There are so many different Chicken pasta recipes to choose from. From a creamy cheese Alfredo to a spicy Buffalo sauce based dish.
In my list of my favorite 19 I have included both those options, but 17 other fabulous ones too. Full ingredients and instructions are included, and they are all pretty quick and easy to make!
I really hope you enjoy them!
The 19 Best Chicken Pasta Recipes
1. Creamy Chicken Alfredo Pasta
For me, it is a real delight to indulge in a dish built around fettuccine, tender chicken, and a luxurious, creamy sauce. The sauce of heavy cream and Parmesan cheese is silky, rich, and deep—thanks to an oh-so-slightly amped-up amount of garlic that makes the flavor pop.
Adding broccoli is an option. I say go for it; the color green lightens what is otherwise a rather monochromatic dish, and the flavor is a welcome addition.
Another nice touch is to make this with pappardelle, a much wider noodle that can handle—and take up more surface area for—this sauce.
Ingredients
8 oz fettuccine pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper to taste
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon butter
1 cup broccoli florets (optional)
Chopped parsley for garnish
Instructions
1. Prepare the fettuccine pasta according to the directions on the package. Drain the pasta and set it aside.
2. Add salt and pepper to taste on the chicken breasts. Pour olive oil in a large skillet. Heat the oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side. The breasts should be golden brown and cooked through. After removing from the skillet, let the chicken rest for a few minutes before slicing.
3. In the skillet, introduce the minced garlic and allow it to cook for approximately half a minute, or until it releases an enticing aroma. Should you have opted for the broccoli, now would be the moment to integrate it, along with some sautéing, until it reaches a vibrant green with a tender bite.
4. In a skillet, melt the butter. Then, pour in the heavy cream. Stir the two together and bring them to a light bubble over medium heat. Add the grated Parmesan cheese and whisk together until the sauce is smooth and mostly free of lumps.
5. Combine the sauce and cooked pasta. Coat the pasta evenly with the sauce. Add sliced chicken, and then serve. If you’re feeling really simple, serve it in the pot you made it in.
6. Present right away, adorned with minced parsley. Savor your Alfredo pasta with creamy chicken!
2. Chicken Parmesan Pasta
I love cooking a comforting dinner of tender chicken, crisp breadcrumbs, and the deep warmth of marinara sauce. Pasta with Chicken Parmesan unites those same fabulous flavors but in a skillet-to-table dish that’s even easier to put together.
Imagine layers of golden-brown, sliced chicken and plenty of ooey-gooey mozzarella atop pasta that has been tossed with the same sauce-y Marinara you would use for Chicken Parmesan. It’s the ultimate in comfort food but also somehow a little bit more sophisticated than straight-up pasta with tomato sauce.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup olive oil
12 oz pasta (penne or spaghetti)
Fresh basil for garnish
Instructions
1. Heat the oven to 400°F (200°C). Add salt and pepper to the chicken breasts. Coat the chicken in flour before dipping it in beaten egg. Then, cover the chicken in a mixture of breadcrumbs and Parmesan cheese.
2. In a large skillet, pour in some olive oil and set the heat to medium-high. Once the skillet is hot, add the chicken pieces. They should sizzle as they hit the pan. Let the chicken cook undisturbed for several minutes until the undersides are golden brown and the pieces release easily from the pan. Then, flip each piece over.
3. Prepare the pasta while the chicken is cooking. To do this, bring a pot of salted water to a rapid boil. Add the pasta and cook it according to the package’s instructions for al dente. Drain the pasta in a colander and set it aside.
4. After the chicken has finished baking, cut it into slices and lay it over the pasta, which should be cooked and ready to go. If you want to go the extra mile, top the chicken with fresh basil and even more Parmesan cheese.
3. Chicken Pesto Pasta
An irresistible option for any meal, this pasta dish melds together perfectly chicken breasts with a bright basil pesto. With the juicy burst of flavor that cherry tomatoes bring and a well-timed hit of minced garlic, it’s a beautiful toss of ingredients with perfectly cooked al dente pasta.
