
Greek Chicken Penne Recipe photo by Taste of Home

Greek Chicken Penne Recipe

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It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. —Dawn Frihauf, Fort Morgan, Colorado
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 2-1/2 cups uncooked penne pasta
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh oregano, optional

Nutritional Facts

1-1/2 cups equals 431 calories, 21 g fat (5 g saturated fat), 56 mg cholesterol, 568 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein.


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.
  3. Drain pasta; toss with chicken mixture. Garnish with oregano if desired. Yield: 5 servings.
Originally published as Greek Chicken Penne in Simple & Delicious December/January 2011, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 14, 2015

"Was very tasty.light and flavorful.I made it with glutenfree pasta"

Reviewed Feb. 24, 2014 Edited Feb. 25, 2014

"This was wonderful - one of the best pasta dishes I have ever made and really quick and easy - it doesn't get much better than that!!! Since one of my daughters is a vegetarian, I made a small batch for her minus the chicken. Didn't really change anything but I did add a little extra feta and a small can of sliced black olives. Also used a 12 oz. jar of marinated artichokes which seemed to be a good amount and drizzled some of the olive oil marinade over the finished dish. Oh wow - it was just so darn good!!!"

Reviewed Feb. 21, 2012

"I added about 1 cup of pasta water for moisture. Thanks for the recipe!"

Reviewed Feb. 7, 2011

"I love this recipe. This is probably the first time i have ever cooked with artichoke. It was yummy! I didnt have fresh oregano so I used dried. It was still flavorful."

Reviewed Jan. 27, 2011

"Great recipe! Left out the red onion and cut back on the artichoke for our tastes, but it was delicious."

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