15 Chicken Recipes With Pasta

Whenever I step into the kitchen, I’m always excited to whip up something delicious with chicken and pasta.

This classic duo is like a canvas just waiting for vibrant flavors to come to life.

I still remember the time I made a Cajun Chicken Pasta that had everyone asking for seconds; the spices and creamy sauce were simply irresistible.

From zesty lemon and garlic to a decadent balsamic glaze, there are endless ways to create magic on your plate.

Let’s explore these mouthwatering chicken pasta recipes that are sure to inspire your next meal!

Classic Chicken Alfredo

Classic Chicken Alfredo is a timeless Italian-American dish that combines tender chicken breast, creamy Alfredo sauce, and perfectly cooked pasta to create a comforting meal that delights the senses. The rich, velvety sauce made from butter, heavy cream, and Parmesan cheese envelops the pasta, providing a luscious contrast to the savory, juicy chicken.

This dish is ideal for a family dinner or a special occasion and is sure to become a favorite in your household.

To make Classic Chicken Alfredo, you’ll start by cooking the chicken breasts until they’re golden brown and juicy, then prepare the Alfredo sauce from scratch for a truly authentic taste. The pasta, traditionally fettuccine, is cooked to al dente perfection, ready to absorb the creamy sauce.

Served together, the combination of flavors and textures creates a harmonious dish that’s both satisfying and indulgent.

Ingredients for 4-6 servings:

• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 1 ½ cups grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley (optional)

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1 cup of pasta water.

2. Prepare the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through.

Remove the chicken from the skillet and let it rest before slicing into thin strips.

3. Make the Alfredo Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and whole milk, stirring to combine.

Bring the mixture to a gentle simmer.

4. Add Cheese: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency.

5. Combine Pasta and Sauce: Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Add the sliced chicken and continue to toss until everything is well combined.

6. Serve: Transfer the Chicken Alfredo to a serving platter or individual plates. Garnish with chopped fresh parsley, if desired. Serve immediately while hot.

Extra Tips:

For a richer flavor, consider seasoning the chicken with Italian herbs or garlic powder before cooking. If you prefer a lighter version, you can substitute half-and-half for the heavy cream.

Remember to taste and adjust the seasoning of the sauce with additional salt and pepper, if needed. If the sauce begins to cool and thicken too much before serving, gently reheat it over low heat, adding a splash of pasta water to loosen it up.

Enjoy your Classic Chicken Alfredo with a side salad or garlic bread for a complete meal.

Spicy Cajun Chicken Pasta

Spicy Cajun Chicken Pasta is a delightful fusion of flavors that brings a taste of Louisiana to your dinner table. This dish combines tender pieces of chicken seasoned with bold Cajun spices, cooked to perfection and tossed with a creamy, spicy sauce. The pasta, typically fettuccine or penne, acts as the perfect canvas for the rich and flavorful sauce, absorbing all the spices and creating a harmonious blend of textures and tastes. Ideal for those who love a bit of heat, this pasta dish is sure to become a family favorite with its vibrant colors and robust flavors.

The magic of Spicy Cajun Chicken Pasta lies in its simplicity and the way the ingredients come together to create a memorable meal. The Cajun seasoning, with its blend of paprika, garlic powder, onion powder, cayenne pepper, and other spices, adds a smoky, spicy kick that elevates the dish. The creamy sauce, made with heavy cream and Parmesan cheese, balances the heat and adds a rich, velvety texture. Completing the dish with fresh vegetables like bell peppers and tomatoes not only enhances the flavor but also adds a pop of color, making it as visually appealing as it’s delicious.

Ingredients (Serves 4-6):

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon Cajun seasoning
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 12 oz fettuccine or penne pasta
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for extra heat

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken pieces with Cajun seasoning, making certain they’re evenly coated. This step is essential as it infuses the chicken with the distinctive spicy flavor of the dish.
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook until they’re golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add a bit more olive oil if necessary. Add the sliced bell peppers and cherry tomatoes to the skillet. Sauté for 3-4 minutes until they’re slightly softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Cook the Pasta: While the vegetables are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
5. Make the Sauce: Lower the heat on the skillet and add heavy cream. Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
6. Combine Everything: Add the cooked chicken back into the skillet along with the sautéed vegetables. Mix well to make certain the chicken and vegetables are coated in the creamy sauce. Add the cooked pasta to the skillet, tossing everything together to combine thoroughly.
7. Serve: Once everything is combined and heated through, serve the Spicy Cajun Chicken Pasta hot. Garnish with freshly chopped parsley and, if desired, a sprinkle of red pepper flakes for an extra kick.