If you like a good hit of cheesiness to finish it off, grated Parmesan is your go-to. If you prefer something a little greener, fresh basil is the perfect counterpoint.
Ingredients
Chicken breasts (1 pound, boneless and skinless)
Salt and pepper (to taste)
Olive oil (2 tablespoons)
Garlic (2 cloves, minced)
Pesto sauce (1 cup)
Cherry tomatoes (1 cup, halved)
Parmesan cheese (1/4 cup, grated)
Pasta (12 ounces, such as penne or fusilli)
Fresh basil leaves (for garnish)
Instructions
1. Prepare the pasta as directed on the package in a large pot of salted, boiling water, until it reaches the ideal “to the bite” stage. Drain and put aside.
2. Add salt and pepper to taste on the chicken breasts. Pour olive oil into a large skillet and heat it up over a medium flame. When the pan is hot, add the chicken breasts. Cook the chicken breasts for about 5-7 minutes on one side and then flip and cook for an additional 5-7 minutes, or until the chicken is cooked through. Remove the chicken from the pan and let it rest before slicing.
3. Using the same skillet, add the chopped garlic and halved cherry tomatoes. Cook them for about two to three minutes, allowing the tomatoes to soften a little.
4. Reduce the heat and put the sliced chicken back into the skillet. Ensure the chicken is well coated with the pesto sauce by stirring it in.
5. Combine the cooked pasta with the contents of the skillet. Toss to mix, and heat until everything is hot.
6. For garnish, serve the chicken pesto pasta with brimming shovels of grated Parmesan, along with the freshest of basil leaves kissed with extra virgin olive oil.
4. Spicy Cajun Chicken Pasta
Cajun Chicken Pasta is a superb combination of chicken breast, Cajun spices, and creamy, garlicky pasta. It has an almost impossible number of colors—creamy tan from the sauce, bright yellow from cooked bell peppers, and rust red from the chicken.
On top of all of that, it’s got penne pasta that has absorbed sauce to the inner depths of its heart; the Cajun spices, in particular, unite and prop up this dish.
Ingredients
2 boneless, skinless chicken breasts
4 teaspoons Cajun seasoning
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
8 ounces penne pasta
Salt and black pepper, to taste
1/2 cup grated Parmesan cheese
2 green onions, sliced
1 tablespoon chopped parsley (optional)
Instructions
1. Penne pasta should be prepared in a large pot of salted, boiling water. The timing is crucial, so follow the package instructions to the letter. When draining the pasta, do not rinse. Rinsing will remove the starch that helps sauce adhere to the pasta. After draining the penne, set it aside until needed.
2. Take two teaspoons of Cajun seasoning and rub them on the chicken breast. Make sure to coat both sides. Then, in a large skillet, heat up some olive oil over medium-high heat. Once the oil is hot, add the chicken breasts. Cook until done—which should take around 6-7 minutes per side—and then remove from the skillet.
3. In the same frying pan, place the bell peppers and cook them for 4 to 5 minutes until they are tender. Add minced garlic and the last of the Cajun seasoning, and cook for 1 more minute.
4. Incorporate the heavy cream and the chicken broth into the mixture. Heat it to a simmer. Let it simmer for 3-4 minutes until it thickens a bit.
5. Cut the cooked chicken into strips. Combine the pasta, chicken strips, and half of the Parmesan cheese in the skillet. Toss everything together to coat in the sauce and season with salt and pepper to taste.
6. Garnish the Spicy Cajun Chicken Pasta with any leftover Parmesan cheese, sliced green onions, and parsley, and serve. Enjoy!
5. Lemon Chicken Pasta
I love how lemon juice and heavy cream come together to create an irresistible sauce for this pasta. The sauce is rich and tangy, sticking nicely to the tender chicken and pasta that’s been cooked to just the right degree.
