In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat until shimmering. Add 1 pound of cubed boneless skinless chicken breasts, seasoning with kosher salt and pepper to taste. Cook for 4–6 minutes until the chicken is golden brown and cooked through, then remove from the skillet and set aside.

In the same skillet, add the jar of sun-dried tomatoes and 4 cloves of minced garlic, stirring for about 1 minute until fragrant. Then, sprinkle in 2 teaspoons of dried Greek seasoning and ¼ teaspoon of crushed red pepper flakes, cooking for an additional 30 seconds to combine the flavors.

Sprinkle 1 tablespoon of all-purpose flour over the cooked vegetables in the skillet. Stir thoroughly for about 1 minute, allowing the flour to fully absorb the vegetable juices.

Gradually pour in 3¼ to 3½ cups of chicken broth and ½ cup of half and half, stirring constantly to avoid any lumps. Increase the heat to high and bring the mixture to a gentle boil.

Return the browned chicken to the skillet, breaking 8 ounces of spaghetti noodles into smaller pieces for easier mixing. Season lightly with additional salt and pepper, then stir everything together.

Bring the skillet to a boil, then reduce the heat to low. Cover the skillet with a lid, allowing the pasta to simmer for 10–15 minutes until it is al dente.

Once the pasta is perfectly cooked, stir in 1 can of quartered artichoke hearts, ½ cup of pitted Kalamata olives, 6 ounces of crumbled feta cheese, and 1½ tablespoons of fresh oregano. Cook for an additional 1–2 minutes or until the feta has melted slightly.

Remove the skillet from heat and prepare to serve your delightful Creamy Chicken Mediterranean Pasta. Garnish with extra feta, fresh basil leaves, toasted pine nuts, and lemon wedges.