18 Chicken & Pappardelle Dishes to Make Tonight

Hey there, home cooks! If you’re craving comfort food that’s quick and easy, these 18 chicken and pappardelle dishes are perfect for tonight. From creamy sauces to hearty veggies, each recipe delivers restaurant-quality flavor in under 30 minutes. Let’s dive in!

Creamy Tuscan Chicken Pappardelle

A creamy Tuscan-inspired sauce wraps around tender chicken and al dente pappardelle, with bursts of tangy sun-dried tomatoes and fresh spinach. It’s one of those weeknight dinners that feels fancy but comes together in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup all-purpose flour

For the Sauce

2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
½ cup oil-packed sun-dried tomatoes, drained and chopped
1½ cups heavy cream
½ cup chicken broth, preferably low-sodium
1 cup freshly grated Parmesan cheese
3 cups loosely packed baby spinach

For the Pasta

8 oz dried pappardelle pasta
2 tbsp minced fresh basil
Red pepper flakes (optional, for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente (about 8–10 minutes). Reserve 1 cup of pasta water before draining; drain and set aside.
While the pasta cooks, season both sides of the chicken breasts with kosher salt and black pepper. Dredge lightly in flour, shaking off excess.
In a large skillet over medium-high heat, warm the olive oil and melt the butter. Add the chicken and cook until golden and cooked through, about 4–5 minutes per side (internal temp 165°F). Transfer to a plate and tent with foil.
Reduce heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet; sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Reduce heat to low. Whisk in the Parmesan cheese until smooth. Add the baby spinach and stir until wilted, about 1 minute.
Slice the chicken into ½-inch strips. Add the chicken and drained pappardelle to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil and optional red pepper flakes.

Garnish with fresh basil and a pinch of red pepper flakes for a subtle kick. The sauce clings luxuriously to each ribbon of pasta, and the juicy chicken makes every bite satisfying. Serve with crusty bread for sopping up every last drop.

Lemon Herb Grilled Chicken Pappardelle

Vibrant and zesty, this Lemon Herb Grilled Chicken Pappardelle is the perfect light and fresh dinner for warm evenings. You'll love how the smoky grilled chicken pairs with bright lemon and parsley over tender pappardelle noodles. It's simple enough for a weeknight but elegant enough for company.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1.5 lbs boneless, skinless chicken breasts, pounded to even thickness
3 tbsp extra-virgin olive oil, divided
2 tbsp fresh lemon juice
1 tbsp lemon zest
3 cloves garlic, minced
1/4 cup fresh flat-leaf parsley, finely chopped, plus extra for garnish
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
12 oz pappardelle pasta
2 tbsp unsalted butter, cut into small pieces

Instructions

In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, salt, and pepper. Add chicken breasts and turn to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
Meanwhile, bring a large pot of generously salted water to a rolling boil. Add pappardelle and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining; the starch helps bind the sauce later.
Preheat a gas or charcoal grill to medium-high heat (about 400°F). Grill the marinated chicken for 5-6 minutes per side, without moving for the first 3 minutes to achieve good grill marks, until an instant-read thermometer inserted into the thickest part registers 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain into 1/2-inch strips.
In the same pot used for pasta, melt the butter over low heat. Add the drained pappardelle and toss to coat. If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce. Season with additional salt and pepper if needed.
Add the sliced chicken and any accumulated juices to the pasta. Sprinkle with extra chopped parsley and a pinch of lemon zest. Toss gently until everything is well combined and heated through.

Oozing with bright, herby notes, this dish bursts with fresh citrus and herb flavors against the smoky char of chicken. The pappardelle ribbons catch every bit of lemony goodness. For an extra touch, top with shaved Parmesan or serve alongside a crisp green salad.

