HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Inspired Chicken Pasta
Greek-Inspired Chicken Pasta

Greek-Inspired Chicken Pasta

with Creamy Sauce and Feta

Read more

We've taken the classic flavours of Greek cuisine and translated them into a creamy fusilli that the whole family will love – packed with juicy tomatoes, crisp green peppers and red onion. And better yet, it will be ready to eat in no time!

Tags:QuickFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Chicken Thighs

170 g



¼ cup

Feta Cheese, crumbled


113 g

Baby Tomatoes

200 g

Green Bell Pepper

1 tbsp

Garlic Puree

113 g

Red Onion

½ tbsp

Lemon-Pepper Seasoning


113 mL



1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber8 g
Protein45 g
Cholesterol210 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces.


Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.


While fusilli cooks, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with Dill-Garlic Spice Blend, 1/2 tbsp Lemon Pepper Seasoning (dbl for 4 ppl), salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 3-5 min.** Transfer to a plate. Add onions, garlic puree, tomatoes and peppers to the same pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.


Add cream, reserved pasta water and chicken to the pan. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 4-5 min.


Add sauce, chicken and veggies to the pot with fusilli, then stir to combine. Divide pasta between bowls. Sprinkle feta over top.