12 Easy Chicken Pasta Recipes

Chicken pasta recipes are a beloved favorite for many, offering a delicious combination of flavors and textures that can be tailored to suit any taste. Whether you’re looking for something creamy, spicy, or fresh, there’s a chicken pasta dish out there for everyone. In this article, we’ll explore 12 easy chicken pasta recipes that are perfect for a quick weeknight dinner or a special occasion. Each recipe is designed to be simple yet flavorful, using accessible ingredients and straightforward techniques. From classic comfort food to vibrant, fresh twists, these recipes will inspire you to get creative in the kitchen and enjoy a satisfying meal.

These 12 recipes showcase the versatility of chicken and pasta, pairing them with a variety of sauces, vegetables, and herbs. Whether you’re in the mood for something rich and indulgent or light and refreshing, you’ll find a dish here that fits the bill. Plus, each recipe includes a detailed breakdown of ingredients, step-by-step instructions, and a nutrition comparison table to help you make informed choices about your meal. So, let’s dive in and explore these mouthwatering chicken pasta recipes!

For more crowd-pleasing dishes perfect for gatherings, be sure to check out our roundup of Spring Chicken Potluck Recipes!

All images used in this post are courtesy of chickenrecipes.blog.

Spring Vegetable Chicken Penne

Spring Vegetable Chicken Penne is a vibrant and flavorful dish that celebrates the freshness of spring vegetables. This recipe combines tender penne pasta with juicy chicken, crisp asparagus, cherry tomatoes, and a light, herby sauce. The dish is finished with a sprinkle of Parmesan cheese and fresh basil, making it both satisfying and visually appealing. It’s a great way to enjoy seasonal ingredients while keeping things light and delicious.

Ingredients

– 12 oz penne pasta
– 1 lb boneless, skinless chicken breast, diced
– 2 cups mixed spring vegetables (e.g., cherry tomatoes, asparagus, bell peppers, zucchini)
– 2 tbsp olive oil
– 1 garlic clove, minced
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tbsp fresh basil, chopped
– 1 tbsp fresh parsley, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tbsp lemon juice

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the mixed spring vegetables and cook for 3-4 minutes until tender but still crisp.
4. Add the white wine (if using) and chicken broth to the skillet, stirring to deglaze the bottom. Simmer for 2-3 minutes until slightly reduced.
5. Stir in the chopped basil and parsley, followed by the cooked chicken. Toss everything together to combine.
6. Add the cooked penne pasta to the skillet, tossing to coat with the sauce. Drizzle with lemon juice and sprinkle with Parmesan cheese. Serve immediately.

Spicy Chicken Arrabbiata

Spicy Chicken Arrabbiata is a bold and spicy pasta dish that combines tender chicken with the fiery flavors of arrabbiata sauce. This Italian-inspired recipe uses penne pasta, chicken breast, and a homemade arrabbiata sauce made with crushed tomatoes, garlic, and red pepper flakes. The result is a dish that’s both hearty and full of flavor, perfect for those who love a little heat in their meals.

Ingredients

– 12 oz penne pasta
– 1 lb boneless, skinless chicken breast, diced
– 2 cups crushed tomatoes
– 3 garlic cloves, minced
– 1/4 cup olive oil
– 1/2 tsp red pepper flakes (adjust to desired spice level)
– 1/2 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup chopped fresh basil
– 1/2 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the red pepper flakes and cook for another minute.
4. Add the crushed tomatoes, dried oregano, salt, and pepper to the skillet. Stir to combine, then bring the sauce to a simmer. Let it cook for 5-7 minutes until thickened slightly.
5. Add the cooked chicken back to the skillet and toss to coat with the arrabbiata sauce.
6. Combine the cooked penne pasta with the chicken and sauce, tossing everything together. Sprinkle with Parmesan cheese and fresh basil before serving.

Pesto Chicken Rotini Salad

Pesto Chicken Rotini Salad is a refreshing and flavorful pasta salad that’s perfect for a light lunch or dinner. This recipe combines rotini pasta with grilled chicken, fresh mozzarella, cherry tomatoes, and a creamy pesto dressing. The combination of textures and flavors makes it a great option for a summer meal or a potluck.