Spicy Arrabbiata Chicken Pappardelle

Picture this: a pile of tender pappardelle noodles coated in a fiery tomato sauce with charred bits of chicken. Perfect for a weeknight dinner that feels indulgent.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

8 ounces pappardelle pasta
1 pound air-chilled boneless, skinless chicken breasts, thinly sliced
3 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely minced
1 teaspoon crushed red pepper flakes
1 can (28 ounces) San Marzano crushed tomatoes
1/2 cup fresh basil leaves, chiffonade
1 teaspoon fine sea salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
Freshly grated Parmigiano-Reggiano, for serving (optional)

Instructions

Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, about 8-9 minutes. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, season the chicken slices evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook without moving for 3 minutes until golden brown. Flip and cook another 2 minutes until cooked through. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil. Add the garlic and red pepper flakes; sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the crushed tomatoes. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Add the cooked chicken back to the skillet along with any accumulated juices. Toss to coat. Add the drained pappardelle and 1/2 cup reserved pasta water; toss vigorously over medium heat for 1-2 minutes until the sauce clings to the noodles. If too thick, add more pasta water a tablespoon at a time.
Remove from heat. Fold in the basil chiffonade. Taste and adjust seasoning. Serve immediately with grated Parmigiano-Reggiano on the side.

Psst—this saucy pasta is even better the next day, so make extra. The red pepper flakes give a gentle heat that lingers, while the basil adds freshness. For a crunch, top with toasted pine nuts or breadcrumbs.

Chicken Pappardelle Alfredo

Craving a bowl of pure comfort? This Chicken Pappardelle Alfredo delivers a rich, creamy sauce that clings to every ribbon of pasta, with tender chicken to make it a meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (about 6 oz each)
1 tbsp extra-virgin olive oil
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/2 tsp dried Italian seasoning

For the Pappardelle

8 oz pappardelle pasta
1 tbsp kosher salt (for pasta water)

For the Alfredo Sauce

3 tbsp unsalted butter
2 cloves garlic, minced
1 1/2 cups high-quality heavy cream
1 cup freshly grated Parmigiano-Reggiano
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper

For Garnish

2 tbsp fresh flat-leaf parsley, chopped

Instructions

Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and the internal temperature reaches 165°F, about 6-7 minutes per side. Transfer to a plate and tent with foil.
Meanwhile, bring a large pot of water to a boil. Add kosher salt and pappardelle. Cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
In the same skillet used for chicken, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. (Tip: Do not let garlic burn—it will turn bitter.)
Pour in heavy cream and bring to a gentle simmer, then reduce heat to low. Gradually whisk in Parmesan until smooth and creamy. Season with salt and pepper. (Tip: Use freshly grated Parmesan—pre-shredded won't melt smoothly.)
Slice the chicken into 1/2-inch strips. Add the cooked pasta and chicken to the skillet with the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly. (Tip: The pasta water's starch helps bind sauce to noodles.)
Serve immediately, garnished with fresh parsley.

Perfectly al dente pappardelle coated in velvety Alfredo with juicy chicken – this dish is pure weeknight luxury. Pair with a crisp green salad and a glass of Pinot Grigio for an effortless dinner that feels special.

Pesto Chicken Pappardelle

Between hectic weeknights, you deserve a dish that feels gourmet but comes together in a flash. This pesto chicken pappardelle is exactly that—rich basil pesto, juicy sliced chicken, and sweet cherry tomatoes tossed with wide, silky noodles. It's a weeknight winner!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

1 lb pappardelle pasta
2 boneless, skinless chicken breasts (about 6 oz each)
3/4 cup basil pesto, homemade or high-quality store-bought
1 cup cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Bring a large pot of well-salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente, usually 8–10 minutes. Before draining, reserve 1 cup of the starchy pasta water (it's liquid gold for the sauce!), then drain the pasta.
While the pasta cooks, pat the chicken breasts dry and season both sides with the salt and pepper. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken and cook without moving for 5–7 minutes, until the bottom is deep golden brown. Flip and continue cooking until the internal temperature reaches 165°F, about another 5–7 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing crosswise into 1/2-inch strips.
Reduce the heat under the skillet to medium. Add the pesto and the halved cherry tomatoes. Cook, stirring often, for 2 minutes, until the tomatoes soften slightly and the pesto becomes fragrant. If the pesto seems thick, stir in a splash of the reserved pasta water.
Add the drained pasta and sliced chicken to the skillet. Toss everything together until the pasta is evenly coated with the pesto mixture. If the sauce needs loosening, add more pasta water a tablespoon at a time until it clings nicely to the noodles. Taste and adjust seasoning with additional salt or pepper if needed.
Remove the skillet from the heat. Stir in the grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately in warm bowls, garnished with extra basil or a few more pine nuts if desired.

