Mediterranean Chicken Pasta Recipe
Mediterranean Chicken Pasta Recipe photo by Taste of Home
Next Recipe

Mediterranean Chicken Pasta Recipe

Read Reviews
4 5 5
Publisher Photo
For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 8 servings


  • 1 package (12 ounces) uncooked tricolor spiral pasta
  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 large sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1 cup white wine or reduced-sodium chicken broth
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup (4 ounces) crumbled feta cheese
  • Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

Nutritional Facts

1-1/2 cups: 357 calories, 8g fat (2g saturated fat), 39mg cholesterol, 609mg sodium, 42g carbohydrate (4g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.


  1. Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot.
  2. In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot.
  3. Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted.
  4. Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese. Yield: 8 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Mediterranean Chicken Pasta in Taste of Home November 2014, p78

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mediterranean Chicken Pasta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
fascinator User ID: 7633968 227390
Reviewed Jun. 3, 2015

"Very good, even cold the next day."

roseholste User ID: 2524778 214625
Reviewed Dec. 11, 2014

"This is a quick and delicious recipe. I cut the recipe down for two and substituted yellow pepper and did not have spinach on hand, but it was great anyway, even my picky husband wanted seconds."

toolbarsco User ID: 6725667 125025
Reviewed Nov. 3, 2014

"We enjoyed this recipe. I did not use white wine but will try it next time. It was relatively easy to prepare. It makes a lot--would be a good dish to take to a church function."

nsteines User ID: 3871103 201122
Reviewed Oct. 25, 2014

"Not a fan. Felt it was lacking something. I was very disappointed as I was so looking forward to eating as it looks gorgeous. Taste is mediocre. Sorry."

Lakotamoon1 User ID: 8048226 141420
Reviewed Oct. 21, 2014

"This dish is outstanding! I will say it is all about your wine selection. A fantastic meal that is easy to prepare. Quite healthy and appealing to the eye. It is beautiful when plated on white plates."

Loading Image