One Pot Creamy Mediterranean Chicken Pasta

One Pot Creamy Mediterranean Chicken Pasta

Recipe by JancCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 2 tbsp olive oil

  • 1 lb boneless skinless chicken breast, cut into 2″ pieces

  • 1 tsp salt

  • 1 tsp ​ pepper

  • 4 tbsp butter

  • 4 garlic cloves, minced

  • 4 cups chicken stock ​

  • 2 cups heavy whipping cream

  • 3/4 lb fettuccine noodles, broken in half

  • 1/4 cup parmesan cheese, freshly grated (pre shredded doesn’t melt as well)

  • 1 lemon, thinly sliced

  • ½ cup capers, drained (one small jar)

  • ½ cup kalamata olives, pitted, cut in 1/2 lengthwise

  • 1/2 cup parsley, minced

  • salt and pepper, to taste


  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
  • Season the chicken with salt and pepper.
  • Add the chicken pieces to the oil, and cook until browned on all sides and no longer pink in the middle. 10-15 minutes. Set cooked chicken aside on a plate.
  • Add the butter to the pan along with the garlic. Cook for 2-3 minutes until the garlic is fragrant and beginning to soften.
  • Add the chicken stock, heavy cream and fettuccine noodles to the pan. Stir to submerge noodles in liquid. Bring the liquid to a boil and then reduce heat to medium-low, and cook 5 minutes, until the sauce begins to thicken.
  • Add the parmesan cheese, lemon slices, capers and olives.
  • Cook for 5 minutes longer until the pasta is tender and the sauce has thickened.
  • Serve immediately sprinkled with parsley and extra salt and pepper to taste.
One Pot Creamy Mediterranean Chicken Pasta
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