Extra Tips:

When making Spicy Cajun Chicken Pasta, feel free to adjust the level of spiciness according to your preference by modifying the amount of Cajun seasoning or adding more red pepper flakes. If you prefer a lighter version, you can substitute the heavy cream with half-and-half, though the sauce may be less rich.

To save time, you can prepare the vegetables and chicken in advance. Remember to reserve a little pasta water; it can be useful if the sauce becomes too thick and needs loosening. Enjoy this dish with a side of garlic bread or a fresh green salad for a complete meal.

Creamy Garlic Chicken Pasta

Creamy Garlic Chicken Pasta is a delightful fusion of tender chicken chunks, rich cream sauce, and perfectly cooked pasta, guaranteed to satisfy any palate. This dish is perfect for family dinners or gatherings with friends, offering a comforting and indulgent meal that’s both filling and flavorful.

The creamy garlic sauce envelops each piece of chicken and pasta, creating a harmonious blend of flavors that makes each bite irresistible. This recipe is designed to serve 4-6 people, making it ideal for sharing.

The preparation involves cooking the chicken to juicy perfection, creating a creamy garlic sauce from scratch, and combining it all with al dente pasta. With its simple yet delicious flavor profile, this dish is a timeless classic that can be enjoyed by both young and old alike.

Ingredients:

• 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 12 ounces (340g) pasta of your choice (fettuccine, penne, or spaghetti)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Pasta: Begin by cooking the pasta in a large pot of salted boiling water until al dente, according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve about 1/2 cup of pasta water in case you need to thin out the sauce later.
2. Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook the chicken for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and let it simmer for about 2-3 minutes, allowing it to reduce slightly.
4. Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese, whisking continuously until the cheese has melted and the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
5. Combine Ingredients: Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together until the pasta is well-coated with the sauce and the chicken is evenly distributed.
6. Serve: Remove the skillet from heat and garnish the Creamy Garlic Chicken Pasta with freshly chopped parsley. Serve immediately for the best flavor and texture.

Extra Tips:

For a burst of flavor, consider adding a squeeze of lemon juice or a pinch of red pepper flakes to the sauce. If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.

Be sure to taste the sauce before serving and adjust the seasoning as needed. Experiment with different pasta types to find your favorite combination, and feel free to add vegetables like spinach or mushrooms for added nutrition. Enjoy your Creamy Garlic Chicken Pasta with a side of garlic bread or a crisp green salad.

Lemon Herb Chicken Pasta

Lemon Herb Chicken Pasta is a flavorful and invigorating dish that combines the zesty brightness of lemon with the aromatic essence of fresh herbs. This dish is perfect for a weeknight dinner or a special gathering, as it brings together the comforting texture of pasta with the savory taste of marinated chicken. The lemon and herbs not only enhance the flavor of the chicken but also create a light and tangy sauce that perfectly coats the pasta, adding a delightful twist to the traditional chicken pasta dish.

The beauty of Lemon Herb Chicken Pasta lies in its simplicity and the use of fresh ingredients. The chicken is marinated with lemon juice, olive oil, garlic, and a blend of herbs, allowing the flavors to meld perfectly. When combined with al dente pasta and a sprinkle of Parmesan cheese, this dish becomes a harmonious blend of taste and texture.

Whether you’re a seasoned chef or a beginner, this recipe is straightforward and can be adapted to suit your personal taste preferences, making it a versatile addition to your culinary repertoire.

Ingredients (serves 4-6):

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 12 ounces pasta (such as fettuccine or linguine)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter

Instructions:

1. Marinate the Chicken: Begin by cutting the chicken breasts into thin strips. In a large bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken strips to the bowl, making sure they’re well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
2. Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.
3. Cook the Chicken: In a large skillet over medium-high heat, melt the butter. Add the marinated chicken strips and cook for about 5-7 minutes until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Prepare the Sauce: In the same skillet, add the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pan. Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
5. Combine Ingredients: Add the cooked pasta and reserved pasta water to the skillet, tossing to coat in the sauce. Return the chicken to the skillet, mixing everything together. If the sauce is too thick, add a little more pasta water to reach the desired consistency.
6. Finish the Dish: Stir in the chopped parsley and half of the Parmesan cheese. Remove from heat and adjust seasoning with salt and pepper to taste. Serve the pasta in bowls, garnished with the remaining Parmesan cheese.

