Imagine sinking your fork into a plate of Mediterranean chicken pasta that feels like a warm hug. The dish is full of tender chicken and pasta bathed in a bright, lemony sauce, with juicy cherry tomatoes, olives, and capers adding unexpected pops of flavor. A handful of fresh basil and some crumbled feta make it all feel even more special. It’s comfort food with a friendly twist—perfect for turning any meal into a little celebration.
🍴 Tools You’ll Need
Sauté Pan — This one helps brown the chicken and stir everything together easily.
Pasta Strainer — One like this drains the pasta fast so it’s ready to toss through the sauce.
Silicone-Tipped Tongs — Like these allows you to flip the chicken neatly without scratching your pan.
Mediterranean Chicken Pasta with a Twist
Dive into succulent chicken pasta infused with vibrant lemon, olives, capers, and cherry tomatoes, finished with fresh basil and crumbled feta for an irresistible twist on the classic comfort meal.
Ingredients
- 450 g Chicken breast
- 250 g Pasta (penne, fusilli, or spaghetti work well)
- 1 Medium red onion – thinly slices
- 3 garlic cloves minced
- 2 cups cherry tomatoes halved
- ½ cup kalamata olives pitted and halved
- 2 tbsp capers drained
- ½ cup white wine optional; replace with extra broth if preferred
- Zest and juice of 1 lemon
- 1 cup fresh baby spinach or arugula
- ½ cup crumbled feta cheese
- Fresh basil leaves roughly torn (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Once the pasta’s cooked, drain it using a colander like this one — reserving ½ cup of pasta water for later use if needed
- Pat the chicken strips dry and season with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Sauté the chicken until it’s golden brown and cooked through, about 5–7 minutes. Use tongs to flip the chicken so it browns evenly — these silicone-tipped ones grip well without scraping your pan.
- Transfer the chicken to a plate and cover to keep warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Sauté the red onion for about 3 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the halved cherry tomatoes, olives, and capers to the skillet.
- Sauté for 3–4 minutes until the tomatoes begin to soften.
- Pour in the white wine (if using) and let it reduce for 2 minutes.
- Stir in the lemon zest and juice to add a bright, zesty flavor.
- Return the cooked chicken to the skillet and toss to combine with the sauce.
- Add the fresh spinach (or arugula) and stir until just wilted.
- Toss in the drained pasta and, if needed, a splash of the reserved pasta water to create a silky sauce.
- Remove from heat and gently mix in the crumbled feta cheese.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Divide the pasta among plates.
- Garnish with fresh basil leaves for an extra burst of flavor.
- Serve warm and enjoy the delightful twist on a classic chicken pasta dish.