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Mediterranean Pasta is easy, light and delicious and has amazing flavor. It’s the perfect pasta recipe for dinner this week.
Why You’ll Love This Recipe!
Mediterranean Pasta with Chicken has been a a family favorite at our house for years and I first shared this recipe back at the beginning of my blog in 2008. This dish is one of my “go to recipes”.
- I always seem to have the ingredients on hand.
- It’s a quick and easy dish to prepare and
- Everyone loves it.
- It is a “lighter” pasta dish as it doesn’t have any heavy cream or red sauce. The sauce is a combination of chicken broth and cornstarch for thickening.
- It’s the perfect dish to share with someone else because it makes a lot.
Ingredients Needed
- Basil. I prefer fresh basil but you can also use dried basil.
- Bow tie pasta. You can really use any size or shape of pasta you like such as spaghetti. You can also use whole wheat pasta.
- Chicken Broth
- Extra Virgin Olive oil. You can also use vegetable oil
- Chicken breast. Boneless, skinless chicken
- Garlic. Minced
- Cornstarch. This is used as a thickening agent.
- Green onions
- Black olives. Sliced.
- Cherry tomatoes. You can also use diced tomato or grape tomatoes too.
- Parmesan Cheese
Make Ahead tips
This Mediterranean Chicken is perfect for one of those busy week nights. You can assemble the parts in the morning and then put it all together right before dinner time.
- Pasta – I will often pre cook my pasta. Boil it, drain it and then store it in a zippered storage bag in the refrigerator until you are ready for dinner. I just run some hot water over it to
- Chicken – The chicken can be cooked ahead of time and kept in the refrigerator until ready to use. This is the perfect dish to make with any leftover chicken you have.
How to Make Mediterranean Pasta.
- Bring a large pot of water to a boil and cook pasta to desired doneness. We like ours al dente.
- While pasta cooks, heat oil in large skillet over medium high heat.
- Add chicken and garlic; cook and stir 6-9 minutes or until chicken is no longer pink.
- In a small bowl, combine 1 cup chicken broth and cornstarch, blend well. Pour into chicken and cook until it begins to thicken.
- Add onions, olives, 1/4 cup basil; cook and stir 2-3 minutes or until mixture is slightly thickened and glazed.
- Pour over cooked bow tie pasta; add tomatoes and toss to coat. Serves 6
- Salt and pepper to taste
- Garnish with parmesan cheese
Frequently Asked Questions
Can I use dry basil instead of fresh?
I have only made this dish with fresh basil but you could use 1-2 tsp of dry basil instead if you needed to.
What else can I add into the pasta?
To change up the flavor you can add in:
Artichoke hearts
Mushrooms
Kalamata Olives
Red Peppers
Red Pepper Flakes
Feta Cheese
Spinach
Shrimp
How do I store leftovers?
Keep them in an airtight container in the refrigerator.
Some delicious bread to go with your pasta:
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Mediterranean Pasta
Ingredients
- 8 oz. uncooked bow tie pasta
- 2 Tbsp. olive oil or vegetable oil
- 1 lb. boneless chicken breast cut into 2 x 1/2 inch strips
- 1 garlic minced
- 1 cup chicken broth
- 2 tsp. cornstarch
- 1/2 cup green onions 1/2 inch pieces
- 1/2 cup sliced black olives
- 1 cup fresh basil chopped or 1 tsp dried basil
- 1 cup cherry tomatoes halved.
- Parmesan Cheese for garnish
Instructions
- Boil pasta in a large pot of water.
- Heat oil in a frying pan. Add chicken and garlic; cook and stir 6-9 minutes or until chicken is no longer pink.
- In a small bowl, combine 1 cup chicken broth and cornstarch; blend well. Stir into chicken.
- Add green onions, olives, 1/2 cup basil and cook and stir 2-3 minutes or until mixture is slightly thickened and glazed.
- Pour over cooked bow tie pasta; add tomatoes and toss to coat. Serves 6
- Garnish with remaining basil and parmesan cheese
Tips & Notes:
- Pasta – I will often pre cook my pasta. Boil it, rinse it and then store it in a zippered storage bag in the refrigerator until you are ready for dinner. I just run some hot water over it to
- Chicken – The chicken can be cooked ahead of time and kept in the refrigerator until ready to use. This is the perfect dish to make with any leftover chicken you have.
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Nutrition Facts:
Connie Hargrave says
I am cooking a chicken w bow tie pasta for a baby boy shower for my daughter And I’m not sure whether to make a light Mediterranean or heavier fettuccine type cream sauce. My problem is that I am cooking for about 75-100 guest. We also have usual buffet type foods so probably 1 scoop per person. Please help w proportions for both recipes and which would you suggest for a 2pm Saturday afternoon shower? Any tips and advance prep ideas would be graciously accepted. Thanks
Leigh Anne says
Connie, Portions really depend on how much other food you are serving. I would just figure by how much you think you would like and do the math from there.
Nicole says
My mother used to make this exact dish all the time in my house. We loved it so much. After years and years of searching I finally found it here! Now my children love it. Thank you so much.
Joan Callaway says
I forgot to leave my favorite go-to recipe. It may seem quite similar as it includes bow-tie pasta, as well. When the pasta is nearly al dente, I toss in some broccoli florets and simmer on until bright green and still a bit on the crisp side. Meanwhile, in a bit of olive oil and/or butter, I saute some finely minced onion and garlic…a bit of lemon zest (or not), and then add some peeled raw shrimp. When they have turned pink, I add some lemon juice and a bit more butter probably, depending on my fat tolerance for the day. Dump in the drained pasta and broccoli. Toss through the sauteed mixture. Garnish with some grated Parmesan…and lemon zest maybe. Serve! Yummo!
As you can see, this isn’t quite a recipe…and instead is more method. I like tossing the vegetable in with the pasta – saves a pan! I drain it right over the pan of water, too…no colander to wash. This is my 15 minutes meal.
Joan Callaway says
This recipe inspired me last night when I had some leftover roasted chicken…I didn’t have any olive, so I added some artichoke hearts and capers. Big hit at my house! Thanks for the inspiration!
Joan
Cindy says
I just found your blog tonight and am really enjoying it. Your interests are similar to mine. I enjoy cooking and reading, and I’m a wanna-be gardener with a 1/2 acre of crummy clay soil. I’m wondering — did you use a pattern for your aprons and if so, which one?