Venturing into the world of canned chicken pasta? You’re in for a treat! This roundup is your go-to guide for turning that humble pantry staple into quick, comforting dinners the whole family will love. From creamy classics to zesty one-pots, we’ve gathered 35 delicious ideas to inspire your next meal. Let’s dive in and discover your new favorite dish!
Creamy Canned Chicken Alfredo Pasta
Sometimes, after a long day, I crave something comforting and quick—that’s where this creamy canned chicken Alfredo pasta comes in. It’s my go‑to for a satisfying meal that feels indulgent without the fuss, and I love how it comes together with pantry staples I always have on hand.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Fettuccine pasta – 12 oz
– Canned chicken – 12.5 oz
– Butter – ¼ cup
– Heavy cream – 1 cup
– Parmesan cheese – 1 cup, grated
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: test a strand a minute early to avoid overcooking).
3. While the pasta cooks, drain the canned chicken in a colander and set it aside.
4. In a large skillet, melt the butter over medium heat until it bubbles slightly.
5. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned (tip: keep the heat medium to prevent burning).
6. Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring occasionally.
7. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 2–3 minutes.
8. Stir in the drained canned chicken, salt, and black pepper, and cook for 3–4 minutes until heated through (tip: break up any large chunks of chicken with a spoon for even distribution).
9. Drain the cooked pasta and add it directly to the skillet, tossing to coat evenly in the sauce.
10. Remove from heat and let it sit for 1 minute to allow the flavors to meld.
Ultimately, this dish delivers a velvety, rich texture with a savory garlic‑Parmesan flavor that clings beautifully to the pasta. I often top it with extra black pepper or serve it alongside a crisp green salad for a balanced meal.
Spicy Canned Chicken Arrabbiata
When my pantry feels bare and I’m craving something with a kick, this spicy canned chicken arrabbiata is my go-to lifesaver—it’s the kind of quick, comforting meal I whip up on busy weeknights when I want dinner on the table fast without sacrificing flavor.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- Canned chicken – 2 (12.5 oz) cans
- Olive oil – 2 tbsp
- Garlic – 3 cloves
- Crushed red pepper flakes – 1 tsp
- Canned crushed tomatoes – 1 (28 oz) can
- Dried oregano – 1 tsp
- Salt – ½ tsp
- Cooked pasta – 12 oz
- Fresh parsley – 2 tbsp
Instructions
- Drain the canned chicken thoroughly in a colander to remove excess liquid, which helps prevent a watery sauce.
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Add the minced garlic and crushed red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant to avoid burning the garlic.
- Add the drained canned chicken to the skillet, breaking it apart with a spoon, and cook for 3 minutes until lightly browned.
- Pour in the canned crushed tomatoes, dried oregano, and salt, stirring to combine all ingredients evenly.
- Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly—this slow simmer helps meld the flavors.
- While the sauce simmers, cook the pasta according to package directions until al dente, then drain it well.
- Add the cooked pasta to the skillet with the sauce, tossing gently to coat every strand evenly.
- Remove the skillet from the heat and stir in the chopped fresh parsley just before serving to keep its color vibrant.
You’ll love how the tender chicken melds with the bold, spicy tomato sauce, creating a hearty texture that clings perfectly to the pasta. Try serving it with a sprinkle of extra red pepper flakes for more heat or a side of garlic bread to soak up every last drop—it’s a simple dish that always hits the spot.
Canned Chicken Pesto Pasta with Sun-dried Tomatoes
You know those nights when you just can’t face another elaborate dinner? Yeah, me too. That’s exactly why this pantry-friendly pasta is my go-to—it’s a lifesaver on busy weeknights, and honestly, I’ve been known to whip it up for a lazy lunch when the craving hits. The combination of savory pesto and tangy sun-dried tomatoes feels fancy, but trust me, it couldn’t be simpler to pull together.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 12 oz
– Canned chicken – 12.5 oz
– Pesto – ½ cup
– Sun-dried tomatoes – ½ cup
– Olive oil – 1 tbsp
– Garlic – 2 cloves
– Salt – ½ tsp
Instructions
1. Fill a large pot with water, add ½ tsp salt, and bring it to a rolling boil over high heat.
2. Add 12 oz pasta to the boiling water and cook according to package directions for al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Mince 2 cloves garlic and add them to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Drain the 12.5 oz canned chicken and add it to the skillet, breaking it apart with a spoon and cooking for 3–4 minutes until heated through.
