Ready for dinner inspiration? You’ve found it! Chicken pasta is the ultimate weeknight hero—quick, comforting, and endlessly versatile. Whether you’re craving creamy Alfredo, zesty lemon garlic, or a cozy one-pot wonder, this roundup has a simple, delicious solution for every night. Dive into these 33 easy recipes and say goodbye to dinner stress!
Creamy Garlic Chicken Alfredo
Ready for a comforting pasta night? This creamy garlic chicken Alfredo delivers restaurant-quality flavor with minimal fuss. Rich, velvety sauce clings to every noodle, while tender chicken adds satisfying protein.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 12 oz fettuccine pasta
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 lb chicken pieces dry with paper towels and season evenly with 1 tsp kosher salt and ½ tsp black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
6. Flip chicken pieces and cook for another 4 minutes until cooked through and no longer pink inside.
7. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
8. Reduce skillet heat to medium and melt 4 tbsp butter in the same pan, scraping up any browned bits from the chicken.
9. Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
10. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
11. Gradually whisk in 1 cup grated Parmesan until fully melted and sauce is smooth, about 2 minutes.
12. Drain cooked pasta, reserving ½ cup pasta water, and add pasta directly to the sauce.
13. Toss pasta vigorously with tongs, adding reserved pasta water 1 tbsp at a time if sauce seems too thick.
14. Fold in cooked chicken and 2 tbsp chopped parsley until evenly distributed.
15. Serve immediately in warm bowls. What makes this dish special is the silky, clingy texture of the sauce that coats each strand perfectly. For a twist, try adding sautéed mushrooms or serving over roasted spaghetti squash instead of pasta.
Pesto Chicken Pasta
Hectic weeknights demand quick, satisfying meals that don’t compromise on flavor. This pesto chicken pasta delivers exactly that, combining juicy protein with a vibrant, herby sauce for a complete dinner in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces dried penne pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup fresh basil pesto
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried penne pasta to the boiling water and cook for 9-11 minutes, until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat 1 pound of cubed chicken breasts dry with paper towels to ensure a good sear.
4. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chicken cubes in a single layer and cook undisturbed for 4-5 minutes to develop a golden-brown crust.
6. Flip the chicken pieces and cook for another 4-5 minutes until cooked through and no longer pink in the center.
7. Reduce the skillet heat to medium-low and add 3 cloves of minced garlic, cooking for 30 seconds until fragrant.
8. Stir in 1 cup of fresh basil pesto and 1/2 cup of heavy cream, scraping up any browned bits from the pan bottom for extra flavor.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained pasta and reserved pasta water to the skillet with the sauce.
11. Toss everything together until the pasta is evenly coated, cooking for 1-2 minutes to allow the sauce to thicken slightly.
12. Remove the skillet from heat and stir in 1/2 cup of freshly grated Parmesan cheese, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
13. Serve immediately. With its creamy, clingy sauce coating each piece of tender chicken and al dente pasta, this dish offers a perfect balance of richness and herbal brightness. For a fresh twist, top with extra basil leaves or a squeeze of lemon juice just before serving.
Lemon Herb Chicken Penne
Whip up this bright, comforting pasta dish in under 30 minutes for a satisfying weeknight meal. Lemon Herb Chicken Penne combines tender chicken with a zesty, creamy sauce that clings perfectly to every noodle. It’s a crowd-pleaser that feels both fresh and familiar.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp rich extra virgin olive oil, divided
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– Zest and juice of 1 large, fresh lemon
– 1/4 cup freshly grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp dried Italian seasoning
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat.
4. Pat the chicken cubes dry with paper towels to ensure a good sear, then season them evenly with kosher salt and freshly ground black pepper.
5. Add the chicken to the hot skillet in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
6. Transfer the cooked chicken to a clean plate and set aside.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of rich extra virgin olive oil.
8. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
9. Pour in the heavy cream and low-sodium chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
10. Stir in the dried Italian seasoning and bring the sauce to a gentle simmer.
11. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it slightly thickens.
12. Drain the cooked penne pasta, reserving 1/4 cup of the starchy pasta water.
13. Return the skillet with the sauce to low heat and stir in the lemon zest, lemon juice, and freshly grated Parmesan cheese until the cheese melts and the sauce is smooth.