Ingredients

– 8 oz rotini pasta
– 1 lb boneless, skinless chicken breast
– 1/2 cup pesto sauce
– 1 cup cherry tomatoes, halved
– 1 cup fresh mozzarella balls, halved
– 1/4 cup fresh basil, chopped
– 1/4 cup olive oil
– Salt and pepper to taste

Instructions

1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Grill or cook the chicken breast until fully cooked. Let it cool, then slice into strips.
3. In a large bowl, combine the cooled pasta, chicken strips, cherry tomatoes, and mozzarella balls.
4. In a small bowl, whisk together the pesto sauce and olive oil. Pour the dressing over the pasta mixture and toss to combine.
5. Season with salt and pepper to taste, then garnish with chopped fresh basil. Serve chilled or at room temperature.

Creamy Garlic Chicken Fettuccine

Creamy Garlic Chicken Fettuccine is a rich and indulgent pasta dish that’s perfect for a cozy dinner. This recipe features tender fettuccine noodles smothered in a creamy garlic sauce, topped with juicy chicken and Parmesan cheese. The combination of buttery garlic and heavy cream creates a luxurious texture that’s sure to satisfy any pasta lover.

Ingredients

– 12 oz fettuccine pasta
– 1 lb boneless, skinless chicken breast, diced
– 4 garlic cloves, minced
– 2 tbsp butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
5. Add the cooked chicken back to the skillet and toss to coat with the garlic cream sauce.
6. Combine the cooked fettuccine pasta with the chicken and sauce, tossing everything together. Sprinkle with dried parsley and serve immediately.

Honey Garlic Chicken Spaghetti

Honey Garlic Chicken Spaghetti is a sweet and savory dish that combines the flavors of honey and garlic with tender chicken and spaghetti. This recipe is quick to make and offers a unique twist on traditional pasta dishes. The honey adds a touch of sweetness, while the garlic provides a depth of flavor that complements the chicken perfectly.

Ingredients

– 12 oz spaghetti
– 1 lb boneless, skinless chicken breast, diced
– 3 garlic cloves, minced
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tbsp olive oil
– 1/4 cup chicken broth
– 1 tsp sesame seeds (optional)
– Salt and pepper to taste

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. In a small bowl, whisk together the honey, soy sauce, and chicken broth. Pour the mixture over the garlic in the skillet and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened.
5. Add the cooked chicken back to the skillet and toss to coat with the honey garlic sauce.
6. Combine the cooked spaghetti with the chicken and sauce, tossing everything together. Sprinkle with sesame seeds (if using) and serve immediately.

Tuscan Chicken Pasta with Spinach

Tuscan Chicken Pasta with Spinach is a hearty and flavorful dish that combines the rich flavors of Tuscany with the freshness of spinach. This recipe features tender chicken, fettuccine pasta, and a creamy sauce made with garlic, sun-dried tomatoes, and spinach. The result is a dish that’s both comforting and elegant.

Ingredients

– 12 oz fettuccine pasta
– 1 lb boneless, skinless chicken breast, diced
– 2 garlic cloves, minced
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute.
4. Add the fresh spinach leaves to the skillet and cook until wilted, about 1-2 minutes.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese and dried basil.
6. Add the cooked chicken back to the skillet and toss to coat with the sauce.
7. Combine the cooked fettuccine pasta with the chicken and sauce, tossing everything together. Serve immediately.

Chicken Alfredo Primavera

Chicken Alfredo Primavera is a creamy and colorful twist on the classic Alfredo sauce. This recipe combines tender chicken with a variety of spring vegetables and fettuccine pasta, all coated in a rich and creamy Alfredo sauce. The addition of fresh vegetables makes it a well-rounded and satisfying meal.

Ingredients

– 12 oz fettuccine pasta
– 1 lb boneless, skinless chicken breast, diced
– 1 cup mixed spring vegetables (e.g., carrots, zucchini, bell peppers, broccoli)
– 2 garlic cloves, minced
– 1/2 cup unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the mixed spring vegetables and cook until tender but still crisp, about 3-4 minutes.
4. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
5. Add the cooked chicken and vegetables back to the skillet and toss to coat with the Alfredo sauce.
6. Combine the cooked fettuccine pasta with the chicken and sauce, tossing everything together. Sprinkle with dried parsley and serve immediately.

Lemon Herb Chicken Pasta

Lemon Herb Chicken Pasta is a bright and refreshing dish that’s perfect for a light and flavorful meal. This recipe combines tender chicken with linguine pasta, a zesty lemon sauce, and a blend of fresh herbs like parsley, basil, and dill. The citrusy flavor of the lemon pairs beautifully with the herbs, creating a dish that’s both revitalizing and delicious.

