Greek Chicken Pasta and Vegetables Recipe

Greek Chicken Pasta is my homemade version of a dish that I order at one of my favorite local restaurants. Their dish, called Olympic Chicken, combines tender chicken breast with green peppers, onions, sliced mushrooms, broccoli, tomatoes, and artichoke hearts. Everything comes together with olive oil, garlic, and herbs, and they serve it over fettuccine noodles.

It is the kind of dinner that has plenty of flavor without needing a heavy cream sauce. You get a little chicken, a few vegetables, and garlic seasoned pasta in every bite. After explaining this dish to my family and friends I knew that I needed to recreate those flavors so others that don't live close by could enjoy it too.

Although fettuccine is the traditional choice for the dish at the restaurant, there are a few other ways that you can serve the chicken and vegetables. Most often I order it over angel hair pasta or over a bed of white rice. All three choices make for a delicious meal that you will want to make over and over.

Ingredients for Greek Chicken Pasta and Vegetables

You will find the exact measurements in the recipe card below, but here are a few helpful tips before you begin.

Chicken Breast

Use about 10 ounces of boneless, skinless chicken breast. Depending on their size, that may be one large breast or two smaller pieces.

Slice the chicken across the grain into thin strips or 1 inch cubes of roughly equal thickness. Keeping the pieces similar in size helps them cook evenly. Thin strips also make it easier to get chicken and vegetables together on your fork.

If your chicken breast is especially thick, slice it horizontally into thinner cutlets before cutting it into strips.

Fresh Vegetables

For this Greek chicken recipe, you need green bell pepper, onion, mushrooms, broccoli, and tomatoes. Since this is a dinner for two, you only need part of a pepper and onion.

Slice the pepper and onion into thin strips so they soften fairly quickly in the skillet. Cut the mushrooms into slices rather than tiny pieces so they hold their shape as they cook.

Cherry tomatoes work well because they are easy to cut in half and tend to keep some texture. However, you can use a chopped Roma tomato if that is what you have on hand.

Cut the broccoli into small florets. Large pieces take longer to cook and can be awkward to eat alongside the pasta.

Artichoke Hearts

Canned artichoke hearts packed in water are an easy choice. Drain them well and cut any large pieces into quarters.

You only need about half a cup for this recipe. Save the remaining artichokes for a salad, pizza, or another dinner.

You can also use marinated artichoke hearts. Drain them before adding them, and taste the finished dish before adding extra salt or lemon juice because the marinade already contributes seasoning and acidity.

Olive Oil, Garlic, and Herbs

Olive oil serves as the base for cooking the Greek chicken and vegetables. Fresh garlic, dried oregano, and dried basil add flavor without requiring a long ingredient list.

A small amount of chicken broth helps loosen the browned bits from the skillet and creates enough liquid to spoon over the pasta or rice. Lemon juice adds a little brightness at the end.

This is a lightly sauced dish. The finished sauce should coat the ingredients without covering them in a thick layer.

Choosing Pasta or Rice

Fettuccine is a great choice when you want to serve this meal like the restaurant version. Its wider noodles hold up well alongside the chicken strips and chunky vegetables.

For two servings, use 4 ounces of dry pasta. Cook it according to the package directions, and begin checking it near the end of the suggested cooking time.

Angel hair pasta also works, but it cooks much faster than fettuccine. Prepare it toward the end of the skillet cooking time so it does not sit and become sticky while you finish the chicken and vegetables.

If you prefer rice, prepare enough for about 1½ cups cooked rice. White rice, brown rice, or another variety you enjoy will work. Start brown rice earlier because it generally takes longer to cook.

Spoon the chicken, vegetables, and pan juices over the rice just before serving. Since rice absorbs liquid, you can add an extra splash of broth if you want a little more sauce.

How to Make the Greek Chicken Pasta and Vegetables

Before turning on the stove, slice the chicken and prepare all the vegetables. Having everything ready makes it much easier to keep the cooking moving without overcooking anything.

Start your rice or bring the pasta water to a boil. Then season the chicken with part of the oregano and basil, along with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned and cooked through. Transfer it to a plate while you prepare the vegetables.

Use a skillet with enough room for the ingredients to spread out. Even though this recipe serves two, a 10- to 12-inch skillet works well because the vegetables take up quite a bit of space.

Add the remaining olive oil, followed by the green pepper, onion, and mushrooms. Cook until the vegetables soften and the mushrooms begin to brown. Stir occasionally, giving them a little time against the hot pan between stirring.

Once those vegetables are tender, add the garlic and remaining herbs. Cook briefly, then stir in the tomatoes and artichoke hearts.

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Those bits add flavor to the light sauce.

Return the Greek chicken and any juices from the plate to the skillet. Add the separately cooked broccoli and gently stir everything together. Finish with lemon juice, then taste and adjust the seasoning.

Tips for Keeping the Chicken Tender

The most helpful step is cutting the chicken into even strips. Very thin pieces can dry out while thicker pieces finish cooking.

Avoid crowding the skillet. If the chicken overlaps, cook it in two batches so it has room to brown.

Once the chicken cooks through, remove it from the pan. Leaving it in the skillet while the peppers, onions, and mushrooms cook can make it tough.

Use an instant-read thermometer to check that the thickest chicken pieces reach 165°F. Return the cooked chicken to the skillet only near the end, and heat it just long enough to warm through.

If you use leftover cooked chicken instead, skip the initial chicken cooking step. Add the sliced chicken with the broth and warm it through before adding the broccoli.

Serving Suggestions and Simple Substitutions

This Greek Chicken dinner already includes protein, vegetables, and pasta or rice, so you do not need much on the side. A small green salad is an easy addition if you want one.

For bread, my Easy Garlic Knots pair nicely with the garlic and herb flavors. They are also handy for soaking up the remaining juices on your plate.

You can finish the chicken and vegetables with a little crumbled feta or grated Parmesan. Both are optional, and the dish has plenty of flavor without either one.

If you do not have green pepper, substitute red or yellow bell pepper. They will give the meal a slightly sweeter flavor.

Fresh parsley makes a nice finishing touch, but you do not need to buy it just for this recipe. Likewise, if you prefer to leave out one vegetable, you can add a little more of another. Keep the overall quantity similar so the skillet does not become overcrowded.

Storing and Reheating Greek Chicken Pasta and Vegetables

This recipe makes two generous servings. If you have leftovers, refrigerate them in a covered container within two hours and use them within 3–4 days.

When possible, store the chicken and vegetables separately from the pasta or rice. This helps keep the base from absorbing all the sauce.

Reheat in a skillet over medium-low heat with a splash of chicken broth or water. Cover briefly to help the ingredients warm through, then stir gently.

You can also use the microwave. Heat in short intervals, stirring between each one, until the food is hot throughout.

With tender chicken, plenty of vegetables, and a simple garlic herb sauce, this is an easy way to bring one of my favorite restaurant dinners to our own table.

Enjoy! Mary

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