14. Add the cooked chicken and drained pasta to the skillet, tossing to coat everything evenly in the sauce. Tip: Add the reserved pasta water a tablespoon at a time if the sauce needs thinning.
15. Remove the skillet from the heat and stir in the chopped fresh parsley.
16. Taste and adjust seasoning with an extra pinch of salt or pepper if desired.
The finished dish boasts a luxuriously creamy sauce with a vibrant lemon kick that cuts through the richness. Tender chicken and perfectly cooked penne create a satisfying texture in every bite. Try serving it with a simple arugula salad dressed in lemon vinaigrette for a complete, refreshing meal.
Spicy Chicken Arrabbiata
A fiery twist on a classic pasta sauce, this Spicy Chicken Arrabbiata delivers bold heat and savory depth in under 30 minutes. Perfect for weeknights when you crave something intensely flavorful without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 4 cloves garlic, finely minced
– 1 tsp crushed red pepper flakes
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1/2 cup dry white wine
– 1/4 cup fresh basil leaves, roughly torn
– 1/2 tsp kosher salt
– 12 oz dried spaghetti
– 1/4 cup grated Pecorino Romano cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the cubed chicken breasts and cook until golden brown on all sides, 5–6 minutes total. Tip: Don’t overcrowd the skillet to ensure proper browning.
4. Transfer the chicken to a plate and set aside.
5. Reduce heat to medium and add the finely minced garlic and crushed red pepper flakes to the skillet. Cook until fragrant, 30 seconds.
6. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Simmer until reduced by half, 2–3 minutes.
7. Add the hand-crushed San Marzano tomatoes and kosher salt. Bring to a simmer.
8. Return the chicken to the skillet. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
9. While the sauce simmers, add the dried spaghetti to the boiling water. Cook according to package directions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
10. Drain the spaghetti and add it directly to the skillet with the sauce.
11. Toss the spaghetti with the sauce over low heat for 1 minute, adding splashes of reserved pasta water if needed to loosen the sauce.
12. Remove from heat and stir in the roughly torn fresh basil leaves. Tip: Adding basil off the heat preserves its bright flavor.
13. Divide among bowls and top with grated Pecorino Romano cheese.
The sauce clings to each strand of pasta, offering a vibrant, chunky texture with pops of tomato. That lingering heat from the red pepper flakes builds with each bite, balanced by the salty, sharp cheese. Try serving it with a crisp green salad to cut through the richness, or double the red pepper flakes if you dare.
Chicken Pesto Linguine
Dinner just got easier with this creamy, herb-packed pasta. Chicken pesto linguine delivers restaurant-quality flavor in under 30 minutes, making it a perfect weeknight winner. It’s a one-pan wonder that’s both satisfying and simple to pull together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup homemade or high-quality store-bought basil pesto
– ½ cup heavy cream
– ½ cup freshly grated Parmesan cheese
– 1 cup halved cherry tomatoes
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup toasted pine nuts
– Fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried linguine pasta and cook according to package directions until al dente, about 9–11 minutes.
3. While pasta cooks, pat 1 pound boneless, skinless chicken breast cubes dry with paper towels to ensure a crisp sear.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken cubes in a single layer, season with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper, and cook undisturbed for 4–5 minutes until golden brown on one side.
6. Flip chicken pieces and cook for another 4–5 minutes until cooked through and no longer pink inside.
7. Reduce heat to medium, push chicken to the side, and add 4 cloves minced fresh garlic to the skillet, sautéing for 30 seconds until fragrant.
8. Stir in 1 cup basil pesto and ½ cup heavy cream, scraping up any browned bits from the bottom of the pan for extra flavor.
9. Drain cooked linguine, reserving ½ cup pasta water, and add pasta directly to the skillet.
10. Toss everything together, adding reserved pasta water a splash at a time until the sauce coats the noodles evenly.
11. Fold in 1 cup halved cherry tomatoes and ½ cup freshly grated Parmesan cheese until just warmed through, about 1 minute.
12. Remove from heat and top with ¼ cup toasted pine nuts and fresh basil leaves.
This dish boasts a luxuriously creamy sauce that clings to every strand of pasta, with pops of juicy tomato and crunchy pine nuts adding texture. The pesto’s herbal brightness cuts through the richness, making each bite balanced. Try serving it with a crisp green salad or crusty bread to soak up every last drop of sauce.
