19 Delicious Simple Chicken and Pasta Recipes

Ever find yourself staring into the fridge, wondering what to make for dinner? You’re not alone! We’ve gathered 19 deliciously simple chicken and pasta recipes that are perfect for busy weeknights. From creamy comfort classics to fresh, light dishes, these easy-to-follow meals will have everyone asking for seconds. Get ready to fall in love with dinner again—let’s dive into these tasty recipes!

Creamy Garlic Chicken Pasta

Brace yourself for the creamiest, most garlicky pasta situation you’ll ever twirl. This dish transforms basic chicken and pasta into pure comfort magic. Get ready to impress your taste buds and your feed.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch uniform thickness
• Kosher salt and freshly cracked black pepper
• 2 tbsp extra virgin olive oil
• 8 cloves garlic, microplaned
• 1 cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup unsalted butter
• 12 oz dried fettuccine pasta
• 2 tbsp fresh Italian parsley, finely chopped

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Season both sides of the chicken breasts generously with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing against the grain into ½-inch strips.
6. Add dried fettuccine to the boiling water and cook for 8-9 minutes until al dente.
7. Reduce skillet heat to medium-low and add unsalted butter, swirling until melted and foamy.
8. Add microplaned garlic and sauté for 45-60 seconds until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Whisk in freshly grated Parmigiano-Reggiano until completely melted and sauce is smooth.
11. Reserve ½ cup of pasta water before draining the fettuccine.
12. Add drained pasta directly to the cream sauce along with ¼ cup of reserved pasta water.
13. Toss pasta vigorously with tongs until each strand is coated in the emulsified sauce.
14. Fold in sliced chicken and fresh Italian parsley until evenly distributed.
15. Divide among warm bowls and serve immediately.

Dive into that silky, clingy sauce that coats every noodle perfectly. The tender chicken slices soak up the rich garlic cream while the fresh parsley adds just the right brightness. Try serving it family-style in one large platter for maximum Instagram appeal, or top with extra Parmigiano-Reggiano and red pepper flakes for a spicy kick.

Spicy Chicken and Penne Arrabbiata

Oozing with fiery personality, this Spicy Chicken and Penne Arrabbiata brings the heat without apology. Grab your skillet—we’re transforming simple ingredients into a vibrant, restaurant-worthy dinner. Bold flavors and tender textures collide in under 30 minutes flat.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz penne rigate pasta
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/4 cup dry white wine
• 1/4 cup fresh basil leaves, torn
• Kosher salt
• Freshly grated Pecorino Romano cheese

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add penne rigate and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup of starchy cooking water.
4. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Season chicken pieces generously with kosher salt and add to skillet in a single layer.
6. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a clean plate, leaving rendered fat in skillet.
8. Reduce heat to medium and add thinly sliced garlic to skillet.
9. Sauté garlic for 45-60 seconds until fragrant but not browned.
10. Add crushed red pepper flakes and toast for 30 seconds to release oils.
11. Deglaze pan with dry white wine, scraping up any browned bits from bottom.
12. Simmer wine for 2 minutes until reduced by half.
13. Add hand-crushed San Marzano tomatoes and their juices to skillet.
14. Bring sauce to a gentle bubble, then reduce heat to low.
15. Simmer sauce uncovered for 12-15 minutes until slightly thickened.
16. Return cooked chicken and any accumulated juices to skillet.
17. Add drained pasta and 1/4 cup reserved pasta water to sauce.
18. Toss continuously for 2-3 minutes until sauce clings to pasta.
19. Remove from heat and fold in torn basil leaves.
20. Adjust consistency with remaining pasta water if sauce appears too thick.

Fiery and fabulous, this dish delivers tender chicken swimming in a robust, garlic-forward sauce that clings perfectly to every penne ridge. The crushed red pepper flakes provide a building heat that lingers pleasantly without overwhelming. For maximum drama, serve family-style in a warm bowl with a snowfall of Pecorino Romano and extra basil scattered across the top.