Every bite bursts with flavor; the only thing that could make this dish any better would be a sprinkle of parsley and Parmesan, which pretty much guarantees that an extra touch of elegance will be part of the serving.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice
1 cup chicken broth
1/2 cup heavy cream
8 ounces pasta (such as penne or spaghetti)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Both sides of the chicken breasts should be seasoned with salt and pepper.
2. In a substantial frying pan over medium heat, pour in the olive oil, and then add the chicken. After about 5 to 7 minutes, when one side is golden brown and the meat is cooked through, flip the chicken over for another 5 to 7 minutes cooking time. When fully cooked, remove the skillet from the heat and set the chicken aside.
3. Using the same skillet, place the garlic and heat it for about 1 minute until it is fragrant. Add the lemon zest, lemon juice, chicken broth, and heavy cream to the pan, and stir them with the garlic together in the skillet until they reach a simmer.
4. At the same time, prepare the pasta according to the manufacturer’s directions until it is just cooked but still has some firmness when bitten into. Drain the pasta, but save about 1/2 cup of the starchy water from the pot.
5. Return the sliced chicken to the skillet. Add the drained pasta and some Parmesan cheese; toss to combine. If the sauce seems too thick, add some reserved pasta water to reach the desired consistency.
6. Before serving, sprinkle with parsley that has been chopped finely. Then, enjoy your Lemon Chicken Pasta!
6. Chicken Carbonara Pasta
Spaghetti entwines with the delightful savory richness of bacon, tender chicken, and a creamy sauce that is almost too good to be true. In this reimagining of spaghetti carbonara, my use of sautéed chicken and a hint of garlic in the unctuous sauce makes it an umami powerhouse of a dish.
Grated Parmesan makes the sauce really sing, while the fresh parsley adds a bright finish to the plate.
Ingredients
12 oz spaghetti or fettuccine
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and freshly ground black pepper, to taste
4 slices bacon, chopped
4 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 cup heavy cream
2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the pasta according to the package directions until it is al dente. Set aside 1 cup of the water in which the pasta cooked, and then drain the pasta.
2. In a spacious skillet, warm the olive oil over a medium flame. Season the chicken with salt, and cook it in the oil until both it and the pan turn golden—about 8 minutes. Remove the chicken and keep it warm while you make the sauce.
3. The chopped bacon goes in the same skillet. Cook it until it’s crisp. Then add the minced garlic. Sauté it with the bacon until it is fragrant and ready to perfume the cooked chicken when it joins the other ingredients back in the skillet.
4. Whisk the eggs, Parmesan cheese, and heavy cream together in a bowl.
5. Combine the cooked pasta with the chicken and bacon in the skillet. Pour the egg mixture over everything and toss it quickly to combine, making sure the pasta is well coated and somewhat creamy. If it’s not as creamy as you want it to be, you can add some reserved pasta water.
6. Serve without delay, decorated with freshly chopped parsley and more grated Parmesan if you like.
7. Chicken and Broccoli Pasta
While exploring the world of cooking, I happened upon a fantastic recipe for a pasta dish that brings together not just one but three of my favorite ingredients: tender chicken breast, perfectly cooked penne, and vibrant broccoli florets. This dish is a creamy, dreamy pasta with a garlic sauce that is also redolent with a hint of Parmesan.
It’s one of those meals that hits all the right notes and leaves me feeling perfectly satisfied but not weighed down.
Ingredients
8 oz. pasta (such as penne or fettuccine)
2 cups broccoli florets
2 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Red pepper flakes (optional)
Instructions
1. Prepare the pasta as directed. During the last 2 minutes of cooking, add the broccoli to the pot with the pasta. Drain and set aside.
2. In an expansive frying pan, warm the olive oil over a medium flame. Introduce the chicken parts and sauté them until they achieve a golden-brown exterior and an interior that’s fully cooked, about 5-7 minutes. Retrieve the chicken from the pan and let it rest.
