One pot Mediterranean chicken feta pasta can be on the table in about 30 minutes when you use a rotisserie chicken. Serve it with a simple cucumber salad for an easy, satisfying dinner.
I’m in a one-pot meal phase, and this recipe combines my favorite Mediterranean ingredients — feta, olives, artichokes and garlic — with chicken and pasta for a quick, flavorful dinner.
While I often use cream cheese in one-pot dishes for its creamy texture, I wanted to switch things up. Feta offers a different kind of creaminess: it softens and blends into the sauce without becoming fully smooth, and it brings a bright, tangy flavor you don’t get from cream cheese.
I used Nikos® feta for this version because it’s fresh and flavorful. Their Mediterranean-style feta cheeses are made with rBGH-free milk and are certified Halal, which makes them a reliable, quality choice.
One Pot Mediterranean Chicken Feta Pasta
One-pot meals are convenient and often packed with flavor, and this Mediterranean chicken pasta is no exception. It’s a great weeknight option when you want something comforting without a long prep time.
To speed things up, buy a rotisserie chicken from the grocery store. When I’m short on time, I grab a chicken and a block of feta and the meal comes together in about 30 minutes.
Most of the other ingredients are pantry staples, and if I’m missing something I’ll pick it up on the way home. With a little help shredding the chicken or chopping veggies, this is an easy recipe to have ready quickly.
Serve with crusty bread and a crisp cucumber salad for a complete meal.
One Pot Mediterranean Chicken Feta Pasta
Pin Recipe
Rate Recipe
10
25
35
Ingredients
- 3 teaspoon olive oil
- 1 cup red onion diced
- 3 garlic cloves minced
- 1 pint cherry tomatoes halved
- 28 ounces artichoke hearts drained, cut in half
- 2 ½ cups chicken broth
- 4 cups chicken cooked, shredded
- 8 ounces uncooked rigatoni
- 1 cup kalamata olives pitted and halved lengthwise
- ¾ cup feta cheese crumbled
- salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. When hot, add the diced red onion and minced garlic. Sauté for 2–3 minutes, until the onion becomes translucent.
- Add the halved cherry tomatoes and artichoke hearts; stir and sauté for about 2 minutes. Pour in the chicken broth and add the shredded chicken, then bring the mixture to a boil. Add the rigatoni, reduce the heat to a simmer, and cook for about 10 minutes or until the rigatoni is tender.
- Stir in the crumbled feta and halved kalamata olives. Taste and season with salt and pepper as needed. Serve hot.
Nutrition
Carbohydrates: 41.5 g |
Protein: 31.8 g |
Fat: 13 g
Tried this recipe?
Let us know how it turned out!