Serve this pasta with a crisp green salad and a glass of chilled Sauvignon Blanc. The bright pesto and tender chicken meld perfectly while the toasted nuts add a lovely crunch. It's comfort food that feels special any night of the week.

Chicken Pappardelle Bolognese

Everyone loves a hearty bowl of pasta, and this Chicken Pappardelle Bolognese brings all the comfort with a lighter twist. Using ground chicken instead of beef keeps it lean while still delivering that deep, slow-cooked flavor. You'll feel like a pro with this one-pot sauce.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Bolognese Sauce

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
1 medium carrot, finely diced (about ½ cup)
2 celery stalks, finely diced (about ½ cup)
4 garlic cloves, minced
1 pound organic ground chicken
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 cup dry red wine (such as Chianti)
1 can (28 ounces) San Marzano tomatoes, crushed by hand
½ cup whole milk
2 fresh thyme sprigs

For the Pasta and Garnish

1 pound fresh pappardelle pasta
½ cup freshly grated Parmigiano-Reggiano
2 tablespoons fresh parsley, finely chopped

Instructions

Heat the olive oil and butter in a large Dutch oven over medium heat until the butter foams.
Add the onion, carrot, and celery (the mirepoix) and cook, stirring occasionally, until softened, about 8 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Increase heat to medium-high, add the ground chicken, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 3 minutes.
Add the crushed tomatoes, whole milk, and thyme sprigs. Stir to combine.
Bring the sauce to a gentle simmer, then reduce heat to low. Cook uncovered for 1 hour, stirring occasionally, until the sauce thickens and deepens in flavor. (Tip: If the sauce looks too thick, add a splash of water or chicken broth.)
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Remove the thyme sprigs from the sauce. Taste and adjust seasoning with salt and pepper.
Add the drained pappardelle to the sauce, along with a splash of reserved pasta water. Toss over low heat until the pasta is well coated and the sauce clings to the noodles. (Tip: The starch in the water helps bind the sauce.)
Serve immediately in warm bowls, topped with grated Parmigiano-Reggiano and chopped fresh parsley. (Tip: For extra richness, drizzle a little finishing olive oil before serving.)

You'll love how the silky pappardelle cradles the rich, savory sauce, each strand coated in a velvety meatiness that's both comforting and refined. For a fun twist, swap the pappardelle for wide ribbon pasta like tagliatelle or even fresh fettuccine—the sauce clings beautifully to any broad noodle.

Roasted Chicken and Mushroom Pappardelle

Kick off a cozy dinner with this Roasted Chicken and Mushroom Pappardelle—earthy mushrooms, thyme, and brown butter come together for a comforting bowl. It’s the kind of meal that feels fancy but comes together quickly, perfect for a weeknight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1 lb pasture-raised boneless, skinless chicken thighs
8 oz cremini mushrooms, sliced
4 tbsp unsalted butter
4 sprigs fresh thyme
2 garlic cloves, minced
8 oz dried pappardelle pasta
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 tsp kosher salt, plus more for pasta water
1/4 tsp black pepper
2 tbsp fresh parsley, chopped for garnish

Instructions

Preheat oven to 450°F. Season chicken thighs with salt and pepper. Place on a small baking sheet and roast until internal temperature reaches 165°F, about 20 minutes. Let rest, then shred or chop.
Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet over medium heat, melt butter, swirling occasionally, until it turns golden brown and smells nutty, about 4 minutes. Tip: watch closely—brown butter can burn quickly.
Add sliced mushrooms and thyme sprigs to the brown butter. Cook without stirring for 2 minutes to develop color, then stir and cook until mushrooms are tender and golden, about 4 more minutes. Tip: don't overcrowd the pan; cook in batches if needed.
Add minced garlic and cook until fragrant, about 30 seconds. Pour in chicken broth and heavy cream, scraping up any browned bits. Simmer until slightly thickened, about 3 minutes.
Remove thyme sprigs. Add shredded chicken to the sauce, stirring to coat. Toss in cooked pappardelle, adding reserved pasta water a little at a time if sauce is too thick. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley.