3. In the identical skillet, introduce the minced garlic and sauté for approximately 30 seconds until it releases a fragrant aroma.
4. Add the chicken broth and heavy cream, mixing well. Bring to a simmer over medium heat, then reduce the heat to low. Maintain a gentle simmer for about 3-4 minutes; this will allow the flavors to combine and the broth to reduce slightly.
5. The chicken, once cooked, returns to the skillet, where it meets the drained pasta and broccoli. Parmesan, in copious amounts, becomes part of the ensemble, with salt, pepper, and red pepper flakes (if using) joining the party.
8. Chicken Fajita Pasta
This dish is Tex-Mex deliciousness personified, if you will. It shows the delightfulness that can occur when the vibrant flavors of the Tex-Mex kitchen take center stage.
Instead of the usual ground meat, here you get tender chicken chunks. Peppers and onions?
There are plenty. And the creamy sauce?
Ingredients
- 8 ounces pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon fajita seasoning
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
1. Prepare the pasta according to the package directions, taking care to remove it from the heat when it is still al dente. Drain the pasta and set it aside.
2. A big frying pan is your friend. Get one and put it on the stove over medium-high heat. Pour some olive oil in the pan and wait for it to get hot. Then throw in some chicken—enough for a four-serving meal, cut into strips and seasoned with fajita spices. The chicken is done when it is browned on the outside and no longer pink on the inside.
3. In the skillet, now add bell peppers and onion. Sauté for approximately 5 minutes until they become tender. Stir in the garlic and sauté for another minute or so.
4. Add the thickened cream and the chicken broth, and stir to mix. Allow it to bubble and become a little thicker—just a few minutes—before you move to the next step.
5. Incorporate the tender pasta, the cooked poultry, and the sharp cheddar. Blend them into the sauce so that it seems every ingredient is snugly ensconced in the creamy goodness. Then, taste the marriage of flavors and check the seasoning. This is not the time to skimp on salt and pepper.
6. Serve steaming, with fresh cilantro and lime wedges as optional garnishes.
9. Italian Chicken Pasta
In the kitchen, I combine a pasta and chicken dish, a perfectly executed medley of sun-dried tomatoes and Parmesan cheese. These main flavors set the stage to deliver my creamy Italian-inspired comfort dish.
It’s an unfussy meal that yields a blend of aromas that could beckon anyone from the farthest reaches of the house: garlic, sautéed onions, and the sweet scent of fresh basil. If this doesn’t say “home cooking,” I don’t know what does.
Ingredients
8 ounces of pasta (such as penne or fettuccine)
2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup baby spinach
Fresh basil leaves, for garnish (optional)
Instructions
1. Prepare the pasta according to the package directions until it reaches an al dente texture. Drain and keep it aside.
2. In a large skillet, warm olive oil on medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Place the chicken in the skillet and cook for 5-7 minutes on each side or until the chicken develops a golden brown crust and is cooked through. Transfer the chicken to a platter and let it rest for a few minutes before slicing.
3. In the identical frying pan, put in the minced garlic and the sun-dried tomatoes. Sauté them for 1-2 minutes until they become aromatic.
4. Lower the heat to medium-low, and then add the heavy cream and chicken broth. Stir the Parmesan cheese into the combination until smooth, slightly thickened, and served as a sauce.
5. Transfer the cooked pasta and the sliced chicken to the skillet and toss them with the sauce to thoroughly coat. Stir in the baby spinach and cook until it just begins to lose its volume.
6. Garnish with fresh basil leaves, if you wish, and serve without delay.
10. Baked Chicken Ziti
I love a comforting meal, and baked chicken ziti is the epitome of cozy, homemade comforting meals. It’s ziti pasta, juicy chicken, and a mix of ricotta, mozzarella, and Parmesan cheeses that reminds me of the delightful meals my father used to cook.
With a touch of marinara sauce and baked until bubbling and golden, this is a dish that could make anyone feel warm and cozy.
