If you’re craving a dish that bursts with vibrant Mediterranean flavors yet keeps cleanup minimal, this Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe is your new best friend. Imagine tender lemon pepper-seasoned chicken, perfectly cooked angel hair pasta, and a bright, creamy sauce studded with baby spinach, cherry tomatoes, kalamata olives, and a generous sprinkle of salty feta—all coming together beautifully in one pot. It’s fresh, comforting, and incredibly simple to make, making it a perfect weeknight dinner that feels special without any fuss.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and all about balance here. Each component plays an essential role—from the tangy feta that adds creaminess and salty depth, to the lemon pepper seasoning that gives the chicken its zesty kick, and the fresh veggies that brighten each bite with color and texture.
- 1 ¼ lbs. boneless skinless chicken breast: Lean chicken breasts, sliced and pounded, ensure tender, juicy pieces that soak up the marinade.
- 3 teaspoons lemon pepper seasoning: This bold seasoning brings citrusy, peppery warmth that’s signature to the dish.
- 1 cup Greek salad dressing (divided): Adds a creamy, herby tang, perfect for marinating and flavoring the sauce.
- 2 ¼ cups chicken broth: The foundation of the sauce, lending savory depth.
- ½ chicken bouillon cube: Concentrates the broth’s flavor, making every bite more vibrant.
- ¾ cup half and half: Adds richness and creaminess without weighing down the dish.
- 2 tablespoons avocado oil: A mild oil that’s great for searing chicken and enhancing flavors; olive oil works well too.
- ½ cup dry white wine: Used for deglazing, it introduces a subtle fruity acidity that brightens the sauce.
- 2 tablespoons butter: Adds silkiness and rounds out the sauce with a beautiful richness.
- 4 cloves garlic (minced): Garlic infuses every bite with warmth and aromatic depth.
- ½ lb. angel hair pasta: Delicate pasta that cooks quickly and absorbs flavors beautifully.
- 3 cups packed baby spinach: Adds freshness, color, and a good dose of nutrients.
- 2 cups cherry tomatoes (halved): Bring a burst of juicy sweetness and vibrant red color.
- ½ cup kalamata olives: Provide briny, complex flavor contrasts.
- 3 tablespoons lemon juice: Brightens the whole dish with fresh acidity.
- ¾ cup feta cheese: Creamy, salty, and slightly tangy, this cheese is the perfect finishing touch.
How to Make Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe
Step 1: Prepare and Marinate the Chicken
Start by slicing each chicken breast lengthwise so you end up with thinner pieces. Then gently pound them to about half an inch thick for even cooking and extra tenderness. Pat the chicken dry and give it a good sprinkle of lemon pepper seasoning on both sides. Next, toss the chicken into a freezer bag with two-thirds of the Greek salad dressing. Seal it up, squeeze out the air, and let those flavors marinate for 20 minutes at room temperature. This step infuses the chicken with that signature zesty and herby Mediterranean flavor.
Step 2: Prepare the Sauce Mixture and Ingredients
While your chicken is soaking up the marinade, mix together the chicken broth, the bouillon cube, half and half, and the remaining Greek dressing in a large measuring cup. Having this ready helps the cooking flow seamlessly and ensures the sauce will be full-bodied, creamy, and just perfectly seasoned.
Step 3: Sear the Chicken
Heat your avocado oil in a large, deep, 12-inch skillet over medium-high heat. Lay in the chicken and discard any leftover marinade—you don’t want soggy chicken or excess liquid at this stage. Sear each side for about 3 to 4 minutes until golden brown and cooked through. Don’t rush this part; a good sear seals the juices and adds incredible flavor. Once cooked, remove the chicken from the skillet and let it rest for 10 minutes before slicing into smaller, manageable strips.
Step 4: Deglaze and Build the Sauce
Use a paper towel to dab up any excess oil, then pour in your dry white wine. Lower the heat to medium and use a silicone spatula to scrape up all those caramelized bits stuck to the skillet’s bottom and sides—it’s pure flavor gold. Let the wine reduce by about half, which should take around 3 minutes. This reduction intensifies the sauce’s taste and makes for a luxurious base.
Step 5: Add Butter, Garlic, and the Broth Mixture
Drop the butter and minced garlic into the skillet with the wine reduction. Cook them together for 2 minutes—the garlic will become fragrant and mellow without turning bitter. Immediately add the prepared chicken broth and half and half mixture, stirring everything until well combined. This creamy sauce is about to become the magic that pulls the whole dish together.
Step 6: Cook the Pasta in the Sauce
Bring your liquid to a lively boil, then add the angel hair pasta straight into the skillet. Keeping the heat just right, return to a gentle boil and cook for 3 minutes. Toss frequently with tongs to prevent sticking. This technique ensures the pasta absorbs all those vibrant flavors while reaching that perfect al dente texture. The sauce will still be quite liquid, but don’t worry, it will thicken beautifully.
Step 7: Add Vegetables and Finish the Dish
Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Give everything a good toss and cook for another minute. Reduce the heat to low and add your sliced lemon pepper chicken along with fresh lemon juice. Stir gently to combine and warm the chicken through without drying it out. Finally, fold in the crumbled feta cheese. It will soften slightly while keeping its crumble, lending a wonderful creamy-yet-textured finish. Remove from heat and get ready to serve!
