Craving something fresh, quick, and bursting with Mediterranean flavor? This chicken with artichokes and tomatoes is the perfect weeknight dinner—juicy chicken, briny olives, tangy sundried tomatoes, and tender artichokes all come together over a bed of angel hair pasta. Topped with creamy feta, every bite is a delicious escape to the Mediterranean coast!
Whether you’re following the Mediterranean diet or just want to shake up your usual chicken pasta game, this dish delivers comfort, color, and irresistible taste in just 35 minutes.
Ingredients and Preparation Steps
This Mediterranean chicken pasta recipe is easy to follow and comes together in just a few steps. Below are all the ingredients and step-by-step instructions you’ll need to create this delicious dinner.
Ingredients:
- 2 tbsp olive oil
- ½ onion, sliced
- 2 cloves garlic, minced
- 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
- ½ cup chicken broth
- 1 (15 oz) can quartered artichoke hearts, undrained
- 1 (6 oz) jar sundried tomatoes, drained and quartered
- 1 (4 oz) can sliced olives, drained
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp dried basil
- Black pepper, to taste
- 12 oz angel hair pasta
- 8 oz crumbled feta cheese
Step 1: Sauté the Aromatics
First, heat olive oil in a large skillet over medium-high heat. Add the sliced onions and minced garlic, and sauté for about 1 minute, just until fragrant. Stir frequently to avoid burning the garlic.
Step 2: Cook the Chicken
Next, add the diced chicken breast to the skillet. Cook until the pieces are no longer pink and lightly golden on the outside, about 5–10 minutes. Stir occasionally to ensure even cooking.
Step 3: Add the Mediterranean Mix
After that, pour in the chicken broth. Add the artichoke hearts (with liquid), sundried tomatoes, olives, salt, oregano, basil, and black pepper. Stir well, cover the skillet, and let it simmer for 10 minutes to blend the flavors.
Step 4: Cook the Pasta
Then, boil the angel hair pasta in salted water until al dente, about 4–5 minutes. Drain well and place it on a large serving platter or individual plates.
Step 5: Assemble and Serve
Finally, spoon the chicken and vegetable mixture generously over the pasta. Sprinkle the crumbled feta cheese on top and serve hot. Optional: garnish with fresh basil or parsley for a pop of color and flavor.
Chicken with Artichokes and Tomatoes: A Mediterranean Delight
This chicken with artichokes and tomatoes recipe brings together the best of Mediterranean cuisine—tender, savory chicken, earthy artichokes, and rich sun-dried tomatoes all tied together with salty olives and creamy feta. Each forkful is a harmony of taste and texture: juicy, briny, tangy, and slightly creamy.
Serve it with a side of warm flatbread or a crisp cucumber salad. Perfect for a family dinner, date night, or even a casual dinner party with friends. Craving more flavor? Try it alongside our Hummus and Veggie Sandwich for a Mediterranean duo.
Chicken with Artichokes and Tomatoes FAQs
Can I use frozen artichoke hearts instead of canned?
Yes! Frozen artichoke hearts are a great substitute. Just thaw them before use and add a bit of extra broth or water since they don’t come with liquid like canned ones do.
What type of pasta works best with chicken and artichokes?
Angel hair pasta is ideal for this dish, but you can also use penne, linguine, or even zucchini noodles for a low-carb version.
How can I make this a low-carb chicken with artichokes and tomatoes?
Swap the pasta for spiralized zucchini or cauliflower rice to keep the dish low in carbs while still enjoying the Mediterranean flavors.
Is this dish good for meal prep?
Absolutely! Prepare the chicken and veggie mixture ahead of time and store it separately from the pasta. Reheat and combine when ready to serve.
Can I add more vegetables?
Definitely. Spinach, cherry tomatoes, or bell peppers make great additions. Add them during the simmering stage for best results.
For more cozy ideas, check out our Buffalo Chicken Chili recipe—a spicy twist on weeknight comfort food.