Lemon Herb Chicken Alfredo

Lemon Herb Chicken Alfredo transforms basic weeknight pasta into a restaurant-worthy masterpiece. Loaded with bright citrus and aromatic herbs, this creamy dish delivers serious flavor in under 30 minutes.

Ingredients

– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 2 tbsp extra virgin olive oil
– 3 garlic cloves, microplaned
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano
– 8 oz fettuccine pasta
– 1 lemon, zested and juiced
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
– 1 tsp fresh rosemary, finely minced
– Kosher salt and freshly cracked black pepper

Instructions

1. Season chicken breasts generously with kosher salt and freshly cracked black pepper on both sides.
2. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear chicken for 5-6 minutes per side until internal temperature reaches 165°F and exterior develops golden-brown crust.
4. Transfer chicken to cutting board and let rest for 5 minutes to redistribute juices.
5. Cook fettuccine in heavily salted boiling water for 8-9 minutes until al dente, reserving ½ cup pasta water before draining.
6. In the same skillet, melt unsalted butter over medium heat until foaming subsides.
7. Add microplaned garlic and sauté for 45 seconds until fragrant but not browned.
8. Pour in heavy cream and bring to gentle simmer, stirring constantly with wooden spoon.
9. Whisk in freshly grated Parmigiano-Reggiano until sauce becomes smooth and emulsified.
10. Stir in lemon zest, lemon juice, fresh thyme leaves, and minced rosemary.
11. Thin sauce with reserved pasta water 2 tablespoons at a time until reaching nappé consistency.
12. Slice rested chicken against the grain into ¼-inch thick pieces.
13. Add drained fettuccine and sliced chicken to sauce, tossing gently to coat completely.
14. Finish with remaining tablespoon of extra virgin olive oil and additional cracked black pepper.

Fresh from the skillet, this Alfredo boasts velvety sauce clinging to each pasta strand. The bright lemon cuts through the rich cream while herbs provide earthy complexity. Serve immediately in warm bowls with extra Parmigiano-Reggiano for grating at the table.

Chicken and Spinach Pesto Pasta

Tired of boring pasta nights? Transform your weeknight dinner with this vibrant chicken and spinach pesto pasta that comes together in under 30 minutes. Grab your skillet and let’s create magic that’ll have everyone asking for seconds.

Ingredients

• 8 ounces dried linguine pasta
• 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 5 ounces fresh baby spinach leaves
• ½ cup prepared basil pesto
• ¼ cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken strips evenly with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken in a single layer and sear for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, leaving drippings in the skillet.
7. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
8. Add baby spinach in batches, wilting each addition before adding more, about 2-3 minutes total.
9. Return chicken to the skillet along with any accumulated juices.
10. Stir in basil pesto and heavy cream, creating a smooth emulsion.
11. Drain cooked pasta, reserving ½ cup of starchy pasta water.
12. Add hot pasta directly to the skillet with the sauce.
13. Pour in ¼ cup of reserved pasta water and toss vigorously to coat every strand.
14. Sprinkle with Parmigiano-Reggiano and red pepper flakes, tossing until cheese melts into the sauce.
15. Adjust consistency with remaining pasta water if needed for a silky, clinging sauce.

Get ready for creamy perfection with al dente pasta coated in vibrant green pesto. The tender chicken contrasts beautifully with the slight bite of wilted spinach, while the Parmigiano-Reggiano adds a salty, nutty depth that elevates every forkful. Serve immediately in warm bowls, garnished with extra cheese and a drizzle of quality olive oil for restaurant-worthy presentation at home.

Tuscan Chicken and Sun-dried Tomato Fusilli

Craving restaurant-quality pasta without the fuss? This Tuscan chicken fusilli delivers creamy, sun-drenched flavors in under 30 minutes—perfect for weeknight dinners that feel decadent yet effortless.

