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Mediterranean Pasta with Chicken

Delicious Mediterranean Pasta with Chicken in One Pot

Savor the bold flavors of Mediterranean Pasta with Chicken, a creamy one-pot dish perfect for family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Spaghetti Noodles Feel free to substitute with your favorite pasta shape.
For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Cut into 1-inch cubes.
For the Sauce
  • 1 tablespoon Unsalted Butter Can be replaced with olive oil.
  • 1 tablespoon Olive Oil Adjust based on skillet size.
  • 3 cloves Garlic Fresh minced.
  • 2 tablespoons All Purpose Flour Gluten-free flour can be used.
  • 1 cup Half and Half Heavy cream can be used for richness.
  • 2 cups Chicken Broth Bouillon cubes can be dissolved in water.
For Flavoring
  • 1 tablespoon Dried Greek Seasoning Homemade is an option.
  • 1 cup Sun-Dried Tomatoes Fresh tomatoes can be used.
  • 1 teaspoon Crushed Red Pepper Flakes Optional for heat.
  • 1 tablespoon Fresh Oregano Dried oregano can substitute.
For Vegetables
  • 1 can Artichoke Hearts Drained.
  • 0.5 cup Kalamata Olives Pitted; can be omitted.
For the Finish
  • 0.5 cup Feta Cheese Crumbled.
Optional Garnishes
  • Fresh Basil Leaves
  • Toasted Pine Nuts
  • Grape Tomatoes Chopped or halved.
  • Lemon Wedges

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Season chicken with salt and pepper. Cook for 4-6 minutes, until golden brown. Remove and set aside.
  2. In the same skillet, add another tablespoon of olive oil and sun-dried tomatoes. Sauté for 1 minute, stir in minced garlic, dried Greek seasoning, and crushed red pepper flakes. Cook for another 1-2 minutes.
  3. Sprinkle 2 tablespoons of flour over vegetables. Stir continuously for 1 minute to cook the flour.
  4. Whisk in 2 cups of chicken broth and 1 cup of half-and-half, bring to a simmer, stirring until thickened.
  5. Add broken spaghetti noodles and chicken back to the skillet. Ensure submerged in liquid. Boil, then simmer for 10-15 minutes until pasta is al dente.
  6. Stir in 1 can of artichoke hearts, ½ cup of olives, crumbled feta, and 1 tablespoon of oregano. Cook for 2-3 minutes.
  7. Taste for seasoning. Garnish with basil leaves, pine nuts, and lemon wedges. Serve hot.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Customize with your favorite veggies and pasta shapes. Pair with a salad or garlic bread.

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