Dinners

Creamy Chicken & Castelvetrano Olive Pasta

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 springtime dinner party, it can also be made quick enough for a delicious and filling weeknight dinner.

Still feeling a little olive obsessed? Check out these other olive centric recipes:

Marinated Olives & Feta

Pan Fried Brie With Olives & Honey

AUTHOR: broccyourbody

Creamy Chicken & Castelvetrano Olive Pasta

SERVES: 4

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Ingredients

1 lb fettuccine or pasta of choice
1/2 cup panko breadcrumbs
1 lb chicken breast, cut into bite sized pieces
4 tablespoons olive oil
2 tablespoons 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 teaspoon 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 tablespoon 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.

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