Mediterranean Chicken Pasta Bake


  • 3 cups uncooked penne pasta
  • 1-2 large chicken breasts, cooked and diced into chunks (I used this recipe and it was amazing)
  • 3/4 cups whole, large California ripe olives, diced
  • 1/2 cup red onions, chopped
  • 1/2 cup red onions, chopped
  • 1 cup grape tomatoes, cut into fourths
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Parmesan cheese

Ingredients for Sauce

  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 4 tablespoons flour
  • 2 cups half & half
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red chili flakes
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 tablespoons fresh basil, chopped


  1. In a large stock pot, make pasta according to package. Drain pasta and place back in the stock pot. Cover with a lid and set aside.
  2. Sauce: In a large saucepan, add olive oil and bring to a medium heat. Once oil is hot, add garlic and cook 1-2 minutes. Making sure to stir constantly so you don’t burn the garlic. Add flour and cook another minute. Whisking, slowly add the half & half and heavy whipping cream. Whisk to incorporate the flour and keep whisking until smooth. Continue cooking until mixture starts to simmer and thickens. Once mixture starts to thicken, reduce heat to low. Add the Parmesan cheese, salt, pepper, red chili flakes, sun-dried tomatoes and basil. Cook another 5 minutes on low heat, then cover, take off heat and set aside until ready to assemble.
  3. Preheat oven to 350 degrees F. Spray a 9×13 baking dish or a 2 quart casserole dish with non-stick cooking spray; set aside.
  4. In a large bowl, add cooked pasta, chicken breast pieces, olives, onions, artichoke hearts and tomatoes. Mix until combined. Reserve ½ cup of sauce mixture and set aside. Pour remaining sauce into the large bowl and mix well.
  5. Pour pasta mixture into prepared baking dish. Sprinkle with mozzarella and Parmesan cheese. Place dish in the oven and bake 25-30 minutes, or until cheese is melted and bubbly. Remove from oven and let sit 3-5 minutes.
  6. Serve and Enjoy!


  • Recipe Source: My Kitchen Craze
  • *The reserved ½ cup sauce is for leftovers or if the pasta bake dries out in the oven. Pasta bake and sauce will keep in the fridge for 3-5 days.
Recipe by:

My Kitchen Craze