Ingredients
1 pound ziti pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Set your oven to 375°F (190°C) and let it reach that temperature. Meanwhile, prepare the ziti. Follow the directions on the package, but remove the pasta from boiling water and drain it while it is still slightly firm to the bite (this is called “al dente”). After draining the ziti, set it aside.
2. A big skillet is best; it’s difficult to get good results in a skillet that is too small. Thus, heat from all sides and a good space over which to spread out the chicken pieces are essential. So grab a large skillet (with a lid if you have one), a good heat source, and enough space in your kitchen to maneuver, and you’re ready to go!
3. In the skillet containing the chicken, pour in the marinara. Stir well to combine. Allow the mixture to bubble gently for a few minutes before serving.
4. Take a big mixing bowl and put into it the ziti that you have cooked, the chicken that you have cooked and cut up, and the marinara sauce. Stir well to combine everything. Then, next, add the ricotta cheese. Then, again, stir well to combine the contents once more.
5. Pour the combination into a greased 9×13-inch baking dish. Dust the top with a measure of mozzarella cheese and a handful of Parmesan cheese, allowing it to even out over the mixture.
6. Preheat the oven, then bake for 20-25 minutes, or until the cheese is melted and bubbly. Top with chopped parsley when serving.
11. Chicken Marsala Pasta
This dish is my first choice when I want a meal that’s both quick and refined. Fettuccine mingles with delicate chicken breast and earthy mushrooms in a creamy Marsala wine sauce, making for an indulgent dinner worthy of a nice restaurant.
I love how Parmesan adds a kettle-drum thump of savoriness that gives this dish’s flavor profile some serious depth. And I can’t imagine this dish without a sprinkle of fresh parsley—I mean, really.
Ingredients
12 oz fettuccine or your choice of pasta
2 tablespoons olive oil
1 lb boneless, skinless chicken breast, thinly sliced
Salt and freshly ground black pepper
1 tablespoon butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Prepare the pasta in accordance with the directions given on the package. Once it is done, drain the pasta and set it aside.
2. In a large skillet, heat extra virgin olive oil over medium-high heat. While the oil heats, cut two boneless chicken breasts into thin slices. Season the chicken with salt and pepper, and add them to the skillet. Cook the chicken for 5-7 minutes, turning once, until golden brown and no longer pink when cut. Remove from the skillet and set aside.
3. In the same pan, melt the butter. Add the mushrooms and cook them until they are browned, about 5 minutes. Then add the garlic and sauté it for 1 minute until it is fragrant.
4. Add the Marsala and chicken broth. Stir vigorously to deglaze the pan, loosening and dissolving any browned bits cooked onto the skillet’s bottom. Increase the heat to bring the mixture to a boil, then cut back to a simmer for 5 minutes to let the liquid reduce some.
5. Incorporate the heavy cream and Parmesan cheese into the mixture. Allow it to simmer for an additional 3 to 4 minutes. Until it has thickened up just a little bit. Add the chicken back into the skillet and stir it all together until the chicken is nicely coated in the creamy sauce.
6. To combine everything, add the pasta that you have already cooked. Toss and mix thoroughly. Finish with a garnish of parsley. Serve immediately and enjoy!
12. Buffalo Chicken Pasta
The pasta dish I like the most combines the two dishes I adore. It is called Buffalo Chicken Pasta.
This meal, in my opinion, is the epitome of a tender pasta casserole (if you will), with the juiciest of chicken, the spiciest of buffalo sauces, and somehow, in this version (which is the best one, trust me), even more cheddar cheese and blue cheese dressing than the original. Of course, with a name like Buffalo Chicken Pasta, it’s going to be good with some green onions on top.
