Buy Now → Mediterranean Chicken Angel Hair Pasta
A bright, flavorful pasta dish with tender chicken, sun-dried tomato pesto, and a mix of briny green and black olives, all tossed with delicate angel hair and finished with fresh Parmesan. Simple to make, bold in flavor, and just a little bit decadent.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Poultry, Pasta, Quick & Easy, Mediterranean
- Method: Stovetop
- Cuisine: American, Mediterranean
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 5 cloves fresh garlic, finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (or to taste)
- 2 tablespoons olive oil
- 12 ounces angel hair pasta
- 2 cups sun-dried tomato pesto (homemade or store-bought)
- 1 cup whole green olives
- 1 cup whole medium black olives
- Fresh grated Parmesan cheese, for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- While the water heats, place the chicken, garlic, kosher salt, black pepper, red pepper flakes, and olive oil in a large mixing bowl. Toss well to evenly coat the chicken.
- Heat a large skillet over medium heat. Add the chicken mixture and sauté until the chicken is just cooked through and lightly golden, about 6–8 minutes. The internal temperature should reach 165°F when checked with an instant-read thermometer for safe consumption. Avoid overcooking to keep the chicken tender and juicy.
- Once the pasta water is boiling, add the angel hair and cook until al dente. Begin checking for doneness after 1–2 minutes, as angel hair cooks very quickly.
- Drain the pasta and return it to the pot. Add the sun-dried tomato pesto, cooked chicken, green olives, and black olives. Toss gently until everything is evenly coated.
- Serve warm, garnished with freshly grated Parmesan cheese.
Equipment
Buy Now → Find it online: https://foodienoise.com/mediterranean-chicken-angel-hair-pasta/