Greek Chicken Pasta -- The Dish I Made When I Knew the Family Was Growing

Arvind and Dina. The relationship that started during a pandemic, survived lockdowns and FaceTime introductions and Amma's "acceptable" review of cannoli, has become serious. Arvind told me on Sunday, during the weekly dinner he now attends with Dina. "I'm going to ask her to marry me." I didn't scream. (I screamed internally.) "When?" "Soon. I want to ask Appa first." "You want to ask Appa for permission?" "Not permission. Blessing. There's a difference." There is a difference, and Arvind knowing this tells me everything about how far he's come. The boy who rebelled against every structure in this family wants his father's blessing. The prodigal son wants the patriarch's hand on his head. Dina sat across the table, pretending she didn't know what Arvind and I were whispering about. She's good at this — the quiet confidence of a woman who knows where things are going and is content to let them arrive. Amma served extra food to Dina — which is, in Krishnamurthy language, love. You feed the people you're claiming. You feed them extra when you're claiming them permanently. "Dina, eat more biryani," Amma said. "I've had two servings, Aunty." "That's not enough. You're too thin." Amma calling Dina "too thin" is the Krishnamurthy equivalent of a papal blessing. It means: you're in. You're family. Your thinness is now my responsibility. I made Amma's chicken biryani — the celebration version, though nobody knew what was being celebrated yet. Except me. And Arvind. And Dina, who's pretending. The biryani was perfect. The secret was warm. The family is growing, even as it's losing. The table gets bigger, even as Amma gets smaller. Both/and. Always both/and.

The biryani was already on the table that Sunday — Amma’s domain, not mine. My contribution was this Greek Chicken Pasta, which I’d started making on autopilot before Arvind had even told me his news, as if some part of me already knew something worth celebrating was coming. It’s bright and warm and abundant in the way celebration food should be — the kind of dish that looks like you made an effort without requiring you to hold yourself together in the kitchen. I needed my hands busy and my heart quiet, and this recipe gave me exactly that.

Greek Chicken Pasta

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 oz penne or rotini pasta
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup roasted red peppers, sliced
• 3 cups fresh baby spinach
• 1/2 cup crumbled feta cheese, plus more for serving
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
2. Season the chicken. Pat chicken pieces dry and season generously with salt, pepper, dried oregano, and dried basil.
3. Sear the chicken. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook, undisturbed, for 4–5 minutes until golden. Flip and cook another 3–4 minutes until cooked through. Transfer to a plate and tent with foil.
4. Build the sauce base. Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add garlic and cook 60 seconds until fragrant. Add cherry tomatoes and cook 3–4 minutes, pressing lightly, until they begin to burst and release their juices.
5. Add the vegetables. Stir in kalamata olives and roasted red peppers. Cook 2 minutes. Add spinach in handfuls, stirring until wilted, about 2 minutes.
6. Combine everything. Return the cooked chicken to the skillet. Add the drained pasta and lemon juice. Toss well to combine, adding reserved pasta water a splash at a time if the dish seems dry. Taste and adjust salt and pepper.
7. Finish and serve. Remove from heat. Fold in crumbled feta. Transfer to a large serving platter or bowl. Garnish with additional feta, fresh parsley, and a drizzle of olive oil if desired. Serve immediately.

Nutrition (per serving)

Calories: 480 | Protein: 36g | Fat: 16g | Carbs: 48g | Fiber: 4g | Sodium: 610mg