Mushrooms and thyme give this dish an earthy depth, while the brown butter adds a nutty richness that ties everything together. For an extra touch, serve with a sprinkle of Parmesan and a side of roasted asparagus.

Chicken Pappardelle with Roasted Red Pepper Sauce

Pairing tender pappardelle with a silky roasted red pepper sauce is a weeknight game-changer. This creamy, smoky sauce comes together quickly with jarred peppers, cream, and a touch of paprika, making it feel fancy without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 pound pappardelle pasta
2 tablespoons unsalted butter
1.5 pounds boneless, skinless chicken thighs, patted dry and cut into 1-inch pieces
1 teaspoon smoked paprika
1/2 teaspoon fine sea salt, plus more for pasta water
1/4 teaspoon freshly cracked black pepper
4 garlic cloves, thinly sliced
1/2 cup dry white wine or chicken broth
1 (12-ounce) jar fire-roasted red peppers, drained and roughly chopped
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, thinly sliced

Instructions

Bring a large pot of generously salted water to a boil. Cook pappardelle according to package directions until al dente (about 8-10 minutes). Reserve 1 cup pasta water, then drain.
While pasta cooks, melt butter in a large skillet over medium-high heat. Season chicken pieces with paprika, salt, and pepper. Add to skillet in a single layer; cook without moving until golden brown, about 4 minutes. Flip and cook 2 minutes more. Transfer to a plate (chicken will finish cooking later). Tip: Don't overcrowd the pan—work in batches if needed for better browning.
Reduce heat to medium. Add sliced garlic to the same skillet; cook stirring for 30 seconds until fragrant. Pour in wine (or broth), scraping up any browned bits. Simmer for 1 minute until slightly reduced.
Add chopped roasted red peppers and cream. Stir to combine, then bring to a gentle simmer. Cook for 3 minutes, stirring occasionally, until the sauce thickens slightly. Carefully transfer mixture to a blender and puree until smooth (or use an immersion blender). Tip: For a silkier texture, strain through a fine-mesh sieve after blending.
Return the sauce to the skillet over medium-low heat. Stir in Parmesan cheese until melted. Add the browned chicken and any juices from the plate. Simmer for 5 minutes, turning chicken occasionally, until cooked through (internal temp 165°F). Adjust consistency with reserved pasta water a tablespoon at a time if needed.
Add drained pappardelle to the skillet. Toss gently with tongs until every ribbon is coated in sauce and chicken is distributed. Let it warm through for 1 minute. Tip: Don't let the sauce boil after adding pasta—it may break. Remove from heat.
Divide among warm bowls. Top with fresh basil and extra Parmesan. Serve immediately.

Not only is this pappardelle incredibly satisfying, but the roasted red pepper sauce also offers a velvety, vibrant base that clings to every ribbon. For a lighter twist, swap the cream for full-fat coconut milk and use gluten-free pasta—it’s just as luscious.

Thai Coconut Curry Chicken Pappardelle

Whether you're craving a cozy bowl of noodles with a fragrant twist, this Thai Coconut Curry Chicken Pappardelle brings together spicy-sweet curry and tender chicken in a silky coconut sauce. It’s quick enough for a weeknight yet feels like a restaurant splurge.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Curry Sauce

1 tablespoon coconut oil
2 tablespoons Thai red curry paste
1 (13.5-ounce) can full-fat coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon fresh lime juice

Chicken and Aromatics

1 tablespoon coconut oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 lemongrass stalks, outer leaves removed and finely minced (white part only)
1/2 cup chopped fresh cilantro, divided

Pasta and Garnish

8 ounces dried pappardelle pasta
1/4 cup chopped roasted peanuts
Lime wedges for serving

