One Pot Creamy Mediterranean Chicken Pasta Recipe

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp ½ Teaspoon Sea Salt, Plus More For Serving
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  1 tsp 1 Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  4 tbsp Butter
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  4 Garlic(12g)
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  4 cup Low Sodium Chicken Broth
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  2 cup Cream, Heavy Whipping
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  1 lbs Pasta, Fettuccine, White, Dry
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Orange Zest
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  2 tbsp Lemon Juice, Fresh
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  3.5 oz Capers, Canned, Drained
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  0.5 cup Olives, Black, Canned, Pitted
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  0.5 cup Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Season the chicken breast all over with the sea salt and black pepper, then add to the pot in a single layer. Cook 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board.
2. 2Add the salted butter to the same pot over medium heat and let it melt, about 1 minute. Stir in the fresh garlic and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer over medium-high heat, about 2–3 minutes.
4. 4Add the fettuccine directly to the pot, submerging it in the liquid. Reduce heat to medium-low and cook, stirring frequently, for 8–10 minutes until the pasta is nearly tender and the sauce begins to thicken visibly.
5. 5Stir in the Parmesan, orange zest, lemon juice, capers, and black olives. Continue cooking, stirring occasionally, for 2–3 minutes until the sauce reaches a creamy, cohesive consistency.
6. 6Cut the reserved chicken into bite-sized pieces and add back to the pot. Stir and cook over medium heat for 1–2 minutes until the chicken is warmed through.
7. 7Divide the pasta evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Garnish each serving with fresh parsley and additional salt and pepper to taste before eating.