Bring a large pot of salted water to a boil. Add 8 oz of whole wheat pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside, reserving about 1/4 cup of the pasta water to loosen the sauce later if needed.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt, pepper, and 1 teaspoon dried oregano. Cook the chicken, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices. Stir occasionally to prevent sticking.
Add the cooked chicken back to the skillet along with the sliced Kalamata olives. Stir to combine and warm through for another 2 minutes. Then toss in the cooked whole wheat pasta. If the mixture feels dry, add a splash of the reserved pasta water to loosen it.
Remove the skillet from heat and sprinkle the crumbled feta cheese evenly over the pasta. Toss gently to combine, allowing the feta to soften slightly but not melt completely. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Serve your Greek Chicken Pasta with Olives and Feta warm, accompanied by a crisp green salad or some warm bread. This dish pairs beautifully with a refreshing side like a Greek Orzo Salad for a complete Mediterranean meal.
