Craving cozy comfort food that comes together in a flash? You’re in luck! We’ve gathered 18 mouthwatering ditalini pasta recipes featuring savory chicken—perfect for busy weeknights or lazy weekends. From creamy one-pot wonders to zesty skillet dinners, these dishes promise to satisfy your hunger and delight your taste buds. Get ready to find your new family favorite!
Creamy Lemon Chicken Ditalini Pasta
You know those days when you crave something comforting yet bright, something that feels like a hug but tastes like sunshine? Yesterday, after a long rainy afternoon, I found myself rummaging through the pantry and fridge, determined to whip up a quick dinner without another trip to the store. That’s how this Creamy Lemon Chicken Ditalini Pasta was born—a happy accident that’s now a weekly staple in our house.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Ditalini pasta – 8 oz
– Chicken broth – 2 cups
– Heavy cream – 1 cup
– Lemon – 1
– Garlic – 3 cloves
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ditalini pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken breast dry with paper towels and cut it into 1-inch cubes.
4. Season the chicken cubes evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
5. Heat a large skillet over medium-high heat and add 1 tablespoon of butter.
6. Once the butter melts and sizzles, add the chicken cubes in a single layer, cooking for 5–6 minutes until golden brown on all sides and cooked through (internal temperature should reach 165°F).
7. Remove the chicken from the skillet and set it aside on a plate, covering loosely with foil to keep warm.
8. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter.
9. Mince the garlic cloves and add them to the skillet, sautéing for 1 minute until fragrant but not browned.
10. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
11. Bring the broth to a gentle simmer and let it reduce by half, about 5 minutes.
12. Stir in the heavy cream and simmer for another 3 minutes until the sauce thickens slightly.
13. Zest the lemon and juice it, adding both the zest and juice to the sauce, stirring to combine.
14. Drain the cooked pasta and add it directly to the skillet with the sauce.
15. Return the cooked chicken to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
16. Chop the fresh parsley and sprinkle it over the pasta along with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, giving one final toss.
17. Remove from heat and serve immediately.
Oh, the magic of this dish! The ditalini pasta cradles every drop of that luscious, lemony cream sauce, while the tender chicken adds a satisfying bite. It’s bright and rich without being heavy—perfect for a cozy weeknight or impressing guests with minimal effort. I love serving it in shallow bowls with an extra sprinkle of parsley and a side of crusty bread to soak up every last bit.
Hearty Chicken and Mushroom Ditalini Stew
Finally, after a long day of chasing my toddler around the park, I crave something warm, comforting, and easy to pull together—this one-pot wonder is my go-to. It reminds me of my grandma’s kitchen, where a big pot of stew always simmered on the stove, ready to welcome anyone who stopped by.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Boneless, skinless chicken thighs – 1 lb, cut into 1-inch pieces
– Cremini mushrooms – 8 oz, sliced
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– All-purpose flour – 2 tbsp
– Chicken broth – 4 cups
– Ditalini pasta – 1 cup
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer and cook undisturbed for 5 minutes to develop a golden-brown sear, then flip and cook for another 3 minutes until browned all over. Transfer to a plate.
3. Tip: Don’t overcrowd the pot—cook chicken in batches if needed to avoid steaming.
4. Add mushrooms and onion to the same pot and cook, stirring occasionally, for 8 minutes until mushrooms release their liquid and onions soften.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste, which helps thicken the stew later.
7. Gradually pour in chicken broth while scraping the bottom of the pot to lift any browned bits (that’s flavor!).
8. Tip: Use a wooden spoon to gently scrape—it won’t scratch your pot.
9. Return chicken and any accumulated juices to the pot. Add thyme, salt, and pepper.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
11. Stir in ditalini pasta, cover again, and simmer for 12 minutes until pasta is al dente (tender but with a slight bite).
12. Tip: Check pasta at 10 minutes to prevent overcooking—it will continue to soften off the heat.
13. Remove from heat and let sit, covered, for 5 minutes to allow the stew to thicken slightly.
That rich, savory broth clings to every tender piece of chicken and mushroom, while the ditalini adds a delightful, hearty chew. Try serving it with a sprinkle of fresh parsley or a crusty loaf of bread for dipping—it’s pure comfort in a bowl.
