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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.
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Course Main Course
Cuisine Mediterranean

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.