6. Chop ½ cup sun-dried tomatoes into bite-sized pieces and stir them into the skillet with the chicken.
7. Drain the cooked pasta, reserving ½ cup of the pasta water, then add the pasta directly to the skillet.
8. Pour ½ cup pesto over the pasta and chicken mixture, tossing everything together until well coated.
9. If the sauce seems too thick, gradually add the reserved pasta water, 2 tbsp at a time, until it reaches your desired consistency.
10. Remove the skillet from heat and let the pasta rest for 2 minutes before serving to allow the flavors to meld.
Hearty and satisfying, this pasta has a wonderfully creamy texture from the pesto clinging to every noodle, with pops of sweet-tart flavor from the sun-dried tomatoes. I love serving it straight from the skillet with a sprinkle of extra Parmesan or a side of garlic bread for dipping into that delicious sauce.
Lemon Herb Canned Chicken Orzo
Recently, I found myself staring at a pantry full of canned chicken and a craving for something bright and comforting—enter this Lemon Herb Canned Chicken Orzo, a lifesaver on busy weeknights when I want a meal that feels homemade without the fuss. It’s my go-to for using up those pantry staples with a zesty twist that always satisfies.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Canned chicken – 2 (12.5 oz) cans
– Orzo – 1 cup
– Chicken broth – 2 cups
– Lemon juice – 2 tbsp
– Dried oregano – 1 tsp
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute until shimmering.
2. Drain 2 cans of chicken and add to the skillet, cooking for 3 minutes while breaking it apart with a spoon until lightly browned. Tip: Pat the canned chicken dry with a paper towel first to prevent splattering and improve browning.
3. Add 1 cup orzo to the skillet and toast for 2 minutes, stirring constantly until golden and fragrant.
4. Pour in 2 cups chicken broth, 2 tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid. Tip: Avoid stirring during simmering to prevent the orzo from becoming mushy.
6. Remove from heat and let sit covered for 2 minutes to allow flavors to meld. Tip: For extra freshness, stir in a handful of chopped parsley or spinach right before serving.
7. Fluff with a fork and serve immediately.
Buttery and tender, the orzo soaks up the lemony broth for a creamy texture that pairs perfectly with the savory chicken. I love topping it with a sprinkle of Parmesan or serving it alongside a crisp green salad for a complete meal that’s both hearty and refreshing.
Canned Chicken and Broccoli Cheddar Macaroni
Haven’t we all had those nights when you’re staring into the pantry, willing a meal to appear? That’s exactly how this Canned Chicken and Broccoli Cheddar Macaroni came to be—a quick, comforting mash-up that’s become my go‑in on busy weeknights. It’s the kind of dish that feels like a hug in a bowl, and I love how the broccoli sneaks in a veggie boost without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Elbow macaroni – 8 oz
– Broccoli florets – 2 cups
– Canned chicken – 12.5 oz can, drained
– Cheddar cheese – 2 cups shredded
– Milk – 1 cup
– Butter – 2 tbsp
– All‑purpose flour – 2 tbsp
– 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 elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add the broccoli florets to the pot with the macaroni and cook for 2 more minutes, until the broccoli is bright green and tender-crisp.
4. Drain the macaroni and broccoli in a colander and set aside.
5. In the same pot, melt the butter over medium heat.
6. Whisk in the flour and cook for 1 minute, until bubbly and golden—this roux will thicken the sauce nicely.
7. Gradually pour in the milk while whisking constantly to avoid lumps.
8. Cook the sauce for 3–4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
9. Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth.