One-Pot Chicken Fettuccine Alfredo
Whip up this creamy, comforting pasta in a single pot for minimal cleanup. One-Pot Chicken Fettuccine Alfredo delivers rich flavor with straightforward steps. It’s a weeknight lifesaver that feels indulgent.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz dried fettuccine pasta
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium-high heat.
2. Add 1 lb cubed chicken breasts and cook for 5–7 minutes until golden brown on all sides, stirring occasionally.
3. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups low-sodium chicken broth and 12 oz dried fettuccine pasta, ensuring pasta is submerged.
5. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes until pasta is al dente, stirring halfway to prevent sticking.
6. Uncover and stir in 1 cup heavy cream, 1 cup freshly grated Parmesan cheese, 1 tsp kosher salt, and ½ tsp freshly ground black pepper.
7. Cook for 3–5 minutes over medium heat, stirring constantly, until sauce thickens and coats the pasta evenly.
8. Remove from heat and garnish with 2 tbsp chopped fresh parsley.
9. Keep it creamy by serving immediately, as the pasta continues to absorb sauce. The tender chicken and al dente fettuccine are enveloped in a velvety, garlicky Alfredo sauce. For a twist, top with extra Parmesan and a sprinkle of red pepper flakes for heat.
Classic Chicken Parmesan Pasta
Mouthwatering and comforting, this classic dish combines crispy chicken with tangy marinara and melted cheese over pasta. Perfect for weeknights or gatherings, it delivers familiar flavors with minimal fuss. Follow these sharp steps for a foolproof result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour, for dredging
– 2 large farm-fresh eggs, beaten
– 1 cup seasoned Italian breadcrumbs
– ½ cup grated Parmesan cheese, freshly grated
– 3 cups marinara sauce, rich and tomato-forward
– 8 ounces mozzarella cheese, shredded
– 12 ounces dried pasta, such as spaghetti or penne
– ¼ cup extra virgin olive oil, for frying
– 2 cloves garlic, minced
– Fresh basil leaves, for garnish
– Kosher salt and finely ground black pepper, to season
Instructions
1. Preheat your oven to 400°F (200°C).
2. Bring a large pot of salted water to a rolling boil for the pasta.
3. Season the pounded chicken breasts generously with kosher salt and finely ground black pepper on both sides.
4. Set up a dredging station with three shallow bowls: place all-purpose flour in the first, beaten farm-fresh eggs in the second, and a mix of seasoned Italian breadcrumbs and freshly grated Parmesan cheese in the third.
5. Dredge each chicken breast in the flour, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, coating it completely.
7. Press the chicken into the breadcrumb-Parmesan mixture, ensuring an even, thick coating on all sides.
8. Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C).
9. Fry the breaded chicken breasts for 3–4 minutes per side until golden brown and crispy.
10. Transfer the fried chicken to a baking sheet lined with parchment paper.
11. Spoon rich tomato-forward marinara sauce evenly over each chicken breast.
12. Top each chicken breast with shredded mozzarella cheese.
13. Bake in the preheated oven for 10–12 minutes until the cheese is bubbly and lightly browned.
14. While the chicken bakes, add dried pasta to the boiling water and cook according to package instructions until al dente, about 8–10 minutes.
15. Drain the pasta and return it to the pot.
16. Toss the drained pasta with minced garlic and a splash of marinara sauce to coat.
17. Remove the chicken from the oven and let it rest for 2–3 minutes.
18. Slice the chicken breasts into strips.
19. Serve the sliced chicken over the garlic-tossed pasta.
20. Garnish with fresh basil leaves.
Nothing beats the contrast of crispy, golden chicken against tender pasta, all soaked in savory sauce. For a twist, try serving it with a side of garlic bread or a crisp green salad to cut through the richness.
Chicken and Spinach Orzo
Get dinner on the table fast with this creamy one-pot wonder. Golden chicken and vibrant spinach mingle with tender orzo in a rich, savory broth. It’s a complete meal that’s both comforting and surprisingly light.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup uncooked orzo pasta
– 4 cups low-sodium chicken broth
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/2 tsp dried oregano
– 5 oz fresh baby spinach leaves
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 cup heavy cream
– 2 tbsp fresh lemon juice
Instructions
1. Pat the chicken cubes completely dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add the chicken in a single layer, working in batches if necessary to avoid crowding. Sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
4. Reduce heat to medium. Add the finely diced onion to the pot and cook for 4-5 minutes, stirring frequently, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the uncooked orzo to the pot and toast for 2 minutes, stirring constantly, until lightly golden. This deepens the pasta’s flavor.
7. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot.
8. Stir in the kosher salt, cracked black pepper, and dried oregano.
9. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Cover the pot and simmer for 8 minutes, stirring once halfway through to prevent sticking.
11. Uncover and stir in the reserved seared chicken and any accumulated juices.
12. Continue simmering uncovered for 5 more minutes until the orzo is al dente and most of the liquid is absorbed.
13. Stir in the fresh baby spinach by the handful, wilting each addition before adding more, about 2 minutes total.
14. Remove the pot from heat. Stir in the grated Parmesan cheese, heavy cream, and fresh lemon juice until fully incorporated and creamy.
15. Taste and adjust seasoning only if necessary, remembering the Parmesan adds saltiness.
Keep leftovers in mind, as the orzo continues to absorb liquid, making it even more flavorful the next day. The final dish boasts a luxuriously creamy texture with pops of tender chicken and wilted spinach. For a bright finish, top with extra Parmesan and a final squeeze of lemon just before serving.
Tuscan Chicken Pasta
Zesty and comforting, this Tuscan Chicken Pasta brings Italian countryside flavors to your weeknight table. It’s a creamy, one-pan wonder loaded with sun-dried tomatoes and spinach. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 4 cloves garlic, finely minced
– 1 cup sun-dried tomatoes in oil, drained and roughly chopped
– 2 cups fresh baby spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 12 oz dried fettuccine pasta
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tsp dried Italian seasoning
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 lb cubed chicken breasts dry with paper towels to ensure a good sear.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken to the skillet in a single layer, seasoning with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.
6. Cook chicken for 5-7 minutes, turning pieces once, until golden brown and cooked through to 165°F internally.
7. Transfer cooked chicken to a clean plate, leaving any oil in the skillet.
8. Reduce heat to medium and add 4 cloves minced garlic to the skillet, cooking for 30 seconds until fragrant but not browned.
9. Stir in 1 cup chopped sun-dried tomatoes and 1 tsp dried Italian seasoning, cooking for 1 minute to release their oils.
10. Pour in 1 cup heavy cream, scraping up any browned bits from the skillet bottom for extra flavor.
11. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
12. Whisk in 1/2 cup grated Parmesan cheese until completely melted and smooth.
13. Add 2 cups fresh baby spinach leaves to the sauce, stirring until just wilted, about 1 minute.
14. Drain the cooked pasta, reserving 1/2 cup pasta water.
15. Return cooked chicken to the skillet with the sauce.
16. Add drained pasta to the skillet, tossing to coat thoroughly in the creamy sauce.
17. If sauce seems too thick, gradually add reserved pasta water 2 tbsp at a time until desired consistency is reached.
18. Divide pasta among four bowls and serve immediately.
Unbelievably creamy, the sauce clings perfectly to each strand of fettuccine. The sun-dried tomatoes add a sweet-tart punch that balances the rich Parmesan cream. For a restaurant-style finish, top with extra grated cheese and a drizzle of your best olive oil.
BBQ Chicken Macaroni
Boldly combining two comfort food classics, this BBQ Chicken Macaroni delivers smoky, cheesy satisfaction in every bite. It’s a crowd-pleaser that comes together quickly for a weeknight win, using simple ingredients for maximum flavor impact.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 12 oz elbow macaroni
– 1 cup tangy BBQ sauce
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly shredded
– 1/2 cup green onions, thinly sliced for garnish
Instructions
1. In a medium bowl, toss the cubed chicken with smoked paprika, garlic powder, onion powder, and freshly ground black pepper until evenly coated.
2. Heat extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned chicken to the hot skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear.
4. Flip the chicken pieces and cook for another 4 minutes until cooked through and no longer pink in the center. Transfer to a clean plate.
5. In the same skillet, add the finely diced yellow onion, cooking for 3 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Meanwhile, cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes. Drain well.
8. Return the cooked chicken to the skillet with the onions and garlic.
9. Pour in the tangy BBQ sauce and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
10. Reduce heat to low and gradually stir in the freshly shredded sharp cheddar cheese until fully melted and the sauce is smooth, about 2 minutes.