Ingredients

• 12 oz dried fusilli pasta
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 3 garlic cloves, minced
• 1 cup freshly grated Parmigiano-Reggiano
• 2 cups fresh baby spinach
• 1/4 cup fresh basil, chiffonade-cut
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, pat chicken pieces dry with paper towels and season evenly with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear chicken in a single layer for 5–6 minutes until golden brown, flipping once halfway through.
6. Transfer chicken to a clean plate, leaving rendered fat in the skillet.
7. Reduce heat to medium and sauté minced garlic for 45 seconds until fragrant but not browned.
8. Pour in chicken stock, using a wooden spoon to scrape up any browned bits from the skillet bottom.
9. Add sun-dried tomatoes and red pepper flakes, simmering for 2 minutes until liquid reduces by half.
10. Stir in heavy cream and bring to a gentle bubble, then immediately reduce to low heat.
11. Whisk in Parmigiano-Reggiano gradually until fully emulsified into a velvety sauce.
12. Fold in baby spinach and cook for 1 minute until just wilted.
13. Drain cooked pasta, reserving 1/4 cup pasta water.
14. Return chicken and any accumulated juices to the skillet, tossing to coat in sauce.
15. Add drained fusilli and toss vigorously, adding reserved pasta water 1 tbsp at a time if sauce needs thinning.
16. Garnish with fresh basil and serve immediately.

Each twirl of fusilli captures the creamy, garlic-infused sauce, while sun-dried tomatoes offer chewy sweetness against tender chicken. Elevate this dish by serving in warmed bowls with extra red pepper flakes for heat lovers, or pair with a crisp arugula salad to cut through the richness.

Cajun Chicken and Fettuccine

Whip up this fiery Cajun masterpiece that’ll have your taste buds dancing faster than a Mardi Gras parade. We’re talking perfectly seared chicken, al dente fettuccine, and a cream sauce so luxurious it deserves its own fan club.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp Cajun seasoning blend
• 12 oz dried fettuccine pasta
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, microplaned
• 1 cup heavy cream, 36% milkfat
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tbsp fresh flat-leaf parsley, chiffonade cut
• 1 tsp freshly squeezed lemon juice
• Kosher salt to season

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with Cajun seasoning.
2. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
3. Add fettuccine to boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
5. Sear chicken thighs for 5-6 minutes per side until deeply caramelized and internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices before slicing against the grain into 1/2-inch strips.
7. In the same skillet, sauté diced onion for 4-5 minutes until translucent and lightly golden around the edges.
8. Add microplaned garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the skillet bottom.
10. Reduce heat to low and whisk in grated Parmigiano-Reggiano until fully emulsified into the sauce.
11. Drain cooked fettuccine, reserving 1/2 cup of pasta water, and immediately add pasta to the cream sauce.
12. Toss pasta vigorously with tongs, adding reserved pasta water 1 tablespoon at a time until sauce reaches a silky, clinging consistency.
13. Fold in sliced chicken, fresh parsley, and lemon juice until evenly distributed throughout the dish.

You’ll love how the al dente fettuccine provides the perfect chew against the tender, spicy chicken. The creamy sauce clings to every strand while the lemon brightens each rich bite. Try serving it family-style in the skillet with extra parsley and cheese for that rustic, restaurant-worthy presentation.

Honey Mustard Chicken and Rotini

Loving that sweet-savory combo? This honey mustard chicken and rotini delivers restaurant-quality flavor in under 30 minutes. Tender chicken, al dente pasta, and a glossy sauce that clings perfectly to every spiral.

Ingredients

– 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
– 8 oz rotini pasta
– 3 tbsp extra virgin olive oil, divided
– ¼ cup Dijon mustard
– 3 tbsp raw wildflower honey
– 2 garlic cloves, microplaned
– ½ cup heavy cream
– 1 cup low-sodium chicken stock
– 1 tsp smoked paprika
– Kosher salt and freshly cracked black pepper
– 2 tbsp unsalted butter
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add rotini and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of starchy pasta water.
4. Pat chicken strips dry with paper towels and season both sides with smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken in a single layer for 4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a clean plate, tent with foil to retain moisture.
8. Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet.
9. Sauté microplaned garlic for 30 seconds until fragrant but not browned.
10. Deglaze pan with chicken stock, scraping up browned bits with a wooden spoon.
11. Whisk in Dijon mustard, honey, and heavy cream until fully emulsified.
12. Simmer sauce for 3 minutes until slightly thickened, stirring constantly.
13. Return chicken and any accumulated juices to the skillet, tossing to coat.
14. Add cooked rotini, butter, and Parmigiano-Reggiano, tossing until butter melts and pasta is glossy.
15. Adjust consistency with reserved pasta water if needed, 1 tbsp at a time.
16. Finish with fresh parsley and one final toss.

