Recipe Background
This one-pot Mediterranean chicken pasta combines rich flavors for an easy, memorable family meal.
When I first met my partner’s family, there was palpable anxiety about impressing them—not with roses, but with culinary acumen. I still remember the gleam of Mediterranean jars lining their kitchen, brimming with capers and olives. It was clear that whatever I prepared had to whisper tales of warm coasts and sunny afternoons. Armed with this insight, I scoured my pantry, eyes lighting up at the promise of extra-virgin olive oil, chicken, and the essential lemon zest. I added a splash of heavy cream near the end, a move that, years later, still earns me nods of approval.
In those early years, my Dutch oven got more use than my television. The trick of browning chicken in batches became second nature, a tiny perfectionist quirk I'd picked up watching my mother cook. The subsequent waft of garlic in melted butter had me silently congratulating myself. A helpful tip I still use today: break the pasta in half, ensuring it submerged beautifully to soak up the swirling broth of stock and cream. As the sauce thickened, I stirred in cheese with the finesse of a lifelong cheese lover, its nutty aroma mingling dreamily with the citrusy brightness of lemon juice.
While serving, I sprinkled parsley generously, finishing with a sprinkle more of pepper than needed—a quiet nod to my seasoning-obsessed uncle. That evening, gathered around the table, the smiles told me I’d done more than cook a meal. I’d woven flavors with a story of acceptance and the beginning of something beautiful. It wasn’t just a dish; it was a bond forged over rich, savory notes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
- 1/2 teaspoon sea salt plus more, to taste, for serving
- 1 teaspoon cracked black pepper plus more, to taste for serving
- 4 tablespoons butter salted
- 4 cloves garlic minced
- 4 cups chicken stock
- 2 cups heavy cream
- 1 (16-ounce) package spaghetti or fettuccine broken in half
- 1/4 cup parmesan cheese freshly grated
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 (3.5-ounce) jar capers drained
- 1/2 cup kalamata olives pitted and cut in half
- 1/2 cup flat-leaf parsley minced
Directions
- In a large Dutch oven over medium-high heat, add the olive oil.
- Season the chicken pieces evenly with 1/2 teaspoon of the sea salt and 1 teaspoon of the black pepper.
- Add the seasoned chicken pieces, in batches, to the hot oil and cook, while stirring occasionally, until they are browned on all sides and reaches an internal temperature of 165 degrees F, about 12-15 minutes.
- Transfer the browned chicken to a plate and repeat until all of the chicken pieces are cooked.
- Add the butter to the Dutch oven and allow it to melt.
- Add the garlic to the melted butter and cook, while stirring, until fragrant, about 1 minute.
- Add the chicken stock, the heavy cream, and the spaghetti to the Dutch oven and make sure the noodles are fully submerged in the liquids.
- Increase the heat to high and bring the spaghetti mixture to a boil.
- Reduce the heat to medium-low and cook, while stirring, until the liquids of the spaghetti mixture start to thicken into a sauce, about 10 minutes.
- Add the parmesan cheese, the lemon zest, the lemon juice, the capers, and the olives to the spaghetti mixture and stir to combine.
- Cook the spaghetti mixture until the pasta is tender and the sauce has fully thickened, about 8-10 minutes.
- Add the browned chicken pieces to the spaghetti mixture and cook, while stirring, until just warmed through, about 2 minutes.
- Sprinkle the spaghetti mixture with the parsley.
- Serve with the extra salt and the extra black pepper.
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