11. Fold in the drained elbow macaroni until evenly coated in the sauce.
12. Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly.
13. Garnish with thinly sliced green onions before serving.
Ultimate comfort in a bowl, this dish boasts a creamy, velvety cheese sauce clinging to tender pasta, punctuated by smoky BBQ chicken. The sharp cheddar provides a tangy backbone that balances the sweet heat of the sauce perfectly. For a fun twist, serve it straight from the skillet with extra BBQ sauce drizzled on top and a side of crisp coleslaw.
Greek Chicken Pasta Salad
Every summer cookout needs a standout dish, and this Greek Chicken Pasta Salad delivers. Effortlessly combining tender chicken, crisp vegetables, and tangy feta, it’s a complete meal in one bowl.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 8 oz rotini pasta
– 1 cup cherry tomatoes, halved
– 1 cup English cucumber, diced
– 1/2 cup Kalamata olives, pitted and sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, finely chopped
– 1/3 cup rich extra virgin olive oil
– 3 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp finely ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz rotini pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, rinse under cold water to stop cooking, and set aside.
4. Pat 1 lb boneless, skinless chicken breasts dry with paper towels to ensure a crisp sear.
5. Season chicken evenly with 1/2 tsp kosher salt and 1/4 tsp finely ground black pepper.
6. Heat 1 tbsp rich extra virgin olive oil in a skillet over medium-high heat until shimmering.
7. Add chicken and cook for 6–7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
8. Transfer chicken to a cutting board, let rest for 5 minutes to retain juices, then shred into bite-sized pieces.
9. In a large bowl, whisk together remaining rich extra virgin olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, and 1 tsp dried oregano until emulsified.
10. Add cooked pasta, shredded chicken, 1 cup halved cherry tomatoes, 1 cup diced English cucumber, 1/2 cup sliced Kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup finely chopped red onion to the bowl.
11. Toss gently until all ingredients are evenly coated with the dressing.
12. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Vibrant and satisfying, this salad offers a delightful contrast of textures—from the chewy pasta and juicy chicken to the crisp vegetables and briny olives. Serve it over a bed of fresh greens for a light lunch, or pack it for a picnic where the flavors deepen as it sits.
Cajun Chicken Penne
Nothing beats a creamy, spicy pasta dish after a long day. This Cajun Chicken Penne comes together quickly with bold flavors and minimal fuss. You’ll have dinner on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp bold Cajun seasoning blend
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 1 large red bell pepper, thinly sliced
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– 1 cup freshly grated Parmesan cheese
– 12 oz dried penne pasta
– 2 tbsp chopped fresh parsley
– 1 tsp finely ground black pepper
Instructions
1. Toss cubed chicken with Cajun seasoning until evenly coated.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add seasoned chicken to the skillet in a single layer; cook undisturbed for 4 minutes to develop a golden-brown crust.
5. Flip chicken pieces and cook for another 4 minutes until cooked through; transfer to a plate.
6. Add penne pasta to the boiling water; cook for 11 minutes until al dente, stirring occasionally.
7. Reduce skillet heat to medium; add diced onion and sliced bell pepper, cooking for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Pour in heavy cream and chicken broth, scraping up any browned bits from the skillet bottom.
10. Simmer the sauce for 3 minutes until slightly thickened, stirring constantly.
11. Whisk in grated Parmesan cheese until completely melted and smooth.
12. Drain cooked pasta, reserving 1/2 cup pasta water.
13. Return cooked chicken to the skillet with the sauce.
14. Add drained pasta and toss to combine, adding reserved pasta water 1 tbsp at a time if sauce is too thick.
15. Stir in chopped parsley and black pepper just before serving.
Buttery Parmesan cream coats every noodle, while the Cajun seasoning delivers a warm, smoky heat. The tender chicken and crisp-tender peppers create perfect textural contrast. For a restaurant-style presentation, garnish with extra parsley and serve with crusty garlic bread to soak up the sauce.
Chicken Marsala Pasta
Oven-baked chicken marsala pasta transforms a classic Italian-American dish into a comforting one-pan meal. This version combines tender chicken with earthy mushrooms and a rich marsala wine sauce, all tossed with al dente pasta for a satisfying weeknight dinner that feels special enough for company.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
– 8 oz cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup dry marsala wine
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– 8 oz fettuccine pasta
– 2 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1/4 cup freshly grated Parmesan cheese
– 1 tbsp fresh parsley, finely chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later use.
