Mediterranean Cheesy Chicken Pasta
This Mediterranean Cheesy Chicken Pasta is the kind of recipe you turn to when you want something cozy but still bright and flavorful. It blends tender chicken, garlic, herbs, and a silky cheese sauce that hugs every piece of pasta. The Mediterranean touch comes through with olive oil, simple herbs, and a clean, vibrant flavor profile. It’s familiar like a traditional creamy pasta, but with a lighter feel and a fresher taste. The recipe comes together quickly, uses everyday ingredients, and is flexible enough to adjust depending on what you have in the kitchen. It’s ideal for weeknights but good enough for a casual dinner with guests.
Time
30–35 minutes
Ingredients
Pasta
Short pasta like penne or rotini
Chicken
Boneless, skinless chicken breast, cut into bite-sized pieces
For Cooking
Olive oil
Aromatics
Garlic (minced or powder)
Onion (chopped or powder)
Seasoning
Salt
Black pepper
Italian seasoning or paprika (optional)
For the Sauce
All-purpose flour
Milk or heavy cream
Chicken broth
Grated Parmesan cheese
Mozzarella cheese
Optional: Cream cheese or cheddar for extra richness
Garnish
Fresh parsley
Instructions
Boil the Pasta
Bring a pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
Season the Chicken
Toss the chicken pieces with salt, pepper, and Italian seasoning or paprika.
Cook the Chicken
Heat olive oil in a large skillet. Add the chicken and cook until golden on all sides. Remove and set aside.
Sauté the Aromatics
Add a little more oil if needed. Sauté garlic and onion until soft and fragrant.
Add the Flour
Sprinkle flour over the aromatics and stir well. Cook for about a minute.
Pour in the Milk or Cream
Add the milk slowly while whisking to avoid lumps.
Add the Chicken Broth
Pour in the broth and let the sauce simmer until it thickens slightly.
Add the Cheeses
Stir in Parmesan and mozzarella. Add cream cheese or cheddar if you want a richer sauce.
Combine Everything
Add the cooked chicken back in. Add the pasta and mix until everything is coated.
Taste and Serve
Adjust seasoning if needed. Garnish with fresh parsley and a little extra mozzarella.
Tips
Use a skillet with high sides so the pasta can mix easily with the sauce.
Salt your pasta water well—it’s your only chance to season the pasta itself.
Cut the chicken into evenly sized pieces so they cook at the same speed.
Don’t overcrowd the pan when cooking chicken—it browns better in a single layer.
Warm your milk or cream before adding it to help the sauce stay smooth.
Add the cheese on low heat so it melts gently and doesn’t separate.
If the sauce gets too thick, thin it with a splash of broth or pasta water.
If it gets too thin, let it simmer a little longer until it tightens.
Freshly grated Parmesan melts better than pre-shredded.
Rest the dish for a minute before serving so the sauce clings to the pasta.
Variations
Spinach Version
Add fresh spinach during the final minute of cooking and let it wilt into the sauce.
Sun-Dried Tomato Twist
Add chopped sun-dried tomatoes for sweetness and an extra Mediterranean touch.
Veggie Boost
Mix in sautéed mushrooms, zucchini, or bell peppers.
Creamy Basil Sauce
Blend a few basil leaves into the sauce for a fresh herbal flavor.
Spicy Kick
Add red pepper flakes when sautéing the garlic.
Lemon Herb Version
Add a little lemon zest for brightness.
Creamy Feta Mix
Add a spoon of crumbled feta for a salty Mediterranean finish.
Baked Cheesy Pasta
Transfer to a baking dish, top with mozzarella, and bake until bubbly.
Chicken Thigh Swap
Substitute chicken thighs for a juicier, richer flavor.
One-Pot Version
Cook the pasta directly in the broth and milk, then add chicken and cheese at the end.
Q&A
Can I use whole-wheat pasta?
Yes, but it may need a little more liquid since it absorbs more sauce.
Can I skip the flour?
You can thicken the sauce with extra cheese or a spoon of cream cheese.
Can I use rotisserie chicken?
Yes, add it toward the end to avoid overcooking.
Can I replace milk with cream only?
Yes, but the sauce will be richer and heavier.
Can I make it dairy-free?
Use coconut milk and a dairy-free cheese alternative.
Does cheddar work instead of Parmesan?
It works, but the flavor will be sharper and less Mediterranean.
How do I store leftovers?
Refrigerate for up to three days. Reheat with a splash of milk.
Can I add olives?
Yes, kalamata olives add a great salty flavor.
What herbs pair well?
Basil, parsley, thyme, oregano, and rosemary all work nicely.
Can I double the recipe?
Yes, just use a larger pot or skillet to keep everything mixing evenly.
Nutrition
(Approx per Serving)
Calories: 650–750
Protein: 38–45 g
Carbs: 50–60 g
Fat: 25–32 g
Conclusion
This Mediterranean Cheesy Chicken Pasta is comforting, creamy, and balanced with simple herbs and olive oil. It feels familiar but still fresh, and the recipe gives you plenty of room to make it your own. Whether you like extra vegetables, more spice, or a richer sauce, it adapts easily. It’s a reliable weeknight meal, satisfying enough for guests, and reheats well when you want something quick. Enjoy it warm with a sprinkle of parsley and your favorite cheese on top.