Instructions

Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside. Tip: For perfect texture, undercook by 1 minute—noodles will finish in the sauce.
While pasta cooks, heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sear chicken in a single layer for 4–5 minutes until golden brown on all sides. Transfer to a plate; set aside.
Reduce heat to medium. Add remaining 1 tablespoon coconut oil to the same skillet. Sauté garlic, ginger, and lemongrass for 1 minute until fragrant. Tip: Use a microplane for ginger to release more flavor without fibrous bits.
Stir in red curry paste and cook for 30 seconds, stirring constantly.
Pour in coconut milk and chicken broth. Add fish sauce, brown sugar, and lime juice. Whisk to combine. Bring to a gentle simmer, then return chicken to the skillet. Cook 8–10 minutes, stirring occasionally, until sauce thickens slightly and chicken is cooked through. Tip: Let the curry bubble just enough to meld—overboiling can separate the coconut milk.
Add cooked pappardelle and 1/4 cup reserved pasta water to the skillet. Toss gently for 1–2 minutes until noodles are well coated and sauce clings to each strand. If too thick, add more pasta water a tablespoon at a time.
Remove from heat. Fold in 1/4 cup chopped cilantro (reserve rest for garnish).
Divide among bowls. Top with remaining cilantro, chopped peanuts, and a squeeze of fresh lime. Serve immediately.

A heavenly tangle of silky pappardelle bathed in a creamy, aromatic coconut curry—each bite balances spicy, sweet, and tangy notes. For extra crunch, try adding crispy fried shallots on top, or swap chicken for shrimp if you prefer seafood. This bowl is pure comfort with a Thai-inspired lift.

Chicken Pappardelle Carbonara

For a hearty twist on a classic, this Chicken Pappardelle Carbonara brings together crispy chicken bits, savory pancetta, and a silky egg yolk sauce over wide ribbons of pappardelle. It's comfort food that feels fancy but comes together in under 30 minutes—perfect for a weeknight dinner that impresses.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

1 lb dried pappardelle pasta
Kosher salt (for pasta water)

For the Chicken and Pancetta

2 boneless, skinless chicken breasts (about 1 lb total)
2 tbsp extra-virgin olive oil
4 oz pancetta, diced into 1/4-inch cubes
2 cloves garlic, thinly sliced
Freshly ground black pepper

For the Carbonara Sauce

3 large pasture-raised egg yolks
1 cup freshly grated Parmigiano-Reggiano (about 3 oz)
1/2 tsp freshly ground black pepper
1/4 cup reserved pasta cooking water (plus more as needed)

Instructions

Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Transfer to a cutting board, let rest 2 minutes, then dice into bite-sized pieces.
In the same skillet, reduce heat to medium and add pancetta. Cook, stirring occasionally, until fat renders and pancetta is crispy, about 4-5 minutes. Add garlic and cook 30 seconds until fragrant. Remove from heat and set aside.
In a large mixing bowl, whisk together egg yolks, grated Parmigiano-Reggiano, and 1/2 tsp black pepper until smooth and thick.
Working quickly, add the hot drained pappardelle to the egg mixture, tossing vigorously with tongs. The heat from the pasta will cook the eggs into a creamy sauce. If it seems too thick, add reserved pasta water 1 tablespoon at a time until saucy.
Add the diced chicken and pancetta mixture (including rendered fat) to the pasta and toss to combine. Taste and adjust seasoning with salt and black pepper. Serve immediately, topped with extra Parmesan if desired.

Creamy, savory, and satisfying, this carbonara is a meal in itself, but it also pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. The wide pappardelle noodles catch every bit of the velvety sauce, making each bite pure bliss.

Chicken Pappardelle with Sun-Dried Tomato Pesto

Kick off your weeknight dinner with this hearty pasta dish that comes together in under 40 minutes. Sun-dried tomato pesto with walnuts and arugula adds a punchy, savory flavor that pairs perfectly with tender chicken and wide pappardelle noodles.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Sun-Dried Tomato Pesto

1 cup sun-dried tomatoes in oil, drained
1/2 cup walnuts
2 cloves garlic, peeled
1/2 cup grated Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
2 cups packed fresh arugula
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Chicken and Pasta

2 boneless, skinless chicken breasts (about 1 pound)
8 ounces dried pappardelle pasta
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to season

Instructions

Bring a large pot of generously salted water (tip: salt like the sea to season the pasta) to a boil. Add the pappardelle and cook until al dente, about 8 minutes. Reserve 1 cup of pasta water, then drain.
Meanwhile, make the pesto: In a dry skillet over medium heat, toast the walnuts until fragrant, about 3 minutes, shaking the pan often (tip: toasting brings out their nutty depth). Transfer to a food processor. Add the sun-dried tomatoes, garlic, Parmigiano-Reggiano, arugula, olive oil, salt, and pepper. Pulse until smooth, scraping down the sides. If too thick, add a tablespoon of reserved pasta water to loosen.
Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook without moving for 6 minutes (tip: don't overcrowd—work in batches if needed). Flip and cook until the internal temperature reaches 165°F, about 6 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
In a large bowl, toss the drained pappardelle with the pesto until evenly coated. Add reserved pasta water a tablespoon at a time if the sauce seems thick. Divide among plates, top with sliced chicken, and finish with extra grated Parmigiano-Reggiano.

