If you have been searching for a delightful, fresh, and vibrant meal that sings with Mediterranean flavors, then this Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe is about to become your new obsession. Imagine tender chicken breasts, perfectly seasoned and seared, mingling with the tangy sun-dried tomatoes, briny artichokes, and creamy feta cheese—all resting atop light, refreshing zucchini noodles for a wholesome and satisfying dinner. It’s a feast for the eyes and the palate that will have you craving every bite and eager to share it with friends and family.
Ingredients You’ll Need
This recipe uses a handful of simple, yet essential ingredients that come together to create an irresistible medley of flavors and textures. Each component—from the tender chicken to the sweet bell pepper and the sharp feta—plays a key role in building the dish’s vibrant character.
- Olive oil: The foundation for sautéeing, adding richness and a subtle fruity aroma.
- Chicken breasts: The hearty protein that absorbs all the beautiful Mediterranean spices.
- Kosher salt & black pepper: Basic seasonings to enhance all the ingredients’ natural flavors.
- Garlic powder and minced garlic: Layers of savory depth with just the right punch.
- Red bell pepper and red onion: Provide sweetness, crunch, and color contrast.
- Dried oregano, thyme, and basil: Classic Greek herbs that bring herbal warmth and complexity.
- Diced tomatoes & sun-dried tomatoes: Together they offer juiciness, acidity, and a slightly chewy texture.
- Marinated artichoke hearts: Tender and tangy, adding a subtle earthiness.
- Kalamata olives: Salty bursts of character that instantly transport you to the Mediterranean coast.
- Red wine vinegar: A bright splash of acidity to tie all the flavors beautifully.
- Feta cheese: Creamy, crumbly, and tangy—this is the crowning jewel of the dish.
- Zucchini noodles (zoodles) or pasta: The base that makes it lighter but every bit as satisfying.
How to Make Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe
Step 1: Prepare and Season the Chicken
Start by slicing your chicken breasts into strips. Pat them dry with paper towels to ensure a good sear and then sprinkle both sides with kosher salt, black pepper, and garlic powder. This simple seasoning sets the stage for juicy, flavorful chicken pieces that will shine throughout the dish.
Step 2: Sear the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips one by one, making sure not to overcrowd the pan. Let each piece sear undisturbed for 1 to 2 minutes until golden brown before flipping to cook the other side for another 1 to 2 minutes. Once cooked through, transfer the chicken to a warm spot while you prepare the vegetables. This step locks in moisture and flavor and creates a lovely caramelized crust.
Step 3: Sauté the Vegetables and Herbs
Using the same skillet, add a little more olive oil if needed and toss in the sliced red bell pepper and red onion. Sprinkle with oregano, thyme, basil, salt, and black pepper. Sauté for 3 to 5 minutes until the vegetables soften and release their natural sweetness.
Step 4: Add Garlic and Tomatoes
Next, stir in minced garlic and sauté for one minute until fragrant—this step builds aromatic layers. Then add the canned diced tomatoes and chopped sun-dried tomatoes. Lower the heat to a gentle simmer and let the mixture meld together for 3 to 5 minutes, thickening slightly and intensifying the flavor.
Step 5: Incorporate Artichokes and Kalamata Olives
Drain the marinated artichoke hearts and chop them if large. Add the artichokes and sliced Kalamata olives to the skillet, stirring to combine. Warm everything through for a couple of minutes to marry those bold, briny flavors with the sweet, savory tomato base.
Step 6: Return Chicken and Finish with Vinegar and Feta
Return the cooked chicken to the pan and drizzle with red wine vinegar, which adds a bright, tangy finish that wakes up all the ingredients. Top everything with crumbled feta cheese, letting it melt slightly but maintain its creamy texture—a delightful contrast to the tender chicken and vegetables.
Step 7: Serve Over Zoodles or Pasta
Serve your luscious Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe atop freshly made zucchini noodles or your choice of pasta. The zoodles provide a wonderfully fresh, low-carb base that complements the rich Mediterranean flavors without overpowering them. If using pasta, cook according to package instructions until al dente and keep warm before plate-up.
How to Serve Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe
Garnishes
To elevate presentation and flavor even further, sprinkle with extra crumbled feta, freshly chopped parsley, or a spoonful of toasted pine nuts for crunch. A squeeze of fresh lemon juice can brighten the entire dish and add that authentic Greek touch.
Side Dishes
This meal pairs beautifully with a crisp Greek salad featuring cucumbers, tomatoes, red onion, and olives dressed in olive oil and lemon. Warm, crusty bread or garlic pita rounds also make fantastic sides to scoop up every last bit of sauce.
Creative Ways to Present
Serve in rustic bowls or on colorful plates to emphasize the dish’s vibrant hues. For a crowd-pleaser, layer the pasta and chicken mixture in a clear casserole dish, topped with feta and olives, then bake briefly for a warm, melty finish. Alternatively, turn this into a delightful Mediterranean-inspired pasta bowl with layers of ingredients artistically arranged for maximum appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe in airtight containers in the refrigerator for up to 3 days. Keep the zoodles separate if possible to prevent sogginess, and combine just before reheating.
