Print

Mediterranean Chicken Pasta Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty Mediterranean-inspired pasta bake with tender chicken, sun-dried tomatoes, Kalamata olives, marinara, and a golden layer of melted mozzarella and Parmesan.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 lbs (680 grams) boneless skinless chicken breasts, chopped into 1-inch cubes
  • 1/2 tsp sea salt, plus more for seasoning as needed
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup pitted Kalamata olives, sliced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 pound whole grain pasta, such as fusilli or rotini
  • 750 mL marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Warm 1 tablespoon of the olive oil in a large pot over medium heat. When the oil shimmers, add the chicken and season with 1/2 teaspoon sea salt. Cook for about 10 minutes, stirring occasionally, until the chicken is cooked through. Transfer to a plate and set aside.
  2. Warm the remaining tablespoon of olive oil in the same pot over medium heat. Add the onion and garlic and season with a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
  3. Add the sun-dried tomatoes, Kalamata olives, oregano, basil, and red pepper flakes. Return the cooked chicken to the pot, stir to combine, and remove from the heat.
  4. Meanwhile, cook the pasta according to the package directions. Drain well and add it to the pot with the chicken mixture.
  5. Add the marinara sauce and stir until the pasta and chicken are evenly coated.
  6. Preheat the oven to 350 F and lightly grease a 9×13-inch baking dish with olive oil.
  7. Transfer the pasta mixture to the prepared baking dish. Sprinkle evenly with the mozzarella and Parmesan cheeses.
  8. Bake for 25 minutes, or until the cheese is melted and the pasta bake is hot and bubbling. Serve warm.

Notes

  • Fusilli and rotini work especially well because their shapes hold the marinara sauce.
  • Season the onion mixture with additional salt and pepper to taste.
  • For a milder dish, reduce or omit the red pepper flakes.
  • Store leftovers covered in the refrigerator and reheat until piping hot before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/mediterranean-chicken-pasta-bake/