Best 11 Mediterranean Penne Chicken Recipes

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If you crave an easy, quick, and tasty dinner recipe, look no further than Mediterranean penne chicken. This dish is a delightful combination of juicy chicken, flavorful Mediterranean spices, and pasta tossed in a creamy sauce. It's perfect for a weeknight meal or a casual gathering with friends and family. With its vibrant colors, delectable aromas, and satisfying taste, Mediterranean penne chicken is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

EASY MEDITERRANEAN CHICKEN PENNE



Easy Mediterranean Chicken Penne image

Provided by Melissa Sperka

Categories     Main Course     Poultry

Time 40m

Number Of Ingredients 17

1 small onion (diced)
1 Tbsp olive oil
1 tsp each salt and black pepper (adjust to taste)
1/2 tsp red pepper flakes
2 15 oz jars light creamy Alfredo sauce (any brand, I used Classico)
1/2 cup milk
1/2 cup 1/3 less fat chive and onion cream cheese
1/2 cup grated Parmesan cheese
1/2 cup basil pesto
1/3 cup sun dried tomatoes (rinsed )
3 cups roughly chopped roasted chicken
2 cups shredded Mozzarella cheese (divided use)
4 cups cooked penne pasta
1 6 oz package baby leaf spinach
Topping:
1 cup Italian breadcrumbs or Italian cracker crumbs
2 Tbsp melted butter

Steps:

  • Preheat oven to 375°F. Spray a 12 x 8 inch baking dish with cooking spray.
  • In a large stove top pot over medium-high heat, cook diced onion in a couple of drizzles of olive oil until it's translucent and beginning to brown. Season with salt and black pepper to your taste then add the crushed red pepper flakes.
  • To the pot add both jars of Alfredo sauce, 1/2 cup of milk, and cream cheese.
  • Mix well, then simmer uncovered on low heat, stirring just until the cream cheese melts.
  • To the pot add Parmesan cheese, basil pesto, sun dried tomatoes, chicken and 1 1/4 cups of shredded cheese. Mix well.
  • Add the cooked penne pasta and the baby spinach. If you'd like the sauce a little thinner, add extra milk. [Tip: At this point, you could skip the oven and serve this dish as is....Stir all of the cheese into the mixture and simmer on the stove top until heated through. Then sprinkle with additional Parmesan cheese just before serving. For a little crunch, top with toasted pine nuts.]
  • Pour the mixture into the baking dish and sprinkle the remaining shredded mozzarella on top.
  • Toss together crumbs and butter, sprinkle over cheese.
  • Bake for 20-25 minutes until the top is golden and the edges are bubbly.
  • Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 504 kcal, Carbohydrate 36 g, Protein 30 g, Fat 27 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1740 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g

MEDITERRANEAN CHICKEN WITH PENNE



Mediterranean Chicken With Penne image

Provided by ivannacook

Time 45m

Yield 4

Number Of Ingredients 15

8 ounces penne pasta
2 tablespoons extra-virgin olive oil
8 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
1 small eggplant, peeled and cut into 1/2-inch cubes
4 plum tomatoes, cut into 1/2-inch cubes
1 cup sliced mushrooms
1/4 cup minced shallots
2 tablespoons minced fresh thyme
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup red wine vinegar
2 tablespoons capers, drained and rinsed
Garnish
freshly ground black pepper
crumbled mild feta cheese
sprigs fresh thyme

Steps:

  • Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 10 to 12 minutes, or according to package instructions, until the penne is al dente. While the pasta is cooking, heat 1 tablespoon of the oil in a large nonstick saute pan over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 to 3 minutes, or until the chicken is no longer pink on the outside. Reduce the heat to medium; stir in the eggplant, tomatoes, mushrooms, shallots, thyme, and pepper. Cover and cook for about 6 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the vinegar and capers. Taste and adjust the seasoning. When the penne is done, drain well. Return the pasta to the cooking pan. Add the remaining 1 tablespoon of oil; toss. To serve, spoon penne into shallow pasta bowls. Top with the chicken-vegetable mixture.

MEDITERRANEAN PENNE CHICKEN



Mediterranean Penne Chicken image

Make and share this Mediterranean Penne Chicken recipe from Food.com.

Provided by annconnolly

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts, cut into medallions
1 tablespoon garlic, chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1/2 cup white wine
1/2 cup chicken stock
2 tomatoes, chopped
3 ounces extra virgin olive oil
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces spinach, cleaned and chopped
8 ounces feta cheese, crumbled
1 lb penne pasta, cooked

Steps:

  • In a large saute pan, heat an ample amount of vegetable oil over medium-high.
  • Place the chicken medallions in the pan and saute on both sides until browned.
  • Add the garlic, oregano and basil.
  • When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
  • Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
  • Toss well while simmering for about 1 minute more.
  • Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

  • Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  • Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  • Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MEDITERRANEAN CHICKEN PASTA



Mediterranean Chicken Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

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

Steps:

  • 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., 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., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

Nutrition Facts : Calories 357 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 609mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

GREEK PENNE AND CHICKEN



Greek Penne and Chicken image

This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.

