Mediterranean Creamy Chicken Pasta
This Mediterranean Creamy Chicken Pasta combines the vibrant flavors of sun-dried tomatoes, olives, garlic, and herbs with a rich, velvety cream sauce. It’s the perfect blend of comforting and refreshing — ideal for a quick weeknight dinner or an impressive meal for guests. Packed with protein and healthy fats, this dish brings a taste of the Mediterranean straight to your kitchen.
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
For the Pasta:
12 oz (340 g) penne or rotini pasta
2 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes (in oil), sliced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
2 cups fresh spinach
1 cup heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese
½ tsp crushed red pepper flakes (optional)
Juice of ½ lemon
Fresh basil or parsley, chopped (for garnish)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the chicken:
Season both sides of the chicken breasts with oregano, garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Sear the chicken until golden brown and cooked through (about 5–6 minutes per side). Remove, rest for 5 minutes, then slice.
Make the sauce:
In the same skillet, heat 2 tbsp olive oil. Sauté minced garlic for 30 seconds. Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until the tomatoes begin to soften.
Add greens & olives:
Stir in Kalamata olives and spinach. Cook until spinach is wilted, about 2 minutes.
Creamy base:
Pour in the heavy cream, bring to a simmer, and stir in Parmesan cheese. Mix until the cheese melts and the sauce thickens slightly (about 3 minutes). Add lemon juice and crushed red pepper flakes if using.
Combine pasta and chicken:
Add the drained pasta and sliced chicken to the skillet. Toss everything together until well coated and heated through.
Serve:
Garnish with fresh basil or parsley and an extra sprinkle of Parmesan. Serve warm.
Tips for Success:
Don’t overcook the chicken:
Use a meat thermometer to ensure chicken is cooked to 165°F (75°C). Resting it before slicing keeps it juicy.
Reserve some pasta water:
If the sauce is too thick, add a splash of reserved pasta water to loosen it up without losing flavor.
Use freshly grated Parmesan:
It melts better and gives the sauce a smoother, creamier texture than pre-shredded cheese.
Cook pasta al dente:
This prevents it from getting mushy when tossed in the hot sauce.
Pre-warm your cream:
Bringing cream to room temperature before adding it helps prevent curdling when it hits the pan.
Variations to Try
Protein Swaps:
Shrimp: Substitute shrimp for chicken; sauté for 2–3 minutes per side until pink.
Tofu or chickpeas: Great plant-based protein alternatives.
Add more veggies:
Try artichoke hearts, roasted red peppers, mushrooms, or zucchini for more flavor and nutrition.
Make it lighter:
Use half-and-half, Greek yogurt, or a splash of milk with a little flour to create a lighter creamy sauce.
Go gluten-free:
Use your favorite gluten-free pasta brand. Chickpea or lentil-based pastas also add extra protein.
Turn up the heat:
Add a pinch of cayenne or extra red pepper flakes for a spicier kick.
Cheese alternatives:
Try crumbled feta or goat cheese for a tangy Mediterranean twist instead of (or in addition to) Parmesan.
Pasta shape swap:
Fusilli, rigatoni, or even spaghetti all work well — just choose something that holds sauce nicely.
Q&A: Common Questions
Q: Can I make this dish ahead of time?
A: Yes, but for best results, store the sauce and pasta separately and combine just before serving. Reheat gently on the stove with a splash of cream or broth.
Q: Can I freeze it?
A: Cream-based sauces can separate when frozen. It’s best eaten fresh, but you can freeze it for up to 1 month. Reheat slowly and stir well.
Q: What can I use instead of heavy cream?
A: Try half-and-half, evaporated milk, or a mix of milk and cream cheese. For a dairy-free option, use coconut cream or cashew cream.
Q: How do I keep the sauce from curdling?
A: Avoid boiling the cream. Add it over low-medium heat and stir constantly once added.
Nutrition Information (Estimated per Serving – serves 4):
Calories: 640
Protein: 38g
Fat: 32g
Saturated Fat: 14g
Carbohydrates: 52g
Fiber: 4g
Sugar: 6g
Sodium: 780mg
Calcium: 200mg
(Values vary based on exact ingredients and quantities used.)
Conclusion:
Mediterranean Creamy Chicken Pasta is a satisfying fusion of comfort food and coastal flavors. With its creamy, herb-infused sauce and Mediterranean staples like olives, sun-dried tomatoes, and spinach, it’s a versatile, crowd-pleasing recipe that’s both indulgent and nourishing. Whether you’re feeding the family, hosting friends, or meal-prepping for the week, this dish is a delicious way to bring a little sunshine to the dinner table.