Ingredients
12 ounces of pasta (penne or rotini)
1 pound of chicken breast, diced
2 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 cup of buffalo sauce
1 cup of heavy cream
1 cup of shredded cheddar cheese
1/2 cup of blue cheese dressing
Salt and pepper to taste
2 green onions, sliced
Optional: Blue cheese crumbles for garnish
Instructions
1. Prepare the pasta as directed on the package until it is al dente. Drain and set it aside.
2. In a sizable frying pan set over medium heat, pour in the olive oil. Then add the diced chicken, along with garlic powder, onion powder, salt, and pepper. Cook until done.
3. Pour the buffalo sauce into the skillet and swirl it around to cover the chicken completely. Allow the sauce and chicken to hang out together for 2 to 3 minutes.
4. Turn the heat down to low, then add the heavy cream and cheddar cheese. Stir the mixture until the cheese is melted and the sauce is smooth.
5. To the skillet, add the pasta that you’ve just finished cooking. Then, toss it together with the sauce that you made earlier with the buffalo chicken. In terms of measurements, you should try to cover all of the noodles with sauce, so if you’re of the mind that a little more sauce might help with that, go for it.
6. Garnish with sliced green onions and optional blue cheese crumbles and serve without delay.
13. Chicken Florentine Pasta
I’m always intrigued by the pasta made with Chicken Florentine. The dish has tender strips of chicken, fresh spinach, and a creamy, rich sauce of Parmesan.
The sauce is really two sauces blended together: a bechamel and a Parmigiano-Reggiano custard that becomes more vibrant when brightened with lemon juice. I’m not always a big fan of creamy sauces, but this combination of bechamel and custard sauce is one I can get behind because it actually has more flavor than your average creamy sauce.
Ingredients
12 oz fettuccine pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into strips)
Salt and pepper to taste
2 cloves garlic (minced)
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
4 cups fresh spinach
Juice of 1 lemon
Instructions
1. Preparation of fettuccine pasta proceeds as per the package directions, After cooking, the pasta is drained and held for further use.
2. In a considerable frying pan, warm the olive oil over medium-high heat. Sprinkle the chicken strips with salt and pepper, and place them in the oil. Sauté the strips until they’re golden brown and no longer pink inside, about 5-7 minutes. Take the chicken out of the pan and set it aside.
3. In the identical pan, introduce the minced garlic and allow it to cook for roughly a minute—until it’s become fragrant—to deliver the perfect punch of flavor. You might say that was all just a preamble, a setup for what I really wanted to show you: how to make a simple yet elegant sauce with a full-bodied flavor that comes together in no time at all.
4. Mix in the heavy cream, Parmesan cheese, and Italian seasoning. Allow the combination to come to a simmer while thickening a bit.
5. Place the spinach in the frying pan and cook it until it has wilted. Add the chicken back into the frying pan and heat it through. Stir in the fettuccine and the lemon juice and toss everything together very well. Serve immediately.
14. Chicken Piccata with Pasta
This Italian-inspired recipe starts with chicken that is tender and well-seasoned; it is then browned and drenched in a zesty sauce of fresh lemon juice, chicken broth, and capers. I love the way this sauce, with its touches of butter and fresh parsley, settles over the pasta with a delightful hug.
The sauce is equally at home over either cooked al dente pasta or right off the plate next to an extra piece of chicken.
Ingredients
4 boneless, skinless chicken breast halves
Salt and pepper, to taste
1/2 cup all-purpose flour, for dredging
4 tablespoons unsalted butter
3 tablespoons olive oil
1/2 cup fresh lemon juice
1 cup chicken stock or broth
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped
12 oz. spaghetti or your choice of pasta
Instructions
1. Add salt and pepper to the chicken breasts for seasoning. Dredge the breasts in flour, shaking off the surplus.
2. A big frying pan over medium-high heat gets 2 tablespoons of butter and 2 tablespoons of olive oil melting together. When they’re suitably sizzling, I add the chicken pieces and let them brown for 3-4 minutes. Then I flip them over and let them brown on the other side. Altogether, this is a 7-8 minute operation that adds a lot of flavor to the chicken.
