Mediterranean Creamy Chicken Pasta

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

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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.

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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

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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.