10. Season the cheese sauce with salt and black pepper.
11. Fold in the drained canned chicken, breaking it into bite‑sized pieces with a spoon as you mix.
12. Gently stir the drained macaroni and broccoli into the cheese sauce until everything is evenly coated and heated through, about 2 minutes.
13. Remove the pot from the heat and let it sit for 2 minutes to allow the flavors to meld—this resting time makes it creamier.
14. Serve immediately while hot.
Finally, this dish comes out wonderfully creamy with a satisfying bite from the broccoli and tender chicken. The cheddar gives it a rich, savory depth that’s perfect on its own, but I sometimes top it with extra cheese or a sprinkle of breadcrumbs for a little crunch. It’s a flexible recipe that holds up well as leftovers, too, making it a real lifesaver for meal prep.
Garlic Parmesan Canned Chicken Fusilli
A few weeks ago, I was staring into my pantry after a long day, craving something comforting but quick, and that’s when this Garlic Parmesan Canned Chicken Fusilli was born—it’s become my go‑to for those ‘I need dinner now’ moments. As a busy home cook, I love recipes that turn simple staples into something special without fuss, and this one delivers with minimal cleanup. Trust me, it’s a lifesaver on hectic weeknights when you want flavor fast.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Fusilli pasta – 12 oz
– Canned chicken – 2 (5 oz) cans
– Garlic – 4 cloves
– Butter – ¼ cup
– Heavy cream – 1 cup
– Grated Parmesan cheese – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 2 tbsp
Instructions
1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water generously—it seasons the pasta from the inside out.
2. Add the fusilli pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, drain the canned chicken in a colander and set it aside.
4. Mince the garlic cloves finely.
5. In a large skillet, melt the butter over medium heat until it bubbles slightly.
6. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant and lightly golden—be careful not to burn it. Tip: Keep the heat medium to prevent the garlic from turning bitter.
7. Stir in the drained canned chicken and cook for 3–4 minutes, breaking it apart with a spoon, until heated through.
8. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat.
9. Add the grated Parmesan cheese, salt, and black pepper, stirring continuously until the cheese melts and the sauce thickens slightly, about 2–3 minutes. Tip: Stir constantly to avoid clumping and ensure a smooth sauce.
10. Drain the cooked pasta and add it directly to the skillet, tossing to coat evenly in the sauce.
11. Remove from heat and garnish with fresh parsley.
Every bite of this dish offers a creamy, garlicky richness with tender pasta and savory chicken—it’s surprisingly indulgent for such a quick meal. I love serving it straight from the skillet with a sprinkle of extra Parmesan on top, or for a fun twist, try it with a side of garlic bread to soak up that delicious sauce.
Canned Chicken Tuscan Pasta with Spinach
Dinner inspiration can strike from the most unexpected places—like staring into my pantry on a busy weeknight and spotting a can of chicken. That’s how this Canned Chicken Tuscan Pasta with Spinach came to be, a creamy, comforting dish that’s become my go-to when I want something hearty without the fuss. It’s the kind of meal that feels indulgent but comes together in about the time it takes to boil water, perfect for those evenings when cooking feels more like a chore than a joy.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Canned chicken – 12 oz, drained
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Sun-dried tomatoes – ¼ cup, chopped
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Penne pasta – 8 oz
– Baby spinach – 2 cups
– Parmesan cheese – ½ cup, grated
Instructions
1. Fill a large pot with water, bring it to a rolling boil over high heat, and add a generous pinch of salt.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat until it shimmers.
4. Add 3 cloves of minced garlic to the skillet and sauté for 1 minute, stirring constantly, until fragrant but not browned.
5. Stir in 12 oz of drained canned chicken and cook for 3–4 minutes, breaking it apart with a spoon, until lightly browned.
6. Pour in 1 cup of chicken broth and ½ cup of heavy cream, then add ¼ cup of chopped sun-dried tomatoes, 1 tsp of dried oregano, ½ tsp of salt, and ¼ tsp of black pepper.
