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pasta with chicken feta and dill in large blue pot with spoon
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5 from 1 vote

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: Italian
Servings: 6 -8
Calories: 391kcal


  • 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)


  • 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.


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


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