Finish by scattering a handful of fresh arugula and a squeeze of lemon over each plate for a bright, peppery kick. The creamy pesto clings to every ribbon of pasta, while the walnuts add a subtle crunch—a satisfying balance of rich and fresh.

Honey Garlic Chicken Pappardelle

Wondering what to make for dinner that's both quick and impressive? This honey garlic chicken pappardelle hits the spot with a sweet-savory glaze that comes together in under 30 minutes. Tender chicken, perfectly cooked pasta, and a glossy sauce make it a weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Chicken

1 lb boneless skinless chicken thighs, trimmed and cut into bite-sized pieces
1 tbsp clarified butter
Kosher salt and freshly ground black pepper, to taste

Sauce

1/3 cup honey
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar
4 cloves garlic, finely minced
1 tsp fresh ginger, grated
1 tbsp toasted sesame seeds

Pasta

8 oz dried pappardelle pasta
2 tbsp unsalted butter
2 scallions, thinly sliced (for garnish)

Instructions

Bring a large pot of salted water to a rolling boil. Add pappardelle and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining, then drain and toss with 1 tbsp unsalted butter to prevent sticking.
While pasta cooks, pat chicken pieces dry with paper towels (tip: this ensures a better sear). Season generously with salt and pepper.
Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding (cook in two batches if needed). Sear 3-4 minutes per side until golden brown and cooked through (internal 165°F). Transfer to a plate.
Reduce heat to medium. In the same skillet, add minced garlic and grated ginger; sauté 30 seconds until fragrant. Whisk in honey, soy sauce, and rice vinegar. Bring to a simmer, scraping up browned bits from the pan.
Simmer sauce 2-3 minutes until slightly thickened; it should coat the back of a spoon. (Tip: If sauce gets too thick, thin with a splash of reserved pasta water.)
Return chicken to the skillet along with any accumulated juices. Toss to coat evenly. Add drained pasta and remaining 1 tbsp unsalted butter; toss gently, adding pasta water a tablespoon at a time if needed to loosen the sauce.
Divide among warm bowls. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.

Finished with a sprinkle of sesame seeds and scallions, this dish is a weeknight winner. The glossy sauce clings to every ribbon of pasta, making each bite a perfect balance of sweet and savory. For extra crunch, top with crushed peanuts or crispy fried shallots.

Chicken Pappardelle Casserole

Oh, you're in for a treat with this Chicken Pappardelle Casserole. It's the ultimate cozy dinner—creamy, savory, and topped with crispy breadcrumbs. Perfect for a busy weeknight or a comforting Sunday meal.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

12 ounces pappardelle pasta
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken)
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 cup low-sodium chicken broth
1/2 cup sour cream
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup grated Parmigiano-Reggiano cheese
1 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil

Instructions

Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, about 1 minute less than package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Reduce heat to low and stir in the condensed mushroom soup, chicken broth, sour cream, dried thyme, salt, and pepper. Whisk until smooth and combined.
Add the shredded chicken and cooked pappardelle to the skillet. Toss gently with tongs until everything is evenly coated in the sauce.
Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the grated Parmigiano-Reggiano over the top.
In a small bowl, combine the panko breadcrumbs with the olive oil until crumbs are evenly moistened. Scatter over the cheese layer.
Bake uncovered for 25-30 minutes, until the casserole is bubbling and the breadcrumbs are deep golden brown. Let rest for 5 minutes before serving.

The tender pappardelle soaks up the luscious mushroom sauce, while the crispy breadcrumbs add a satisfying crunch. Serve it with a simple green salad or roasted vegetables for a complete meal that feels fancy but comes together effortlessly.