Spicy Buffalo Chicken Ditalini Pasta Bake
Sometimes you just need that perfect comfort food mashup, and this spicy Buffalo chicken ditalini pasta bake hits all the right notes—it’s creamy, tangy, and has just the right kick to warm you up on a chilly evening. I first made this for a game day gathering, and now it’s my go-to when I’m craving something hearty but don’t want to spend all day in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Ditalini pasta – 1 lb
– Boneless, skinless chicken breasts – 1 lb
– Buffalo sauce – ¾ cup
– Cream cheese – 8 oz
– Shredded cheddar cheese – 2 cups
– Chicken broth – 1 cup
– Unsalted butter – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Green onions – ¼ cup, chopped
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the ditalini pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
4. While the pasta cooks, cut the chicken breasts into 1-inch cubes.
5. Heat a large skillet over medium-high heat and add the butter.
6. Once the butter has melted, add the chicken cubes to the skillet.
7. Cook the chicken for 6–8 minutes, turning occasionally, until it is no longer pink inside and reaches an internal temperature of 165°F.
8. Drain the cooked pasta in a colander and return it to the pot.
9. Add the cooked chicken, Buffalo sauce, cream cheese, chicken broth, garlic powder, salt, and black pepper to the pot with the pasta.
10. Stir all ingredients together over low heat for 3–4 minutes until the cream cheese is fully melted and the sauce is smooth.
11. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
12. Sprinkle the shredded cheddar cheese evenly over the top.
13. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden brown.
14. Remove the bake from the oven and let it rest for 5 minutes before serving.
15. Garnish with chopped green onions.
Finally, this bake delivers a fantastic contrast of textures with tender pasta, juicy chicken, and a gooey, crispy cheese topping. For a fun twist, try serving it with extra Buffalo sauce on the side or a cool ranch drizzle to balance the heat.
Herbed Chicken Ditalini with Garlic Sauce
Picture this: after a long day, I crave something comforting yet elegant—a dish that feels like a warm hug but looks impressive enough for guests. That’s exactly why I keep coming back to this herbed chicken ditalini with garlic sauce; it’s my go-to when I want to unwind in the kitchen without sacrificing flavor, and the aroma alone is enough to make my whole family gather around the table eagerly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Chicken breasts – 1 lb
- Ditalini pasta – 8 oz
- Garlic cloves – 4
- Olive oil – 2 tbsp
- Heavy cream – 1 cup
- Fresh parsley – ¼ cup chopped
- Fresh thyme – 1 tbsp chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a boil over high heat, then add the ditalini pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking—I always set a timer to avoid overcooking.
- While the pasta cooks, pat the chicken breasts dry with paper towels, then season them evenly on both sides with ½ tsp of salt and ¼ tsp of black pepper.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F, using a meat thermometer for accuracy.
- Transfer the cooked chicken to a cutting board, let it rest for 5 minutes to retain juiciness, then slice it into bite-sized pieces.
- In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of olive oil, then mince the garlic cloves and sauté them for 1–2 minutes until fragrant but not browned to avoid bitterness.
- Pour in the heavy cream, stirring constantly to combine with the garlic, and simmer for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Stir in the chopped parsley, thyme, remaining ½ tsp of salt, and ¼ tsp of black pepper, then add the sliced chicken and cooked, drained ditalini pasta, tossing everything together until well-coated and heated through for 1–2 minutes.
Zesty and creamy, this dish delights with tender chicken and al dente pasta swirled in a rich garlic sauce—the herbs add a fresh pop that balances the richness perfectly. For a creative twist, I love serving it in shallow bowls topped with extra parsley and a sprinkle of red pepper flakes for a bit of heat, making it ideal for cozy dinners or impromptu gatherings where everyone asks for seconds.
