Mediterranean Creamy Chicken with Potatoes, Olives and Spaghetti
This dish brings together tender chicken, creamy sauce, herbed potatoes and a simple spaghetti base. It blends bright Mediterranean flavors with a rich, comforting finish. The chicken simmers in a lemon-kissed cream sauce, the potatoes roast with garlic and olives, and the spaghetti ties everything together. It looks like a complete weekend meal, but it’s still simple enough to pull off on a busy night.
Total Time: About 45–55 minutes
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Serves: 3–4
Ingredients
For the Creamy Chicken
500 g chicken thighs or breast, cut into chunks
2 garlic cloves, minced
1 tsp dried oregano
Zest and juice of ½ lemon
1 small red chili, sliced (optional)
Salt and black pepper
3 tbsp olive oil
150 ml cream
1 tbsp chopped parsley (for garnish)
For the Potatoes
300 g baby potatoes, halved
1 garlic clove, minced
1 tbsp olive oil
A handful of Kalamata or black olives
1 tbsp chopped parsley
A few chili slices (optional)
Salt and pepper
For the Pasta
180 g spaghetti
Salt for boiling water
Instructions
Prep the potatoes: Toss the halved baby potatoes with olive oil, garlic, salt and pepper. Spread them on a baking tray. Bake at 400°F (200°C) for about 20–25 minutes until golden and tender. Halfway through, add the olives and stir.
Season the chicken: Mix the chicken with lemon zest, lemon juice, garlic, oregano, salt, pepper and chili if using. Let it rest for a few minutes.
Cook the spaghetti: Bring a pot of salted water to a boil. Cook the spaghetti until al dente. Reserve a bit of pasta water, then drain.
Sear the chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken in a single layer. Brown it on all sides.
Build the sauce: Lower the heat. Pour in the cream and stir. Let it simmer gently for a few minutes until it thickens slightly. Taste and adjust the seasoning.
Combine the components: When the potatoes are ready, toss them with parsley and a few chili slices if you want extra heat.
Warm the pasta: Add a splash of reserved pasta water to the spaghetti to keep it loose.
Serve: Plate the spaghetti first, spoon the creamy chicken over it, and serve the potatoes on the side or mixed in. Top with chopped parsley.
Tips
Pat the chicken dry before cooking so it browns instead of steaming.
Thighs give a richer taste, but breast works well if you cook it quickly and don’t let it dry.
Lemon zest adds brightness without extra acidity, so don’t skip it.
Don’t simmer the cream over high heat or it may reduce too fast.
If the sauce gets too thick, loosen it with a spoonful of pasta water or a bit of broth.
Roast the potatoes cut side down for better caramelization.
Leave the olives whole; they release flavor as they warm.
Keep the spaghetti slightly undercooked so it holds up when mixed with the sauce.
Let the chicken rest in the sauce for a few minutes before serving so it stays tender.
Variations
Swap chicken with shrimp and cook the cream sauce for less time.
Add spinach or kale to the sauce for more color and vegetables.
Replace the cream with evaporated milk for a lighter finish.
Use roasted cherry tomatoes to bring sweetness.
Add capers with the olives for extra tang.
Serve with orzo or linguine instead of spaghetti.
Add smoked paprika to the chicken for a deeper flavor.
Toss the potatoes with rosemary instead of parsley.
Replace lemon with orange for a softer citrus taste.
Q&A
Can I use frozen chicken? Yes, just thaw it fully and pat it dry before cooking.
Can I make the sauce ahead of time? It’s best fresh, but you can reheat it gently if needed.
Can I skip the chili? Yes, it’s only added for mild heat.
Can I use milk instead of cream? The sauce won’t be as thick, but it will still work.
Why are my potatoes not crispy? Make sure the tray isn’t crowded.
Can I double the recipe? Yes. Sear the chicken in batches so it browns properly.
Can I use whole-wheat pasta? Absolutely.
How do I store leftovers? Keep them in the fridge for up to two days.
How do I reheat this? Warm it gently on the stove with a splash of water or cream.
Can I add vegetables? Zucchini, peppers or spinach all fit well.
Nutrition
(Approx. per serving)
Based on 4 servings
Calories: ~650
Protein: ~33g
Carbs: ~52g
Fat: ~34g
Fiber: ~4g
Conclusion
This dish brings together everything you want in one plate: creamy chicken, roasted potatoes, a touch of citrus and a simple base of spaghetti. Each part is flavorful on its own, but they work even better as a full meal. The chicken stays tender in the sauce, the potatoes add a rustic feel and the olives brighten the plate. It’s a dependable recipe for nights when you want something satisfying without spending all evening in the kitchen. If you want, I can also turn this into a skillet version, a dairy-free version or a one-pot pasta version.