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Greek Chicken Pasta

41 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

5 servings

Updated: Aug. 27, 2023
This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York
Greek Chicken Pasta
Greek Chicken Pasta Recipe photo by Taste of Home
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Ingredients

  • 2 cups uncooked penne pasta
  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/3 cup sliced pitted Greek olives
  • 2 tablespoons minced fresh parsley

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.
  3. Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.

Nutrition Facts

1-1/3 cups: 556 calories, 30g fat (12g saturated fat), 111mg cholesterol, 916mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 35g protein.

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