Chicken Ditalini Pasta with Sundried Tomatoes
A cozy weeknight dinner that always hits the spot, this Chicken Ditalini Pasta with Sundried Tomatoes is my go-to when I want something comforting yet full of flavor. I love how the little pasta tubes hold onto the creamy sauce, and the sundried tomatoes add a sweet, tangy pop that reminds me of summer, even in the middle of a busy December week like this one.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Ditalini pasta – 8 oz
– Sundried tomatoes in oil – ½ cup, drained and chopped
– Heavy cream – 1 cup
– Chicken broth – 1 cup
– Garlic – 3 cloves, minced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Grated Parmesan cheese – ½ cup
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ditalini pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
4. Season the chicken breasts evenly with ½ tsp of salt and ¼ tsp of black pepper.
5. Add the chicken to the hot skillet and cook for 5-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
6. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes, then slice it into thin strips.
7. In the same skillet, add the remaining 1 tbsp of olive oil and reduce the heat to medium.
8. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
10. Stir in the heavy cream, remaining ½ tsp of salt, and ¼ tsp of black pepper, then bring the mixture to a gentle simmer.
11. Add the chopped sundried tomatoes and sliced chicken to the skillet, stirring to combine, and let it simmer for 3-4 minutes to heat through.
12. Drain the cooked pasta and add it directly to the skillet, tossing everything together until the pasta is well coated with the sauce.
13. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy.
Now, this dish comes together with a wonderfully creamy texture that clings to every bit of pasta, while the sundried tomatoes offer a chewy, sweet contrast that brightens up the rich sauce. I often serve it with a simple green salad on the side for a complete meal, or you can sprinkle extra Parmesan on top for an even more indulgent finish.
Chicken and Pesto Ditalini with Parmesan
Often, after a long day, I crave something comforting yet quick to make—this Chicken and Pesto Ditalini with Parmesan is my go-to. It’s a cozy, one-pot wonder that reminds me of lazy Sunday dinners with my family, where the aroma of pesto and Parmesan fills the kitchen. I love how it comes together in under 30 minutes, perfect for those nights when I’m too tired to fuss but still want a homemade meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ditalini pasta – 8 oz
– Chicken breast – 1 lb
– Pesto – ½ 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 boil over high heat until it bubbles vigorously.
2. Add the ditalini pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until it is al dente (tender but firm to the bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Cut the chicken breast into 1-inch cubes and season evenly with the salt and black pepper.
5. Add the seasoned chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until it reaches an internal temperature of 165°F and is golden brown on all sides.
6. Drain the cooked pasta in a colander, reserving ¼ cup of the pasta water for later use to help create a silky sauce.
7. Reduce the skillet heat to low and stir in the pesto and reserved pasta water until well combined.
8. Add the drained pasta to the skillet and toss gently to coat everything evenly with the pesto mixture.
9. Sprinkle the Parmesan cheese over the pasta and chicken, stirring until the cheese melts and forms a creamy coating, about 2 minutes.
10. Remove the skillet from the heat and let it sit for 1 minute to allow the flavors to meld before serving.
Generously spoon this dish into bowls, where the tender ditalini clings to the juicy chicken in a vibrant pesto sauce. The Parmesan adds a salty, nutty depth that makes each bite irresistibly creamy, and I sometimes top it with extra cheese or a drizzle of olive oil for a restaurant-style finish. It’s hearty enough to stand alone but pairs beautifully with a simple side salad for a complete meal.
Mediterranean Chicken Ditalini Salad
Kicking off the week with a meal that’s both hearty and refreshing is my go‑to, and this Mediterranean Chicken Ditalini Salad has become a staple in my kitchen. I love how it comes together with pantry staples and leftover grilled chicken—perfect for those busy evenings when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Ditalini pasta – 8 oz
– Boneless, skinless chicken breasts – 1 lb
– Extra virgin olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Garlic – 2 cloves, minced
– Kalamata olives – ½ cup, pitted and halved
– Cherry tomatoes – 1 cup, halved
– Fresh parsley – ¼ cup, chopped
– 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 the ditalini pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (check by tasting a piece—it should be tender but firm).
3. While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides evenly with ½ tsp salt and ¼ tsp black pepper.
4. Heat 2 tbsp olive oil in a skillet over medium‑high heat until shimmering, about 2 minutes.
5. Place the chicken in the skillet and cook for 5–6 minutes per side, until the internal temperature reaches 165°F on an instant‑read thermometer and the exterior is golden brown.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute, then slice it into bite‑sized pieces.
