Imagine twirling a forkful of tender pasta coated in a creamy, herb-infused sauce, dotted with juicy chicken, briny olives, and sweet sun-dried tomatoes. That’s the magic of Mediterranean Chicken Pasta — a dish that brings the sunny flavors of the Mediterranean straight to your table.
I first fell in love with this recipe during a summer trip to Santorini, where every meal felt like a celebration of fresh, vibrant ingredients. Back home, I wanted to recreate that experience in a way that fits a busy weeknight schedule. This version is quick, wholesome, and bursting with flavor.
Whether you’re cooking for family, hosting friends, or just craving something comforting yet light, this recipe delivers. It’s perfect for anyone who loves bold flavors without spending hours in the kitchen. Ready in just 30 minutes, Mediterranean Chicken Pasta is your ticket to a stress-free, delicious dinner.
Why You’ll Love This Recipe
- Ready in 30 minutes — ideal for weeknights.
- Flavor-packed: juicy chicken, tangy sun-dried tomatoes, and briny olives.
- Balanced and wholesome — protein, carbs, and healthy fats.
- Minimal cleanup with one-pot convenience.
- Easily adaptable for gluten-free or dairy-free diets.
Ingredients Breakdown
- Chicken Breast: Lean protein that stays juicy when seared properly. Use boneless, skinless for quick cooking.
- Pasta: Penne or fusilli works best for holding the creamy sauce. Whole wheat or gluten-free options are great swaps.
- Sun-Dried Tomatoes: Adds sweet-tart depth and a chewy texture. Choose oil-packed for extra richness.
- Olives: Kalamata olives bring a salty, briny punch that defines Mediterranean flavor.
- Garlic & Onion: The aromatic base for building flavor.
- Cream & Chicken Broth: Creates a luscious sauce. For lighter versions, use half-and-half or coconut milk.
- Fresh Herbs: Basil and parsley brighten the dish and balance richness.
- Parmesan Cheese: Adds nutty, savory notes. Omit for dairy-free.
- Olive Oil: The heart of Mediterranean cooking — use extra virgin for best flavor.
Kitchen Tools
- Large skillet or sauté pan
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
How to Make Mediterranean Chicken Pasta (Step-by-Step)
- Prep Ingredients
Slice chicken into strips, chop sun-dried tomatoes, mince garlic, and pit olives. - Cook Pasta
Boil salted water; cook pasta until al dente. Reserve ½ cup of pasta water. - Sear Chicken
Heat olive oil in a skillet; season chicken with salt and pepper. Cook until golden and cooked through. - Sauté Aromatics
Add onion and garlic; cook until fragrant. - Build Sauce
Stir in sun-dried tomatoes, olives, and chicken broth. Simmer for 3–4 minutes. - Add Cream & Cheese
Lower the heat; stir in cream and Parmesan until smooth. - Combine Pasta
Toss pasta into the sauce; add reserved water if needed for consistency. - Finish with Herbs
Sprinkle fresh basil and parsley; drizzle extra olive oil for shine. - Serve Hot
Garnish with extra Parmesan and cracked black pepper.
Pro Tips
- Don’t overcook pasta — it will continue cooking in the sauce.
- Use oil from sun-dried tomatoes for extra flavor.
- Add a pinch of chili flakes for heat.
- Rest the chicken for 2 minutes before slicing for juiciness.
Variations & Dietary Swaps
- Gluten-Free: Use GF pasta.
- Dairy-Free: Swap cream for coconut milk and omit Parmesan.
- Protein Swap: Try shrimp or chickpeas for a twist.
- Low-Carb: Use zucchini noodles instead of pasta.
Serving Suggestions
- Pair with a crisp Greek salad.
- Serve with warm pita bread.
- Beverage: Sauvignon Blanc or sparkling water with lemon.
Storage & Reheating
- Store in an airtight container for up to 3 days.
- Reheat gently on stovetop; add a splash of broth or cream.
- Freeze for up to 2 months; thaw overnight in fridge.
FAQs
Mediterranean Chicken Pasta is the perfect blend of comfort and freshness. If you make it, leave a comment and tag @culinarycraving on Instagram or Pinterest. What’s your favorite Mediterranean twist?
Related Recipes
- Chicken Alfredo Pasta
- Honey Garlic Shrimp
- Healthy Chocolate Brownies
Mediterranean Chicken Pasta
A creamy, herb-infused pasta with juicy chicken, briny olives, and sweet sun-dried tomatoes — ready in just 30 minutes. Inspired by Mediterranean flavors, perfect for weeknights or entertaining.
Ingredients
- Chicken Breast – 2 medium boneless & skinless, sliced into strips
- Pasta – 12 oz penne or fusilli; GF option available
- Sun-Dried Tomatoes – ½ cup chopped (oil-packed preferred)
- Kalamata Olives – ½ cup pitted & halved
- Garlic – 3 cloves minced
- Onion – 1 small diced
- Chicken Broth – 1 cup
- Heavy Cream or half-and-half/coconut milk – 1 cup
- Parmesan Cheese – ½ cup grated (optional for dairy-free)
- Olive Oil – 2 tbsp plus extra for finishing
- Fresh Basil – 2 tbsp chopped
- Fresh Parsley – 2 tbsp chopped
- Salt & Black Pepper – to taste
- Optional: Pinch of chili flakes
Instructions
- Prep Ingredients – Slice chicken, chop sun-dried tomatoes, mince garlic, pit olives.
- Cook Pasta – Boil salted water; cook pasta until al dente. Reserve ½ cup pasta water.
- Sear Chicken – Heat olive oil in skillet; season chicken with salt & pepper. Cook until golden and cooked through. Remove and set aside.
- Sauté Aromatics – In same pan, cook onion and garlic until fragrant.
- Build Sauce – Stir in sun-dried tomatoes, olives, and chicken broth. Simmer 3–4 minutes.
- Add Cream & Cheese – Lower heat; stir in cream and Parmesan until smooth.
- Combine Pasta – Toss pasta and chicken into sauce; add reserved pasta water if needed.
- Finish with Herbs – Sprinkle basil and parsley; drizzle extra olive oil.
- Serve Hot – Garnish with Parmesan and cracked black pepper.
Notes
- Don’t overcook pasta — it will finish cooking in the sauce.
- Use oil from sun-dried tomatoes for extra flavor.
- Add chili flakes for a touch of heat.
- Rest the chicken 2 minutes before slicing for juiciness.