Go Back
–+ servings
Golden pan-seared chicken breasts in a creamy Mediterranean sauce with artichokes, sun-dried tomatoes, capers, and fresh herbs in a cast-iron skillet.

Mediterranean Chicken Pasta

This Creamy Mediterranean Chicken Pasta is a flavorful and satisfying dish that combines crispy, pan-seared chicken with a rich, creamy sauce infused with Mediterranean ingredients. The chicken is lightly breaded and cooked until golden brown, then simmered in a velvety sauce made with heavy cream, almond milk, lemon juice, artichokes, sun-dried tomatoes, and capers. The bold flavors balance beautifully, creating a dish that’s both indulgent and refreshing.
Served over rigatoni or your favorite pasta, this recipe is perfect for a cozy weeknight dinner or an elegant meal for guests. Garnished with fresh parsley, it’s a simple yet impressive dish that brings the flavors of the Mediterranean straight to your table.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 520 kcal

Equipment

  • Cast-Iron Skillet or Large Sauté' Pan for cooking the chicken and making the sauce.
  • Large Pot to boil the pasta.
  • Colander for draining the cooked pasta.
  • cutting board to prep the chicken and vegetables.
  • sharp knife for slicing the chicken, sun-dried tomatoes, and artichokes if needed.
  • measuring cups and spoons for accurate ingredient measurements.
  • Tongs for flipping the chicken while cooking.
  • Wooden Spoon or Silicone Spatula for stirring the sauce.

Ingredients
  

  • 1-2 Pounds Thin Chicken Breasts
  • 1 Cup Italian Breadcrumbs
  • 1 Cup Flour
  • 2-3 Tablespoons Olive Oil
  • 1 Cup Almond Milk I used extra creamy by Califia Farms
  • 1 Cup Heavy Cream
  • 14.5 Ounce Grilled Artichoke Hearts, drained
  • 8.5 Ounce Sun-Dried Tomatoes, drained
  • 3 Tablespoons Capers
  • 1 lemon
  • 1 Tablespoon Fresh Parsley
  • Cavender's Greek Seasoning To Taste
  • 16 Ounce Cooked Rigatoni or Pasta of your choice
  • 1 Tablespoon Minced Garlic

Instructions
 

  • Dredge Chicken in a mixture of bread crumbs and flour, seasoned lightly with Cavender's.
  • Heat Oil In a Cast Iron Skillet over Medium Heat.
  • Once the oil is heated, add Chicken pieces and cook on both sides until done.
  • Remove Chicken and add artichokes, tomatoes, capers and garlic to the pan. Cook until fragrant.
  • Add the lemon juice, heavy cream and almond milk. Bring to a boil stirring frequently. Add Chicken and reduce heat to a simmer and continue cooking and stirring an additional 5-10 minutes or until sauce thickens.
  • Serve over cooked pasta.

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 520kcalCarbohydrates: 52gProtein: 35gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 165mgSodium: 880mgPotassium: 1200mgFiber: 4gSugar: 2gVitamin A: 1360IUVitamin C: 12mgCalcium: 220mgIron: 3mg
Keyword Best Mediterranean chicken pasta recipe, Cast iron skillet chicken, Chicken with artichokes and sun-dried tomatoes, Creamy chicken pasta, Creamy Mediterranean Chicken Pasta, Easy chicken pasta recipe, Easy weeknight pasta with chicken and cream sauce, Greek-style chicken pasta with capers and lemon, Homemade creamy pasta sauce, How to make creamy Mediterranean chicken pasta, Mediterranean Chicken Pasta, Mediterranean chicken recipe, Mediterranean pasta dish, Mediterranean-inspired dinner, One-pan Mediterranean chicken with pasta, Sun-dried tomato pasta
Tried this recipe?Let us know how it was!