7. Drain the cooked pasta in a colander and rinse it briefly under cool water to stop the cooking process—this helps keep the salad from becoming gummy.
8. In a large mixing bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, minced garlic, remaining ½ tsp salt, and remaining ¼ tsp black pepper until well combined.
9. Add the cooled pasta, sliced chicken, Kalamata olives, cherry tomatoes, and chopped parsley to the bowl with the dressing.
10. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.
11. For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
12. Give the salad a final toss before serving to redistribute the dressing.
Every bite of this salad delivers a delightful contrast: the tender chicken and chewy pasta pair beautifully with the briny olives and juicy tomatoes, all brightened by that zesty lemon‑garlic dressing. I often pack it for picnics or serve it over a bed of greens for an extra veggie boost—it’s versatile enough to shine as a main dish or a standout side.
Cheesy Chicken Alfredo Ditalini Bake
Usually, when I’m craving something cozy and cheesy, I turn to this Cheesy Chicken Alfredo Ditalini Bake—it’s the kind of dish that feels like a warm hug after a long day, and I love how the little ditalini pasta holds onto every bit of that creamy sauce. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ditalini pasta – 12 oz
– Chicken breast – 1 lb
– Butter – ¼ cup
– Heavy cream – 1 cup
– Parmesan cheese – 1 cup
– Mozzarella cheese – 1 cup
– Garlic – 3 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat, then add the ditalini pasta and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside.
4. While the pasta cooks, dice the chicken breast into 1-inch pieces.
5. In a large skillet over medium-high heat, melt 2 tablespoons of butter, then add the chicken and cook for 6–8 minutes until no longer pink, turning occasionally for even browning.
6. Tip: Use a meat thermometer to ensure the chicken reaches 165°F for safety.
7. Remove the chicken from the skillet and set it aside.
8. In the same skillet over medium heat, melt the remaining butter, then mince the garlic and add it, cooking for 1 minute until fragrant.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
10. Tip: Simmer the cream for 2–3 minutes to thicken slightly before adding cheese.
11. Reduce the heat to low, then stir in the Parmesan cheese until melted and smooth.
12. Add the cooked pasta and chicken to the skillet, tossing to coat evenly with the sauce.
13. Season with salt and black pepper, adjusting to your preference.
14. Transfer the mixture to the prepared baking dish and sprinkle the mozzarella cheese evenly on top.
15. Bake in the preheated oven for 15–20 minutes until the cheese is bubbly and golden brown.
16. Tip: For a crispier top, broil for the last 2 minutes, watching closely to avoid burning.
17. Remove from the oven and let it rest for 5 minutes before serving. Buttery and rich, this bake has a creamy texture that clings to each pasta piece, with a savory flavor from the garlic and cheeses—try serving it with a side salad or garlic bread for a complete meal that’s sure to please everyone at the table.
Tuscan Chicken Ditalini with Spinach
Diving into a bowl of this Tuscan Chicken Ditalini with Spinach feels like a warm hug on a busy weeknight. I first made it after a long day when I needed something comforting yet simple, and now it’s my go-to for using up leftover chicken. It’s the kind of dish that fills your kitchen with the most inviting aromas of garlic and herbs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Boneless, skinless chicken breasts – 1 lb, cut into 1-inch pieces
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Dried ditalini pasta – 8 oz
– Dried oregano – 1 tsp
– Fresh spinach – 5 oz
– Heavy cream – ½ cup
– Grated Parmesan cheese – ½ cup
Instructions
1. Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb of chicken pieces to the pot in a single layer, seasoning them evenly with 1 tsp of salt and ½ tsp of black pepper.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until it is browned on all sides and no longer pink inside (tip: avoid overcrowding the pot to ensure proper browning).
4. Add 3 cloves of minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
5. Pour in 4 cups of chicken broth and 1 tsp of dried oregano, then bring the mixture to a boil over high heat.
6. Once boiling, add 8 oz of ditalini pasta, reduce the heat to medium, and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
7. Stir in 5 oz of fresh spinach and cook for 2 minutes, until the spinach is wilted and bright green (tip: add the spinach in batches if your pot is full to help it wilt evenly).