Extra Tips:

For the best flavor, allow the chicken to marinate for at least an hour. This will guarantee that the lemon and herb flavors fully penetrate the meat. Additionally, when cooking the pasta, be sure to not overcook it, as it will continue to cook slightly when combined with the sauce.

If you prefer a creamier sauce, you can add a splash of heavy cream just before serving. Finally, feel free to experiment with different herbs, such as basil or rosemary, to suit your personal taste preferences.

Chicken Pesto Pasta

Chicken Pesto Pasta is a delightful combination of tender chicken pieces and creamy pesto sauce tossed with your favorite pasta, creating a flavorful and comforting dish perfect for any occasion. This dish isn’t only quick to prepare but also incredibly satisfying, making it an ideal choice for busy weeknights or a casual dinner with friends and family.

The rich flavors of basil pesto, juicy chicken, and perfectly cooked pasta harmonize beautifully, providing a meal that’s as delicious as it’s visually appealing. This recipe serves 4-6 people and can be easily modified to suit your taste preferences.

Whether you prefer using homemade pesto or a high-quality store-bought option, this dish is versatile and can accommodate various dietary needs. Pair it with a simple green salad or some crusty bread for a complete meal that everyone will love. Now, let’s gather the ingredients and start cooking this delicious Chicken Pesto Pasta.

Ingredients:

• 1 lb (450g) of pasta (such as penne, fusilli, or spaghetti)
• 1 lb (450g) of boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup (240ml) of basil pesto
• 1/2 cup (120ml) of heavy cream
• 1/2 cup (50g) of grated Parmesan cheese
• 1 cup (150g) of cherry tomatoes, halved
• 1/4 cup (30g) of pine nuts, toasted (optional)
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Cook the Chicken: While the pasta is cooking, season the chicken breasts with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until fully cooked and golden brown.

Remove the chicken from the skillet, let it rest for a few minutes, then slice into bite-sized pieces.

3. Make the Pesto Sauce: In the same skillet, add the pesto and heavy cream. Stir well to combine and let it simmer over low heat for about 2-3 minutes. Add the grated Parmesan cheese and continue stirring until the sauce is smooth and creamy.

4. Combine Ingredients: Add the cooked pasta and sliced chicken into the skillet with the pesto sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency. Toss everything together until the pasta and chicken are well coated with the sauce.

5. Add Final Touches: Gently fold in the cherry tomatoes and toasted pine nuts, if using. Cook for another 1-2 minutes until everything is heated through. Taste and adjust seasoning with more salt and pepper if needed.

6. Serve and Garnish: Transfer the Chicken Pesto Pasta to a serving dish. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately for the best flavor.

Extra Tips:

When cooking Chicken Pesto Pasta, it’s important to keep an eye on the pasta as it cooks to guarantee it doesn’t become overcooked. Al dente pasta will hold up better against the creamy pesto sauce.

For the best results, use freshly grated Parmesan cheese, as it melts more smoothly into the sauce. If you prefer a lighter version, you can substitute heavy cream with half-and-half or a light cream.

Toasting the pine nuts before adding them enhances their flavor and adds a lovely crunch to the dish, but you can skip them if preferred. Finally, if you’re making the dish ahead of time, reserve some extra pesto sauce to toss just before serving to keep it moist and flavorful.

Tuscan Chicken Pasta

Tuscan Chicken Pasta is a delightful culinary creation that combines the rustic flavors of the Tuscan region with the comforting satisfaction of pasta. This dish is perfect for a family dinner or a gathering with friends, offering a rich and creamy sauce infused with garlic, sun-dried tomatoes, and spinach, all complemented by the tender and flavorful chicken. The harmonious blend of ingredients results in a dish that’s as visually appealing as it’s delicious, promising to be a hit at any meal.

