Mediterranean Best Chicken Pesto Pasta
This dish brings together the comfort of a warm pasta bowl with bright Mediterranean flavors. The chicken is seasoned, seared and tossed with pasta, cherry tomatoes, olives and a generous amount of pesto. Everything cooks quickly, but the final result tastes like something you spent much longer preparing. The pesto keeps the dish fragrant and rich, while the vegetables add freshness and color. It’s the kind of meal that works for weeknights, but it’s also nice enough to serve to guests. The flavors are balanced, the texture is satisfying and the whole dish comes together in one pan once the pasta is cooked. If you like Mediterranean ingredients, this recipe is an easy win.
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken and Pasta:
350 g pasta (penne, fusilli or farfalle)
500 g chicken breast, cut into thin strips
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon paprika
Salt and black pepper to taste
For the Mediterranean Pesto Mix:
1 cup basil pesto (store-bought or homemade)
1 cup cherry tomatoes, halved
½ cup Kalamata olives, sliced
¼ cup sun-dried tomatoes, chopped
⅓ cup crumbled feta
2 tablespoons lemon juice
¼ cup fresh parsley or basil, chopped
Extra olive oil for finishing
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Drain, toss with a splash of olive oil and set aside.
Season the chicken with oregano, paprika, salt and pepper.
Heat olive oil in a large pan over medium-high heat.
Sear the chicken for 5–7 minutes until golden and cooked through.
Add cherry tomatoes and sun-dried tomatoes to the pan and cook for one minute.
Stir in the olives.
Add the pasta back into the pan.
Mix in the pesto and lemon juice, tossing until everything is coated.
Finish with feta and herbs before serving.
Tips
Cut the chicken into thin strips so it cooks quickly and evenly.
Salt the pasta water well; it’s your first chance to season the dish.
Don’t overcook the pasta. Slight firmness helps it hold up to the pesto.
Sear the chicken without moving it too much so it browns properly.
If the pesto is thick, loosen it with a tablespoon of pasta water.
Add the feta at the end so it stays crumbly instead of melting.
Let the pasta rest for one minute after tossing; it absorbs flavor better.
If you like more richness, stir in a small spoon of cream or ricotta.
Sun-dried tomatoes add sweetness; adjust the amount based on how tangy they are.
Taste before serving. Pesto is salty, so you may not need much extra seasoning.
Variations
Swap chicken for shrimp if you want something lighter.
Use whole wheat or chickpea pasta for more fiber.
Add roasted peppers for sweetness and color.
Make it creamier by stirring in a splash of heavy cream.
Add spinach or rocket for extra greens.
Try an arugula pesto instead of basil pesto.
Replace feta with mozzarella for a softer bite.
Add crushed red pepper flakes for heat.
Use grilled chicken instead of pan-seared.
Add artichoke hearts for a more Mediterranean touch.
Q&A
Can I use leftover chicken?
Yes, add it during the final toss so it doesn’t overcook.
What pasta shape works best?
Short shapes with grooves catch the pesto well.
Can I make it ahead of time?
Yes, but add a splash of warm water or olive oil before reheating.
Is homemade pesto necessary?
Not at all, but good-quality pesto makes a difference.
Can I make it without olives?
Absolutely. The flavors still hold up.
How do I store leftovers?
Refrigerate in an airtight container for up to two days.
Can I make it dairy-free?
Use a dairy-free pesto and skip the feta.
What protein substitutes work well?
Turkey, tofu or white beans.
Can I freeze it?
It’s better fresh. The pesto can become dark and oily after thawing.
How do I make it more filling?
Add chickpeas or double the chicken.
Nutrition
(per serving, estimated)
Calories: 520
Fat: 25g
Carbohydrates: 48g
Fiber: 4g
Protein: 34g
Sodium: 640mg
Conclusion
This Mediterranean Best Chicken Pesto Pasta brings together bright herbs, tender chicken and a mix of vegetables that keep every bite interesting. The pesto ties everything together, the feta adds a clean salty edge and the olives and sun-dried tomatoes bring depth. It’s an easy dish that delivers a lot of flavor without extra effort. You can adjust it depending on what you have on hand, and it always stays comforting and fresh at the same time. If you want another Mediterranean pasta variation, just tell me what you’re craving.