The tender chicken and springy rotini create a perfect textural contrast, while the glossy sauce—balanced between sweet honey and sharp mustard—clings to every spiral. Serve it family-style in a warm bowl, or elevate with a crisp arugula salad for contrasting freshness.

One-Pot Chicken and Broccoli Pasta

You’re about to make your weeknight dinner rotation infinitely better. This creamy, garlicky one-pot wonder delivers restaurant-quality flavor with minimal cleanup—your future self will thank you.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups dried cavatappi pasta
– 3 cups fresh broccoli florets, cut into uniform 1-inch pieces
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano
– 3 garlic cloves, minced
– 1 medium yellow onion, finely diced
– 3 cups low-sodium chicken broth
– 2 tbsp extra virgin olive oil
– 1 tbsp unsalted butter
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ tsp red pepper flakes

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season chicken pieces evenly with kosher salt and black pepper.
3. Sear chicken in a single layer for 3-4 minutes per side until golden brown crust forms.
4. Transfer chicken to a clean plate using tongs, preserving fond in the pot.
5. Add butter to the pot and melt until foaming subsides.
6. Sauté diced onion for 3 minutes until translucent and fragrant.
7. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until aromatic.
8. Pour in chicken broth, using a wooden spoon to scrape up all browned bits from the bottom.
9. Add dried cavatappi pasta, ensuring it’s fully submerged in the liquid.
10. Bring to a vigorous boil, then immediately reduce heat to maintain a gentle simmer.
11. Cover and cook for 8 minutes, stirring once halfway through to prevent sticking.
12. Arrange broccoli florets evenly over the pasta without stirring.
13. Return seared chicken pieces to the pot, nestling them among the broccoli.
14. Cover and continue simmering for 5 more minutes until broccoli is bright green and tender-crisp.
15. Pour in heavy cream, swirling the pot to incorporate evenly.
16. Sprinkle grated Parmigiano-Reggiano over the surface.
17. Gently fold everything together until sauce emulsifies and coats each component.
18. Remove from heat and let rest uncovered for 2 minutes to allow sauce to thicken.

Unbelievably creamy sauce clings to every ridge of the cavatappi, while the broccoli retains just enough bite to contrast the tender chicken. Serve this directly from the pot with an extra sprinkle of Parmigiano-Reggiano and crusty bread for soaking up every last drop of that garlicky cream sauce.

Lemon Garlic Butter Chicken and Spaghetti

Haven’t you been scrolling for something that actually delivers on flavor? This lemon garlic butter chicken transforms basic ingredients into restaurant-quality magic in under 30 minutes. Get ready to impress yourself—and your feed.

Ingredients

• 1 lb boneless, skinless chicken thighs, patted dry
• Kosher salt and freshly cracked black pepper
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, microplaned
• ½ cup dry white wine (such as Sauvignon Blanc)
• ½ cup homemade chicken stock
• 3 tbsp cold unsalted European-style butter, cubed
• 1 lemon, zested and juiced
• 2 tbsp freshly chopped Italian parsley
• 8 oz bronze-die spaghetti

