Greek Chicken One-Pan Pasta

You only need a single skillet to make this satisfying Greek chicken pasta. Inspired by the lemony soup, Avgolemono, our recipe calls for five simple ingredients: noodles, chicken, broth, fresh lemon, and dill. And like our famous one-pan pasta recipe, everything cooks together in the same pot—no waiting for water to boil or being left with a mountain of dishes to clean. What’s more, cooking the pasta directly with the other ingredients makes the most of the beneficial starch, forming a silky, delicious sauce that clings beautifully to each noodle. Finish each bowl with a drizzle of olive oil and more fresh dill for a bright, zingy dinner that's ready in less than 30 minutes.

The 5 Ingredients You Need

A handful of simple ingredients is all that's required, plus salt, pepper, and olive oil:

Noodles: A short, spiraled pasta like fusilli makes this dish fun—and easy—to eat. Cavatappi, rotini, ziti, or radiatori would work well instead.

Chicken: Boneless, skinless chicken breast is a crowd-pleasing choice that cooks quickly in the broth mixture. Don't be tempted to swap in thigh meat as it requires longer cooking to become tender.

Broth: Use reduced-sodium chicken broth to keep the dish from becoming too salty as the cooking liquid reduces. Adding 1/2 cup of water to the broth ensures there is enough liquid to cover the noodles sufficiently.

Lemon: Fresh lemon shows up twice in this recipe: grated zest infuses the cooking liquid while juice adds brightness and acidity to the finished dish.

Dill: Feathery dill adds delicious, herbaceous depth to this dish. Wait to stir it in until the very end to preserve its fresh flavor, and reserve a little for garnishing each dish before serving.

Tips for Making This One-Pan Pasta

Use a shallow skillet: A straight-sided skillet, often called a sauté pan, is the perfect vessel to cook this one-pot pasta in. Avoid pans with tall sides, which won't allow for the same rate of evaporation.

Slice the chicken evenly: When prepping the chicken, cut each breast into 1/2-thick strips, each about 2 1/2 inches long. This will ensure they're easy to eat and, most importantly, that they cook through by the time the pasta is tender.

Don't walk away: Like many of our other one-pot pasta dishes, this recipe requires near-constant stirring to ensure the noodles cook evenly.