Greek Chicken One Pan Pasta is a vibrant, tangy, and easy-to-make dish featuring tender chicken, al dente fusilli, and fresh herbs—all cooked together in a single skillet. Perfect for weeknight dinners, this recipe is a flavorful, hassle-free option that will delight the whole family.
Why Everyone Will Love This Recipe
This one-pan pasta is a crowd-pleaser thanks to its bright lemony flavor, tender chicken, and aromatic dill. With minimal cleanup, it’s ideal for busy evenings, yet elegant enough for a casual dinner party. Adding a drizzle of olive oil or a sprinkle of feta takes this dish to the next level.
What Is the Dish?
Greek Chicken One Pan Pasta is inspired by Mediterranean flavors, combining succulent chicken with pasta simmered in a lemony broth. Infused with fresh dill and a hint of lemon zest, this dish is a modern twist on classic Greek comfort food—perfectly balancing freshness and heartiness.
Cooking Tips
- Use fresh, high-quality chicken breasts for tender, juicy meat.
- Stir the chicken into the broth to ensure even cooking.
- Don’t overcook the pasta—aim for al dente for the best texture.
- Swap dill for parsley or cilantro if desired, without compromising flavor.
- Add crumbled feta just before serving for an authentic Greek touch.
Frequently Asked Questions
Can I Use Rotisserie Chicken?
Yes! For a quicker version, substitute 2–3 cups of shredded rotisserie chicken for the raw chicken breasts. Add it toward the end of cooking to warm through.
How Do I Make the Pasta More Flavorful?
Cook the pasta directly in chicken broth with lemon zest and a touch of olive oil. Stir occasionally to absorb all the flavor.
Can I Substitute Fusilli With Another Pasta?
Absolutely. Penne or rigatoni work well in this recipe, though cooking times may vary slightly.
Is This Dish Gluten-Free?
To make it gluten-free, use your favorite gluten-free pasta and ensure the chicken broth is certified gluten-free.
How Do I Enhance the Greek Flavor?
Top each serving with a tablespoon of crumbled feta or an extra sprinkle of fresh dill.
How to Store Greek Chicken Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to restore creaminess.
How to Freeze Greek Chicken Pasta
To freeze, place cooled pasta in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet with a bit of chicken broth to bring it back to its original texture.
Ingredients
- 4 cups low-sodium chicken broth
- ¾ pound fusilli pasta
- 2 tbsps extra-virgin olive oil, plus more for drizzling
- ½ tsp finely grated lemon zest, plus 4 teaspoons fresh lemon juice and more zest for serving
- Kosher salt and freshly ground black pepper, to taste
- 1 + ¼ pounds boneless, skinless chicken breasts, cut into ½-by-2 ½-inch strips
- ⅓ cup chopped fresh dill, plus more for serving
How to Make Martha Stewart's Greek Chicken One Pan Pasta
- In a large straight-sided skillet, combine chicken broth, pasta, olive oil, lemon zest, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water. Bring to a boil over medium-high heat, stirring occasionally for 9 minutes.
- Season chicken strips with salt and pepper, then add to the skillet. Stir and press the chicken into the broth to submerge it for even cooking. Continue cooking for about 3 more minutes until the pasta is al dente and the chicken is cooked through.
- Remove from heat, stir in fresh lemon juice and chopped dill. Serve immediately, topping each plate with extra lemon zest, dill, and a drizzle of olive oil.
- Sprinkle crumbled feta over each serving for enhanced Greek flavor.
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