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If you’re looking for an easy Mediterranean chicken pasta that feels a little special but comes together on a busy weeknight, this Mediterranean Chicken and Penne Pasta is one I come back to again and again.
I made this for dinner on Saturday night, and both Rod and I really enjoyed it — which doesn’t always happen when tomatoes, olives, and feta are involved. (I love them. He’s more selective.)
It’s simple, hearty, flavorful, and made mostly with pantry ingredients. Served with a basic green salad, it made a satisfying, balanced dinner that felt like more than the effort it required.
If you enjoy lighter comfort food dinners like my Easy American Hamburger Goulash with Elbow Macaroni, this Mediterranean version is another great option to add to your rotation.
Table of Contents
- Why I Love this Mediterranean Chicken & Pasta
- Ingredients & Substitutions
- How Many Calories and WW Points in Mediterranean Chicken and Pasta Dish?
- How to Make Mediterranean Chicken & Pasta
- Tips for Success
- Mediterranean Chicken & Pasta Recipe
- Frequently Asked Questions
- More Weight Watchers Friendly Pasta Recipes
Why I Love this Mediterranean Chicken & Pasta
- Made with simple pantry staples
- Ready in about 30 minutes
- WW-friendly and satisfying
- Easy to customize
- Great for leftovers
I found the original recipe while flipping through Southern Living: Our Readers’ Top-Rated Recipes, a cookbook I don’t use nearly enough. I was looking for something quick that wouldn’t require a trip to the grocery store, and this delivered.
I did make a few small adjustments:
- I used an extra can of diced tomatoes because I prefer my pasta dishes saucy.
- I served the feta on the side instead of stirring it in, since Rod doesn’t love feta.
- Next time, I may swap one can of tomatoes for a can of drained, chopped artichoke hearts for a slightly different Mediterranean twist.
That’s the beauty of this recipe. It’s flexible.
Ingredients & Substitutions
- Boneless, Skinless Chicken Breast, Lean protein that keeps the dish light. You can substitute boneless skinless chicken thighs if preferred. This dish would also be delicious with shrimp.
- Garlic Cloves, Minced – Fresh garlic adds depth and brightness. Use jarred garlic if you prefer. Garlic powder or granulated garlic will also work in a pinch.
- Olive Oil – A small amount adds richness and supports the Mediterranean flavor profile.
- Canned Diced Tomatoes (Undrained) – Provides the base of the sauce. Try fire-roasted tomatoes for a little more flavor.
- Kalamata Olives, Pitted and Chopped – Provide a salty, briny contrast to the tomatoes. Black olives can be substituted, though flavor will be milder. Capers would also be delicious.
- Dried or Fresh Parsley – Either will work, though I prefer fresh when it’s available.
- Dried Basil – Classic Mediterranean herb. You could also substitute dried Italian seasoning blend for the dried basil and oregano.
- Dried Oregano – Essential for that Mediterranean flavor. You could also substitute dried Italian seasoning blend for the dried basil and oregano.
- Salt and Pepper – I like Diamond Crystal kosher salt best.
- Feta Cheese – Adds creaminess and tang. Serve stirred in or on the side as a garnish, it not everyone is a fan. Crumbled goat cheese or shaved Parmesan are good alternatives.
- Whole Wheat Penne Pasta – I like using whole wheat pasta for a little extra fiber and texture, but regular penne works just as well. Use whichever you enjoy most. Rotini, farfalle, or even chickpea pasta can also be substituted.
How Many Calories and WW Points in Mediterranean Chicken and Pasta Dish?
According to my calculations, each serving (1/6th of recipe) has about:
- Calories: 333
- WW Points: 5 To see your WW Points for this recipe, track it in the WW App! (You must be logged into WW on a smartphone or tablet.)
Old Points: 8 PointsPlus
How to Make Mediterranean Chicken & Pasta
Step 1: Bring a large pot of water to boil for cooking the pasta.
Step 2: While you are waiting for the pasta water to boil, put the oil in a large skillet (affiliate link) over medium-high heat. Add the chicken and garlic and cook, stirring occasionally until chicken is done, about 8 minutes.
Step 3: Remove the chicken from the skillet. Add the tomatoes, olives and herbs to the skillet. Reduce heat and simmer, stirring often, for about 8 to 10 minutes, until it thickens slightly.
Step 4: While the sauce simmers and once the pasta water comes to a boil, slowly add a big handful of salt to the boiling water and then cook the pasta according to the package instructions. When it is done, drain.
Step 5: Once the sauce has simmered for about 8 to 10 minutes and thickened up, return the chicken to the skillet, stirring to combine. Sprinkle with the feta cheese and remove from the heat. Cover and let stand 5 minutes.
Step 6: Serve over the pasta (or stir the pasta into the chicken mixture and then serve).