The preparation of Tuscan Chicken Pasta is relatively straightforward, making it a great option for both novice and experienced cooks. The key is to balance the creamy sauce with the earthy flavors of the sun-dried tomatoes and the freshness of the spinach. The chicken is cooked to perfection, guaranteeing it’s juicy and flavorful, which adds a satisfying protein component to the dish. With a few simple ingredients and some basic cooking techniques, you can bring a taste of Tuscany to your table.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 12 oz fettuccine pasta
• Fresh basil, for garnish

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with Italian seasoning, salt, and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
2. Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to the package instructions until al dente. Drain and set aside.
3. Make the Sauce: In the same skillet used for the chicken, add minced garlic and sauté for 1-2 minutes until fragrant. Add the sun-dried tomatoes and cook for another 2 minutes. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
4. Add Spinach and Cheese: Add fresh spinach to the skillet and cook until wilted. Stir in the Parmesan cheese until melted and the sauce is creamy.
5. Combine Everything: Slice the cooked chicken breasts and return them to the skillet with the sauce. Add the cooked fettuccine, tossing everything together to guarantee the pasta is well coated with the sauce.
6. Serve: Garnish with fresh basil and serve hot.

Extra Tips: To enhance the flavors of this Tuscan Chicken Pasta, consider marinating the chicken for a few hours before cooking. This will help the seasoning penetrate deeper into the meat, making it even more flavorful. If you want a touch of heat, add a pinch of red pepper flakes to the sauce. For a lighter version, you can substitute half-and-half for the heavy cream. Remember to taste and adjust the seasoning as needed before serving to guarantee the flavors are balanced.

Chicken Parmesan Pasta

Chicken Parmesan Pasta is a delightful fusion of two beloved dishes: chicken parmesan and pasta. This comforting and satisfying meal combines crispy, breaded chicken with a rich marinara sauce and tender pasta, all topped with melted mozzarella and Parmesan cheese. Perfect for a family dinner or a gathering with friends, this dish is a surefire way to please any crowd. The combination of flavors and textures makes it a favorite for both kids and adults alike.

To make Chicken Parmesan Pasta, you start by preparing the chicken breasts, which are coated in a seasoned breadcrumb mixture and then pan-fried until golden and crispy. Next, you’ll cook your choice of pasta—penne or spaghetti work wonderfully—and mix it with a hearty marinara sauce. Once the pasta is perfectly coated, the crispy chicken is added to the mix, and the whole dish is topped with generous amounts of mozzarella and Parmesan cheese before being baked to bubbly perfection. This recipe serves 4-6 people, making it ideal for a cozy family meal or a small dinner party.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 16 oz pasta (penne or spaghetti)
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil (optional)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess. Then dip the chicken in beaten eggs, followed by a coating of breadcrumbs mixed with 1/4 cup of Parmesan cheese.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Remove from the skillet and set aside.
3. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot.
4. Combine with Sauce: Pour the marinara sauce over the cooked pasta and gently stir until the pasta is evenly coated.
5. Assemble the Dish: Preheat the oven to 375°F (190°C). Transfer the pasta and sauce mixture to a large baking dish. Slice the cooked chicken breasts and place them on top of the pasta. Sprinkle the mozzarella and remaining Parmesan cheese over the chicken and pasta.
6. Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly. For a golden top, switch to broil for the last 2-3 minutes, keeping a close eye to prevent burning.
7. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil, if desired, before serving.

Extra Tips:

For extra flavor, consider adding a pinch of red pepper flakes to the marinara sauce for a subtle kick.

If you prefer a lighter version of the dish, you can bake the breaded chicken instead of frying it. Simply place the breaded chicken on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Additionally, using fresh mozzarella can provide a creamier texture and richer taste compared to pre-shredded versions. Enjoy this dish with a side salad and some garlic bread for a complete meal.

One-Pot Chicken Fajita Pasta

One-Pot Chicken Fajita Pasta is a delightful and easy-to-make dish that brings together the vibrant flavors of fajitas with the comforting texture of pasta. This recipe is perfect for a weeknight dinner when you’re looking for something quick yet satisfying.

With the use of just one pot, this dish minimizes the clean-up, making it even more appealing for busy households. The combination of tender chicken, colorful bell peppers, and onions cooked in a rich and creamy sauce, all mixed with pasta, creates a symphony of flavors that will have everyone asking for seconds.

This dish is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The ingredients are simple and easily accessible, allowing you to whip up this meal without much fuss.

The key to this recipe is the seasoning, which infuses the pasta with the classic fajita taste, while the use of cream and cheese adds a luscious texture that complements the spice. Whether you’re a seasoned cook or a beginner, this One-Pot Chicken Fajita Pasta is sure to become a staple in your recipe collection.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, sliced into strips
• 1 tablespoon fajita seasoning
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 12 ounces pasta (penne or rigatoni)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken strips and sprinkle with the fajita seasoning. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the sliced bell peppers and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Pasta: Add the pasta to the pot along with the chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked to al dente.
4. Add the Cream and Cheese: Once the pasta is cooked, return the chicken to the pot. Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
5. Finish and Serve: Remove the pot from heat. If desired, garnish with freshly chopped cilantro. Serve the pasta hot with lime wedges on the side for an extra zesty kick.

Extra Tips:

For added flavor, you can marinate the chicken in the fajita seasoning for a few hours before cooking. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or sliced jalapeños when sautéing the vegetables.

This recipe is versatile, so feel free to experiment by adding other vegetables or using whole wheat pasta for a healthier option. Remember to taste and adjust the seasoning before serving to guarantee the perfect balance of flavors.

Mediterranean Chicken Pasta

Mediterranean Chicken Pasta is a delightful fusion of vibrant flavors and wholesome ingredients that transport you straight to the sun-kissed shores of the Mediterranean. This dish combines tender, succulent chicken with al dente pasta, all enveloped in a luscious sauce bursting with the freshness of tomatoes, olives, and a hint of lemon.

The addition of aromatic herbs and spices elevates this dish to a new level of culinary delight, making it a perfect choice for a family dinner or a cozy gathering with friends. This recipe isn’t only delicious but also incredibly versatile, allowing you to adjust the ingredients according to your taste preferences or dietary needs.

Whether you prefer a creamy sauce or a lighter tomato-based one, this Mediterranean Chicken Pasta can be tailored to suit your palate. With a serving size of 4-6 people, it’s ideal for sharing and enjoying in good company. Gather your ingredients, and let’s get started on creating this delectable Mediterranean masterpiece.

Ingredients:

• 1 pound (450g) boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup capers, drained
• Zest and juice of 1 lemon
• 1/2 cup chicken broth
• 1 cup heavy cream
• 12 ounces (340g) pasta (such as penne or fettuccine)
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, oregano, and basil. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside to rest.
2. Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Build the Sauce: Add the cherry tomatoes, Kalamata olives, sun-dried tomatoes, and capers to the skillet. Stir in the lemon zest and juice, and cook for 3-4 minutes until the tomatoes are softening.
4. Add Liquid Ingredients: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let the sauce simmer for about 5 minutes until it slightly thickens.
5. Cook the Pasta: Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
6. Combine and Serve: Slice the cooked chicken into strips and add it to the skillet with the sauce. Add the cooked pasta and toss everything to coat evenly. Sprinkle with Parmesan cheese and gently mix until the cheese is melted. Garnish with fresh parsley before serving.

Extra Tips:

For an extra burst of flavor, consider adding a pinch of red pepper flakes to the sauce for a subtle kick. If you prefer a lighter dish, substitute the heavy cream with a splash of white wine or additional chicken broth.

Additionally, you can enhance the dish by incorporating seasonal vegetables like spinach or artichokes for added nutrition and texture. Always taste and adjust the seasoning as needed before serving. Enjoy your Mediterranean culinary adventure!

Chicken and Broccoli Pasta

Chicken and Broccoli Pasta is a delicious and comforting dish that combines tender chicken pieces, nutritious broccoli, and perfectly cooked pasta in a creamy, flavorful sauce. This dish is perfect for both family dinners and entertaining guests, as it brings together simple ingredients in a way that’s sure to please everyone at the table. The balance of protein-rich chicken, fiber-packed broccoli, and carbohydrate-loaded pasta makes it a well-rounded meal.

One of the best things about Chicken and Broccoli Pasta is its versatility. You can easily adjust the ingredients to suit your personal taste or dietary needs. Whether you prefer whole wheat pasta for added nutrients or want to spice things up with a pinch of red pepper flakes, this recipe can be adapted to fit your culinary preferences. The creamy sauce ties all the components together, ensuring each bite is as satisfying as the last.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cups broccoli florets
• 12 ounces pasta (penne or fettuccine work well)
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• Optional: Red pepper flakes

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the chicken breasts into bite-sized pieces and seasoning them with salt and pepper. Wash and chop the broccoli into bite-sized florets if needed. Mince the garlic cloves and set aside.
2. Cook the Pasta: In a large pot, bring water to a boil and add a generous pinch of salt. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
3. Cook the Chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Sauté Garlic and Broccoli: In the same skillet, add a little more olive oil if needed and sauté the minced garlic until fragrant, about 30 seconds. Add the broccoli florets and cook for about 4-5 minutes until they’re tender but still crisp.
5. Prepare the Sauce: Pour the chicken broth into the skillet with the broccoli and garlic, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the mixture to a simmer.
6. Combine Ingredients: Add the cooked chicken back into the skillet, followed by the drained pasta. Stir in the Parmesan cheese, lemon juice, and Italian seasoning. Mix until everything is well combined and the cheese has melted into the sauce. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
7. Season and Serve: Taste the pasta and adjust the seasoning with more salt, pepper, or red pepper flakes if desired. Serve the Chicken and Broccoli Pasta hot, garnished with additional Parmesan cheese if preferred.

Extra Tips:

For a more vibrant flavor, consider adding a splash of white wine to the sauce along with the chicken broth. If you want to make the dish healthier, use whole wheat pasta and replace half of the heavy cream with Greek yogurt. To save time, you can use pre-cooked rotisserie chicken instead of raw chicken breasts.

Be sure to keep an eye on the broccoli to prevent it from becoming too soft; it should retain a bit of crunch for the best texture.

Chicken Marsala Pasta

Chicken Marsala Pasta is a delightful fusion of classic Italian flavors and creamy pasta goodness, perfect for a weeknight dinner or a special occasion. This dish marries the rich, earthy taste of Marsala wine with tender chicken and al dente pasta, creating a harmonious blend that’s both comforting and elegant.

The sauce, enriched with mushrooms and a touch of cream, coats the pasta beautifully, making every bite a celebration of flavors. This recipe serves 4-6 people and is designed to bring out the best in each ingredient while keeping the process straightforward and enjoyable.

With its savory aromas and satisfying texture, Chicken Marsala Pasta is sure to become a favorite in your culinary repertoire. Gather your ingredients and follow the instructions below to create this delicious meal that will impress your family and friends.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 12 ounces pasta (fettuccine or penne recommended)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
2. Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook until they’re golden brown, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
4. Make the Sauce: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half. Add the chicken broth and bring to a simmer. Stir in the heavy cream and cook until the sauce thickens slightly.
5. Cook the Pasta: While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
6. Combine Ingredients: Slice the cooked chicken and return it to the skillet with the sauce. Add the cooked pasta and gently toss to coat everything evenly. Stir in the grated Parmesan cheese and chopped parsley.
7. Serve: Plate the Chicken Marsala Pasta, garnishing with additional Parmesan and parsley if desired. Serve hot and enjoy!

Extra Tips:

When making Chicken Marsala Pasta, it’s important to let the Marsala wine reduce properly to concentrate its flavors, which will enhance the overall taste of the dish.

If you prefer a thicker sauce, allow it to simmer a bit longer or increase the amount of Parmesan cheese. For added flavor, consider using a mixture of mushroom varieties, such as cremini or shiitake, to add depth to the sauce.

Balsamic Chicken Pasta

Balsamic Chicken Pasta is a delightful and flavorful dish that combines the tangy sweetness of balsamic vinegar with succulent chicken and hearty pasta. This dish is perfect for a family dinner or a casual gathering with friends, offering a balance of protein and carbohydrates along with a burst of vibrant flavors.

The balsamic vinegar not only adds depth to the flavor profile but also acts as a tenderizing agent for the chicken, making it juicy and delicious. The pasta serves as a perfect canvas to soak up the rich flavors of the sauce, creating a satisfying meal that’s both comforting and elegant.

This recipe is designed to serve 4-6 people, making it ideal for a group setting. You’ll start by marinating the chicken in a mixture of balsamic vinegar and herbs, allowing the flavors to infuse fully into the meat. While the chicken is marinating, you can prepare the pasta and sauce, ensuring that all components of the dish are ready to come together seamlessly.

By following the steps outlined below, you’ll be able to create a dish that’s not only visually appealing but also rich in flavor and texture.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 pound pasta (such as penne or fusilli)
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the balsamic vinegar, olive oil, minced garlic, honey, dried basil, dried oregano, salt, and pepper. Mix well. Add the chicken breasts to the bowl, ensuring they’re fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
2. Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Cook the chicken breasts for 6-7 minutes on each side, or until they’re fully cooked through and have a nice caramelization from the balsamic glaze. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
4. Prepare the Sauce: In the same skillet used for the chicken, add the cherry tomatoes and cook for 2-3 minutes until they begin to soften. Add the cooked pasta to the skillet, tossing it with the tomatoes and any remaining balsamic glaze. If the mixture seems dry, add a splash of olive oil or reserved pasta water to loosen it up.
5. Combine and Serve: Add the sliced chicken back to the skillet, tossing everything together until well combined and heated through. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.

Extra Tips:

For an added layer of flavor, consider roasting the cherry tomatoes in the oven with a drizzle of olive oil and a sprinkle of salt and pepper before adding them to the pasta. This will enhance their sweetness and add depth to the dish.

Additionally, if you prefer a spicier kick, a pinch of crushed red pepper flakes can be added to the sauce during the cooking process. When selecting a balsamic vinegar, opt for one that’s rich and syrupy to achieve the best flavor profile.

Finally, for a healthier version, whole wheat or gluten-free pasta can be used without compromising on taste.

Thai Peanut Chicken Pasta

Thai Peanut Chicken Pasta is a delightful fusion dish that combines the rich, creamy flavors of traditional Thai peanut sauce with the comforting texture of pasta. This dish is perfect for those who want to enjoy a meal that’s both hearty and exotic. The tender pieces of chicken are cooked to perfection and tossed with pasta, coated in a savory peanut sauce that includes a hint of spice and sweetness. It’s a perfect meal for family dinners or entertaining guests, offering a unique twist on classic pasta dishes.

Preparing Thai Peanut Chicken Pasta is relatively straightforward and doesn’t require too much time, making it a great option for a quick weeknight dinner. The key to this dish is the balance of flavors: the creamy peanut sauce, the juicy chicken, and the al dente pasta. With the right combination of ingredients and a few simple steps, you can create a meal that’s sure to impress. This recipe serves 4-6 people, making it ideal for a family meal or for having leftovers the next day.

Ingredients (serving size: 4-6 people):

• 1 pound boneless, skinless chicken breasts
• 12 ounces of pasta (linguine or spaghetti recommended)
• 1 cup peanut butter (creamy)
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup chopped peanuts (for garnish)
• 1/4 cup chopped fresh cilantro (for garnish)
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: Begin by slicing the chicken breasts into thin strips. Season the chicken with salt and pepper. Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add the chicken strips and cook them until they’re golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Make the Peanut Sauce: In a medium saucepan, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, minced garlic, grated ginger, crushed red pepper flakes, and chicken broth. Cook over medium heat, stirring constantly, until the sauce is smooth and thickened, about 5 minutes.
4. Combine Everything: Add the cooked chicken and pasta to the saucepan with the peanut sauce. Toss everything together until the pasta and chicken are well coated with the sauce. If the sauce is too thick, add a little more chicken broth to reach the desired consistency.
5. Garnish and Serve: Transfer the pasta to a serving dish. Garnish with chopped peanuts, fresh cilantro, and sliced green onions. Serve immediately.

Extra Tips: When making Thai Peanut Chicken Pasta, it’s crucial to keep an eye on the peanut sauce to prevent it from sticking or burning. Stir frequently while the sauce is cooking, and adjust the thickness with additional chicken broth if necessary. For a more authentic Thai flavor, you can add a splash of fish sauce or a teaspoon of red curry paste to the peanut sauce.

Additionally, for a healthier version, consider using whole wheat pasta or substituting the chicken with tofu for a vegetarian option. Always taste and adjust the seasoning before serving, ensuring the balance of sweet, salty, and spicy flavors is to your liking.

Chicken Cacciatore Pasta

Chicken Cacciatore is a classic Italian dish that combines the savory flavors of chicken, vegetables, and herbs simmered in a rich tomato sauce. When paired with pasta, it becomes a hearty and satisfying meal that’s perfect for any occasion.

