mediterranean chicken pasta bake

Ingredients

• 680 g (1½ lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• 2garlic cloves, thinly sliced
• 30–45 ml (2–3 tbsp)marinade from artichoke hearts
• 4 sprigsfresh oregano, leaves stripped
• To tasteolive oil
• To tastered wine vinegar
• 454 g (1 lb)whole-wheat fusilli pasta
• 1red onion, thinly sliced
• 473 ml (1 US pint)grape or cherry tomatoes, whole
• About 80 g (½ cup)marinated artichoke hearts, roughly chopped
• About 90 g (½ cup)white beans, rinsed and drained (such as northern white beans)
• About 75 g (½ cup)Kalamata olives, roughly chopped
• About 15 g (⅓ cup)parsley and basil leaves, roughly chopped
• 2–3 handfulspart-skim shredded mozzarella cheese
• To tastesalt and pepper
• To tasteparsley and basil leaves

Instructions

1. 1

   Marinate chicken

   Drain the artichoke hearts, reserving their marinade. Put the chicken in a large bowl with the reserved liquid, garlic and oregano leaves. Add a drizzle of olive oil and a splash of red wine vinegar, then mix to coat. Marinate for at least 1 hour and no more than 3 hours.

2. 2

   Cook pasta

   Boil the pasta in salted water, then drain it and set it aside.

3. 3

   Heat oven

   Preheat the oven to 220°C (425°F).

4. 4

   Roast vegetables

   Put the sliced onion and whole tomatoes in a casserole dish. Toss with olive oil, salt and pepper. Cook for about 15–20 minutes, stirring occasionally, until the onion is soft and the tomatoes start to burst.

5. 5

   Brown chicken

   Meanwhile, warm 5 ml (1 tsp) olive oil in a large frying pan over a moderate heat. Take the chicken out of the marinade, pat it dry and season with salt and pepper. Brown it on both sides in batches; it will still be slightly undercooked.

6. 6

   Combine ingredients

   Take the casserole dish out of the oven. Add the cooked pasta, chicken, artichoke hearts, beans, olives and chopped herbs, then stir everything together.

7. 7

   Add cheese

   Scatter the grated cheese over the top and bake for another 5–7 minutes, until brown and bubbling. For a deeper colour, place it under the grill for 1 minute.

8. 8

   Garnish and serve

   Take the dish out of the oven and garnish with fresh herbs just before serving.

What is Mediterranean chicken pasta bake?

A pasta bake is a casserole in which cooked pasta is combined with other ingredients and finished in the oven. This version draws on familiar Italian and Mediterranean flavours, pairing tomatoes, oregano, olives and artichokes with chicken and mozzarella.

Roasting the onion and tomatoes first softens them and concentrates their savoury-sweet flavour. Beans and whole-wheat pasta make the dish substantial, while herbs and the tangy artichoke marinade bring brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 52g protein, 90g carbs, 27g fat.

The pasta provides most of the carbohydrate, while the chicken and beans contribute protein. Olive oil, mozzarella, olives and the artichoke marinade add much of the fat; serve a portion with a green salad or extra vegetables to round out the plate.

The marinade and chicken

Marinade liquid: The reserved artichoke liquid seasons the chicken with a tangy, herby flavour. Olive oil and red wine vinegar round it out, while garlic and oregano give it an aromatic base.

Browning: Pat the chicken dry before it goes into the pan so it can colour rather than steam. Brown it in batches and leave it a little undercooked; it will finish cooking in the casserole.

Roast the tomatoes first

Tomatoes and onion: Give these vegetables their own time in the oven before adding the other ingredients. The onion should be soft and some tomatoes should have begun to split, releasing their juices into the dish.

Room to roast: Use a casserole dish large enough to spread the vegetables out. Stir them occasionally, as directed, so they cook evenly.

Cook the pasta just until tender

Pasta texture: Boil the fusilli in salted water, then drain it before combining it with the other ingredients. Avoid cooking it until very soft, as it will spend additional time in the oven.

Even mixing: Once the pasta, chicken, beans, olives, artichokes and herbs are added, stir until they are distributed through the roasted vegetables. This helps each portion include a mix of ingredients.

Finish with bubbling mozzarella

Cheese topping: Add the mozzarella only after the casserole has been combined. Bake for 5–7 minutes, watching for melted cheese with brown spots and bubbles.

Extra colour: The optional minute under the grill gives the top more browning. Keep a close eye on it, since cheese can darken quickly.

Plan the cooking time

Marinating: The chicken needs at least 1 hour and no more than 3 hours in its marinade, so include that time in your plans. The rest of the preparation involves cooking the pasta, roasting the vegetables and browning the chicken.

Final bake: The assembled dish needs only 5–7 minutes in the oven to melt and brown the cheese. Add the fresh herbs after baking so they stay fragrant.

What to serve alongside

Fresh side: A crisp green salad with a simple vinaigrette adds a cool contrast to the warm, cheesy casserole. Serve it alongside rather than adding extra ingredients to the bake.

Vegetables: Steamed or roasted greens, such as broccoli or green beans, also work well. The pasta bake already contains beans, tomatoes and artichokes, so a simple side keeps the meal balanced in texture.

Recipe notes & tips

• Reserve the artichoke liquid before chopping the hearts so you have it ready for the marinade.
• Marinate the chicken for at least 1 hour, but no longer than 3 hours.
• Pat the chicken dry before browning to help it colour in the pan.
• Brown the chicken in batches rather than crowding the frying pan.
• Use a large casserole dish so the tomatoes and onion have room to roast.
• Add the fresh herbs only after the bake comes out of the oven.

Variations

• Use another pasta shape: Choose a short shape that holds the chicken and vegetables well.
• Change the beans: Swap the northern white beans for another drained white bean.
• Add extra greens: Stir in a handful of chopped spinach with the other ingredients before the final bake.
• Adjust the olives: Use fewer Kalamata olives for a milder, less briny flavour.
• Use dried oregano: Add a small pinch in place of fresh oregano if needed, adjusting to taste.

Common mistakes to avoid

• Skipping the marinade: Give the chicken at least 1 hour in the artichoke liquid, garlic and herbs for it to take on flavour.
• Leaving the chicken wet: Pat it dry before browning so it can colour properly.
• Crowding the pan: Brown the chicken in batches to avoid steaming it.
• Overcooking the pasta: Drain it once cooked, since it will be heated again in the casserole.
• Adding cheese too early: Put it on after combining the ingredients so it melts and browns on top.
• Walking away under the grill: Watch closely during the optional minute, as the cheese can brown quickly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in a 180°C oven or in the microwave; add a splash of water if the pasta seems dry.

Frequently asked questions