Ingredients

– 12 oz linguine pasta
– 1 lb boneless, skinless chicken breast, diced
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 garlic cloves, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/4 cup chopped fresh dill
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions

1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the lemon juice and cook for 1-2 minutes until slightly reduced.
5. Add the cooked chicken back to the skillet and toss to coat with the lemon sauce.
6. Combine the cooked linguine pasta with the chicken, then sprinkle with chopped parsley, basil, dill, and Parmesan cheese. Toss everything together and serve immediately.

Caprese Chicken Pasta

Caprese Chicken Pasta is a colorful and flavorful dish inspired by the classic Caprese salad. This recipe combines tender chicken with penne pasta, fresh mozzarella, cherry tomatoes, and a basil-infused sauce. The result is a dish that’s both fresh and satisfying, perfect for a summer evening.

Ingredients

– 12 oz penne pasta
– 1 lb boneless, skinless chicken breast, diced
– 1 cup cherry tomatoes, halved
– 1 cup fresh mozzarella balls, halved
– 1/4 cup fresh basil, chopped
– 1/4 cup olive oil
– 2 tbsp balsamic glaze
– Salt and pepper to taste

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the halved cherry tomatoes and cook for 2-3 minutes until tender but still crisp.
4. Add the cooked chicken back to the skillet and toss to combine with the tomatoes.
5. In a large bowl, combine the cooked penne pasta, chicken and tomato mixture, and fresh mozzarella balls. Drizzle with balsamic glaze and sprinkle with chopped basil. Toss everything together and serve immediately.

Chicken Carbonara with Peas

Chicken Carbonara with Peas is a creamy and indulgent twist on the classic Italian dish. This recipe combines tender chicken with spaghetti, peas, and a rich carbonara sauce made with eggs, Parmesan cheese, and bacon. The addition of peas adds a burst of freshness to the dish, making it a well-rounded and satisfying meal.

Ingredients

– 12 oz spaghetti
– 1 lb boneless, skinless chicken breast, diced
– 4 slices of bacon, diced
– 2 cups fresh or frozen peas
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
4. Add the peas to the skillet and cook for 2-3 minutes until tender.
5. In a small bowl, whisk together the eggs and grated Parmesan cheese.
6. Add the cooked spaghetti to the skillet with the peas and toss to combine. Pour the egg mixture over the pasta and toss everything together, allowing the eggs to cook slightly and form a creamy sauce.
7. Add the cooked chicken and crispy bacon back to the skillet and toss to combine. Season with salt and pepper to taste, then serve immediately.

Lemon Basil Chicken Linguine

Lemon Basil Chicken Linguine is a light and flavorful dish that’s perfect for a quick and easy meal. This recipe combines tender chicken with linguine pasta, a zesty lemon sauce, and fresh basil. The bright citrus flavor of the lemon pairs beautifully with the herbs, creating a dish that’s both refreshing and delicious.

Ingredients

– 12 oz linguine pasta
– 1 lb boneless, skinless chicken breast, diced
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 garlic cloves, minced
– 1/4 cup chopped fresh basil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions

1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the lemon juice and cook for 1-2 minutes until slightly reduced.
5. Add the cooked chicken back to the skillet and toss to coat with the lemon sauce.
6. Combine the cooked linguine pasta with the chicken, then sprinkle with chopped basil and Parmesan cheese. Toss everything together and serve immediately.

Mediterranean Chicken Orzo

Mediterranean Chicken Orzo is a vibrant and flavorful dish that captures the essence of Mediterranean cuisine. This recipe combines tender chicken with orzo pasta, Kalamata olives, artichoke hearts, and a tangy feta cheese. The result is a dish that’s both hearty and full of flavor, perfect for a special occasion or a family dinner.

Ingredients

– 12 oz orzo pasta
– 1 lb boneless, skinless chicken breast, diced
– 1 cup Kalamata olives, pitted
– 1 cup artichoke hearts, canned or marinated
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste

Instructions

1. Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the Kalamata olives and artichoke hearts. Cook for 2-3 minutes until heated through.
4. In a large bowl, combine the cooked orzo pasta, chicken, olives, and artichoke hearts. Drizzle with lemon juice and toss to combine.
5. Sprinkle with chopped parsley and crumbled feta cheese before serving.

Conclusion

These 12 easy chicken pasta recipes offer a wide range of flavors and textures to suit any taste or occasion. Whether you’re in the mood for something creamy and indulgent or light and fresh, there’s a recipe here for everyone. Each dish is designed to be simple yet flavorful, making it easy for you to create delicious meals at home. So, go ahead and get cooking—your taste buds will thank you!