Chicken Pappardelle Soup

Every bowl of this chicken pappardelle soup is like a warm hug. It’s packed with tender shredded chicken, hearty vegetables, and wide ribbons of pappardelle in a rich, golden broth. Perfect for a cozy weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Broth

1 tbsp clarified butter
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 sprigs fresh thyme
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper

For the Soup

2 cups shredded cooked chicken (from a pasture-raised rotisserie chicken)
8 oz wide egg pappardelle
1 cup frozen peas
1/4 cup fresh parsley, chopped

For Garnish (optional)

Grated Parmesan cheese

Instructions

In a large Dutch oven, melt the clarified butter over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 8 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and add the thyme sprigs, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. (Tip: For deeper flavor, use homemade broth.)
Remove the thyme sprigs and bay leaf from the broth. Add the shredded chicken and frozen peas; stir to combine. Cook for 2 minutes to heat through.
Bring the soup back to a gentle boil and add the pappardelle. Cook according to package directions until al dente, usually 8–10 minutes, stirring occasionally to prevent sticking. (Tip: Taste the pasta a minute early to ensure it’s perfectly al dente.)
Stir in the fresh parsley and adjust seasoning with additional salt and pepper if needed. (Tip: If the soup seems too thick, add a splash of broth or water to reach your desired consistency.)
Ladle into bowls and top with grated Parmesan cheese if desired.

Just imagine those wide ribbons of pasta swirled with tender chicken and sweet peas in every spoonful. It’s the kind of soup that fills your home with incredible aroma and leaves everyone asking for seconds. A squeeze of lemon juice right before serving adds a bright finish.

Buffalo Chicken Pappardelle

Nothing says 'game day comfort' like a creamy, spicy pasta dish that brings the heat and the cool. This Buffalo Chicken Pappardelle is a fun twist on classic buffalo wings—tender chicken, rich blue cheese, and crisp celery all tangled in wide ribbons of pappardelle.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Pasta

12 oz pappardelle pasta
1 tablespoon kosher salt

For the Chicken

1 lb boneless, skinless chicken breasts, halved horizontally
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons unsalted butter, divided

For the Sauce

3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup Frank's RedHot sauce
1 cup heavy cream
1/4 cup reserved pasta water

For Garnish

1/2 cup crumbled blue cheese
2 celery stalks, thinly sliced
2 tablespoons chopped fresh parsley

Instructions

Bring a large pot of water to a boil. Add 1 tablespoon salt and cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water, then drain.
While pasta cooks, season chicken breasts on both sides with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate, let rest 5 minutes, then slice into thin strips.
In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add minced garlic and cook 30 seconds until fragrant.
Whisk in Frank's RedHot sauce and heavy cream. Bring to a gentle simmer, then reduce heat to low. Cook 3-4 minutes, stirring occasionally, until slightly thickened.
Add drained pasta, sliced chicken, and 1/4 cup reserved pasta water to the skillet. Toss to coat evenly. If sauce is too thick, add more pasta water 1 tablespoon at a time.
Serve immediately topped with crumbled blue cheese, sliced celery, and fresh parsley.

A creamy, spicy sauce clings to every ribbon of pasta while the cool crunch of celery and sharp blue cheese balance the heat. It's a crowd-pleaser that works for weeknight dinners or when you're craving something bold.

Chicken Pappardelle with Artichokes and Spinach

Nothing beats a comforting bowl of pappardelle loaded with tender chicken, artichokes, and spinach in a lemony cream sauce. This Mediterranean-inspired dish comes together quickly for a weeknight dinner that feels special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 lb boneless skinless chicken thighs
Salt and freshly ground black pepper
2 tbsp olive oil
1 shallot, finely diced
3 garlic cloves, minced
1 (14 oz) can artichoke hearts, drained and quartered
1/2 cup chicken broth
1/2 cup heavy cream
1 lemon, zested and juiced
1 tsp fresh thyme leaves
8 oz dried pappardelle pasta
4 cups baby spinach
1/2 cup grated Parmesan cheese

Instructions

Season the chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes per side. Transfer to a plate and let rest.
In the same skillet, reduce heat to medium. Add shallot and cook, stirring, for 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add artichoke hearts, chicken broth, heavy cream, lemon zest, lemon juice, and thyme. Bring to a simmer, scraping up any browned bits. Let cook until slightly thickened, about 3-4 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Slice the rested chicken into bite-sized pieces. Add spinach to the skillet and stir until wilted, about 1 minute.
Add the cooked pasta and sliced chicken to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick. Stir in Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper.
Serve immediately, garnished with extra Parmesan and thyme if desired.