Instructions

1. Season chicken thighs liberally with kosher salt and freshly cracked black pepper on both sides.
2. Heat extra-virgin olive oil in a large stainless steel skillet over medium-high heat until shimmering.
3. Sear chicken thighs presentation-side down for 6-8 minutes until deeply golden brown and crispy.
4. Flip chicken and cook for 5-7 more minutes until internal temperature reaches 165°F.
5. Transfer chicken to a clean plate to rest, leaving rendered fat in skillet.
6. Reduce heat to medium-low and add microplaned garlic, stirring constantly for 45 seconds until fragrant but not browned.
7. Deglaze pan with dry white wine, scraping up all browned bits with a wooden spoon.
8. Simmer wine until reduced by half, about 3-4 minutes.
9. Pour in homemade chicken stock and reduce again by one-third, approximately 4 minutes.
10. Whisk in cold unsalted European-style butter cubes one at a time until emulsified into a glossy sauce.
11. Stir in fresh lemon juice and zest off heat to preserve brightness.
12. Fold in freshly chopped Italian parsley for herbaceous freshness.
13. Meanwhile, cook bronze-die spaghetti in heavily salted boiling water for 8-9 minutes until al dente.
14. Reserve ½ cup pasta water before draining spaghetti.
15. Toss drained spaghetti directly into sauce with 2-3 tablespoons reserved pasta water to loosen consistency.
16. Slice rested chicken against the grain into ½-inch strips.
17. Nestle chicken slices into sauced spaghetti, spooning extra sauce over top.

Finally, that silky butter sauce clings to every strand of pasta while the tender chicken practically melts. The bright lemon cuts through the richness perfectly—try serving it family-style with extra lemon wedges for squeezing at the table.

Chicken Parmesan Pasta Bake

Viral-worthy comfort just leveled up. This Chicken Parmesan Pasta Bake transforms weeknight dinner into a cheesy, saucy masterpiece that’ll have everyone fighting for seconds. Get ready for the ultimate crowd-pleaser.

Ingredients

– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour, for dredging
– 2 large pasture-raised eggs, lightly beaten
– 1½ cups panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 12 oz penne pasta
– 3 cups marinara sauce
– 8 oz fresh mozzarella cheese, torn into pieces
– ¼ cup extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 garlic cloves, minced
– ¼ cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Season the pounded chicken breasts evenly with kosher salt and freshly ground black pepper on both sides.
3. Dredge each chicken breast in all-purpose flour, shaking off any excess.
4. Dip the floured chicken into the lightly beaten pasture-raised eggs, ensuring full coverage.
5. Press each chicken breast into the panko breadcrumbs mixed with grated Parmigiano-Reggiano cheese, creating an even crust.
6. Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Pan-fry the breaded chicken for 4-5 minutes per side until golden brown and crisp.
8. Transfer the skillet to the preheated oven and bake for 15 minutes until the internal temperature reaches 165°F.
9. While the chicken bakes, cook the penne pasta in the boiling water for 1 minute less than package directions for al dente texture.
10. Drain the pasta and return it to the pot, then toss with marinara sauce and minced garlic.
11. Remove the chicken from the oven and let rest for 5 minutes before slicing into ½-inch strips.
12. Layer the saucy pasta in a 9×13-inch baking dish, then arrange the sliced chicken over the top.
13. Scatter torn fresh mozzarella cheese evenly across the entire surface.
14. Bake at 375°F for 20 minutes until the cheese is bubbly and lightly browned.
15. Let the bake rest for 10 minutes before garnishing with torn fresh basil leaves.

Keep this beauty on the table—the crispy chicken topping gives way to tender pasta soaked in garlicky marinara. That molten mozzarella pull is pure dinner theater. Serve it straight from the dish with garlic bread for dipping into those saucy edges.

Mediterranean Chicken and Orzo

Sizzle up your weeknight dinner game with this Mediterranean masterpiece. Sear golden chicken thighs, then simmer with orzo in a vibrant tomato-herb broth. Unlock restaurant-quality flavors in under 45 minutes.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs, patted dry
– 2 tbsp extra virgin olive oil, divided
– 1 cup dry orzo pasta
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup cherry tomatoes, halved
– 2 cups chicken stock, warmed
– 1 tbsp fresh oregano leaves, chopped
– 1 tsp smoked paprika
– ½ cup crumbled feta cheese
– ¼ cup Kalamata olives, pitted
– 2 tbsp fresh lemon juice
– ¼ cup flat-leaf parsley, roughly chopped

