This Mediterranean Chicken Pasta is a vibrant weeknight dinner that feels like a vacation. Tender chicken, sun-dried tomatoes, briny olives, and creamy feta are tossed with pasta in a light, garlicky olive oil sauce. It’s a bright, savory, and wonderfully textured meal ready in about 30 minutes.
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Why You’ll Love This Mediterranean Chicken Pasta
- Vibrant flavors: Tangy sun-dried tomatoes, salty olives and feta, and a hint of lemon and herbs in every bite.
- Quick & easy: Comes together in about 30 minutes for a true weeknight hero.
- Highly versatile: Easily adapt with different proteins, veggies, or pasta shapes.
- Fancy but simple: Looks and tastes impressive with minimal effort, perfect for family or guests.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 340 g pasta (penne, fusilli, or farfalle work well)
- 3 tbsp extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 120 g sun-dried tomatoes in oil, drained and chopped
- 80 g Kalamata olives, pitted and halved
- 100 g crumbled feta cheese
- 30 g fresh parsley, chopped
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Tools: Large pot for boiling pasta, large skillet or pan, mixing bowls, zester or fine grater, tongs.
Notes: Using good extra virgin olive oil really makes a difference here, since it’s the base of your sauce. And don’t skip the fresh lemon juice and zest… that bright, citrusy kick is what ties everything together.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on prepping your ingredients. This recipe moves quickly once you start cooking, so having everything chopped, measured, and ready to go (mise en place, as the pros say) makes the process smooth and enjoyable.
- What if I don’t have sun-dried tomatoes in oil? You can use dry-packed ones, but you’ll want to rehydrate them in hot water for about 10 minutes first. The oil-packed ones just have more flavor and a softer texture, which I prefer.
- Can I use a different type of pasta? Absolutely! Short shapes with nooks and crannies like fusilli or rigatoni are great for holding the sauce. If you use a long pasta like spaghetti, just be sure to toss it really well so every strand gets coated.
- Is the red pepper flakes really optional? Well, yes… but they add a lovely, subtle warmth that balances the briny and tangy notes. I highly recommend using at least a pinch—it really rounds out the flavor profile.
How to Make Mediterranean Chicken Pasta
Step 1: Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, pat your chicken pieces dry with a paper towel and season them well with salt, black pepper, and one teaspoon of the dried oregano. This initial seasoning is key—it builds a flavor foundation right into the chicken.
Step 2: Heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer—don’t overcrowd the pan, or it will steam instead of getting a nice sear. Cook for about 5–7 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: By now, your water should be boiling. Add the pasta and cook according to package directions until al dente. You’ll want to reserve about one cup of the starchy pasta water before draining—this is liquid gold for your sauce! It helps everything emulsify and cling to the pasta beautifully.
Step 4: Reduce the heat under your skillet to medium-low and add the remaining two tablespoons of olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for just about 30 seconds to one minute—until fragrant but not browned. Burnt garlic tastes bitter, so keep a close eye on it.
Step 5: To the skillet, add the chopped sun-dried tomatoes, halved Kalamata olives, the remaining teaspoon of oregano, and the lemon zest. Stir everything together and let it warm through for a minute or two. You’ll notice the aromas melding together—it should smell incredibly inviting.
Step 6: Now, add the drained pasta directly into the skillet along with the cooked chicken. Pour in the lemon juice and about half of the reserved pasta water. Use tongs to toss everything together vigorously. The sauce will start to look glossy and coat every piece. If it seems a bit dry, add more pasta water a little at a time until it’s perfectly saucy.
Step 7: Turn off the heat and stir in most of the crumbled feta and chopped parsley, saving a little of each for garnish. Give it one final toss. Taste and adjust the seasoning—you might need another pinch of salt or a squeeze of lemon. The flavors should be bright, savory, and well-balanced.
Step 8: Serve immediately, topped with the reserved feta and parsley. The pasta is best enjoyed hot, while the cheese is just slightly melted and the herbs are fresh. Dig in!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; note texture may soften upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing cut through the richness of the pasta and add a fresh, crisp element to the meal.
- Garlic bread or warm, crusty baguette — Perfect for sopping up every last bit of that delicious olive oil and tomato sauce left on your plate. It’s a non-negotiable for me.
- Roasted asparagus or zucchini — Toss some veggies with olive oil, salt, and pepper and roast until tender. They add a lovely, healthy side that complements the Mediterranean vibe.
Drinks
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The bright acidity and citrus notes in the wine mirror the lemon in the dish and cleanse the palate beautifully between bites.
- Sparkling water with a slice of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory, salty flavors.
- A light-bodied red wine, such as a Pinot Noir — If you prefer red, choose one with low tannins and bright fruit flavors that won’t overpower the delicate herbs and chicken.
Something Sweet
- Lemon sorbet or semifreddo — Continuing the citrus theme, a light, tangy frozen dessert is the perfect palate-cleanser and feels wonderfully Mediterranean.
- Baklava — The honey, nuts, and flaky phyllo pastry offer a sweet, rich, and textural contrast that ends the meal on a luxurious note.
- Fresh berries with a dollop of Greek yogurt — Simple, healthy, and satisfying. The berries’ natural sweetness and the yogurt’s tang are a lovely, light finish.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can dry out quickly. Cook them just until they’re no longer pink in the center and have an internal temperature of 165°F (74°C). Letting them rest after cooking helps them stay juicy.