8. Reduce the heat to low and stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese until the cheese is fully melted and the sauce is creamy, about 2 minutes (tip: remove the pot from the heat briefly if adding cheese to prevent curdling).
9. Let the dish rest off the heat for 5 minutes before serving to allow the flavors to meld and the pasta to absorb more sauce.
Perfectly creamy with tender chicken and al dente pasta, this dish offers a rich, savory flavor from the Parmesan and herbs. I love serving it in deep bowls with an extra sprinkle of cheese and a side of crusty bread for dipping into the luscious sauce—it’s a complete meal that always satisfies.
Chicken Ditalini Soup with Vegetables
Gathering around a steaming bowl of soup on a chilly evening is one of my favorite simple pleasures, and this Chicken Ditalini Soup with Vegetables has become my go-to comfort food. I love how it transforms basic pantry staples into something deeply satisfying, perfect for those nights when you need a warm hug from the inside out.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Carrots – 2, peeled and diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Boneless, skinless chicken breasts – 1 lb, cut into ½-inch pieces
– Chicken broth – 8 cups
– Dried ditalini pasta – 1 cup
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Frozen peas – 1 cup
– Fresh parsley – ¼ cup, chopped
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, for 8 minutes until the onions are translucent and the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the chicken pieces to the pot and cook, stirring occasionally, for 5-7 minutes until the chicken is no longer pink on the outside. (Tip: Cutting the chicken into uniform pieces ensures even cooking.)
5. Pour in the chicken broth and bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to medium-low and stir in the ditalini pasta, dried thyme, salt, and black pepper.
7. Simmer the soup, uncovered, for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
8. Add the frozen peas to the pot and continue simmering for 5 more minutes. (Tip: Adding peas at the end preserves their bright color and texture.)
9. Remove the pot from the heat and stir in the chopped fresh parsley. (Tip: Letting the soup sit for 5 minutes off the heat allows the flavors to meld beautifully.)
10. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Vibrant with tender vegetables and perfectly cooked ditalini, this soup offers a wonderful balance of savory broth and hearty chicken. I love the slight pop of sweetness from the peas against the earthy thyme. For a creative twist, try serving it with a sprinkle of grated Parmesan or a side of crusty bread for dipping into the flavorful broth.
Smoky Chipotle Chicken Ditalini Pasta
Pasta night just got a major upgrade with this smoky, satisfying dish that’s become my go-to for busy weeknights. I first tried it after craving something hearty but not too heavy, and now it’s a staple in my kitchen—perfect for those evenings when you want comfort food without all the fuss. Trust me, the chipotle adds just the right kick to make it memorable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Olive oil – 2 tbsp
– Ditalini pasta – 8 oz
– Chipotle peppers in adobo sauce – 2 peppers, minced
– Garlic – 3 cloves, minced
– Chicken broth – 2 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ditalini pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tip: check a piece at 8 minutes to avoid overcooking).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season the chicken breasts evenly with ½ tsp salt and ¼ tsp black pepper.
5. Place the chicken in the skillet and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown (tip: use a meat thermometer for accuracy).
6. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes, then slice it into bite-sized pieces.
7. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp olive oil.
8. Add the minced garlic and chipotle peppers, sautéing for 1–2 minutes until fragrant.
9. Pour in the chicken broth and heavy cream, stirring to combine, and bring the mixture to a simmer.
10. Add the sliced chicken back to the skillet, along with the remaining ½ tsp salt and ¼ tsp black pepper, and simmer for 5 minutes to let the flavors meld (tip: if the sauce thickens too much, add a splash of broth).
11. Drain the cooked pasta and add it to the skillet, tossing gently to coat everything evenly.
12. Remove from heat and stir in the chopped cilantro.
13. Creamy and rich, this pasta has a velvety texture that clings to every noodle, with a smoky depth from the chipotle that’s balanced by the fresh cilantro. Serve it straight from the skillet for a cozy family meal, or top with extra cilantro and a squeeze of lime for a zesty twist.