How to Serve Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe
Garnishes
Enhance your dish with a sprinkle of freshly chopped parsley or oregano to add a lush herbal note and fresh green color. A little extra crumbled feta over the top never hurts, offering bursts of salty creaminess in every forkful. For a bit of crunch, toasted pine nuts or slivered almonds make an excellent garnish that complements the Mediterranean theme perfectly.
Side Dishes
This dish is a meal in itself, but if you want to build around it, simple Greek-inspired sides work wonderfully. Think warm, crusty pita bread or garlic naan for scooping. A crisp cucumber and tomato salad dressed lightly with olive oil and lemon juice adds a refreshing counterpoint. Roasted vegetables like zucchini or eggplant also mingle nicely alongside.
Creative Ways to Present
Serve the pasta directly from the skillet or dish it into wide, shallow bowls to show off the colorful medley of ingredients. For a casual gathering, layer it in a beautiful ceramic serving dish and sprinkle with fresh herbs. You could even make smaller individual portions in edible pita bread cups for a fun twist that’s perfect for parties or family-style meals.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors tend to deepen but the feta and spinach might soften a bit more in the fridge. It’s best enjoyed within this timeframe for peak freshness.
Freezing
This Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe freezes well, but keep in mind that fresh spinach and feta textures may change slightly after thawing. Store portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as needed. Stir frequently to prevent sticking and ensure even heating. You can also use a microwave, heating in short bursts and stirring in between to maintain the creamy texture and avoid overcooking the chicken.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While angel hair pasta works beautifully here because it cooks quickly and soaks up the sauce, you can substitute with thin spaghetti, linguine, or even penne if you prefer. Just adjust the cooking time accordingly.
Is it possible to make this dish vegetarian?
Yes, you can omit the chicken and add hearty vegetables like grilled zucchini, roasted eggplant, or even chickpeas for protein. The lemon pepper seasoning can be used on the veggies to maintain that signature flavor.
Can I prepare this recipe ahead of time for meal prep?
You can prep the chicken and sauce components ahead and store them separately in the fridge. Combine and cook the pasta fresh when you’re ready to enjoy for the best texture and flavor.
What kind of white wine is best for cooking this recipe?
Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid anything too sweet, as the wine adds acidity and brightness rather than sweetness.
How can I add more veggies to the Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe?
Feel free to toss in extra vegetables like bell peppers, mushrooms, or artichoke hearts when you add the spinach and tomatoes. This is a flexible dish, so add whatever fresh produce you have for more color, nutrients, and flavor complexity.
Final Thoughts
This Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe has quickly become one of my absolute favorite go-to dinners because it’s packed with fresh, bold flavors yet incredibly easy to throw together. It’s the kind of dish that feels luxurious but fits perfectly into busy weeknights or casual gatherings. I wholeheartedly encourage you to try it—you’ll be amazed at how effortlessly a one-pot meal like this can impress your family and friends while delighting your taste buds.
Print
Mediterranean One-Pot Pasta with Lemon Pepper Chicken and Feta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Mediterranean Pasta is a flavorful one-pot dish combining tender lemon pepper chicken with angel hair pasta, fresh baby spinach, cherry tomatoes, kalamata olives, and a creamy feta cheese sauce. Easy to prepare and packed with vibrant ingredients, it’s perfect for a hearty weeknight meal.
Ingredients
Chicken Marinade and Seasoning
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided into 2/3 cup and 1/3 cup)
Liquid Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Other Ingredients
- 2 tablespoons avocado oil (can substitute olive oil)
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- ¾ cup feta cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound until about ½-inch thick. Pat dry and season both sides with the lemon pepper seasoning.
- Marinate the Chicken: Place the chicken pieces in a gallon freezer bag with 2/3 cup of the Greek salad dressing. Seal the bag, removing excess air, and marinate at room temperature for 20 minutes.
- Mix Liquids: While the chicken marinates, combine the chicken broth, crumbled chicken bouillon cube, half and half, and the remaining 1/3 cup Greek dressing in a large measuring cup with a spout. Prepare the remaining ingredients before cooking.
- Sear the Chicken: Heat the avocado or olive oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from the marinade, discard the marinade, and sear the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest for 10 minutes, then slice into strips.
- Deglaze the Pan: Wipe excess oil from the skillet, then add the white wine. Set heat to medium and use a silicone spatula to scrape and clean the bottom and sides of the skillet to lift flavorful bits. Allow the wine to reduce by about half, approximately 3 minutes.
- Add Butter and Garlic: Add butter and minced garlic to the skillet and cook for 2 minutes until fragrant.
- Add Liquids and Pasta: Pour in the chicken broth and half and half mixture. Bring the mixture to a boil, then add the angel hair pasta. Return to a gentle boil and cook for 3 minutes, using kitchen tongs to toss the pasta frequently to prevent sticking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional minute. The mixture will still contain a lot of liquid.
- Combine Chicken and Lemon Juice: Reduce heat to low and add the sliced chicken strips and lemon juice to the skillet. Stir to combine and warm everything through.
- Finish with Feta: Stir in the feta cheese, which will soften but retain some texture. The sauce will continue to thicken as the dish stands. Remove from heat and serve immediately.
Notes
- Use a meat tenderizer to pound chicken thin for even cooking.
- Marinating the chicken with Greek dressing adds flavor and moisture.
- If dry white wine is not available, substitute with additional chicken broth or a splash of white grape juice.
- Kalamata olives provide a salty, briny flavor but can be omitted or substituted if preferred.
- The pasta will finish cooking in the sauce, absorbing flavors and thickening it.