The tender pappardelle clings to the luscious lemon cream sauce, while the artichokes add a briny pop and the spinach brings freshness. Serve with crusty bread to soak up every last drop of sauce.

Chicken Pappardelle with Balsamic Glaze

Just when you think pasta night can't get any better, this tangy balsamic chicken pappardelle steps in. It's a restaurant-quality dish you can whip up on a busy weeknight, with roasted veggies and a sweet-tart glaze that'll have everyone asking for seconds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 lb pappardelle pasta
1 lb boneless skinless chicken breasts, sliced into strips
2 tbsp olive oil
1 tbsp unsalted butter
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, halved and sliced
1/2 cup balsamic vinegar
2 tbsp honey
1 clove garlic, minced
1/2 tsp dried thyme
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
Season chicken strips with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes per side. Remove chicken and set aside. Tip: For even cooking, slice chicken breasts against the grain.
In the same skillet, add sliced bell peppers and zucchini. Sauté until tender-crisp, about 4-5 minutes. Add garlic and thyme, cook 1 minute more. Tip: Don't overcrowd the pan; cook in batches if needed for better browning.
Add balsamic vinegar and honey to the skillet. Bring to a simmer, scraping up browned bits. Let reduce for 2-3 minutes until slightly thickened. Tip: The glaze is ready when it coats the back of a spoon.
Return chicken to the skillet. Add cooked pasta and toss to combine. If needed, add reserved pasta water a tablespoon at a time to loosen sauce.
Serve immediately, topped with Parmesan cheese and fresh parsley.

Not only does the balsamic glaze add a gorgeous shine, but the balance of sweet and tangy paired with tender chicken and al dente pasta is simply addictive. Serve it with a crisp green salad to round out the meal, or enjoy it on its own for a satisfying bowl of comfort.

One-Pot Chicken Pappardelle

Got a busy weeknight and craving something hearty? This One-Pot Chicken Pappardelle is your answer—tender chicken, al dente pasta, and melted mozzarella all come together in a single pot for minimal cleanup and maximum flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

1 lb boneless, skinless chicken thighs, trimmed of excess fat
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil

For the Sauce and Pasta

2 tbsp unsalted butter
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1 pint cherry tomatoes, halved
2 cups low-sodium chicken broth
1/2 cup heavy cream
8 oz dried pappardelle pasta, broken in half if long
4 oz fresh mozzarella pearls, drained
1/4 cup fresh basil leaves, thinly sliced (plus more for garnish)
1/4 cup grated Parmesan cheese (for serving)

Instructions

Season the chicken thighs evenly with kosher salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering.
Add the chicken thighs in a single layer (avoid overcrowding) and cook without moving for 4–5 minutes, until deeply golden brown. Flip and cook another 4 minutes. Transfer the chicken to a plate and set aside.
Reduce heat to medium. Add the butter to the pot and let it melt. Then add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes (if using) and cook for 30 seconds until fragrant.
Add the halved cherry tomatoes and cook for 2 minutes, stirring, until they start to soften and release their juices.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a boil.
Nestle the pappardelle into the liquid, pressing down gently so it's mostly submerged. Return the chicken to the pot, nestling it in among the noodles. Reduce heat to maintain a gentle simmer.
Cook uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened slightly. (Tip: If the pasta absorbs too much liquid before it's tender, add a splash of hot water.)
Remove the pot from heat. Stir in the fresh mozzarella pearls and sliced basil until the cheese just begins to melt. Let rest for 2 minutes.
Serve directly from the pot, garnish with additional basil and a generous sprinkle of grated Parmesan.

Zesty with a creamy tomato bite, each forkful twirls tender pappardelle and gooey mozzarella. Serve it with a crisp green salad and crusty bread for sopping up every last drop—this one-pot wonder is destined to become a weeknight staple.

Conclusion

There you have it—18 cozy chicken & pappardelle dishes perfect for tonight. Try one, share your favorite in the comments, and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.