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.
This looks tasty and easy, and I will definitely be trying it…but notwith any Barilla products. I know the controversy from its chairman’s remarks last year has died down, but it left me (a young mother in a “traditional” family) with a bad taste in my mouth. :/
Looks mouth watering, I love pasta! Your photography is great.
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I made this for my husband and myself last night. We didn’t go gluten-free (so just used regular pasta). It was phenomenal! I can’t get over how good it was. And so simple to make. I’m eating it reheated for lunch as I type this and am enjoying it so much. Thanks for sharing the recipe!
This knocked it out of the park! Thank you, Kristin. I’ve been enjoying your blog for years and your posts never fail to bring a smile to my face. -:)
I am so making this!!!!! Thank you! And the flowers are so pretty!!!!
I made the pasta dish last night — it really was delicious! and super fast/easy to prepare. Thank you Kristin…
it looks so tasty, nice pictures :))
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You had me at “One Pot”! The pics are gorgeous. It’s after 11 pm and this recipe is making me hungry. Pinned it! Thanks!
Hi Kristin! I’ve been loving you GF recipes lately. I saw this recipe and had to try it ASAP! It is as delicious as it looks! I posted a pic of the recipe on Instagram. And, you’re right, the Barilla gluten free pastas are very good!
Very inspiring, thank you for the nice words and images.
One pot anything and I’m there! Looks so hearthy.
Love your blog! So much delicious food that you share. I have loved every recipe I have tried. Thank you for sharing your favorite gluten free finds. I am on that new adventure as well and always love recommendations.
I like how this pasta looks so light and flavorful! Definitely pinning this!