Mediterranean Pasta Recipe with Chicken
This Mediterranean Pasta Recipe with Chicken is fast, flavorful and made in one pot! Loaded with greek flavors and tender chicken, it's perfect for busy weeknight dinners!
Servings: 4
Calories: 579kcal
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts – cut into 1’’ cubes
- Kosher Salt & Pepper
- 1 TBS Unsalted Butter
- 1-2 TBS Olive Oil – divided*
- 1 (8 ounce) Jar Sun-Dried Tomatoes – drained and julienned (about 1 cup)
- 4 Cloves Garlic - minced
- 2 tsp Dried Greek Seasoning *
- ¼ tsp Crushed Red Pepper Flakes
- 1 TBS All Purpose Flour
- 3 ¼ - 3 ½ Cups Chicken Broth *
- ½ Cup Half and Half can substitute heavy cream
- 8 ounces Spaghetti – broken in half
- 1 (8 ounce) Can Artichoke hearts – drained and quartered (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 for serving: Basil or Baby Arugula, Pine nuts, Grape Tomatoes, 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. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not quite cooked through, about 4-6 minutes total. Remove chicken to a plate.
- Cook the vegetables: Reduce heat to medium. If your pan is dry, add remaining tablespoon of oil, if not omit the oil*. Add the sun-dried tomatoes and sauté 1 minute. Add in the garlic, Greek seasoning and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
- Add in the liquid: Add in the broth* and half-and-half, whisking to combine. Increase heat to high.
- Add chicken and pasta: Add the spaghetti to the pot along with the chicken. Season with salt and pepper to taste.
- Cover and cook: Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until pasta is just al dente*.
- Finish pasta: Add in the artichoke hearts, olives, feta and oregano. Stir to combine and cook for 1-2 minute, or until feta is melted and pasta is cooked to your liking.
- Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy!
Notes
1. You can use store-bought all-purpose Greek seasoning or make your own. To make your own, CLICK HERE FOR HOMEMADE GREEK SEASONING RECIPE.
2. For more flavorful sauce, use a mixture of both chicken broth and wine. I used 2 1/2 cups of chicken broth and ¾ cup dry white wine.
3. 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!
4. If you use a large, wide straight sided skillet the pasta will cook quicker than in a pot.
5. Only add the extra tablespoon of oil to the pan in step 2 if needed! If your skillet is dry, add the oil to sauté the sun-dried tomatoes. If you have enough fat in the pan, omit the oil.
Nutrition
Calories: 579kcal | Carbohydrates: 50g | Protein: 40g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 1970mg | Potassium: 917mg | Fiber: 2g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 28.3mg | Calcium: 286mg | Iron: 2.3mg