One Pot Creamy Mediterranean Pasta with Chicken and Sun-Dried Tomatoes
This vibrant one pot pasta combines tender chicken breast with sun-dried tomatoes, olives, and spinach in a luscious creamy sauce. Perfect for busy spring evenings when you want bold Mediterranean flavours with minimal washing up.
Ingredients
- 500g boneless skinless chicken breast, cut into bite-sized pieces
- 300g penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 100g sun-dried tomatoes in oil, drained and sliced
- 80g pitted Kalamata olives, halved
- 750ml chicken stock
- 200ml double cream
- 100g fresh baby spinach
- 60g feta cheese, crumbled
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
Season the chicken pieces with salt, pepper, and dried oregano.
Heat olive oil in a large deep pan or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes, turning occasionally, until golden brown and the internal temperature reaches 75°C. Remove and set aside.
In the same pan, add the onion and sauté for 3 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Add the sun-dried tomatoes, olives, dried basil, and red pepper flakes. Stir to combine.
Pour in the chicken stock and bring to a boil. Add the penne pasta, stir well, and reduce heat to medium. Cover and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente.
Reduce heat to low and stir in the double cream. Return the cooked chicken to the pan and mix thoroughly.
Add the fresh spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.
Remove from heat, sprinkle with crumbled feta cheese, and garnish with fresh basil leaves before serving.
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