This Mediterranean chicken pasta bake is a simple, flavourful, and healthy weeknight meal that the entire family will love. Packed with chicken, whole grain pasta, olives, sun-dried tomatoes, marinara sauce, and two types of cheese, this pasta bake is sure to become a staple.
If you love pasta, be sure to check out my Cilantro Lime Pesto Chicken Pasta with Squash, Corn, Bacon, and Jalapeno Pasta Salad, and Creamy Goat Cheese Lemon Pasta with Green Peas, Artichokes and Leeks.
With just over one month (officially) left of winter, I’m enjoying our cozy dinners to the fullest. Hearty soups and stews, casseroles, pasta, and pasta bakes have been gracing my table since November, and I’ll be basking in them until the cold and dark winter nights give way to warm, bright spring evenings.
This Mediterranean chicken pasta bake is one winter meal that I’ve been loving. It’s easy to put together, filling, healthy, and full of flavour thanks to the salty pop of sun-dried tomatoes and olives combined with chicken, pasta, onion, garlic, marinara sauce, herbs, and mozzarella and parmesan cheese.
ingredients you’ll need
- Extra-virgin olive oil
- Chicken breasts
- Onion
- Garlic
- Sea salt and pepper
- Sun-dried tomatoes
- Kalamata olives
- Oregano, basil, and hot red pepper flakes
- Whole grain pasta
- Marinara sauce
- Mozzarella and Parmesan cheese
Step by step instructions
Cook the chicken: Warm 1 tablespoon of the oil in a large pot over medium heat. When it shimmers, add the chicken and season with ½ teaspoon of sea salt. Cook for 10 minutes, stirring occasionally, or until cooked through. Transfer onto a plate and set aside.
Warm the remaining tablespoon of oil in the same pot over medium heat. Add the onion, garlic, and a large pinch of salt and pepper. Cook for five minutes, stirring occasionally. Add the sun-dried tomatoes, olives, oregano, basil, and hot red pepper flakes. Return the chicken to the pot and stir to combine. Remove from the heat.
Meanwhile, cook the pasta according to the directions on the package. Drain and add to the pot with the chicken mixture.
Add the marinara sauce and mix to combine.
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Preheat the oven to 350 F and lightly grease a 9×13-inch baking dish with olive oil.
Scoop the pasta mixture into the prepared baking dish. Top with the mozzarella and Parmesan. Bake for 25 minutes.
Spoon into bowls and enjoy!
what to serve with chicken pasta bake
I like to serve this with a spinach, apple, walnut, and cranberry salad. I’ll post a recipe for this exact salad soon. It also pairs well with a Caesar salad and garlic bread.
more cozy recipes to try this winter
- Chicken Sausage Cheddar Pot Pie
- Spicy Beef Vegetable Tortellini Soup
- Roasted Beet Quinoa Pomegranate Salad
If you try this Mediterranean Chicken Pasta Bake, let us know how you enjoyed it by leaving a comment and rating below the post. And if you’d like to see more of my recipes, be sure to follow Up Beet Kitchen on Instagram, Facebook, and Pinterest.
Enjoy!
Mediterranean Chicken Pasta Bake
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
This Mediterranean chicken pasta bake is a simple, flavourful, and healthy weeknight meal that the entire family will love. Packed with chicken, whole grain pasta, olives, sun-dried tomatoes, marinara sauce, and two types of cheese, this pasta bake is sure to become a staple.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 ½ lbs (680 grams) boneless skinless chicken breasts, chopped into 1-inch cubes
- ½ tsp sea salt, plus more for seasoning as needed
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- ¼ cup oil-packed sun-dried tomatoes, chopped
- ¼ cup pitted Kalamata olives, sliced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon red pepper flakes
- 1 pound whole grain pasta, such as fusilli or rotini
- 750 mL marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- Cook the chicken: Warm 1 tablespoon of the oil in a large pot over medium heat. When it shimmers, add the chicken and season with ½ teaspoon of sea salt. Cook for 10 minutes, stirring occasionally, or until cooked through. Transfer onto a plate and set aside.
- Warm the remaining tablespoon of oil in the same pot over medium heat. Add the onion, garlic, and a large pinch of salt and pepper. Cook for five minutes, stirring occasionally. Add the sun-dried tomatoes, olives, oregano, basil, and hot red pepper flakes. Return the chicken to the pot and stir to combine. Remove from the heat.
- Meanwhile, cook the pasta according to the directions on the package. Drain and add to the pot with the chicken mixture.
- Add the marinara sauce and mix to combine.
- Preheat the oven to 350 F and lightly grease a 9×13-inch baking dish with olive oil.
- Scoop the pasta mixture into the prepared baking dish. Top with the mozzarella and Parmesan. Bake for 25 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Amelie says
This is a fabulous comfort food meal that totally fed my family and they kept asking for more. Loved it!!.