One-Pot Creamy Mediterranean Chicken Pasta with Sweet Red Onion Linguine

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 45 Minutes
Total Time:  55 Minutes


1 lb. Pappardelle’s Sweet Red Onion Linguine
2 Tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
½ tsp. salt, plus more to taste
1 tsp. black pepper, plus more to taste
4 Tbsp. salted butter
4 garlic cloves, minced
4 cups chicken stock
2 cups heavy cream
¼ cup grated Parmesan cheese
1 tsp. lemon zest
2 Tbsp. lemon juice
1 (3.5-oz) jar capers, drained
½ cup Kalamata olives, pitted & cut in half
½ cup flat-leaf parsley, minced


  1. Heat a large pot over medium-high heat. Add olive oil and swirl to coat.
  2. Season chicken with salt & pepper. Then add to pot, in batches, and cook until browned on all sides and cooked through, about 10-12 minutes. Transfer cooked chicken to a plate.
  3. Add butter to the pot and melt. Add garlic and cook until fragrant, about 1 minute.
  4. Stir in chicken stock, heavy cream and pasta. Submerge pasta in liquid and bring to boil over high heat. Then reduce heat to medium and cook, stirring until the sauce begins to thicken, about 10 minutes.
  5. Add Parmesan cheese, lemon zest, lemon juice, capers and olives. Cook, stirring until the pasta is tender and the sauce has thickened, about 5 minutes longer.
  6. Add chicken to the pasta and stir to combine, heating until warm.
  7. Divide the pasta into serving dishes. Garnish with fresh parsley. Serve and enjoy!