Mediterranean Chicken Pasta Recipe

Cook the pasta

Bring a large pot of water to a rolling boil, add 1 tablespoon salt, then add the penne. Cook according to package directions until al dente (about 10–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare the chicken

While the pasta cooks, pat the chicken breasts dry and season both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook 5–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

In the same skillet used for the chicken, add a touch more oil if needed and reduce heat to medium. Add the sliced red bell pepper and red onion and sauté 4–5 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant. Add the cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices. Stir in the baby spinach and cook until just wilted, about 1–2 minutes.

Stir in the chopped sun-dried tomatoes, halved kalamata olives, and capers. Sprinkle the dried oregano and red pepper flakes over the vegetables and stir to combine, cooking 1 minute to marry flavors.

Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits from the bottom. Bring to a gentle simmer and allow to reduce slightly, about 2 minutes. Stir in 1/2 cup heavy cream and bring back to a gentle simmer. Add 1/2 cup grated Parmesan, lemon zest, and 1 tablespoon lemon juice, stirring until the cheese melts and the sauce slightly thickens. If sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add the cooked pasta and sliced chicken to the skillet. Toss gently to coat the pasta and chicken in the sauce, adding reserved pasta water as needed to loosen. Taste and adjust seasoning with additional salt and pepper if necessary.

Remove the skillet from heat and stir in the fresh basil and parsley. Sprinkle the crumbled feta over the pasta and drizzle with 1 tablespoon extra-virgin olive oil. Serve immediately, garnishing each bowl with additional Parmesan or a squeeze of lemon if desired.