Linguini with Mediterranean Chicken Ragu
Elevate your pasta night with this hearty and flavorful Linguini with Mediterranean Chicken Ragu. Featuring tender shredded chicken thighs simmered in a rich tomato-based sauce infused with fragrant garlic, sun-dried tomatoes, and the briny kick of Kalamata olives, this dish brings the bold, vibrant flavors of the Mediterranean to your table. A touch of fresh basil and parsley adds herbaceous brightness, while a sprinkle of Parmesan pulls everything together. Served over perfectly al dente linguini, it’s a comforting yet sophisticated meal that’s easy to prepare in just under an hour. Perfect for impressing guests or indulging in a weeknight treat, this Mediterranean-inspired pasta dish will become a new favorite in your recipe rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Linguini
- 500 grams Chicken thighs (boneless, skinless)
- 3 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 400 grams Crushed tomatoes
- 1 cup Chicken stock
- 100 grams Kalamata olives (pitted, halved)
- 50 grams Sun-dried tomatoes (julienned)
- 1 handful Fresh basil (chopped)
- 1 handful Fresh parsley (chopped)
- 1 teaspoon Dried oregano
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams Parmesan cheese (grated, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper, then add them to the skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion over medium heat for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and chicken stock, stirring to combine.
Add the sun-dried tomatoes, Kalamata olives, dried oregano, and crushed red pepper flakes to the sauce. Stir well.
Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and let simmer over low heat for 20-25 minutes, or until the chicken is tender and fully cooked.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce and mix well.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguini according to the package instructions until al dente. Drain and reserve 1 cup of pasta water.
Add the cooked linguini to the skillet with the chicken ragu. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
Stir in fresh basil and parsley just before serving.
Plate the pasta and sauce, then top with grated Parmesan cheese. Serve immediately.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5573 mg | 242% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 48.8 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1011 mg | 78% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4409 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
