Description
This Mediterranean Pasta recipe is a vibrant one-pot dish featuring tender chicken breast, angel hair pasta, fresh baby spinach, cherry tomatoes, kalamata olives, and creamy feta cheese, all cooked together in a flavorful lemon pepper and Greek dressing-infused sauce. Quick to prepare and perfect for a wholesome dinner, it combines bright Mediterranean flavors with a creamy texture, delivering a satisfying and colorful meal for six.
Ingredients
Chicken Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided)
Broth and Sauce Mixture
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 2 tablespoons avocado oil (can substitute olive oil)
- 2 tablespoons butter
- 4 cloves garlic, minced
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice
- ¾ cup feta cheese
Instructions
- Prepare and Season Chicken: Slice the chicken breasts lengthwise to create thinner cutlets. Place between sheets of plastic wrap and gently pound until about ½-inch thick. Pat the chicken dry completely and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place the chicken in a gallon-sized freezer bag along with 2/3 cup of the Greek salad dressing. Remove excess air and seal tightly. Let the chicken marinate at room temperature for 20 minutes to absorb flavors.
- Prepare Broth Mixture: While the chicken marinates, in a large measuring cup, combine the chicken broth, chicken bouillon cube, half and half, and the remaining 1/3 cup of Greek dressing. Stir to combine. Measure out remaining ingredients for cooking.
- Sear the Chicken: Heat the avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add the marinated chicken breasts, discarding excess marinade. Cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove from skillet and let rest for 10 minutes before slicing into strips.
- Deglaze the Skillet: Remove excess oil from the skillet by dabbing with paper towel. Pour in the white wine and set the heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the skillet. Let the wine reduce by nearly half, approximately 3 minutes, to concentrate flavor.
- Sauté Garlic and Add Liquid: Stir in the butter and minced garlic. Cook for 2 minutes until fragrant. Then pour in the prepared chicken broth and half and half mixture.
- Cook Pasta: Bring the liquid to a boil. Add the angel hair pasta and return to a gentle boil. Cook the pasta for about 3 minutes, frequently tossing with kitchen tongs to prevent it from sticking and ensure even cooking.
- Add Vegetables and Combine: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional 1 minute. There will still be excess liquid at this stage. Reduce heat to low, add the sliced chicken strips and lemon juice. Stir everything together and warm through.
- Finish with Feta Cheese: Sprinkle the feta cheese over the pasta and gently stir to incorporate. The feta will soften slightly, adding a creamy texture without fully melting. The sauce will thicken as it stands. Remove from heat and serve immediately.
Notes
- Lemon pepper seasoning can be made by combining lemon zest, cracked black pepper, salt, and garlic powder for a fresh flavor boost.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for a balanced acidity.
- Half and half adds creaminess, but whole milk can be substituted for a lighter option.
- Angel hair pasta cooks quickly; keep an eye to avoid overcooking.
- For a dairy-free version, omit feta and substitute half and half with a plant-based cream alternative.
