One Pan Mediterranean Chicken Pasta is an easy, 30-minute meal, gluten free meal that's fresh and full of Mediterranean-inspired flavor!
One-Pan Mediterranean Chicken Pasta is a fresh and healthy pasta recipe that’s not only gluten-free but made in just one pan!
Yep, 1 large sillet is all you need to cook the chicken, pasta, veggies, and luscious sauce it’s all enveloped in – which takes 30-minutes or less. What more could you ask for?
Salt and pepper-seasoned chicken is sauted then simmered with meaty artichoke hearts and pasta in chicken broth so the flavor infuses the pasta from the inside out. After the pasta is cooked through, halved cherry tomatoes and capers are swirled in then the liquid is reduced before fresh basil and parmesan cheese is added to finish and thicken the sauce.
LUSCIOUS.
The sauce almost tastes wine-based, that is to say it’s very elegant-tasting, plus the artichoke hearts, cherry tomatoes, capers, and basil are a mouthwatering, Mediterranean-inspired flavor combination. This dish is simple enough for everyday, but I’d make it when I want to impress. You’ll love it too!
How to Make This Recipe
Start by sauteing chicken breasts that have been cut into bite-sized pieces and seasoned with salt and pepper in extra virgin olive oil until golden brown — the chicken doesn’t need to be cooked all the way through at this point.
Next add canned artichoke hearts that have been cut in half, a pinch (or more!) of red chili pepper flakes, chicken broth, water, salt, and pepper.
Bring the mixture to a boil then add gluten free penne pasta (regular penne is fine if you don’t need to eat GF) and shake the pan to make sure it’s all covered in liquid. Pop a lid on top, reduce the heat to medium, then simmer for approximately 2 minutes less than package instructions.
You don’t even want the pasta to reach al dente because we’ve still got a few more minutes of cooking ahead of us.
Next, turn the heat up to high then add cherry tomatoes that have been cut in half and drained capers then let the sauce boil and reduce for 2-3 minutes.
Finally, remove the pan from the heat then stir in freshly grated parmesan cheese and fresh basil that’s been chopped.
Let the pasta sit for 3 minutes to allow the sauce to thicken up then serve with a generous crack of fresh black pepper. My only regret is that I didn’t start making this dish earlier in the summer – it’s the perfect light-yet-filling meal. Enjoy!
Equipment
Ingredients
- 1/4 cup extra virgin olive oil
- 2 chicken breasts, ~1lb, cut into 1″ pieces
- salt and pepper
- 4 cloves garlic, minced
- 2 cups chicken broth
- 3/4 cup water
- 15 oz can quartered artichoke hearts, drained then roughly chopped
- pinch red chili pepper flakes
- 1/2 lb gluten free penne
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons drained capers
- 1 cup cherry tomatoes, halved
- 1 cup freshly grated parmesan cheese
- 1/2 cup lightly packed fresh basil leaves, chopped
Directions
- Heat oil in a large, nonstick skillet over medium-high heat. Season chicken with salt and pepper then add to skillet and saute until golden brown, 2-3 minutes — chicken does not need to be cooked all the way through. Add garlic then saute for 30 more seconds.
- Add chicken broth, water, artichoke hearts, red chili pepper flakes, 1/2 teaspoon salt, and pepper to the skillet then bring mixture to a boil and add pasta. Stir to combine then place a lid on top, turn heat down to medium, and simmer for 2 minutes less than the package directions advise for al dente.
- Remove lid then add lemon juice, capers, and tomatoes. Turn the heat up to high then reduce sauce for 2-3 minutes. Remove pan from heat then stir in parmesan cheese and basil. Let sit for 2-3 minutes to thicken then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Will not adding the Capers have much of an effect on the outcome of the recipe, I just don’t like them. What can I substitute for them?
You can just leave them out!
I would lovee to get full nutrional facts on all of your recipes incl. fats, fiber, iron, vitamins and such. Greatly appreciated.
The first time I made this was last summer (mostly I’ve substituted shrimp for the chicken because we like it, but they’re equally good). We loved it so much I served it for dinner guests on several occasions, ALL with rave reviews. The great thing about making it for a dinner party is it’s done before the guests arrive, it serves up a colorful and appetizing plate, and it’s easy to overlook the healthy ‘Mediterranean diet’ aspect because it’s so stinkin’ delicious.
I’m not much for cooking, but during COVID lockdown my husband and I sort of developed the ‘hobby’ to, you know, survive. Going on three years into COVID we’ve tried all kinds of recipes from around the web and, by far, our favorites are from this website. The way Kristin describes how to make each recipe (providing shopping/cooking tips) makes them easy enough for even a novice like me to achieve a level of culinary greatness.
But my favorite thing? My son-in-law, whom I adore, has celiac. We make almost everything from this website when he comes to visit and now he and my daughter are regular visitors to iowagirleats.com, too
Kristin’s recipes are delicious for anybody – EVERYbody – and I recommend them to all my friends, most of whom never even realize they’re gluten-free.
Thanks, Iowa Girl, for helping an Indiana Girl appear to have a little kitchen mojo.
You are SO KIND, Jan!! Thank you so much not only for your recipe rating and review, but for your helpful and supportive comments. I appreciate it more than you know. Thank you thank you thank you!!!
I really loved this recipe! I am making it in winter, so I used trader joes semi-dried cherry tomatoes packed in olive oil and (ibericos) grilled artichoke halves also packed in olive/sunflower oil, plus just basil flakes and store lemon juice. Mine has a savory rich flavor. I used trader joe’s gluten free organic chicken broth and earthly choice GF quinoa penne pasta blend.
That sounds AMAZING, Lola!! I’ll have to try that ASAP!
This is a fabulous recipe! Thank you. -:)
I am from southern Ohio and have never heard of Fellows Riverside Gardens. I will have to add it to my list of places to see and do next time I am home visiting family. This meal looks so easy to make and delicious! Thanks for sharing.
You had me at Mediterranean! I made this for dinner last night, using whole wheat instead of gluten – free. I substituted tuna for the chicken and it was delicious!