Instructions

1. Season chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Place chicken skin-side down and sear undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Add remaining olive oil to the pot and sauté diced onion for 3-4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add dry orzo and toast for 2 minutes, stirring constantly until lightly golden.
8. Pour in warmed chicken stock, scraping up any browned bits from the bottom.
9. Return chicken to the pot, nestling it into the orzo mixture.
10. Scatter cherry tomatoes, oregano, and smoked paprika around the chicken.
11. Bring to a simmer, then reduce heat to low, cover, and cook for 18 minutes.
12. Remove from heat and let rest covered for 5 minutes to allow orzo to absorb remaining liquid.
13. Stir in crumbled feta, Kalamata olives, and lemon juice.
14. Garnish with fresh parsley before serving.

Unbelievably creamy orzo clings to tender chicken in this one-pot wonder. The briny olives and tangy feta cut through the rich tomato broth perfectly. Serve it family-style with crusty bread for soaking up every last bit of that glorious sauce.

Buffalo Chicken Mac and Cheese

Forget everything you thought you knew about comfort food. This Buffalo chicken mac and cheese fuses spicy, tangy, and creamy into one irresistible bowl that’ll have everyone begging for the recipe.

Ingredients

• 1 pound cavatappi pasta
• 2 cups shredded rotisserie chicken
• 1/2 cup Frank’s RedHot sauce
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed to 110°F
• 8 ounces sharp white cheddar, freshly grated
• 4 ounces Monterey Jack, freshly grated
• 1/2 cup crumbled blue cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons clarified butter
• 2 tablespoons chopped fresh chives
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add cavatappi pasta and cook for exactly 8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain pasta thoroughly in a colander, but do not rinse—the starch helps the sauce adhere.
5. Combine shredded rotisserie chicken with Frank’s RedHot sauce in a medium bowl, tossing until evenly coated.
6. Melt unsalted butter in a large Dutch oven over medium heat until foaming subsides.
7. Whisk in all-purpose flour and cook for exactly 90 seconds to create a blonde roux, stirring constantly.
8. Gradually pour in warmed whole milk while whisking continuously to prevent lumps.
9. Cook sauce for 4-5 minutes until it thickens enough to coat the back of a spoon.
10. Remove from heat and whisk in sharp white cheddar and Monterey Jack until completely melted and smooth.
11. Fold in sauced chicken, crumbled blue cheese, smoked paprika, garlic powder, and cayenne pepper.
12. Gently stir in cooked cavatappi until every piece is coated in cheese sauce.
13. Transfer mixture to a 9×13-inch baking dish and spread into an even layer.
14. Toss panko breadcrumbs with clarified butter in a small bowl until evenly moistened.
15. Sprinkle buttered breadcrumbs evenly over the mac and cheese surface.
16. Bake for 20-25 minutes until topping is golden brown and sauce bubbles around edges.
17. Let rest for 5 minutes to allow sauce to thicken slightly before serving.
18. Garnish with chopped fresh chives just before serving.

Heavenly creamy cheese clings to every spiral of pasta while the Buffalo chicken delivers that signature tangy heat. The crispy panko topping provides perfect textural contrast against the luxuriously smooth sauce. Serve it straight from the skillet with extra hot sauce for those who dare, or pair with crisp celery sticks to cool the palate between bites.