7. Bring the sauce to a gentle simmer over medium-low heat and cook for 5–7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
8. Drain the cooked pasta, reserving ¼ cup of the pasta water, and add the pasta directly to the skillet with the sauce.
9. Toss in 2 cups of baby spinach and stir for 1–2 minutes, until the spinach wilts and the pasta is evenly coated, adding the reserved pasta water a tablespoon at a time if the sauce seems too thick.
10. Remove the skillet from the heat and sprinkle ½ cup of grated Parmesan cheese over the top, stirring until melted and creamy.
Here’s why I love this dish: the tender pasta soaks up that rich, garlicky cream sauce, while the spinach adds a fresh pop of green and the sun-dried tomatoes offer a sweet-tangy contrast. Serve it straight from the skillet with extra Parmesan on top, or pair it with a simple side salad for a complete meal that’s sure to satisfy even the pickiest eaters.
Baked Canned Chicken Ziti with Marinara
Sometimes the best comfort foods come from the simplest ingredients—like that can of chicken and jar of marinara hiding in your pantry. I discovered this baked ziti on a busy weeknight when I needed something hearty fast, and now it’s my go-to for feeding a crowd without fuss. It’s cheesy, satisfying, and proof that canned goods can shine.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ziti pasta – 12 oz
– Canned chicken – 2 cups, drained
– Marinara sauce – 24 oz
– Mozzarella cheese – 2 cups, shredded
– Parmesan cheese – ½ cup, grated
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the ziti pasta and cook for 8–10 minutes until al dente (it should have a slight bite).
3. Drain the pasta in a colander and return it to the pot, then immediately stir in the canned chicken and marinara sauce until fully combined—this helps the pasta absorb the flavors while warm.
4. Transfer half of the pasta mixture to the prepared baking dish and sprinkle evenly with 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese.
5. Layer the remaining pasta mixture on top, then cover with the remaining mozzarella and Parmesan cheeses, ensuring an even coating for a golden crust.
6. Bake uncovered at 375°F for 25–30 minutes, until the cheese is melted and bubbly with browned edges.
7. Remove from the oven and let it rest for 5 minutes before serving to allow the layers to set—this prevents it from being too runny.
Fluffy and rich, this ziti emerges from the oven with a gooey cheese pull and tender pasta that soaks up the savory marinara. For a fun twist, top individual servings with fresh basil or serve alongside a crisp green salad to balance the heartiness.
Canned Chicken Carbonara Delight
Overwhelmed by a busy weeknight but craving something comforting? I’ve been there—just last Tuesday, after a long day, I stared into my pantry and spotted a can of chicken, which sparked this quick, creamy carbonara twist. It’s my go-to when I need dinner on the table fast without sacrificing that cozy, indulgent feel.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Spaghetti – 8 oz
– Canned chicken – 1 (12.5 oz) can
– Eggs – 2 large
– Parmesan cheese – ½ cup, grated
– Black pepper – 1 tsp
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Fill a large pot with water, add 1 tsp salt, and bring to a rolling boil over high heat.
2. Add 8 oz spaghetti to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking, until al dente (tip: test a strand—it should be tender but firm).
3. While the pasta cooks, drain the liquid from 1 can of chicken and set the chicken aside in a bowl.
4. In a separate medium bowl, whisk together 2 large eggs, ½ cup grated Parmesan cheese, and 1 tsp black pepper until smooth.
5. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute until shimmering.
6. Add the drained canned chicken to the skillet and cook for 3 minutes, stirring frequently, until lightly browned and heated through.
7. Drain the cooked spaghetti, reserving ½ cup of the pasta water, then immediately add the hot spaghetti to the skillet with the chicken.
8. Remove the skillet from heat and quickly pour the egg-cheese mixture over the pasta, tossing vigorously for 30 seconds to coat evenly (tip: the residual heat cooks the eggs without scrambling them—work fast!).
