Greek-style chicken pasta bake

    1 hour 20 min

    A delicious dish that will make your mouth water. Pasta is baked with chicken, spinach, olives and feta cheese. Enjoy with a side salad and/or crusty bread.

    21 people made this

    Serves: 8 

    • 450g pasta
    • 2 tablespoons extra-virgin olive oil
    • 4 tablespoons chopped onion
    • 3 cloves garlic, chopped
    • 2 (170g) boneless, skinless chicken breasts, thinly sliced
    • 285g fresh spinach, chopped
    • 150g sliced black olives
    • 1 1/2 tablespoons fresh lemon juice
    • 500g crumbled feta cheese

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well and return pasta to the pot.
    2. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    3. Combine the olive oil, onion and garlic in a large frying pan. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the centre, about 5 minutes. Mix in the spinach, black olives and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese and mix well. Spoon into the prepared baking dish and cover with foil.
    4. Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Wow.. my wife made this for me last night and it was outstanding! I could not get enough. It my be my new favorite meal.  -  12 Feb 2009  (Review from Allrecipes US | Canada)


    This was tasty with a good combination of Greeek flavors but lacked a chohesive sauce or binder that I associated with Lasagna. I would have served it more as a sauted dish than a baked dish. I cooked thec chicke first and then de glazed the pan before adding the onions/garlic, etc. I also added a can of artichoke hearts which was a nice addition. It made alot and will have plenty of left overs which is good. I don't know if I will make this again though.  -  13 Feb 2009  (Review from Allrecipes US | Canada)


    I made this tonight, and was kind of confused as to how long to bake it. The prep time says one hour, the recipe itself says 1/2 hour. I split the difference and baked it about 45 minutes. I really like the taste of this...I will definately make it again. I tweaked it a little, since I'm a novice, and basically a convenience cook. I used a 10 oz pkg. of frozen chopped spinach (thawed), I used 1.5 tsp of chopped garlic, and my lemon juice came from a bottle :-). It didn't matter, it still tastes great. My fear is that I don't think it will reheat well. I think it will be dry. So I need to figure out what I can add to this to make it a little more moist. All in all, a great, lighter pasta dish. If you don't like a heavy sauce with your pasta, this one's for you!  -  31 Mar 2009  (Review from Allrecipes US | Canada)