One Pot Chicken Pasta Recipe

This is chicken with penne pasta cooked with a creamy sauce made of feta cheese and white wine.

Course Main Course
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Author Maria


  • 1 lb chicken tenders
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1/4 cup pitted black olives
  • 2 tbsp capers
  • 1 shallot or 1/2 medium onion chopped
  • 1/2 cup mushroom sliced
  • 1 lb dry penne pasta or similar

for the sauce

  • 1/2 cup dry white wine
  • 1/2 cup heavy cream or half-and-half - Note*
  • 8 oz feta cheese
  • 2 to 3 cups chicken stock
  • 1/2 tsp dry oregano
  • 1/2 tsp dry basil
  • 1/2 tsp red pepper flakes adjust to your taste
  • salt and ground black pepper
  • 1/2 cup sun-dried tomatoes
  • basil for garnish


  1. Cut up the chicken into cubes.
  2. In a large pot, heat olive oil. Season chicken with salt and pepper and oregano and cook for about 5 minutes, continuously turning.
  3. Set it on the side of the pan and put garlic, onions, mushroom, kale or spinach (if desired) and cook for about 2-3 minutes. Mix in with the chicken.
  4. Add in the dry pasta, olives, capers, sun-dried tomatoes, white wine and chicken stock. The pasta should be covered by the liquid. You can add more water or broth to fully cover it.
  5. Season with oregano and basil, salt and pepper and red pepper flakes,
  6. Bring to a boil, put heat to medium and cook uncovered about 15 minutes until pasta is cooked (al dente - firm). Stir occasionally.
  7. Reduce to low and add in the cream or half n half and feta sauce. Mix until the feta melts into the sauce. Cook for about 5 to 7 minutes more until well blended.
  8. Serve with cut up basil for garnish.

Recipe Notes

Note: Using half n half is lower in fat but results in a less creamy sauce.