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Mediterranean Chicken Pasta with Sun-Dried Tomatoes

A vibrant and quick pasta dish featuring seared chicken, sun-dried tomatoes, spinach, and olives in a light garlic-lemon olive oil sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb penne pasta uncooked
  • 1 lb chicken breast cut into 1-inch pieces
  • 2 tbsp olive oil divided
Sauce & Veggies
  • 0.5 cup sun-dried tomatoes oil-packed, chopped
  • 0.5 cup Kalamata olives pitted and halved
  • 4 cups baby spinach fresh
  • 4 cloves garlic minced
  • 1 lemon juiced and zested
  • 1 tsp dried oregano
  • Fresh dill or parsley for garnish

Equipment

  • Large Skillet
  • Large pot
  • Colander
  • Chef's knife

Method
 

  1. Boil a large pot of salted water. Cook penne according to package instructions until al dente.
  2. Reserve 1 cup of pasta water, then drain the pasta.
  3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
  4. Season chicken with salt, pepper, and oregano. Sear in skillet for 5-6 minutes until golden and cooked through. Remove and set aside.
  5. In the same skillet, add remaining oil and garlic. Sauté for 30 seconds.
  6. Add sun-dried tomatoes and spinach. Cook until spinach wilts (approx. 2 minutes).
  7. Return chicken to the pan along with the cooked pasta and olives.
  8. Pour in lemon juice and 1/2 cup reserved pasta water. Toss vigorously to coat.
  9. Garnish with fresh herbs and serve immediately.

Notes

Use the oil from the sun-dried tomato jar for sautéing the chicken to add extra flavor.