One-Pot Mediterranean Chicken Pasta

Step 1 -In a large Dutch oven over medium-high heat, add the olive oil.

Step 2 -Season the chicken pieces evenly with 1/2 teaspoon of the sea salt and 1 teaspoon of the black pepper.

Step 3 -Add the seasoned chicken pieces, in batches, to the hot oil and cook, while stirring occasionally, until they are browned on all sides and reaches an internal temperature of 165 degrees F, about 12-15 minutes.

Step 4 -Transfer the browned chicken to a plate and repeat until all of the chicken pieces are cooked.

Step 5 -Add the butter to the Dutch oven and allow it to melt.

Step 6 -Add the garlic to the melted butter and cook, while stirring, until fragrant, about 1 minute.

Step 7 -Add the chicken stock, the heavy cream, and the spaghetti to the Dutch oven and make sure the noodles are fully submerged in the liquids.

Step 8 -Increase the heat to high and bring the spaghetti mixture to a boil.

Step 9 -Reduce the heat to medium-low and cook, while stirring, until the liquids of the spaghetti mixture start to thicken into a sauce, about 10 minutes.

Step 10 -Add the parmesan cheese, the lemon zest, the lemon juice, the capers, and the olives to the spaghetti mixture and stir to combine.

Step 11 -Cook the spaghetti mixture until the pasta is tender and the sauce has fully thickened, about 8-10 minutes.

Step 12 -Add the browned chicken pieces to the spaghetti mixture and cook, while stirring, until just warmed through, about 2 minutes.

Step 13 -Sprinkle the spaghetti mixture with the parsley.

Step 14 -Serve with the extra salt and the extra black pepper.