- Not salting your pasta water enough. Your pasta water should taste like the sea! This is your one chance to season the pasta from the inside out. Undersalted pasta will taste bland, no matter how flavorful your sauce is.
- Skipping the pasta water. That starchy water is the magic ingredient that helps the oil, lemon juice, and other components emulsify into a silky sauce that clings to the pasta. Without it, your dish can be oily and separate.
- Burning the garlic. Garlic cooks in a flash and turns bitter if it burns. Keep the heat at medium-low when you sauté it and stir constantly—you just want to wake up its flavor, not fry it to a crisp.
Expert Tips
- Tip: Let the chicken come to room temperature before cooking. Taking the chill off for 15-20 minutes helps it cook more evenly, preventing a burnt outside and raw inside. It’s a small step with a big payoff.
- Tip: Add the feta off the heat. Stirring most of the feta in at the end, after the heat is off, allows it to soften and get creamy without completely melting away and becoming greasy. You’ll get lovely little pockets of salty cheese.
- Tip: Toast your dried oregano. If you have a minute, warm the dried oregano in a dry skillet for 30-60 seconds before using it. This simple trick wakes up the essential oils and makes the herb’s flavor much more potent and aromatic.
- Tip: Use the sun-dried tomato oil. If your sun-dried tomatoes came packed in oil, use a tablespoon of that flavorful oil in place of some of the regular olive oil. It adds an incredible depth of tomato-y flavor to the entire dish.
FAQs
Can I make this Mediterranean Chicken Pasta ahead of time?
You can prep the components ahead, but I don’t recommend assembling it fully until you’re ready to serve. Cook the chicken and chop all the veggies a day in advance. Store everything separately in airtight containers in the fridge. When ready, just cook the pasta fresh and warm the chicken gently before tossing everything together. The pasta itself doesn’t reheat super well as it can become mushy and the sauce can separate.
What’s the best substitute for feta cheese?
If you’re not a feta fan, goat cheese is a fantastic alternative—it’s similarly tangy and creamy. For a less salty option, fresh ricotta salata works well. If you need a dairy-free version, a good vegan feta or even some nutritional yeast mixed with a pinch of salt can provide a cheesy, savory note, though the texture will be different.
How can I add more vegetables to this dish?
This recipe is a great canvas for veggies! Sliced bell peppers, spinach, artichoke hearts, or red onion would all be wonderful additions. For quicker-cooking greens like spinach, just wilt them in at the end. For harder veggies like peppers or onions, sauté them with the garlic until they’ve softened to your liking.
My sauce seems too oily. What did I do wrong?
This usually happens if you don’t use the pasta water to emulsify the sauce. The starchy water binds with the oil to create a cohesive sauce. If you find it’s oily, try adding a splash more of the reserved pasta water and toss vigorously. Also, make sure you’re using a good quality extra virgin olive oil that you enjoy the taste of, as it’s a prominent flavor.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually my personal preference for this dish. They have more fat, which means they stay incredibly juicy and are more forgiving if you accidentally overcook them a bit. Just be sure to adjust the cooking time as needed, as thighs can sometimes take a minute or two longer to cook through.
Mediterranean Chicken Pasta
Make this easy Mediterranean Chicken Pasta in 30 minutes! Tender chicken, sun-dried tomatoes, olives & feta in a light garlic sauce. Get the recipe now!
Ingredients
For the Ingredients
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450 g boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
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340 g pasta (penne, fusilli, or farfalle work well)
-
3 tbsp extra virgin olive oil (divided)
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4 cloves garlic (minced)
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1 lemon (zested and juiced)
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120 g sun-dried tomatoes in oil (drained and chopped)
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80 g Kalamata olives (pitted and halved)
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100 g crumbled feta cheese
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30 g fresh parsley (chopped)
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2 tsp dried oregano
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0.5 tsp red pepper flakes (optional, for heat)
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Salt and black pepper (to taste)
Instructions
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Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, pat your chicken pieces dry with a paper towel and season them well with salt, black pepper, and one teaspoon of the dried oregano.01
-
Heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer—don’t overcrowd the pan, or it will steam instead of getting a nice sear. Cook for about 5–7 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through. Remove the chicken from the skillet and set it aside on a plate.02
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By now, your water should be boiling. Add the pasta and cook according to package directions until al dente. You’ll want to reserve about one cup of the starchy pasta water before draining—this is liquid gold for your sauce!03
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Reduce the heat under your skillet to medium-low and add the remaining two tablespoons of olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for just about 30 seconds to one minute—until fragrant but not browned.04
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To the skillet, add the chopped sun-dried tomatoes, halved Kalamata olives, the remaining teaspoon of oregano, and the lemon zest. Stir everything together and let it warm through for a minute or two.05
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Now, add the drained pasta directly into the skillet along with the cooked chicken. Pour in the lemon juice and about half of the reserved pasta water. Use tongs to toss everything together vigorously. The sauce will start to look glossy and coat every piece. If it seems a bit dry, add more pasta water a little at a time until it’s perfectly saucy.06
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Turn off the heat and stir in most of the crumbled feta and chopped parsley, saving a little of each for garnish. Give it one final toss. Taste and adjust the seasoning—you might need another pinch of salt or a squeeze of lemon.07
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Serve immediately, topped with the reserved feta and parsley.08
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