3. Turn the heat down to medium. Pour the lemon juice, chicken stock, and capers into the pan, and bring to a boil, using a wooden spoon to scrape up the fond from the bottom and sides of the pan.
4. Put the chicken back into the pan and cook it for 5 more minutes or until it’s done. Then, take the chicken out of the pan and put it on a plate.
5. To thicken the sauce, whisk in the remaining 2 tablespoons of butter, then stir in the chopped parsley.
6. Distribute the chicken atop the al dente pasta. Then ladle the thick, rich sauce over each portion, ensuring that every strand of spaghetti is well coated.
15. Chicken and Spinach Stuffed Shells
Whenever I choose to make a dinner that combines uncomplicated, delicious flavors, I serve stuffed shells with a filling of chicken, ricotta, and fresh spinach. There is something so divine about tender pasta shells that are oozing with a creamy, cheesy filling.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked and shredded chicken
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
1. Begin by preheating your oven to 375 degrees Fahrenheit, which converts to 190 degrees Celsius. Cook the large pasta shells per the instructions on the package. Once the shells are cooked, drain them and place them aside for now.
2. In a sizable mixing bowl, mix together the chicken, ricotta cheese, spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, and seasonings. Mixing the ingredients thoroughly at this stage will ensure better flavor distribution in the final dish. Follow with a light seasoning of salt and pepper, and taste the mixture to see if it needs any additional ingredients to flavor it.
3. Coat the bottom of the baking dish with a cup of marinara sauce.
4. Fill each cooked shell with the chicken and spinach mixture and lay them in the casserole dish over the sauce.
5. Loosely cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese has melted and begun to brown. Serve immediately.
16. Chicken Cacciatore Pasta
Mixing delicate chicken thighs with colorful bell peppers, savory mushrooms, and fragrant garlic seems almost too comforting, too homey.
Tossing the chicken, peppers, and mushrooms with pasta still seems like the kind of supper that could make any random Saturday night feel a little more special.
Ingredients
4 boneless, skinless chicken thighs
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
1 can (14 ounces) crushed tomatoes
1/2 cup chicken broth
1/2 cup dry white wine
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
12 ounces pasta (e.g., penne or fettuccine)
Instructions
1. Prepare the chicken thighs by seasoning them with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown the chicken on both sides in the skillet, and then remove it from the skillet and set it aside.
2. In the identical frying pan, place the onions and garlic. Sauté in the usual manner until the onions have become translucent. Follow with the bell peppers and mushrooms, and give everything a good few minutes in the pan until the vegetables have softened.
3. Incorporate the crushed tomatoes, chicken broth, and white wine into the mixture. Add in the oregano, thyme, and crushed red pepper. Combine everything well and bring it to a slight simmer.
4. Place the chicken thighs back in the skillet, tucking them into the sauce. Cover and simmer over low heat for 25 to 30 minutes. When done, the chicken should be both fully cooked and fork-tender.
5. In the meantime, prepare the pasta by following the instructions on the package in a large pot of water salted to taste and brought to a rolling boil. Once properly cooked, the pasta should be drained before moving on to the next steps in the recipe.
6. Ensure the sauce coats the cooked pasta well by mixing them together. Serve immediately with a garnish of fresh parsley.
17. Greek Chicken Pasta
I love this dish that brings together the flavors of the Mediterranean. It offers a juicy chicken, bright cherry tomatoes, and briny Kalamata olives, combined with penne pasta and some feta cheese, which really flows into this dish with a strong Mediterranean essence.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon dried oregano
1 pound penne pasta
1 cup cherry tomatoes, halved
1 cup Kalamata olives, pitted and halved
1 red bell pepper, sliced
1/2 cup crumbled feta cheese
1 cup fresh spinach leaves
2 cloves garlic, minced
Juice of 1 lemon
1/4 cup chopped fresh parsley
Instructions
1. Prepare the chicken breasts by rubbing them with salt, pepper, and oregano. In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Place the chicken in the skillet and let it be for about 7 minutes. When 7 minutes is up, flip the chicken and let it be for another 6-7 minutes. Once both sides have been crisped, removed the chicken and let it rest before slicing.
