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
- 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
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.