9. If the sauce seems too thick, gradually add the reserved pasta water, 1 tbsp at a time, while tossing, until creamy and silky (tip: this helps bind the sauce and adjust consistency).
10. Serve immediately in warm bowls.
A creamy, savory delight, this carbonara has a velvety texture from the egg-cheese sauce that clings to each strand of pasta, with the canned chicken adding a tender, salty bite. I love topping it with extra black pepper for a kick, or try serving it alongside a simple green salad to balance the richness—it’s perfect for a quick weeknight treat that feels anything but rushed.
Southwestern Canned Chicken and Corn Pasta
Gosh, after a long day of chasing deadlines and errands, I often find myself craving something hearty yet easy—the kind of meal that comes together with pantry staples and minimal fuss. That’s where this Southwestern-inspired pasta dish comes in, born from a quick riff on canned chicken and corn that’s become a weeknight lifesaver in my kitchen.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 8 oz
– Canned chicken – 12.5 oz, drained
– Canned corn – 15 oz, drained
– Olive oil – 2 tbsp
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lime juice – 1 tbsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 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, heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the drained canned chicken to the skillet and cook for 3–4 minutes, breaking it apart with a spatula until lightly browned.
5. Stir in the drained canned corn and cook for another 2–3 minutes, until heated through and slightly caramelized.
6. Sprinkle the chili powder, cumin, salt, and black pepper over the chicken and corn mixture, stirring well to coat evenly and toast the spices for 30 seconds.
7. Drain the cooked pasta and add it directly to the skillet, tossing everything together over low heat for 1–2 minutes to combine.
8. Remove the skillet from heat, drizzle the lime juice over the pasta, and fold in the chopped cilantro until evenly distributed.
Yes, this dish delivers a satisfying mix of textures—tender pasta, juicy corn, and savory chicken—with a zesty kick from the lime and spices. I love serving it straight from the skillet, maybe topped with extra cilantro or a dollop of sour cream for a creamy contrast that makes it feel extra special.
Canned Chicken Mushroom Stroganoff
Dinner doesn’t have to be complicated to be delicious, and this Canned Chicken Mushroom Stroganoff is proof. I whipped it up last Tuesday when my pantry was looking bare, and it’s become a go-to for those nights when I want something hearty without the fuss. Honestly, it’s the kind of comfort food that makes you forget you’re using a shortcut ingredient.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Butter – 2 tbsp
– Yellow onion – 1 medium, diced
– White mushrooms – 8 oz, sliced
– All-purpose flour – 2 tbsp
– Chicken broth – 1 cup
– Sour cream – 1 cup
– Canned chicken – 12.5 oz can, drained
– Egg noodles – 8 oz
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Fill a large pot with water, place it over high heat, and bring it to a rolling boil for the noodles.
2. While the water heats, melt 2 tbsp of butter in a large skillet over medium heat.
3. Add 1 diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add 8 oz of sliced white mushrooms to the skillet and cook for 7 minutes, stirring occasionally, until they release their liquid and turn golden brown. Tip: Don’t crowd the mushrooms—cook them in a single layer if your skillet is small to ensure proper browning.
5. Sprinkle 2 tbsp of all-purpose flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
6. Gradually pour in 1 cup of chicken broth while whisking continuously to prevent lumps from forming.
7. Bring the mixture to a simmer and cook for 3 minutes, stirring often, until it thickens slightly.
8. Reduce the heat to low and stir in 1 cup of sour cream until fully incorporated. Tip: Adding sour cream off the heat or on low prevents it from curdling.
9. Add 1 drained 12.5 oz can of chicken, ½ tsp salt, and ¼ tsp black pepper to the skillet, stirring gently to combine and heat through for 2 minutes.
10. Once the water is boiling, add 8 oz of egg noodles and cook according to package instructions, usually 8–10 minutes, until al dente. Tip: Test a noodle a minute early to avoid overcooking—it should be tender but still have a slight bite.
