One Pot Mediterranean Pasta

One Pot Mediterranean Pasta

One-Pan Feta Chicken Pasta.  Everything cooks in one pan, including the pasta. EASY, delicious recipe.  I use Gluten free pasta.

Yields: 4–6 servings


  • 2 tablespoons extra-virgin olive oil
  • 2 tsp. minced garlic
  • 1 1/2 pounds boneless, skinless breasts, split in half
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 red onion, diced
  • 3 zucchinis, cut into half moons (can sub broccoli)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano (do not drain)
  • 2 cups water
  • 1 pound whole wheat fettuccine pasta * Note: you can use spiralized Zucchini as a substitute
  • 4 ounces reduced-fat feta cheese, divided
  • 7 oz. sliced kalamata olives,
  • 12 oz jar roasted red peppers, sliced
  • 1 cup finely chopped fresh basil (optional)


  1. In a large pot with a lid, heat the olive oil and garlic over high for 1 minute.  Sprinkle the chicken breasts with salt and pepper and garlic powder and add to the pan.
  2. Cook the chicken for 4 minutes each side. Add the zucchini to the pan and slightly brown with the chicken.
  3. Add the 2 cans of diced tomatoes and water.
  4. Add pasta to the pan, pushing down slowly to sink into the water and to avoid clumping (see note below if using sprialized zucchini)
  5. Cook pasta in the pan uncovered, for 3 minutes. Cover and let cook an additional 6-8 minutes.  Check to make sure the pasta is cooked through.
  6. Remove the lid and slowly stir in feta olives, roasted red peppers and fresh basil.

Note * If using Zucchini noodles simply toss them with everything at the end of cooking.