One Pot Pasta With Chicken, Feta And Dill

Make clean up a breeze with this one pot pasta with chicken, feta and dill. Inspired by Greek flavors, it is a complete meal loaded with protein, vegetables and carbs. Simple to prepare and even simpler to clean up!

One pot pasta recipes are total dinner superheroes at our place; from one pot black bean fajita pasta to sun dried tomato chickpea pasta, to this Greek-inspired one pot pasta with chicken, feta and dill, they are simple to cook, and easy to clean up.

The thing I like best about one pot pasta is how much flavor the pasta absorbs while it cooks in the sauce...I just can't go back to cooking it in a separate pot now!

This recipe combines fresh and bright Greek ingredients: feta cheese and fresh dill, to create a vibrant and flavorful pasta recipe.

How does one pot pasta work?

Just like its name suggests, one pot pasta involves cooking your sauce, protein and pasta all together in a single pot. Not only does this make cooking more streamlined, but it also makes cleanup a breeze.

The unexpected thing that happens when you cook your pasta this way is that the pasta itself absorbs so much flavor from the sauce while cooking. This method transforms plain dry pasta into flavorful, gourmet-tasting pasta!

Making chicken feta dill pasta

For this recipe, we start by sautéing cubed boneless skinless chicken thighs until they are brown all over. In my newer recipes, I skip this step and throw the chicken thighs into the pot at the same time as the pasta; however if you choose to do this, make sure you cut them into small pieces (½ - ¾ inch cubes) so that they cook through in the 10 minute cook time.

We are also sautéing diced onion for 7 or so minutes, and minced garlic. This sweetens the harsh raw onion and garlic flavor, and softens them so that they are less noticeable in the sauce.

Finally, we add mushrooms, red pepper flakes, salt, diced tomatoes and dried pasta. Stir, cover and simmer, stirring every 2 or so minutes, until pasta is cooked through.

The final touches

The last step is to stir in a pint of cherry tomatoes, 2-4 handfulls of fresh spinach, ½ cup of crumbled feta cheese and some fresh dill. Remove the pot from the heat and allow it to stand for around 5 minutes, until cherry tomatoes and spinach are softened.

These final ingredients brighten the flavors and give it that Greek flavor.

Prep ahead for meal prep

One of the great things about many one pot pasta recipes is that they can be assembled ahead and frozen. Unfortunately due to the sautéing steps in this recipe, it doesn't work as a 'dump and go' recipe, but check out four tried and true one pot pasta freezer packs here.

This recipe can, however, be cooked ahead and enjoyed for easy reheat meals:

• cool the pasta after cooking and portion out into meal prep containers
• store in the fridge for up to 4 days
• reheat in the microwave until steaming hot
• this recipe may be freezer-friendly, but I have not tested

Find my favorite meal prep containers here!

Recipe tips

• I've used small pasta shells in this recipe, but you should be OK to swap for your favorite small pasta shape: I've had success with rotini, penne, bow tie and macaroni in one pot pasta recipes.
• If swapping the pasta shape, use your best judgement when cooking and add or remove a few minutes if needed
• Chicken thighs may be swapped for chicken breast, ground turkey (cook fully through and drain before adding back), white beans (add at the end with the tomatoes) or fully cooked sausage (sliced; add in with the pasta)
• fresh dill may be subbed for 1 teaspoon dried dill in a pinch
• red pepper flakes add a mild heat but can be omitted
• if you love them, try adding some black olives at the end

More pasta dishes you'll love

• Orzo Pasta Salad with Feta and Mint
• Kale Chicken Pasta Salad
• Chicken Caprese Pasta Bake
• No Boil Tuscan Chicken Pasta Bake
• Healthy Greek Chicken Pasta Salad

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

One Pot Pasta with Chicken, Feta and Dill

5 from 1 vote

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

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Make clean up a breeze with this one pot pasta with chicken, feta and dill. Inspired by Greek flavors, it is a complete meal loaded with protein, vegetables and carbs. Simple to prepare and even simpler to clean up!

6 -8

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 lb chicken breasts (roughly 2 large chicken breasts; cut into 1 inch pieces)
• ▢ 1 onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 7 oz mushrooms (washed and sliced; 200 g)
• ▢ ½ teaspoon red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ 28 oz can of diced tomatoes (including liquid)
• ▢ 2 cups chicken stock
• ▢ 12 oz dried pasta (I used small shells)

Add at the end:

• ▢ 1 pint tomatoes (rinsed)
• ▢ 2-4 cups spinach
• ▢ ½ cup feta cheese (crumbled)
• ▢ 2 tablespoons fresh dill (chopped)
• ▢ parmesan cheese (to serve)

Instructions 

• In a 4 quart or larger pot, heat the olive oil over medium heat.
• Add the chicken, and saute for 5 or so minutes, until browned. Transfer chicken to a clean plate.
• Add the onion to the pot and cook, stirring occasionally, until soft translucent (5-7 minutes). Add the garlic and stir for one minute.
• Add the chicken back to the pot, along with the mushrooms, red pepper flakes, salt, diced tomatoes, chicken stock, and pasta. Stir to combine and cover.
• Bring to a boil, reduce heat, and simmer for 10-12 more minutes, stirring occasionally. Pasta should be cooked through.
• Remove pot from heat, then stir in the tomatoes, feta cheese, and spinach. Cover the pot and let stand for 5 or so minutes, until tomatoes and spinach are soft.
• Serve with Parmesan cheese, to taste.

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Tips:

Storage:

After cooking, pasta may be stored in the fridge for up to 4 days.

 

Reheat:

Reheat single portions in the microwave until steaming hot.

Reheat the whole pot on the medium- low setting on your stove for 10-15 minutes, stirring occasionally, until warmed through.

 

Recipe tips:

• you should be OK to swap for any small pasta shape; use your best judgement when cooking and add or remove a few minutes if needed
• you may swap the chicken breasts for chicken thighs, ground turkey (cook fully through and drain before adding back), white beans (add at the end with the tomatoes) or fully cooked sausage (sliced; add in with the pasta)
• fresh dill may be subbed for 1 teaspoon dried dill in a pinch
• red pepper flakes add a mild heat but can be omitted
• if you love them, try adding some black olives at the end

 

Nutrition Information

Serving: 1/6 of batch, Calories: 391kcal, Carbohydrates: 57g, Protein: 22g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 37mg, Sodium: 525mg, Potassium: 980mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1875IU, Vitamin C: 28.9mg, Calcium: 143mg, Iron: 3.1mg

Author: Denise Bustard

Course: Dinner

Cuisine: Italian

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