11. Drain the noodles thoroughly and divide them among four serving bowls.
12. Spoon the stroganoff sauce evenly over the noodles in each bowl.
My favorite part is how the creamy sauce clings to every noodle, with the tender chicken and earthy mushrooms creating a rich, savory flavor. For a fun twist, try serving it over mashed potatoes or with a side of crusty bread to soak up every last bit—it’s a dish that feels homemade, even on the busiest evenings.
Mediterranean Canned Chicken Feta Penne
Now, I’ll be honest—some of my favorite weeknight dinners come from pantry staples that feel a bit fancy without the fuss. This Mediterranean Canned Chicken Feta Penne is exactly that: a quick, flavorful pasta that’s become my go‑to when I’m craving something bright and satisfying but short on time. It’s a lifesaver on busy evenings, and I love how the tangy feta and briny olives play off the tender chicken.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Penne pasta – 12 oz
– Canned chicken – 2 (5 oz) cans
– Feta cheese – 4 oz
– Kalamata olives – ½ cup
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Dried oregano – 1 tsp
– Lemon – 1
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. While the pasta cooks, drain the canned chicken in a colander and set it aside.
4. Heat the olive oil in a large skillet over medium heat until it shimmers.
5. Mince the garlic cloves and add them to the skillet, sautéing for 1 minute until fragrant but not browned.
6. Add the drained chicken to the skillet, breaking it up with a spoon, and cook for 3–4 minutes until lightly heated through.
7. Stir in the dried oregano, salt, and black pepper, coating the chicken evenly.
8. Drain the pasta, reserving ½ cup of the starchy pasta water, and add the pasta directly to the skillet with the chicken.
9. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce that clings to the pasta.
10. Remove the skillet from the heat and crumble the feta cheese over the top.
11. Pit and slice the Kalamata olives, then scatter them over the pasta.
12. Zest the lemon and squeeze its juice over the dish, gently folding to combine without breaking up the feta too much.
Zesty and creamy, this pasta delivers a delightful contrast: the firm penne holds up to the rich feta and briny olives, while the lemon brightens every bite. I often serve it with a simple side salad or crusty bread to soak up the juices, and it’s just as good cold the next day—perfect for lunch leftovers!
Zesty Canned Chicken Taco Pasta
Picture this: a busy Tuesday evening when you’re craving something hearty and flavorful but don’t want to spend hours in the kitchen. That’s exactly when I turn to this Zesty Canned Chicken Taco Pasta—it’s my go-to for a quick, satisfying meal that brings a little fiesta to the table without the fuss.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
- Pasta – 8 oz
- Canned chicken – 12.5 oz
- Taco seasoning – 1 packet
- Tomato sauce – 1 cup
- Shredded cheese – 1 cup
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
- While the pasta cooks, drain the canned chicken thoroughly in a colander to remove excess liquid.
- Heat a large skillet over medium heat and add the drained chicken, breaking it apart with a spoon.
- Sprinkle the taco seasoning over the chicken and stir to coat evenly, cooking for 3 minutes until fragrant.
- Pour the tomato sauce into the skillet with the chicken and stir to combine, then reduce the heat to low and simmer for 5 minutes.
- Drain the cooked pasta and add it directly to the skillet, tossing to coat with the sauce.
- Sprinkle the shredded cheese over the pasta mixture and cover the skillet with a lid, cooking for 2 minutes until the cheese melts.
- Remove the skillet from the heat and let it sit for 1 minute before serving.
Out of the skillet, this dish boasts a creamy, cheesy texture with a bold taco kick that’s surprisingly comforting. I love topping it with a dollop of sour cream or fresh cilantro for an extra burst of flavor, making it perfect for a cozy night in or a casual gathering with friends.
Conclusion
My friends, these 35 canned chicken pasta dishes prove that quick, budget-friendly meals can be absolutely mouthwatering. I hope you find a new family favorite to try this week! Don’t forget to leave a comment below telling me which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks.