4. Pat 1 lb boneless, skinless chicken breast strips completely dry with paper towels to ensure proper browning.
5. Season the chicken strips evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
6. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add the seasoned chicken strips in a single layer and cook for 4-5 minutes per side until golden brown and cooked through.
8. Transfer the cooked chicken to a clean plate, leaving any rendered fat in the skillet.
9. Add 2 tbsp unsalted butter to the same skillet and melt over medium heat.
10. Add 8 oz thinly sliced cremini mushrooms and cook for 6-7 minutes until deeply browned and tender, stirring occasionally.
11. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
12. Pour in 1/2 cup dry marsala wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
13. Simmer the wine mixture for 2-3 minutes until reduced by half, which will concentrate the flavor.
14. Add 1 cup low-sodium chicken broth and 1 cup heavy cream, stirring to combine completely.
15. Bring the sauce to a gentle simmer and cook for 5-6 minutes until slightly thickened, stirring frequently.
16. Return the cooked chicken strips to the skillet along with the drained pasta.
17. Toss everything together for 1-2 minutes until the pasta is well coated, adding reserved pasta water as needed to reach your desired sauce consistency.
18. Remove the skillet from heat and stir in 1/4 cup freshly grated Parmesan cheese until melted and creamy.
19. Garnish with 1 tbsp finely chopped fresh parsley before serving immediately.
Creamy marsala sauce clings to every strand of pasta, while the chicken remains juicy against the earthy mushrooms. For a restaurant-style presentation, serve in shallow bowls with extra Parmesan and a simple arugula salad on the side.
Buffalo Chicken Pasta Bake
Spicy, creamy, and utterly comforting, this Buffalo chicken pasta bake delivers bold flavor with minimal effort. It’s the perfect weeknight dinner that feels like a treat. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon finely ground black pepper
– 1 teaspoon garlic powder
– 1 cup Frank’s RedHot Buffalo Wings Sauce
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup sharp cheddar cheese, freshly shredded
– 1 cup Monterey Jack cheese, freshly shredded
– 1/2 cup crumbled blue cheese
– 1/2 cup whole milk
– 1/4 cup finely chopped fresh celery
– 1/4 cup finely chopped fresh carrots
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add 1 pound of dried penne pasta to the boiling water and cook for 1 minute less than the package’s al dente time, about 9-10 minutes.
4. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat.
5. Pat the 1 pound of cubed chicken breasts dry with a paper towel to ensure a good sear.
6. Add the chicken to the hot skillet in a single layer, seasoning with 1 teaspoon of finely ground black pepper and 1 teaspoon of garlic powder.
7. Cook the chicken for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through with no pink remaining.
8. Drain the cooked pasta and return it to the pot.
9. Tip: For maximum flavor, do not rinse the pasta after draining.
10. To the pot with the pasta, add the cooked chicken, 1 cup of Frank’s RedHot Buffalo Wings Sauce, 8 ounces of softened cream cheese, 1 cup of shredded sharp cheddar, 1 cup of shredded Monterey Jack, 1/2 cup of crumbled blue cheese, 1/2 cup of whole milk, 1/4 cup of chopped celery, 1/4 cup of chopped carrots, and 2 tablespoons of unsalted butter.
11. Stir everything together vigorously until the cheeses are melted and the sauce is creamy and evenly coats the pasta and chicken.
12. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer.
13. Tip: For a crispier top, let the assembled bake sit uncovered for 5 minutes before putting it in the oven.
14. Bake at 375°F for 20-25 minutes, until the top is bubbly and lightly golden brown.
15. Tip: Let the bake rest for 10 minutes after removing it from the oven; this allows the sauce to thicken for cleaner slices.
Kick back and enjoy the creamy, tangy sauce clinging to every noodle, with tender chicken and a hint of celery crunch. The blue cheese adds a sharp, funky contrast that cuts through the richness. Serve it straight from the dish with extra hot sauce on the side for those who want more heat.
Conclusion
Deliciously simple, these 33 chicken pasta recipes prove easy dinners can be incredibly tasty. We hope you found some new favorites to try in your own kitchen! Give one a go this week, then come back and tell us which one you loved most in the comments. If you enjoyed this roundup, please share it on Pinterest to help other home cooks find their next easy meal.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
