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!
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