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Greek Chicken Pasta

This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings

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

  • Cook pasta according to package directions.
  • 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.
  • 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.

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Reviews

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Average Rating:
  • ktype
    Aug 26, 2020

    I liked it but the family asked me not to make it again...

  • MarineMom_texas
    Sep 5, 2016

    Our Sunday school class was responsible for lunch after a funeral and I brought this delicious pasta dish. Everyone raved about it and many wanted the recipe. It is not only easy to prepare but delicious. I highly recommend this recipe.Volunteer Field Editor

  • foxyhottcakes
    May 15, 2016

    I agree with another reviewer on this, it was just okay for me. I love all of the ingredients, but it wasn't much of a sauce. I thought the flavors would really pop for me, but they didn't. And it was actually a pretty expensive dish to make, so I'll probably skip it next time.

  • DMM27
    May 4, 2015

    Although the flavors were good and it has my favorites like greek olives and artichokes the texture was not great. In the picture it looks like a light pasta dish - what I got was sticky sauce that overpowered the olives, artichokes and tomatoes. I am not in a hurry to try this again but when I do I may skip the butter/onions/chicken broth/flour and try tossing in olive oil.

  • mzivich
    Sep 27, 2014

    I found this to be a bit bland, but not bad. I didn't have artichokes. Maybe that was the issue. Thanks for the recipe!

  • jnjrok
    Aug 23, 2014

    Yum! Good warm or cold and even tastier the next day. Followed the recipe exactly other than substituted 1/4 c. of sun dried tomato pesto for the sun dried tomatoes, as I had it on hand. I think that substitution made it even tastier as the flavor was then distributed to every bite.

  • robbinthornton
    Aug 28, 2013

    No comment left

  • Texicanrich
    Jun 21, 2013

    No comment left

  • Beema
    Jun 13, 2013

    I made this when it was first published in 2010, and it has become a favorite. Instead of chicken, I have used shrimp several times with equal success. And, at times instead of the chicken broth, I have used white wine. Quick, easy and versatile.

  • farmgirl10241
    Mar 27, 2013

    No comment left