Creamy Mediterranean Chicken and Pasta

At least twice a month, I cook a whole chicken in my Crock Pot. My family loves the tender meat and vegetables and I save the bones to make homemade bone broth for soups and other dishes. We use the leftover meat throughout the week to make sandwiches, stir-fry, and other meals.

I recently came across a particularly delicious use for that leftover chicken that may become one of my go-to company meals. It yields a lot of food, and it’s delicious and colorful!

I adapted this recipe from one I had clipped from a Better Homes and Gardens magazine years ago. Some of the changes were just based on what ingredients I had access to, since I’m living overseas and the military grocery store on my base is not very big. But I love the way it turned out! It has a mediterranean feel and is packed with colorful, nutritious ingredients.


  • 8 oz. pasta (I used Farfalle, aka bowties, which look nice and fancy)
  • 1-2 cups chopped leftover chicken
  • 1/2 cup soft bread crumbs
  • 14 oz. canned tomatoes, drained
  • 14 oz. artichoke hearts
  • 1 cup chopped greens (I used kale, but this would be great with spinach also)
  • 2 large eggs
  • 1/4 cup shredded parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2-3 cloves minced garlic
  • 1/2 cup chopped onion
  • 2 Tablespoons butter
  • 1 1/4 cups milk
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/4 tsp pepper


Preheat your oven to 350° degrees F. While it’s heating up, cook the pasta according to the package directions. Sauté the onion, garlic, and 1 Tablespoon butter in a skillet over medium heat about 5 minutes or until tender. Set onion and drained, cooked pasta aside.

Whisk together the eggs, milk, and seasonings.

Then stir in chicken, mozzarella, drained artichokes, greens, drained tomatoes, and half of the parmesan cheese.

Add the cooked pasta and onion and toss well to combine. Pour into a 3-quart baking dish and cover. Bake, covered, for 20 minutes.

Meanwhile, in a small bowl, combine the remaining parmesan, bread crumbs, and melted butter.

Sprinkle this mixture over the pasta and bake, uncovered, for 10 more minutes or until the topping looks golden brown.

This recipe said it makes 6 to 8 servings as a main dish, but my family was eating the leftovers for lunch AND dinner for days! And no one complained about it – not even my 21-month-old. Because it contains so many ingredients I think this recipe will be reserved for special occasions, but it will definitely make a re-appearance on our table soon, probably at a holiday get-together!

2 Responses to Creamy Mediterranean Chicken and Pasta

  1. That looks great! How long does the whole chicken cook in the slow cooker for? I have a chicken in my freezer and I might try to cook it this week in my crockpot. Thanks!

  2. This look amazing! Thanks for sharing!

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