Tips for Success
- Don’t skip salting the pasta water. It makes a big difference.
- If your sauce feels too thin, let it simmer a few extra minutes.
- If it feels too thick, add a splash of pasta cooking water.
- For extra vegetables, stir in chopped spinach at the end and let it wilt.
- Artichoke hearts make a wonderful addition.
If you’ve made this Mediterranean Chicken with Pasta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mediterranean Chicken & Pasta Recipe
Equipment
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 4 garlic cloves, minced
- 1 tablespoons olive oil
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1/2 cup kalamata olives, pitted and chopped
- 1 teaspoon dried parsley flakes (or 1 tablespoon fresh)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2/3 cup feta cheese
- 8 ounces whole wheat penne pasta
Instructions
- Bring a large pot of water to boil for cooking the pasta.
- While you are waiting for the pasta water to boil, put the oil in a large skillet (affiliate link) over medium-high heat. Add the chicken and garlic and cook, stirring occasionally until chicken is done, about 8 minutes.
- Remove the chicken from the skillet. Add the tomatoes, olives and herbs to the skillet. Reduce heat and simmer, stirring often, for about 8 to 10 minutes, until it thickens slightly.
- While the sauce simmers and once the pasta water comes to a boil, slowly add a big handful of salt to the boiling water and then cook the pasta according to the package instructions. When it is done, drain.
- Once the sauce has simmered for about 8 to 10 minutes and thickened up, return the chicken to the skillet, stirring to combine. Sprinkle with the feta cheese and remove from the heat.
- Cover and let stand 5 minutes.
- Serve immediately over the pasta (or stir the pasta into the chicken mixture and then serve).
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) Variation: Use 1 can diced tomatoes and 1 can artichoke hearts (drained and roughly chopped)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Southern Living: Our Readers Top-Rated Recipes (affiliate link)
Frequently Asked Questions
Can I make this ahead?
Yes. The chicken and sauce can be made ahead and refrigerated for up to 3 days. Reheat gently and toss with freshly cooked pasta.
Can I use rotisserie chicken?
Absolutely. Skip the sauté step and stir chopped cooked chicken into the simmering sauce.
Can I freeze this?
The sauce freezes well. For best texture, cook fresh pasta when ready to serve.
What can I use instead of feta?
Goat cheese or shaved Parmesan both work well.
Can I make this gluten free?
Yes. Use your favorite gluten-free pasta.
More Weight Watchers Friendly Pasta Recipes
- Easy Baked Ziti – A comforting classic made lighter with ground turkey and tomato sauce. It bakes up bubbly and satisfying, perfect for feeding a crowd or enjoying leftovers during the week.
- Creamy One-Pot Pasta – An easy, healthy comfort food dinner that cooks all in one pot. The sauce becomes rich and creamy without being heavy.
- Rustic Italian Penne and Chicken Sausage – A flavorful combination of chicken sausage and vegetables tossed with pasta for a hearty but balanced meal.great easy healthy pasta recipe with chicken sausage and vegetables.
- Pasta with Italian Sausage, Onions & Peppers – Simple ingredients come together for bold flavor in this satisfying weeknight pasta.
- Weight Watchers Pasta with Italian Chicken Sausage – A lighter take on sausage and pasta that keeps portions satisfying without feeling overdone.
My husband and I both enjoyed this dish. My husband suggested we add mushrooms next time. I’m glad to have another chicken dish that we like.
We both loved this! Thanks for the tips I used them! I’m always looking for something different for dinner and this was easy! Thank You!
How do you easily add this to the WW app and have it track 2 pts for the purple plan?
Hi Lisa, you can use the “Quick Add” feature in the WW app. Here’s a link to locating the feature on various devices: https://foundations.weightwatchers.com/help/article/5910bae6660b23005a65227b-en_US/how-do-i-find-quick-add?keywords=bre
Delicious!! I used leftover grilled chicken and topped with a sprinkle of chili flakes for a little heat. Never thought to use feta on pasta, but it works!
A wonderful go-to recipe; especially with Mediterranean diets now being so popular! An easy and truly delicious combination of some of my favorite ingredients!
What is the serving size?
Hi Tess, 1/6th of the recipe. I don’t have a more specific serving amount. Sorry about that!
I baked some boneless skinless chicken breasts and I put on top parsley garlic powder and black pepper and drizzled the breasts with V – 8 Vegetable Juice baked in a 350 degree oven for about an hour and 15 minutes then I shredded the chicken added some peeled sliced carrots and some diced up red bell pepper and a can of diced tomatoes with green Jalepeno pepper in it and two cloves of chopped of fresh garlic and I added some Non Fat College Inn Chicken Broth and a can of white Kidney beans now in two cups how many smart points should I write down for eating what I made ????