An ode to the olive that began my olive obsession: The Italian Castelvetrano 🫒 This Creamy Chicken & Castelvetrano Olive Pasta is not only the perfect main for your spring time dinner party, it can also be made quick enough for a delicious and filling weeknight dinner.
Creamy Chicken & Castelvetrano Olive Pasta
Servings 4
Ingredients
- 1 lb fettuccine or pasta of choice
- 1/2 cup panko breadcrumbs
- 1 lb chicken breast cut into bite sized pieces
- 4 tbsp olive oil
- 2 tbsp butter
- 1 8 oz jar pitted italian castelvetrano olives drained & roughly chopped
- 2 cloves garlic minced
- 1 shallot chopped
- 1/4 cup grated parmesan cheese
- Zest & juice from 1/2 lemon
- 1/4 cup fresh parsley
- 1/4 tsp red chili flakes
- Kosher Salt
- Black Pepper
Instructions
-
Cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain and do not rinse!
-
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the breadcrumbs and stir until golden brown. Set aside.
-
In the same pan, heat another tablespoon of olive oil and add the chicken. Season with salt and pepper. Stir until the chicken is cooked through, about 5-6 minutes. Set aside.
-
Add the remaining 2 tablespoons of oil and butter to the pan. Once the butter is almost melted, add the shallot and garlic. Stir until fragrant, about 1 minute, then add the olives. Season with salt, pepper and chili flakes and stir for another 1-2 minutes. Add the chicken, pasta, parsley, lemon juice and zest, and parmesan cheese. Toss to combine, slowly adding pasta water 1-2 tablespoons at a time to help form a glossy sauce. You won’t need the full 1/2 cup, just stop once the pasta and sauce has reached your desired consistency.
-
To serve, top with the toasted breadcrumbs, some more fresh parsley and freshly shaved parmesan cheese. Makes 4 servings.
13