Go Back
+ servings

Greek Chicken and Pasta Bake Dish

A delicious mix of flavors come together beautifully in the bake dish.
Course Chicken
Cuisine American, Greek
Keyword Artichoke Hearts, Chicken, Kalamata Olives, Penne Pasta, sun-dried tomatoes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 Servings
Author Lynn / Turnips 2 Tangerines


  • 2 cups uncooked penne pasta
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1/4 cup flour
  • 1 cup crumbled feta cheese
  • 3 cups chopped deli rotisserie chicken
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup kalamata olives
  • 2 tablespoons chopped fresh parsley


  • Heat oven to 350 degrees. Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over medium-heat. Add onions; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in chicken broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, sun-dried tomatoes, kalamata olives and parsley. Spoon into baking dish.
  • Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley.