35 Delicious Best Chicken Pasta Recipes to Savor

From quick weeknight dinners to cozy comfort food classics, chicken pasta dishes are the ultimate crowd-pleasers. Whether you’re craving creamy Alfredo, zesty lemon herb, or hearty baked casseroles, this collection has something for every taste and occasion. Get ready to discover 35 mouthwatering recipes that will transform your kitchen into an Italian-inspired haven—let’s dive in and find your new favorite dish!

Creamy Garlic Chicken Pasta

Dazzling in its simplicity yet profound in flavor, this creamy garlic chicken pasta transforms humble ingredients into an elegant weeknight masterpiece. Perfectly seared chicken mingles with al dente pasta in a velvety garlic-infused sauce that feels both comforting and sophisticated. This dish proves that extraordinary meals need not be complicated, offering restaurant-quality results from your own kitchen.

Ingredients

Chicken breasts – 1 lb
Olive oil – 2 tbsp
Garlic – 4 cloves
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Penne pasta – 8 oz
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add penne pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain pasta in a colander, reserving ½ cup of pasta water for later use.
5. While pasta cooks, pat chicken breasts dry with paper towels to ensure proper browning.
6. Season both sides of chicken breasts evenly with salt and black pepper.
7. Heat olive oil in a large skillet over medium-high heat until shimmering.
8. Place chicken in skillet and cook for 6 minutes without moving to develop a golden-brown crust.
9. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
10. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
11. Reduce skillet heat to medium-low and add minced garlic, cooking for 1 minute until fragrant but not browned.
12. Pour heavy cream into skillet, scraping up any browned bits from the bottom.
13. Simmer cream for 3 minutes until slightly thickened, stirring constantly.
14. Gradually whisk in grated Parmesan until fully incorporated and smooth.
15. Slice rested chicken against the grain into ½-inch thick pieces.
16. Add cooked pasta and chicken to the sauce, tossing to coat evenly.
17. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached. Lasting elegance defines this dish, where the creamy sauce clings beautifully to each pasta ridge while tender chicken slices provide satisfying texture. The garlic permeates every component without overwhelming, creating a harmonious balance that feels both luxurious and comforting. Consider serving this in shallow bowls garnished with fresh parsley, or elevate it further with a crisp white wine pairing for a complete dining experience.

Lemon Herb Chicken Alfredo

Dazzling in its simplicity yet sophisticated in flavor, this Lemon Herb Chicken Alfredo transforms humble ingredients into an elegant weeknight masterpiece. The bright citrus notes dance beautifully with rich, creamy sauce and perfectly seared chicken. Each forkful delivers restaurant-quality comfort that feels both indulgent and effortlessly achievable.

Ingredients

• Chicken breasts – 1 lb
• Heavy cream – 1 cup
• Parmesan cheese – ¾ cup, grated
• Fettuccine – 8 oz
• Fresh lemon – 1
• Fresh parsley – 2 tbsp, chopped
• Garlic – 3 cloves, minced
• Unsalted butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Season both sides of chicken breasts evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet and cook undisturbed for 6-7 minutes until a golden-brown crust forms.
5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
7. Add fettuccine to boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
8. While pasta cooks, melt butter in the same skillet over medium heat.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Reduce heat to low and gradually whisk in grated Parmesan until sauce is smooth and thickened.
12. Zest the entire lemon directly into the sauce, then juice half the lemon into the mixture.
13. Drain cooked pasta, reserving ¼ cup of pasta water.
14. Add drained pasta to the sauce along with 2 tablespoons of reserved pasta water.
15. Toss pasta in sauce until evenly coated, adding more pasta water if needed to reach desired consistency.
16. Slice rested chicken against the grain into ½-inch thick pieces.
17. Arrange pasta in serving bowls and top with sliced chicken.
18. Garnish with chopped parsley and remaining black pepper.

Velvety sauce clings to each strand of pasta, while the seared chicken provides satisfying texture contrast. The bright lemon cuts through the richness beautifully, creating a balanced dish that feels both luxurious and fresh. For an elegant presentation, serve in warmed bowls with extra lemon wedges and a simple arugula salad on the side.

Pesto Chicken Penne

Meticulously balancing vibrant herbal notes with tender protein, this pesto chicken penne brings restaurant-quality elegance to your weeknight table in under thirty minutes. Juicy chicken cutlets nestle among al dente pasta tubes, all generously coated in a basil-forward sauce that clings beautifully to every surface. The result is a dish that feels simultaneously indulgent and refreshingly light.

Ingredients

Penne pasta – 12 oz
Boneless, skinless chicken breasts – 1 lb
Basil pesto – ¾ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Place chicken in the skillet and cook for 6-7 minutes without moving to develop a golden-brown crust.
6. Flip chicken and continue cooking for 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer chicken to a cutting board and let rest for 3 minutes to allow juices to redistribute.
8. Drain cooked pasta, reserving ½ cup of pasta water.
9. Slice rested chicken against the grain into ½-inch thick strips.
10. Return empty pasta pot to stove over low heat and combine drained pasta, chicken strips, pesto, and ¼ cup reserved pasta water.
11. Toss gently for 1-2 minutes until sauce emulsifies and coats every piece evenly, adding more pasta water if needed for sauciness.
Just moments from stove to bowl, this dish delivers springy pasta with creamy pesto clinging to its ridges, complemented by perfectly seared chicken that remains remarkably moist. For an elegant presentation, garnish with extra basil leaves and serve alongside roasted cherry tomatoes whose burst sweetness beautifully cuts through the rich herbal notes.

Spicy Cajun Chicken Fettuccine

Lusciously creamy with a bold kick of Southern heat, this Spicy Cajun Chicken Fettuccine brings the vibrant flavors of Louisiana to your dinner table in under thirty minutes. Perfectly al dente pasta ribbons cradle tender chicken pieces swirled in a rich, peppery cream sauce that delivers just the right amount of warmth. It’s an elegant yet approachable dish that transforms weeknight dining into something truly special.

Ingredients

Fettuccine – 8 oz
Chicken breast – 1 lb
Heavy cream – 1 cup
Butter – 2 tbsp
Garlic – 3 cloves
Cajun seasoning – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, slice chicken breast into ½-inch strips against the grain.
4. Season chicken evenly with 1 tablespoon Cajun seasoning, ensuring all pieces are coated.
5. Heat a large skillet over medium-high heat and melt 1 tablespoon butter.
6. Add chicken strips in a single layer and cook for 4 minutes without moving.
7. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F.
8. Remove chicken from skillet and set aside on a clean plate.
9. Reduce heat to medium and add remaining butter to the same skillet.
10. Mince garlic cloves and sauté in butter for 45 seconds until fragrant but not browned.
11. Pour heavy cream into the skillet and bring to a gentle simmer.
12. Whisk in remaining Cajun seasoning, salt, and black pepper until fully incorporated.
13. Drain cooked fettuccine, reserving ¼ cup pasta water.
14. Add drained pasta and cooked chicken to the cream sauce in the skillet.
15. Toss everything together for 2 minutes, adding reserved pasta water 1 tablespoon at a time if sauce appears too thick.
16. Remove from heat and let rest for 1 minute before serving.

Creamy, peppery, and utterly satisfying, this fettuccine boasts a luxuriously smooth texture that clings beautifully to each pasta strand. The Cajun seasoning creates layers of flavor that build gradually, while the tender chicken provides satisfying substance. For an elegant presentation, garnish with fresh parsley and serve alongside crusty garlic bread to soak up every last drop of the spicy cream sauce.

Creamy Tuscan Chicken Pasta

Yielding to the rustic charm of Italian countryside cooking, this Creamy Tuscan Chicken Pasta marries tender poultry with a velvety, herb-kissed sauce that clings perfectly to every strand of pasta. Your kitchen will fill with the irresistible aroma of garlic and sun-dried tomatoes as this elegant yet approachable dish comes together in under thirty minutes.

Ingredients

– Chicken breast – 1 lb
– Fettuccine – 12 oz
– Heavy cream – 1 cup
– Garlic – 3 cloves
– Sun-dried tomatoes – ½ cup
– Baby spinach – 2 cups
– Parmesan cheese – ¾ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Italian seasoning – 1 tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breast dry with paper towels and cut into 1-inch cubes.
4. Season chicken evenly with salt, black pepper, and Italian seasoning.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken pieces in a single layer and cook for 6 minutes without moving to develop a golden crust.
7. Flip chicken and cook for another 5 minutes until internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate, leaving drippings in the skillet.
9. Reduce heat to medium and add minced garlic, sautéing for 45 seconds until fragrant but not browned.
10. Pour heavy cream into the skillet, scraping up any browned bits from the bottom.
11. Add sun-dried tomatoes and simmer sauce for 3 minutes until slightly thickened.
12. Stir in baby spinach and cook for 1 minute until just wilted.
13. Drain cooked pasta, reserving ½ cup of pasta water.
14. Return pasta to the pot and add creamy sauce, cooked chicken, and grated Parmesan.
15. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
16. Serve immediately in warm bowls. Ultimately, this dish achieves a luxurious balance between the silky cream sauce and the hearty chicken, with sun-dried tomatoes providing bursts of tangy sweetness against the earthy spinach. For an elegant presentation, garnish with extra Parmesan shavings and fresh basil leaves, or serve alongside crusty garlic bread to soak up every last drop of the exquisite sauce.

Buffalo Chicken Mac and Cheese

Oozing with sophisticated comfort, this Buffalo Chicken Mac and Cheese elevates classic flavors into a culinary masterpiece where spicy buffalo sauce marries creamy cheese in perfect harmony. Imagine tender pasta enveloped in a velvety sauce that balances heat with richness, creating a dish that feels both indulgent and refined.

Ingredients

Penne pasta – 1 lb
Cooked chicken breast – 2 cups, shredded
Unsalted butter – 4 tbsp
All-purpose flour – ¼ cup
Whole milk – 2 cups
Sharp cheddar cheese – 2 cups, shredded
Cream cheese – 4 oz
Buffalo sauce – ½ cup
Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, then immediately return it to the warm pot to retain heat.
4. Melt unsalted butter in a large saucepan over medium heat until it bubbles gently.
5. Whisk in all-purpose flour continuously for 2 minutes until the mixture turns pale golden, creating a smooth roux.
6. Gradually pour in whole milk while whisking constantly to prevent lumps from forming.
7. Cook the sauce for 5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
8. Reduce heat to low and stir in sharp cheddar cheese until completely melted and smooth.
9. Add cream cheese and buffalo sauce, stirring until the sauce becomes velvety and uniform.
10. Fold in shredded cooked chicken breast and season with salt, heating through for 3 minutes.
11. Combine the cheese sauce with the cooked penne pasta, tossing gently until every piece is coated.
12. Serve immediately while the cheese is still molten and aromatic.

Marvel at the creamy texture that clings to each pasta tube, punctuated by the gentle heat of buffalo sauce that builds gradually with each bite. The shredded chicken adds satisfying substance, while the sharp cheddar provides a tangy counterpoint to the spicy notes. For an elegant presentation, garnish with fresh chives and serve alongside crisp celery sticks to complement the richness.

Chicken and Mushroom Carbonara

Dazzling in its simplicity yet profound in flavor, this Chicken and Mushroom Carbonara elevates the classic Roman pasta with earthy mushrooms and tender poultry. During the crisp autumn evenings, this comforting dish brings warmth to the table with its creamy sauce and savory depth. Perfect for both weeknight dinners and elegant gatherings, it transforms humble ingredients into something truly special.

Ingredients

Spaghetti – 12 oz
Chicken breast – 1 lb
Cremini mushrooms – 8 oz
Eggs – 3
Parmesan cheese – 1 cup
Black pepper – 1 tsp
Salt – 1 tsp
Olive oil – 2 tbsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, slice chicken breast into ½-inch thick strips against the grain for maximum tenderness.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken strips to the hot skillet and cook for 6-7 minutes until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and cover loosely with foil to retain moisture.
7. Slice cremini mushrooms into ¼-inch thick pieces for even cooking.
8. Add remaining olive oil to the same skillet and heat over medium heat.
9. Cook mushrooms for 8-10 minutes until deeply browned and their liquid has evaporated.
10. Whisk together eggs, grated Parmesan cheese, and black pepper in a medium bowl until fully combined.
11. Reserve ½ cup of hot pasta water before draining the spaghetti.
12. Immediately transfer hot drained spaghetti to the skillet with mushrooms.
13. Add cooked chicken back to the skillet and toss everything together.
14. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
15. Pour egg and cheese mixture over the pasta while continuously tossing with tongs.
16. Add reserved pasta water 2 tablespoons at a time, tossing until sauce reaches a creamy consistency that coats the pasta.
17. Season with salt and serve immediately.

Silken strands of pasta cradle the rich, creamy sauce that clings perfectly to each forkful. The earthy mushrooms provide a meaty counterpoint to the tender chicken, while the sharp Parmesan and black pepper create a beautifully balanced flavor profile. For an elegant presentation, garnish with extra grated cheese and serve alongside a crisp green salad to cut through the richness.

Parmesan Crusted Chicken Spaghetti

Kindly consider this elegant twist on classic comfort food, where golden Parmesan crust meets tender chicken in a creamy spaghetti dish that transforms weeknight dining into something truly special. Perfectly crisp chicken cutlets nestle among alabaster strands of pasta, creating a harmonious balance of textures and flavors that will delight both family and guests alike.

Ingredients

Chicken breasts – 1 lb
Parmesan cheese – ¾ cup
Breadcrumbs – ½ cup
Eggs – 2
Flour – ¼ cup
Spaghetti – 8 oz
Heavy cream – 1 cup
Butter – 2 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F and bring a large pot of salted water to a rolling boil.
2. Butterfly the chicken breasts horizontally, then place between plastic wrap and pound to ½-inch thickness using a meat mallet.
3. Combine Parmesan cheese and breadcrumbs in a shallow dish, whisk eggs in another dish, and place flour in a third dish.
4. Dredge each chicken piece first in flour, shaking off excess, then dip in egg, and finally press firmly into the Parmesan mixture to create an even crust.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
6. Cook chicken for 3-4 minutes per side until golden brown, then transfer the entire skillet to the preheated oven.
7. Bake for 12-15 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
8. While chicken bakes, cook spaghetti in the boiling water for 9-11 minutes until al dente, then drain thoroughly.
9. In the same pot, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant but not browned.
10. Pour in heavy cream, bring to a gentle simmer, and cook for 3-4 minutes until slightly thickened.
11. Return drained spaghetti to the pot, toss with the cream sauce, and season with salt and pepper.
12. Slice the baked chicken into ½-inch strips against the grain for maximum tenderness.
13. Arrange spaghetti on plates, top with sliced chicken, and garnish with additional Parmesan if desired.

Marvel at the delightful contrast between the shatteringly crisp Parmesan crust and the succulent chicken within, while the creamy spaghetti provides a luxurious backdrop that ties everything together. For an elegant presentation, consider serving this dish in shallow bowls with a sprinkle of fresh parsley and a side of roasted asparagus to complement the rich flavors.

Sun-Dried Tomato and Basil Chicken Pasta

Vividly capturing the essence of Mediterranean summers, this pasta dish transforms simple ingredients into an elegant symphony of flavors that feels both rustic and refined. The deep, concentrated sweetness of sun-dried tomatoes mingles beautifully with the bright, aromatic notes of fresh basil, creating a sauce that clings luxuriously to each strand of pasta.

Ingredients

• Chicken breast – 1 lb
• Penne pasta – 12 oz
• Sun-dried tomatoes in oil – ½ cup
• Fresh basil – ¼ cup
• Garlic – 3 cloves
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breast completely dry with paper towels to ensure proper browning.
4. Cut chicken into 1-inch cubes and season evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate, reserving any drippings in the skillet.
9. Reduce heat to medium and add remaining olive oil to the same skillet.
10. Thinly slice garlic cloves and sauté for 30 seconds until fragrant but not browned.
11. Chop sun-dried tomatoes and add to the skillet along with 2 tablespoons of their oil.
12. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
13. Grate Parmesan cheese finely so it melts smoothly into the sauce.
14. Whisk Parmesan into the simmering sauce until fully incorporated and slightly thickened.
15. Drain cooked pasta, reserving ½ cup of starchy pasta water.
16. Return drained pasta to the pot and add the cream sauce, chicken, and chopped fresh basil.
17. Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency.
18. Season with remaining salt and pepper, then serve immediately.

This pasta achieves a wonderful textural contrast between the tender chicken and al dente pasta, all enveloped in a velvety cream sauce. The sun-dried tomatoes provide bursts of intense sweetness that balance beautifully with the herbaceous basil and salty Parmesan. Try serving it in shallow bowls with extra basil leaves scattered over the top for a restaurant-worthy presentation that highlights the vibrant colors.

Lemon Butter Chicken Linguine

A symphony of bright citrus and rich butter transforms humble chicken and pasta into an unforgettable weeknight masterpiece. This lemon butter chicken linguine balances zesty freshness with comforting creaminess in every elegant forkful. Perfect for both casual dinners and special occasions, it delivers restaurant-quality sophistication with surprisingly simple preparation.

Ingredients

– Chicken breast – 1 lb
– Linguine – 8 oz
– Butter – 4 tbsp
– Lemon – 1
– Garlic – 3 cloves
– Chicken broth – ½ cup
– Heavy cream – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breast dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming subsides.
5. Add chicken and cook for 6 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
6. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
7. Reduce skillet heat to medium and add remaining 2 tablespoons butter.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the pan bottom.
10. Stir in heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.
11. Zest the entire lemon directly into the sauce, then juice it and add 3 tablespoons of fresh lemon juice.
12. Drain cooked linguine, reserving ¼ cup pasta water, and add pasta directly to the sauce.
13. Thinly slice rested chicken and add to the skillet along with chopped parsley.
14. Toss everything together for 1 minute, adding reserved pasta water as needed to create a glossy, cohesive sauce.
15. Season with remaining salt and pepper, then serve immediately. What makes this dish truly exceptional is the way the silky sauce clings to each strand of linguine while the tender chicken provides satisfying substance. The bright lemon cuts through the richness beautifully, creating layers of flavor that evolve with each bite. For an elegant presentation, garnish with extra lemon zest and serve alongside a crisp white wine to complement the citrus notes.

Honey Garlic Chicken Pasta

Kindly imagine the perfect harmony of sweet honey and aromatic garlic embracing tender chicken and al dente pasta. This elegant dish transforms simple ingredients into a sophisticated weeknight dinner that feels restaurant-worthy. Each forkful delivers a beautiful balance of flavors that will quickly become a household favorite.

Ingredients

Chicken breast – 1 lb
Penne pasta – 8 oz
Garlic – 4 cloves
Honey – ¼ cup
Soy sauce – 3 tbsp
Olive oil – 2 tbsp
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – 2 tbsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, cut chicken breast into 1-inch cubes and season evenly with salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer, cooking for 4 minutes without moving to develop a golden-brown crust.
6. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a clean plate.
8. Reduce heat to medium and add remaining olive oil and butter to the same skillet.
9. Mince garlic cloves finely and sauté in the butter-oil mixture for 45 seconds until fragrant but not browned.
10. Whisk in honey and soy sauce, simmering for 2 minutes until the sauce slightly thickens.
11. Drain pasta thoroughly, reserving ½ cup of pasta water.
12. Return cooked chicken to the skillet with the honey garlic sauce.
13. Add drained pasta to the skillet, tossing to coat evenly with the sauce.
14. If sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
15. Chop fresh parsley and sprinkle over the finished dish before serving.

Heavenly in both texture and flavor, this pasta features tender chicken pieces coated in a glossy, perfectly balanced sauce that clings beautifully to every pasta ridge. The subtle sweetness of honey complements the savory depth of garlic, creating a sophisticated profile that elevates simple ingredients. For an elegant presentation, serve in shallow bowls garnished with extra parsley and a drizzle of high-quality olive oil.

Chicken and Spinach Lasagna Roll-Ups

Zestfully reimagining classic Italian comfort, these elegant lasagna roll-ups transform traditional layers into individual portions of creamy ricotta, tender chicken, and vibrant spinach, all wrapped in delicate pasta sheets. Perfect for entertaining or weeknight dinners, they offer sophisticated presentation with the familiar flavors we crave. Baking them creates a golden, bubbly masterpiece that fills your kitchen with irresistible aromas.

Ingredients

• Lasagna noodles – 12 sheets
• Ricotta cheese – 2 cups
• Cooked chicken – 2 cups, shredded
• Spinach – 4 cups, fresh
• Marinara sauce – 3 cups
• Mozzarella cheese – 1½ cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1 large
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook lasagna noodles for 8 minutes until pliable but firm.
3. Drain noodles immediately and lay them flat on parchment paper to prevent sticking.
4. Heat olive oil in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
5. Add fresh spinach to the skillet and cook for 3 minutes until wilted, then squeeze out excess moisture.
6. In a large bowl, combine ricotta, shredded chicken, wilted spinach, egg, ½ teaspoon salt, and ¼ teaspoon black pepper.
7. Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
8. Place ¼ cup of filling along the length of each lasagna noodle, leaving 1 inch at one end.
9. Starting from the filled end, tightly roll each noodle and place seam-side down in the baking dish.
10. Pour remaining marinara sauce over roll-ups and sprinkle with mozzarella and Parmesan cheeses.
11. Cover dish with foil and bake for 25 minutes, then remove foil and bake for 10 more minutes until cheese is golden and bubbly.
12. Let rest for 5 minutes before serving to allow filling to set.

Marvelously textured, these roll-ups offer creamy interiors contrasted with al dente pasta edges and crisped cheese tops. The chicken remains remarkably tender while the spinach provides earthy notes that balance the rich cheeses. For an elegant presentation, serve individual roll-ups atop a swirl of extra marinara and garnish with fresh basil leaves.

Zesty Chicken Piccata Pasta

Kindling the senses with its vibrant citrus notes and savory depth, this Zesty Chicken Piccata Pasta transforms classic Italian-American flavors into a comforting yet sophisticated weeknight meal. Perfectly seared chicken cutlets mingle with al dente pasta in a bright, caper-studded lemon butter sauce that dances elegantly on the palate. Each forkful promises a harmonious balance of tangy, briny, and rich elements that feel both familiar and excitingly fresh.

Ingredients

Chicken breast – 1 lb
Flour – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 3 tbsp
Butter – 4 tbsp
Garlic – 3 cloves
Chicken broth – 1 cup
Lemon juice – ¼ cup
Capers – 2 tbsp
Parsley – 2 tbsp
Linguine pasta – 12 oz

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Cook linguine for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of starchy cooking water.
4. Slice chicken breast horizontally into ½-inch thick cutlets.
5. Combine flour, salt, and black pepper in a shallow dish.
6. Dredge each chicken cutlet thoroughly in the flour mixture, shaking off excess.
7. Heat olive oil in a large skillet over medium-high heat until shimmering.
8. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
9. Transfer chicken to a plate and tent with foil to rest.
10. Reduce heat to medium and melt butter in the same skillet.
11. Add minced garlic and sauté for 1 minute until fragrant but not browned.
12. Pour in chicken broth, scraping up any browned bits from the pan bottom.
13. Simmer sauce for 3 minutes until slightly reduced.
14. Stir in lemon juice and capers, cooking for 1 additional minute.
15. Return chicken to skillet, spooning sauce over cutlets to warm through.
16. Toss drained pasta with sauce, adding reserved pasta water as needed to reach desired consistency.
17. Sprinkle with chopped parsley just before serving.
Ultimate satisfaction arrives with each twirl of pasta—the tender chicken yielding to the fork while the silky sauce clings to every strand. Bright lemon cuts through the richness, punctuated by briny capers that pop with flavor. For an elegant presentation, garnish with lemon slices and serve alongside roasted asparagus or a simple arugula salad to complement the dish’s vibrant character.

Mediterranean Chicken Orzo

Beneath the golden Mediterranean sun, this one-pot wonder marries tender chicken with pearl-like orzo in a symphony of bright flavors and aromatic herbs. Each spoonful transports you to coastal villages where simple ingredients transform into extraordinary meals. This dish captures the essence of Mediterranean cooking—fresh, vibrant, and effortlessly elegant.

Ingredients

• Chicken thighs – 1 lb
• Orzo – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Garlic – 3 cloves
• Lemon juice – 2 tbsp
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Pat 1 lb chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season chicken thighs with ½ tsp salt and ¼ tsp black pepper on both sides.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown crust forms.
5. Flip chicken and cook for another 4-5 minutes until the other side is browned, then transfer to a plate.
6. Reduce heat to medium and add 3 minced garlic cloves to the skillet, cooking for 30 seconds until fragrant.
7. Add 1 cup orzo to the skillet and toast for 2 minutes, stirring constantly until lightly golden.
8. Pour in 2 cups chicken broth and 2 tbsp lemon juice, scraping up any browned bits from the bottom of the pan.
9. Stir in 1 tsp dried oregano and return chicken thighs to the skillet, nestling them into the orzo.
10. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until orzo is tender and liquid is absorbed.
11. Remove from heat and let rest covered for 5 minutes to allow flavors to meld and orzo to absorb remaining moisture.

Velvety orzo cradles the succulent chicken in a lemony broth that soaks into every grain, creating a creamy texture without any dairy. The bright citrus notes cut through the richness of the chicken, while the oregano provides an earthy backbone that ties everything together. For a stunning presentation, garnish with fresh parsley and serve with a crisp white wine to elevate this comforting dish into dinner party perfection.

Conclusion

From quick weeknight dinners to impressive weekend feasts, these 35 chicken pasta recipes offer something delicious for every occasion. We hope you’ll find new family favorites to enjoy! Don’t forget to share which recipes you loved most in the comments below and pin this collection to your Pinterest boards for easy meal planning.