Lemon-Herb Chicken with Ditalini and Asparagus
Tired of the same old weeknight dinners? I was too, until I stumbled upon this bright, comforting one-pot wonder that’s become a regular in my rotation. It’s the perfect balance of zesty, herby, and satisfying, all cooked in a single pan for minimal cleanup—a true lifesaver on busy evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Fresh lemon juice – ¼ cup
– Dried oregano – 1 tsp
– Dried thyme – 1 tsp
– Chicken broth – 2 cups
– Ditalini pasta – 8 oz
– Asparagus – 1 bunch, trimmed and cut into 1-inch pieces
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with ½ tsp salt and ¼ tsp black pepper.
2. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F; transfer to a plate and tent with foil to rest. (Tip: Don’t overcrowd the pan—cook in batches if needed for a better sear.)
4. Reduce heat to medium, add the remaining 1 tbsp olive oil to the same skillet, and sauté the minced garlic for 1 minute until fragrant.
5. Pour in the lemon juice to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6. Stir in the dried oregano, dried thyme, and chicken broth, then bring the mixture to a boil.
7. Add the ditalini pasta, reduce heat to a simmer, cover, and cook for 8 minutes, stirring occasionally. (Tip: Keep the lid on to trap steam and cook the pasta evenly.)
8. Uncover, add the asparagus pieces, and simmer for an additional 4–5 minutes until the asparagus is tender-crisp and the pasta is al dente.
9. Slice the rested chicken into strips and stir them back into the skillet along with any accumulated juices; season with the remaining ½ tsp salt and ¼ tsp black pepper, then cook for 1–2 minutes to heat through. (Tip: Letting the chicken rest before slicing keeps it juicy.)
10. Remove from heat and let sit for 2 minutes before serving.
Perfectly al dente ditalini soaks up the bright, lemony broth, while the asparagus adds a fresh crunch that contrasts beautifully with the tender, herb-infused chicken. I love serving this straight from the skillet with a sprinkle of extra black pepper and a lemon wedge on the side for an extra zing.
Honey Garlic Chicken Ditalini Stir-Fry
Finally, a weeknight dinner that feels like a treat without the fuss—this Honey Garlic Chicken Ditalini Stir-Fry is my go-to when I’m craving something cozy yet quick, inspired by those nights I’d toss whatever was in the fridge with pasta as a kid. It’s a sweet, savory, one-pan wonder that comes together faster than takeout.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Ditalini pasta – 8 oz
– Garlic – 4 cloves
– Honey – ¼ cup
– Soy sauce – 3 tbsp
– Olive oil – 2 tbsp
– Broccoli florets – 2 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ditalini pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, dice the chicken breast into 1-inch cubes.
4. Mince the garlic cloves finely.
5. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the diced chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until it turns golden brown and reaches an internal temperature of 165°F.
7. Tip: Pat the chicken dry with paper towels before cooking to ensure a better sear.
8. Remove the cooked chicken from the skillet and set it aside on a plate.
9. Drain the pasta in a colander once it’s al dente, reserving ½ cup of the pasta water.
10. In the same skillet, add the remaining 1 tbsp of olive oil and reduce the heat to medium.
11. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
12. Tip: Keep the garlic moving to avoid burning, which can make it bitter.
13. Add the broccoli florets to the skillet and cook for 3–4 minutes, stirring occasionally, until they turn bright green and are tender-crisp.
14. Pour in the honey, soy sauce, and reserved pasta water, stirring to combine.
15. Return the cooked chicken and drained pasta to the skillet, tossing everything together until well coated.
16. Season with salt and black pepper, then simmer for 2–3 minutes to let the sauce thicken slightly.
17. Tip: If the sauce seems too thick, add a splash more pasta water to reach your desired consistency.
18. Remove the skillet from the heat.
Vibrant and satisfying, this stir-fry boasts tender chicken and al dente pasta coated in a glossy, sticky-sweet sauce with a hint of garlicky depth. Serve it straight from the skillet for a family-style meal, or top it with sesame seeds for an extra crunch—it’s versatile enough to pair with a simple salad or enjoy on its own.
Conclusion
Here’s a delicious collection of ditalini pasta recipes that prove this little pasta can create big, comforting meals. We hope these savory chicken dishes inspire your next family dinner. Try a recipe, leave a comment with your favorite, and share your cooking adventures by pinning this article on Pinterest!
