Mediterranean Chicken Pasta
Whip up this delicious Mediterranean chicken pasta in just 30 minutes. It's perfect for busy weeknights and has such incredible flavors - you'll love it!
Servings: 4
Equipment
Ingredients
- 1 Pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil
- 1 yellow onion thinly sliced
- 4 Cloves garlic minced
- ¼ Teaspoon crushed red pepper flakes optional
- 1 Tablespoon tomato paste
- ¼ Cup dry white wine
- 2 Teaspoons Italian seasoning
- 15 Ounces tomato sauce
- 8 Ounces short pasta eg radiatori, uncooked
- ½ Cup olives halved
- 1 Tablespoon capers drained
Optional Garnishes:
- parmesan cheese freshly grated
- fresh parsley
- lemon wedges
Instructions
Cook the Chicken:
- Season the chicken with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Heat half the olive oil in a large skillet over a medium-high heat.
- Once shimmering, add the chicken and sear, undisturbed, for 3 or 4 minutes on one side.
- Flip over and continue cooking until evenly browned, about 8 minutes total.
- Remove and set aside.
Make the Sauce:
- Add the remaining tablespoon of olive oil to the skillet.
- Reduce the heat to medium-low and stir in the onions.
- Cook until softened and golden, 6 to 8 minutes.
- Add the garlic, red pepper flakes (if using), and tomato paste, and toast for 60 seconds, stirring frequently.
- Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
- Stir in the Italian seasoning, tomato sauce, and ¼ teaspoon salt.
- Return the chicken and its juices to the skillet.
- Bring the mixture to a simmer and cook uncovered, stirring occasionally, for 15 to 20 minutes, until the chicken is tender and the sauce has thickened.
Cook the Pasta:
- While the sauce simmers, bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions for al dente.
- Reserve a ladleful of the pasta cooking water, then drain the pasta and set aside.
Combine the Chicken, Sauce and Pasta:
- Add the cooked pasta, olives, and capers to the skillet.
- Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Taste and add more salt if needed.
- Serve the pasta hot, garnished with parmesan cheese, fresh parsley and lemon wedges for squeezing.
Notes
Browned chicken: There's no need to cook the chicken thighs all the way through while browning. They’ll finish cooking perfectly in the sauce during the final simmer.
Cooking onions properly: Keep the heat on medium-low when sautéing onions. You want them tender, not overly dark. If they start to stick, deglaze the pan with a splash of water or chicken stock.
Simmering is key: Letting the sauce simmer does double duty—tenderizing the chicken while thickening the sauce for a perfect consistency.
Balance the flavors: A final squeeze of lemon at the table brightens the rich tomato sauce and enhances the overall flavor.
Garnishes matter: Fresh parsley, Parmesan cheese, and lemon wedges add layers of freshness, umami, and brightness that elevate the dish.
Cooking onions properly: Keep the heat on medium-low when sautéing onions. You want them tender, not overly dark. If they start to stick, deglaze the pan with a splash of water or chicken stock.
Simmering is key: Letting the sauce simmer does double duty—tenderizing the chicken while thickening the sauce for a perfect consistency.
Balance the flavors: A final squeeze of lemon at the table brightens the rich tomato sauce and enhances the overall flavor.
Garnishes matter: Fresh parsley, Parmesan cheese, and lemon wedges add layers of freshness, umami, and brightness that elevate the dish.
Nutrition
Calories: 492kcal | Carbohydrates: 54g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1543mg | Potassium: 847mg | Fiber: 5g | Sugar: 7g | Vitamin A: 637IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 3mg
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