One-Pot Chicken with Olives and Pasta (Tastes Like Greek Hilopites!)

A comforting, one-pot Mediterranean noodle dish that tastes just like traditional Greek hilopites!

This one-pot chicken with olives and pasta is an easy, hearty dinner that’s full of Mediterranean flavor. Tender chicken simmers in a light tomato sauce with garlic, oregano, and olives, then is finished with wide pappardelle noodles that taste just like Greek hilopites. Topped with crumbled feta, it’s a comforting weeknight meal ready in under an hour.

I use pappardelle pasta, because these ribbons of pasta remind me so much of the Greek hilopites my cousins make at home in Greece. They’re really delicious, traditionally homemade, and taste a little bit like an Asian noodle. I rarely ever find them here in Houston, TX, but when I do, they’re usually at a festival, and I buy as many as I can. If you want to know exactly how delicious they are, I found some on Amazon from Agrozimi that you could try.

Why will I make this on repeat?

Briny, meaty olives

Tender, juicy chicken

Soft, chewy, pasta in

Deep, rich, creamy,

Herby tomato sauce.

What do I need to make this pasta?

Olive oil -always use a good quality oil for best flavor and ease of cooking.

Boneless, skinless chicken thighs -they stay really juicy and are hard to overcook, so this is my cut of choice. You can use bone-in chicken for extra flavor—just adjust cooking time accordingly.

Salt and black pepper -this is always a personal preference, so add to your taste.

Onion -finely chopped so it isn’t chunky, but adds a little texture and lots of oniony flavor.

Garlic cloves -grated or minced to melt into the sauce and season the sauce perfectly.

Dried oregano -it adds so much sweet, earthy, herbiness and pairs so well with all the other dish flavors.

Crushed red pepper flakes -just a pinch is all you need to add that depth, but it’s optional if you don’t care for it.

Tomato sauce -or crushed tomatoes lightly seasoned with salt, sugar & pepper to take away the acidity from canned tomatoes.

Water -to thin the sauce a bit while cooking it, and you’ll need more for cooking the pasta.  

Rosemary -I use a sprig to infuse and perfume the sauce and add so much more flavor.

Pitted olives -I use a combination of Kalamata and Castelvetrano olives that’s flavored with bits of red pepper, and it’s the perfect briny addition to the sauce. Castelvetrano olives add a buttery richness while Kalamata bring briny depth—use both if possible! If you don’t care for those, use your favorite.

Pappardelle pasta -I use these noodles because they’re the closest thing to Greek hilopites that I can find, so they’re an excellent substitute for this dish, but feel free to use your favorite pasta.

Crumbled feta cheese -crumbled from a block to add chunks of salty cheesiness and melt into the sauce, creating a luscious creaminess. You know my favorite is sheep’s milk feta, and here’s the link to the one I buy.

How do I prepare the chicken?

Season the chicken on both sides with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the chicken in an even layer and brown for 4–5 minutes per side. Transfer to a plate.

How do I make the sauce for One-Pot Chicken with Olives and Pasta?

Lower the heat if needed and add the chopped onion. Cook over medium heat until soft and golden. Add the garlic and cook until fragrant, about 30 seconds. Return the chicken to the pot and add the tomato sauce, ½ cup water, oregano, crushed red pepper flakes, salt, and pepper. Stir together and simmer for 10 minutes.

When do I add the pasta?

Add the rosemary sprig, crumbled feta to taste, olives, and dry pasta. Add 4–5 cups of water and bring to a boil. Reduce heat to medium and cook uncovered for 7 minutes, stirring occasionally. Taste and adjust seasoning. Cover the pot, turn the heat off, and allow it to rest for 7–8 minutes.

What’s the best way to serve this pasta dish?

I serve this one-pot chicken with olives and pasta dish warm, as is, straight from the pot because it’s perfection, but you can sprinkle a little chopped parsley overtop if you’d like. Serve it with more crumbled feta on top or on the side for everyone to decide.

Can I meal prep one-pot chicken with olives and pasta?

Yes! This dish tastes even better the next day, so it’s great for meal prep. Sprinkle a little water over top before reheating to rehydrate the sauce and noodles.

Do you have more one-pot pasta dishes?

Spinach & Feta Pasta

Creamy Shrimp Alfredo Pasta made with 6 Ingredients

Creamy Chicken Scampi Pasta

Mediterranean Fried Chicken & Pasta Dinner Ready in an Hour

Garidomakaronada: One-Pot Shrimp & Pasta -Greek Style

One-Pot Pasta With Meat Sauce: Macaronia Me Kima

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