Begin by bringing a large pot of salted water to a boil over high heat. Add your favorite pasta and cook until just al dente, around 8-10 minutes, or according to package instructions. Once the pasta is cooked, reserve about ½ cup of the starchy pasta water, then drain and set the pasta aside to keep it warm.

In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Add bite-sized pieces of chicken, seasoning with salt, pepper, and dried herbs. Sauté for about 6-8 minutes until golden brown and cooked through, then transfer cooked chicken to a plate and set aside.

In the same skillet, add another splash of olive oil over medium heat. Add sliced red onion and diced red bell pepper, sautéing for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute.

Incorporate sun-dried tomatoes and halved cherry tomatoes into the skillet, stirring for about 2 minutes until softened. Add pitted and sliced Kalamata olives, mixing everything well.

Add the reserved chicken back into the skillet along with fresh baby spinach. Stir gently for about 2-3 minutes, allowing the spinach to wilt.

Add the drained pasta to the skillet, tossing everything together to ensure the pasta is coated. Gradually add the reserved pasta water until you reach your desired consistency.

Remove from heat and fold in crumbled feta cheese along with fresh parsley and dill. Season with additional salt and pepper to taste.

Dish out the Chicken Feta Greek Pasta immediately for the best flavor and texture, and serve with a crisp salad or garlic pita chips.