Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water.
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and dried oregano. Add the chicken to the skillet and cook for about 5-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips or bite-sized pieces.
In the same skillet, add a little more olive oil if needed. Toss in the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant and the tomatoes soften, stirring frequently to avoid burning the garlic.
Return the cooked chicken to the skillet. Add the drained penne pasta and sliced olives. Toss everything together, adding reserved pasta water a splash at a time to loosen the sauce and coat the pasta evenly.
Remove the skillet from heat. Sprinkle the crumbled feta cheese over the pasta and gently fold in. Garnish with fresh basil leaves for a pop of color and herbal brightness.
Plate your Mediterranean Chicken Pasta with Sun-Dried Tomatoes and savor the wonderful blend of flavors. This dish pairs beautifully with a crisp green salad or some warm, crusty bread.