2. In the meantime, prepare the penne pasta by following the directions printed on the package. When the pasta is finished, drain it and set it aside until you’re ready to mix it with the other ingredients.
3. In the skillet, add the last tablespoon of olive oil. Then, sauté the garlic until it gives off its wonderful fragrance. Next, add the halved cherry tomatoes, Kalamata olives, and red bell pepper. Sauté for about 3-4 minutes until the vegetables soften up.
4. Include the prepared pasta in the skillet with the spinach. Combine and cook until the spinach screams, “I’m wilted!”
5. Cut the cooked chicken into pieces and add it to the pasta mix. Squeeze some lemon juice on top, then add crumbled feta cheese and chopped parsley. Toss everything together until mixed well. When serving, make sure to plate it warm.
18. Teriyaki Chicken Pasta
I view the mixing of fresh, colorful, and inviting ingredients with savory elements as a necessary step toward creating a vibrant and rapid meal. The dish I’m about to present to you might not seem as though it fits under the “quick and easy” moniker, but I assure you, with a concentration on flavor, texture, and appearance, this rich and rewarding pasta isn’t an all-day affair.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces pasta (e.g., spaghetti or fettuccine)
- 1 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
- Salt and pepper, to taste
Instructions
1. Prepare the pasta by following the directions on the package. Once the pasta is cooked to an al dente perfection, drain it and place it to the side.
2. In a sizable skillet, warm the vegetable oil over a medium to medium-high flame. Carefully lay the chicken in the skillet. Brown the chicken, cooking it until the interior shows no traces of pink, about 5 to 7 minutes. Season it with salt and pepper as it cooks. Drain the chicken on paper towels and keep it warm.
3. Set the chicken aside after taking it from the skillet. Put the garlic and ginger in the same skillet and cook for about 30 seconds, or until they’re making the kitchen smell lovely.
4. Put the red bell pepper and broccoli into the skillet. Stir-fry for around 3-4 minutes until they are tender but still have a nice crunch to them.
5. Lower the heat to medium and put the chicken back in the skillet. Stir in the teriyaki sauce, the cooked pasta, and the green onions. Comb through it all to combine and reheat the dish.
6. Serve it steaming, with a smattering of sesame seeds for garnish, if you like.
19. Garlic Chicken Pasta
There is something so cozy and satisfying about the dish known as Garlic Chicken Pasta. It unites tender pieces of chicken that are seasoned with Italian herbs and a creamy, dreamy garlic sauce.
I have to admit: I was surprised by how amazing this one-pot pasta dish turned out to be. The sautéed garlic and the richness of the Parmesan cheese made such a perfect pairing with the pasta.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
12 ounces fettuccine or pasta of choice
2 tablespoons chopped fresh parsley#
Instructions
1. Sprinkle salt and pepper on both sides of the chicken breasts.
2. In a wide frying pan, warm the olive oil on medium-high heat. Add the chicken and sauté it until it’s golden brown and cooked all the way through, 5 to 7 minutes on each side. When both sides are browned, remove the chicken from the pan and let it sit for a minute or two before slicing.
3. In the same skillet, lower the heat to medium and add the minced garlic. Sauté it in the skillet for about 1 minute, or until it becomes fragrant. Stir in the Italian seasoning and the red pepper flakes.
4. Add the chicken broth and heavy cream, and bring to a simmer. Mix the sauce until smooth; return it to the pot, if necessary. Stir in the Parmesan until smooth and slightly thickened.
5. In the meantime, prepare the pasta per the package directions until it reaches the ‘al dente’ stage. Drain, and save a cup of pasta cooking water.
6. Combine the cooked pasta with the garlic sauce, using pasta water as necessary to achieve the right consistency. Add sliced chicken and serve, with fresh parsley as garnish, if you wish.