Inspired by the original concept at AllRecipes.
Pro Tips
- Use high-quality sundried tomatoes: Opt for oil-packed varieties for richer flavor and texture. Drain well before adding.
- Don’t overcook the chicken: Sear just until it’s no longer pink. Overcooking can make it dry.
- Reserve pasta water: If your mixture needs thinning, a splash of starchy pasta water helps emulsify the sauce.
- Use fresh herbs for garnish: Chopped basil or parsley boosts the dish’s fresh Mediterranean vibes.
- Try feta alternatives: Goat cheese or dairy-free crumbles can be used for variety or dietary preferences.
Storage and Reheating Tips
- Refrigerate leftovers: Store in an airtight container for up to 4 days.
- Reheat gently: Warm in a skillet with a splash of broth or water to maintain moisture.
- Separate pasta and sauce: If possible, store the chicken mixture and pasta separately to preserve texture.
- Avoid freezing: Artichokes and feta may lose texture upon thawing; this dish is best enjoyed fresh.
Perfect Pairings
- Cucumber and tomato salad: A crisp, refreshing side that complements the richness of the pasta.
- Warm pita bread or flatbread: Ideal for soaking up any leftover sauce.
- Lemon-infused sparkling water: Brightens the palate and pairs well with Mediterranean flavors.
- Roasted vegetables: Think zucchini, eggplant, or bell peppers for a hearty plant-based boost.
- Chickpea hummus spread: Serve as an appetizer or side dish to complete the Mediterranean meal.
Bringing the Mediterranean Home
If you’re dreaming of a dish that’s both comforting and vibrant, this chicken with artichokes and tomatoes delivers in every bite. Whether it’s a cozy family dinner or a special occasion, this recipe fits the bill with minimal effort and maximum flavor.
Want to make it seasonal? Swap in fresh cherry tomatoes during summer or stir in some sautéed spinach in the colder months. This dish is versatile and open to your personal twist.
Give it a try, and don’t forget to share your version on social media—tag us so we can see your delicious creations! For more Mediterranean-inspired recipes and easy weeknight dinners, be sure to subscribe and stay updated.
Print
Chicken with Artichokes and Tomatoes
- Total Time: 35 mins
- Yield: 6 servings
Description
Fresh, flavorful, and perfect for a quick weeknight dinner! This Mediterranean-inspired chicken pasta dish combines juicy chicken, tender artichoke hearts, tangy sundried tomatoes, and briny olives over angel hair pasta—all topped with creamy feta. Ready in just 35 minutes and bursting with bright, savory goodness!
Ingredients
– 2 tbsp olive oil
– ½ onion, sliced
– 2 cloves garlic, minced
– 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
– ½ cup chicken broth
– 1 (15 oz) can quartered artichoke hearts, undrained
– 1 (6 oz) jar sundried tomatoes, drained and quartered
– 1 (4 oz) can sliced olives, drained
– 1 tsp salt
– ½ tsp dried oregano
– ½ tsp dried basil
– Black pepper, to taste
– 12 oz angel hair pasta
– 8 oz crumbled feta cheese
Instructions
1. First, heat olive oil in a large skillet over medium-high heat. Add onions and garlic, sautéing for 1 minute.
2. Next, stir in the chicken pieces and cook until no longer pink, about 5–10 minutes.
3. After that, add the broth, artichokes with their juice, sundried tomatoes, olives, salt, oregano, basil, and pepper. Cover and simmer for 10 minutes.
4. Then, cook the angel hair pasta in boiling salted water until al dente, about 4–5 minutes. Drain and place on a serving platter.
5. Finally, spoon the chicken mixture over the pasta and sprinkle generously with feta cheese.
Notes
Swap angel hair for zucchini noodles for a lighter, low-carb twist that still delivers all the flavor!
- Category: Healthy & Lifestyle
Nutrition
- Calories: 512
- Fat: 21g
- Carbohydrates: 50g
- Protein: 33g