Chicken Cacciatore with Linguine

Ditch the takeout menus and transform your weeknight dinner game. This rustic Italian classic delivers deep, savory flavors that cling perfectly to every strand of pasta.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• Kosher salt and freshly cracked black pepper
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, thinly sliced
• 8 oz cremini mushrooms, quartered
• 1 red bell pepper, julienned
• 1/2 cup dry red wine
• 28 oz canned San Marzano tomatoes, hand-crushed
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 2 fresh rosemary sprigs
• 1 lb dried linguine
• 1/4 cup chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides generously with kosher salt and freshly cracked black pepper.
3. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy.
5. Flip chicken and cook for 4 more minutes until browned on the second side.
6. Transfer chicken to a clean plate, leaving rendered fat in the pot.
7. Add finely diced yellow onion and cook for 4 minutes until translucent.
8. Add thinly sliced garlic cloves and cook for 1 minute until fragrant.
9. Stir in quartered cremini mushrooms and julienned red bell pepper.
10. Sauté vegetables for 6-8 minutes until softened and lightly browned.
11. Pour in dry red wine to deglaze, scraping up all browned bits from the bottom.
12. Simmer wine for 2 minutes until reduced by half.
13. Add hand-crushed San Marzano tomatoes, tomato paste, dried oregano, red pepper flakes, and rosemary sprigs.
14. Bring sauce to a gentle simmer, then reduce heat to low.
15. Return chicken thighs to the pot, nestling them into the sauce.
16. Cover and simmer for 35 minutes until chicken is fork-tender.
17. Meanwhile, bring a large pot of salted water to a rolling boil.
18. Cook dried linguine for 1 minute less than package directions for al dente texture.
19. Reserve 1 cup of pasta cooking water before draining.
20. Remove rosemary sprigs and discard.
21. Shred chicken directly in the pot, removing bones and skin.
22. Add drained linguine to the sauce along with 1/2 cup reserved pasta water.
23. Toss vigorously until pasta is evenly coated and sauce clings to strands.
24. Stir in chopped fresh parsley just before serving.

Just behold how the tender shredded chicken melds with the robust, wine-kissed tomato sauce. Each forkful of al dente linguine captures the earthy mushrooms and sweet bell peppers perfectly. For an elevated presentation, garnish with extra parsley and serve family-style in the Dutch oven.

Teriyaki Chicken and Lo Mein

Unlock restaurant-quality Asian fusion in your own kitchen with this teriyaki chicken and lo mein masterpiece. Whip up glossy, sweet-savory chicken and springy noodles faster than takeout delivery. Your weeknight dinner game just leveled up permanently.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz fresh lo mein noodles
– 3 tbsp avocado oil, divided
– 1/4 cup low-sodium tamari
– 3 tbsp mirin
– 2 tbsp light brown sugar
– 2 tsp freshly grated ginger
– 2 garlic cloves, microplaned
– 1 tsp toasted sesame oil
– 2 cups shredded Napa cabbage
– 1 cup matchstick-cut carrots
– 3 scallions, bias-sliced into 1-inch pieces
– 1 tbsp toasted white sesame seeds

Instructions

1. Whisk together tamari, mirin, brown sugar, grated ginger, microplaned garlic, and sesame oil in a small bowl until sugar fully dissolves.
2. Pat chicken pieces completely dry with paper towels to ensure proper searing.
3. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Arrange chicken in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
5. Sear chicken for 4-5 minutes per side until deeply golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate using tongs.
7. Cook lo mein noodles according to package directions in salted boiling water until al dente, typically 3-4 minutes.
8. Drain noodles thoroughly in a colander, then rinse briefly under cool water to stop the cooking process.
9. Return empty skillet to medium heat and add remaining 1 tablespoon avocado oil.
10. Sauté shredded cabbage and matchstick carrots for 2-3 minutes until slightly wilted but still crisp.
11. Add bias-cut scallions and cook for 1 additional minute until fragrant.
12. Return chicken to the skillet and pour prepared teriyaki sauce over everything.
13. Bring sauce to a vigorous simmer, then immediately reduce heat to low.
14. Simmer for 2 minutes until sauce thickens slightly and coats the chicken evenly.
15. Add drained noodles to the skillet and toss vigorously with tongs to coat completely in sauce.
16. Garnish with toasted white sesame seeds before serving.

The glossy teriyaki glaze clings perfectly to both the tender chicken and springy noodles, creating that ideal saucy-but-not-soggy texture. Serve it family-style in a large bowl with extra scallions scattered over the top, or pack it cold for next-day lunches that actually improve overnight as the flavors meld.

Conclusion

A fantastic collection of easy, family-friendly meals awaits in these 19 chicken and pasta recipes. From quick weeknight dinners to cozy comfort food, there’s something for every craving. We hope you find new favorites—don’t forget to leave a comment sharing which recipes you loved most and pin this article to your Pinterest boards for easy meal planning!