This recipe blends the tender, juicy chicken with a medley of bell peppers, onions, and mushrooms, all enveloped in a tangy tomato sauce that clings beautifully to strands of pasta. The fusion of these vibrant flavors and textures creates a comforting dish that will transport your taste buds straight to Italy.

This Chicken Cacciatore Pasta is ideal for serving a family of 4-6 people. It’s a versatile dish that can be prepared in advance and reheated, making it a convenient option for busy weeknights or casual gatherings. The dish isn’t only a delight for the taste buds but also a feast for the eyes with its colorful array of ingredients.

Let’s explore the ingredients and steps needed to create this delectable masterpiece.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup dry white wine
• 12 ounces pasta (such as spaghetti or fettuccine)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the sliced onion, red and yellow bell peppers, and mushrooms. Sauté for about 5 minutes until the vegetables are tender. Stir in the minced garlic, oregano, basil, and crushed red pepper flakes, cooking for an additional minute until fragrant.
3. Simmer the Sauce: Pour in the chicken broth, crushed tomatoes, and white wine into the skillet. Stir to combine and bring the mixture to a simmer. Return the chicken breasts to the skillet, nestling them into the sauce. Cover and let simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
4. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
5. Combine and Serve: Once the chicken is cooked, remove it from the skillet and slice it into strips. Add the cooked pasta to the skillet, tossing it in the sauce until well-coated. Nestle the sliced chicken back into the pasta and sauce. Garnish with chopped parsley and serve with grated Parmesan cheese on the side.

Extra Tips:

For an enhanced flavor, try marinating the chicken breasts in olive oil, garlic, and herbs for a few hours before cooking. If you prefer a thicker sauce, allow it to simmer uncovered for the last 10 minutes.

You can also substitute the chicken breasts with chicken thighs for a more tender and juicy result. If you’re looking to add more vegetables, consider adding zucchini or olives for an extra burst of flavor. Adjust the level of heat by adding more or less crushed red pepper flakes according to your preference.

Buffalo Chicken Pasta

Buffalo Chicken Pasta is a delicious fusion of tangy buffalo chicken and creamy pasta that’s sure to spice up your dinner routine. This dish combines the flavors of spicy buffalo sauce with tender chunks of chicken and al dente pasta, all enveloped in a creamy, cheesy sauce. It’s perfect for those who enjoy a bit of heat and want to elevate their usual pasta dishes with a bold twist.

This dish isn’t only flavorful but also quite simple to prepare, making it an ideal option for a weeknight dinner that will satisfy the whole family. The creamy buffalo sauce coats the pasta perfectly, and the addition of blue cheese or ranch dressing provides a cooling contrast to the spicy kick of the buffalo sauce.

Whether you’re a fan of buffalo chicken wings or just enjoy trying new pasta recipes, this Buffalo Chicken Pasta is sure to become a favorite in your household.

Ingredients (Serving Size: 4-6 people):

• 1 pound of boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 pound of pasta (penne or rotini recommended)
• 2 tablespoons of butter
• 3 cloves of garlic, minced
• 1 cup of buffalo sauce
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 1/2 cup of blue cheese or ranch dressing
• 1/4 cup of chopped green onions
• 1/4 cup of chopped fresh parsley (optional)
• 1/2 cup of crumbled blue cheese (optional)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from the skillet and let them rest for a few minutes before cutting into bite-sized pieces.
2. Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
3. Make the Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the buffalo sauce and heavy cream, and bring to a simmer.
4. Combine Ingredients: Add the shredded cheddar cheese to the sauce, stirring until melted and smooth. Add the cooked pasta and chicken to the sauce, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
5. Finish the Dish: Remove the skillet from heat and stir in the blue cheese or ranch dressing. Garnish with chopped green onions, parsley, and crumbled blue cheese, if desired. Serve immediately.

Extra Tips:

When making Buffalo Chicken Pasta, it’s important to control the heat level to suit your taste. You can adjust the amount of buffalo sauce to make it milder or spicier.

Additionally, using freshly grated cheese will melt more smoothly into the sauce than pre-shredded cheese. If you prefer, you can also grill the chicken breasts for an added smoky flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, and reheated gently on the stovetop with a splash of cream to maintain its creamy texture.