Freezing
While the chicken and vegetable mixture freezes well, it’s best to avoid freezing zoodles as they can become watery when thawed. Freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months and prepare fresh noodles when ready to serve.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of water or olive oil if needed to loosen the sauce. For zoodles, consider warming them briefly in a pan or enjoying them fresh as a cold side alongside reheated chicken and vegetables.
FAQs
Can I use regular pasta instead of zoodles?
Absolutely! While zoodles add a fresh, low-carb twist to the recipe, traditional pasta works wonderfully and adds a comforting texture. Cook it al dente and serve warm for a hearty meal.
Is there a way to make this recipe vegetarian?
Definitely! Swap the chicken for hearty mushrooms or chickpeas to maintain protein and texture, and follow the recipe as usual for a vegetarian-friendly Greek pasta dish full of flavor.
How spicy is this dish? Can I add heat?
This recipe is mild by nature, allowing the fresh ingredients to shine. If you love a kick, sprinkle in some crushed red pepper flakes when sautéing the vegetables or add a dash of hot sauce at the end.
What type of feta cheese is best to use?
Traditional Greek feta made from sheep’s or goat’s milk provides the best tangy flavor and crumbly texture. Avoid overly processed or pre-crumbled varieties for the freshest taste.
Can I prepare parts of this recipe in advance?
Yes! You can slice and season the chicken ahead of time and even prepare the vegetable mixture a day before. Just combine and heat everything together when you’re ready to serve for a quick and impressive meal.
Final Thoughts
This Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe is a joyous celebration of Mediterranean flavors and wholesome ingredients that’s both satisfying and light. It’s perfect for weeknight dinners or casual entertaining, guaranteed to become a go-to in your kitchen. Give it a try—you’re going to love the bright, fresh, and comforting tastes that come together so beautifully in this dish.
Print
Greek Pasta with Chicken, Sun-Dried Tomatoes, Artichokes, and Feta over Zoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Greek
- Diet: Gluten Free
Description
A flavorful and hearty Greek-inspired pasta dish featuring tender chicken breasts sautéed with fragrant herbs, colorful vegetables, tangy artichokes, kalamata olives, and rich feta cheese. This recipe can be enjoyed with traditional pasta or fresh zucchini noodles (zoodles) for a lighter option, making it perfect for a quick and satisfying Mediterranean meal.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 2 large chicken breasts
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 1/2 teaspoon garlic powder
Vegetables and Herbs
- 1 large red bell pepper, sliced into 1–2 inch pieces
- 1 red onion, sliced into 1–2 inch pieces
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- Black pepper, to taste
- 1 tablespoon garlic, smashed and minced
Tomatoes and Add-ins
- 1 (14-oz) can diced tomatoes
- 1/4 cup sun dried tomatoes, chopped
- 1 (14-oz) jar marinated artichoke hearts, drained
- 3/4 cup sliced kalamata olives
- 2 tablespoons red wine vinegar
- 1/2 to 1 cup feta cheese, crumbled
Pasta or Zoodles
- Homemade zoodles or 8-16 ounces dry pasta (depending on serving size)
Instructions
- Prepare the chicken: Slice the chicken breasts into strips and pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt, black pepper, and 1/2 teaspoon garlic powder.
- Sear the chicken (first batch): Heat a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Once hot and shimmering, add half the chicken strips spaced apart to avoid crowding. Sear for 1-2 minutes until browned, then flip and cook for another 1-2 minutes until cooked through. Remove from the pan and keep warm, preferably in an oven set to ‘keep warm’ at 170°F.
- Sear the chicken (second batch): Repeat the searing process with the remaining chicken strips and set aside, keeping warm.
- Prepare pasta or zoodles: Begin boiling water for pasta or spiralize zucchini into noodles. Use about 8-10 ounces dry pasta for 4-5 people or 1 zucchini per person if using zoodles.
- Sauté vegetables and herbs: Add more olive oil to the skillet if needed, keep heat at medium-high, and sauté the sliced red bell pepper and red onion with oregano, thyme, basil, salt, and black pepper for 3-5 minutes until softened.
- Add garlic: Stir in the minced garlic and sauté for 1 minute until fragrant.
- Add tomatoes: Pour in diced tomatoes and chopped sun dried tomatoes. Reduce heat to low and simmer for 3-5 minutes.
- Add artichokes and olives: Drain artichoke hearts and chop large pieces if desired. Stir in artichoke hearts and sliced kalamata olives. Heat through, then remove from heat.
- Combine chicken and finish the sauce: Return cooked chicken strips to the pan, drizzle with red wine vinegar, and toss gently to combine. Top with crumbled feta cheese.
- Serve: Serve the chicken and vegetable mixture over warm cooked pasta or zoodles. Adjust pasta quantity from 8 to 16 ounces based on number of servings; if using zoodles, about 4 medium zucchinis is enough for 4 servings.
Notes
- Do not crowd the chicken strips while searing to ensure proper browning.
- Keeping cooked chicken warm in the oven helps maintain its juiciness while preparing other ingredients.
- Zoodles offer a low-carb, gluten-free alternative to pasta and add a fresh vegetable component.
- Adjust salt and pepper according to taste preference as feta and olives add natural saltiness.
- This dish pairs well with a simple green salad and crusty bread for a complete Mediterranean meal.
