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.