Go Back
–+ servings

Mediterranean Chicken Pasta Recipe

Overhead photo of chicken mediterranean pasta with olives, artichokes, feta, and tomatoes in a large skillet.
Transport yourself to the Mediterranean with this vibrant Chicken Mediterranean Pasta! Tender chicken, sun-dried tomatoes, crumbled feta, colorful veggies, silky spaghetti, and creamy sauce come together in one pot for a deliciously satisfying and super easy weeknight meal.
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings

Equipment

  • 1 Large, Straight-Sided Skillet (for cooking mediterranean chicken pasta)
  • 1 Kitchen Spoon (for stirring while cooking)

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts – cut into 1-inch cubes
  • To Taste Kosher Salt & Pepper
  • 1 TBS Unsalted Butter
  • 1-2 TBS Olive Oil – DIVIDED (SEE NOTES)
  • 1 (8 ounce) Jar Sun-Dried Tomatoes – drained and julienned (about 1 cup)
  • 4 Cloves Garlic - minced
  • 2 tsp Dried Greek Seasoning (SEE NOTES)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 TBS All Purpose Flour
  • 3 ¼ - 3 ½ Cups Chicken Broth - as needed (substitution: 3 bouillon cubes dissolved in 3 1/2 cups of water)(SEE NOTES)
  • ½ Cup Half and Half (substitute: heavy cream)
  • 8 ounces Spaghetti Noodles – broken in half
  • 1 (8 ounce) can Quartered Artichoke hearts – drained, lightly rinsed, and patted dry (about 1 cup)
  • ½ heaping Cup Pitted Whole Kalamata Olives
  • 6 ounces Feta Cheese – crumbled, plus more for garnish
  • 1 ½ TBS Fresh Oregano
  • Optional Garnishes: Fresh Basil Leaves, Toasted Pine Nuts, Grape Tomatoes, and Lemon Wedges

Instructions

  • Brown the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Once the butter is melted, add the chicken to the pan in a single layer and then season it generously with salt and pepper. Cook the chicken, stirring occasionally, until golden brown, but not quite cooked through, about 4-6 minutes total. Use a slotted spoon to remove the chicken from the skillet and transfer it to a plate. Then, set the plate aside.
  • Cook the Vegetables: Reduce the heat under your pan to medium. If your skillet looks dry, add the remaining tablespoon of oil to the pan. (If it looks like there is enough fat to saute, simply omit this step.)
    Add the sun-dried tomatoes to the skillet and sauté, stirring frequently, for 1 minute. Then, add in the garlic, Greek seasoning, crushed red pepper flakes, and season with a pinch of salt and pepper. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  • Add Flour: Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
  • Add the Liquids: While whisking, gradually pour the broth in the pan, followed by the cream. Once both are added, increase the heat under the skillet to high.
  • Add Chicken and Pasta: Next, add the broken spaghetti noodles to the pan, followed by the browned chicken pieces, then season lightly with salt and pepper.
  • Cover and Cook: Bring the contents to a slow boil, stirring occasionally, then immediately reduce the heat to maintain a gently simmer. Next, cover the pan and cook the pasta and chicken for 10-15 minutes, or until the noodles are just al dente. (SEE NOTESS)
  • Finish Mediterranean Pasta: Uncover the skillet and add in the artichoke hearts, olives, feta cheese, and fresh oregano. Then, stir to thoroughly combine and continue to cook for 1-2 minute, or until feta is melted and the pasta is cooked to your liking. Remove from heat.
  • Serve Chicken Mediterranean Pasta: Garnish your mediterranean pasta with more feta, herbs, pine nuts, and plenty of fresh lemon wedges. Enjoy immediately!

Notes

  • You can use store-bought all-purpose Greek seasoning or make your own. If you'd like to make your own, I've got the best recipe right here - homemade Greek seasoning recipe.
  • Only add the extra tablespoon of oil to the pan in step 2 if you need it! You need SOME type of fat to saute, but you don't need a ton. Thus, only add the oil if your pan seems dry. 
  • For more flavorful sauce, use bouillon cubes and add some wine! Not only are bouillon cubes more convenient (no more wasting boxes of broth and stock), but they're also a lot more flavorful than stock in a box. And if you'd like to take your sauce to the next level, replace 1/2 to 1 cup of the chicken broth with a dry white wine.
  • The exact amount of chicken broth will depend on the size of your skillet or pot. You want to use enough liquid to just cover all the pasta!
  • Cook Times: The cooking time for this mediterranean pasta recipe will change depending upon your pan selection. If you use a large pot (instead of the large straight-sided skillet), please note your pasta will take longer to cook. 
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 572kcal    Carbohydrates: 49g    Protein: 40g    Fat: 23g    Saturated Fat: 11g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 7g    Trans Fat: 0.1g    Cholesterol: 132mg    Sodium: 1353mg    Potassium: 673mg    Fiber: 2g    Sugar: 4g    Vitamin A: 452IU    Vitamin C: 3mg    Calcium: 275mg    Iron: 2mg
Course: entree
Cuisine: Greek, Mediterranean