Provided by Jennifer

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 ½ tablespoons butter
½ cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

Steps:

  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  • Season with salt and ground black pepper. Serve warm.

Nutrition Facts : Calories 684.7 calories, Carbohydrate 96.2 g, Cholesterol 94 mg, Fat 13.2 g, Fiber 7.1 g, Protein 47 g, SaturatedFat 6.7 g, Sodium 826.5 mg, Sugar 5.6 g

MEDITERRANEAN PENNE



Mediterranean Penne image

I don't know how this recipe came to be, I've altered it so frequently I don't even remember my original recipe. My newest alteration? Incorporating sundried tomatoes! My husband says it was my best yet, so I'm posting it. Play around with it, I'd love to hear your honest reviews and comments.

Provided by - Carla -

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

10 ounces penne (I always use Whole Wheat if possible)
3 tablespoons olive oil
1 -2 medium onion, halved & sliced in thin wedges (depending on your love of onions)
3 medium bell peppers, halved & sliced in thin wedges (preferably 1 red, 1 orange & 1 green)
2 -4 garlic cloves, minced (depending on your love of garlic)
2 teaspoons dried Italian herb seasoning
1 (14 ounce) can kalamata olives, pittted, sliced in half
10 -12 pieces sun-dried tomatoes packed in oil, sliced thin
14 ounces feta (cubed or crumbled into 1/4 inch pieces)
fresh ground pepper, to taste
freshly grated parmesan cheese

Steps:

  • In a large pot, cook penne according to package directions.
  • (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
  • In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
  • Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
  • Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
  • Cook an additional 2 to 3 minutes, or until feta begins to melt.
  • Top each serving with freshly grated Parmesan cheese.

GREEK CHICKEN PENNE



Greek Chicken Penne image

It's hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. -Dawn Frihauf, Fort Morgan, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 14

2-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cubed
1/2 cup chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano, optional

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through. , Drain pasta; toss with chicken mixture. Garnish with oregano if desired.

Nutrition Facts :

SKINNY MEDITERRANEAN-STYLE CHICKEN AND PASTA



Skinny Mediterranean-Style Chicken and Pasta image

44% fewer calories • 76% less fat • 83% less sat fat than the original recipe. Have a few minutes? Create a taste of the Mediterranean with deliciously easy ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese (3 oz)

Steps:

  • In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
  • Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 7 g, TransFat 0 g

MEDITERRANEAN CHICKEN PASTA BAKE



Mediterranean Chicken Pasta Bake image

Inspired by the fresh flavors of the Mediterranean, this pasta bake is packed with tomatoes, spinach and olives and gets an extra-creamy touch from feta cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 16

12 oz uncooked gemelli pasta (about 3 cups)
3 tablespoons olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped red onion
1 tablespoon finely chopped garlic (about 3 cloves)
1 bag (8 oz) fresh spinach, coarsely chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon Italian seasoning
1/2 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes in olive oil, drained and diced
8 oz crumbled feta cheese
2 cups shredded Italian cheese blend (8 oz)
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup chopped fresh basil leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
  • Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
  • Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
  • In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
  • In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

Nutrition Facts : Calories 590, Carbohydrate 60 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 8 g, TransFat 1/2 g

MEDITERRANEAN-STYLE PENNE



Mediterranean-Style Penne image

Categories     Olive     Pasta     Tomato     Sauté     Kid-Friendly     Feta     Summer     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

8 bacon slices, chopped
1 large onion, chopped
1 small eggplant, cut into 1-inch cubes
2 cups chopped peeled seeded tomatoes
4 large garlic cloves, chopped
1 tablespoon red wine vinegar
1 teaspoon dried thyme, crumbled
1/3 cup drained capers, rinsed
1 pound penne pasta
2 tablespoons olive oil
1 1/2 cups feta cheese (about 7 ounces), crumbled
1/2 cup pitted Kalamata olives
Chopped Italian parsley

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
  • Don't overcrowd the pan: When cooking chicken or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Season your food well: Don't be afraid to season your food with salt, pepper, and other spices. This will help to bring out the flavors of the ingredients.
  • Cook chicken to the proper temperature: To ensure that your chicken is cooked safely, use a meat thermometer to make sure that it has reached an internal temperature of 165 degrees Fahrenheit.

Conclusion:

This Mediterranean penne with chicken recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of flavors from the chicken, vegetables, and sauce is sure to please everyone at the table. Whether you're a beginner or an experienced cook, this recipe is sure to become a favorite.

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