18 Chicken and Pappardelle Meal Ideas

Here’s a classic pairing that never fails: juicy chicken and silky pappardelle pasta. Perfect for busy nights or lazy Sundays, these 18 recipes offer everything from rich, creamy sauces to light, herby options. You’ll find your new favorite dinner right here. Let’s get cooking!

Classic Creamy Chicken Pappardelle

Veggies? Not tonight! This creamy chicken pappardelle is the ultimate comfort food hug in a bowl. Rich, velvety, and ridiculously easy — it's your new weeknight hero.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb) — I always pound them to even thickness for uniform cooking
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 4 tbsp unsalted butter (divided, because butter makes everything better)
• 3 cloves garlic, minced (fresh only, no jar stuff)
• 1 cup heavy cream (room temp works best to avoid curdling)
• 1/2 cup low-sodium chicken broth
• 1/2 cup freshly grated Parmesan cheese (please, no green can)
• 8 oz pappardelle pasta (or fettuccine if you're feeling rebellious)
• 2 tbsp fresh parsley, chopped (optional but pretty)

Instructions

1. Season the chicken breasts all over with 1 tsp salt and 1/2 tsp pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side, until golden brown and internal temp reaches 165°F. Transfer to a plate and let rest 5 minutes — this keeps it juicy.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant, stirring constantly so it doesn't burn.
4. Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then let it cook for 2-3 minutes, stirring occasionally. Tip: Room temp cream prevents curdling.
5. Reduce heat to low. Stir in the Parmesan cheese until fully melted and smooth. Add the remaining 2 tbsp butter and stir until glossy. Taste and adjust salt/pepper if needed.
6. Meanwhile, cook the pappardelle in a large pot of generously salted boiling water according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining. Tip: Cook pasta al dente — it will soak up sauce as it sits.
7. Slice the rested chicken into 1/2-inch thick strips.
8. Add the drained pasta to the skillet with the cream sauce. Toss well to coat each strand. If the sauce seems too thick, add reserved pasta water 1 tbsp at a time until silky.
9. Divide among plates, top with sliced chicken, and garnish with parsley if using.

Luscious ribbons of pasta coated in a silky, cheesy sauce with tender chicken — this dish hits all the right notes. Serve it with a crisp green salad or crusty bread to soak up every last drop. Just don't blame us if you go back for seconds.

Lemon Herb Chicken Pappardelle

Ladies and gentlemen, fire up your taste buds because this Lemon Herb Chicken Pappardelle is about to become your new weeknight hero. It’s zesty, herby, and slurp-worthy – basically everything you want in a carb-loaded hug.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

All Ingredients

• 1 lb boneless skinless chicken breasts (I like to pound them even for even cooking)
• Salt and black pepper (to taste, but be generous)
• 2 tbsp olive oil (extra virgin is my go-to)
• 4 cloves garlic, minced (fresh, not jarred)
• 1 cup chicken broth (low sodium preferred)
• 1/2 cup heavy cream (room temp to avoid curdling)
• 1 lemon, zested and juiced (zest first, then juice)
• 1/4 cup fresh parsley, chopped (flat-leaf for better flavor)
• 2 tbsp fresh chives, chopped
• 8 oz pappardelle pasta (the wider the better)
• 1/4 cup grated Parmesan cheese (freshly grated, please)

Instructions

1. Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Drain, reserving 1/2 cup pasta water – it’s liquid gold for sauce consistency. Set aside.
2. Season chicken breasts with salt and pepper on both sides.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. In the same skillet, add garlic and sauté 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits. Let simmer 2 minutes.
6. Stir in heavy cream, lemon zest, and lemon juice. Simmer 2-3 minutes until slightly thickened – don’t let it boil or the cream might curdle.
7. Slice chicken into strips.
8. Add cooked pappardelle to the skillet, tossing with the sauce. Add reserved pasta water a little at a time if needed to loosen.
9. Stir in parsley, chives, and Parmesan. Add chicken back and toss gently until everything is coated.
10. Serve immediately, garnished with extra herbs and lemon zest if desired.

Crave-worthy? Absolutely. The tender chicken, silky pappardelle, and bright lemon-herb sauce come together in a symphony of comfort. Serve with a crisp white wine and a side salad, and you’ve got a restaurant-quality meal right at home.

Tomato Basil Chicken Pappardelle

Mmm, who needs a date night when you've got this bowl of pure carb and protein heaven? Tomato Basil Chicken Pappardelle is the saucy, Italian-style hug your weeknight dinner routine has been begging for.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 boneless, skinless chicken breasts (pounded to even thickness—trust me)
• 12 oz pappardelle pasta (or any wide noodle you fancy)
• 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 4 garlic cloves, thinly sliced (more if you're a garlic lover)
• 1 pint cherry tomatoes (halved; I like them bursting in the pan)
• 1 can (15 oz) tomato sauce (no sugar added, please)
• 1 cup fresh basil leaves (torn, stems discarded)
• 1/2 cup grated Parmesan (freshly grated is non-negotiable)
• Salt and black pepper (to your mood)
• 1/2 tsp red pepper flakes (optional, but I say yes)
• 2 tbsp unsalted butter (for that silky finish; room temp is fine)

Instructions

1. Season both sides of chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side until golden brown and internal temp reaches 165°F. Transfer to a plate and rest 5 minutes. Tip: Don't crowd the pan; cook in batches if needed.
2. While chicken rests, bring a large pot of salted water to a boil. Add pappardelle and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup pasta water before draining. Tip: Drop pasta in boiling water when you start the sauce so both finish together.
3. In the same skillet (no need to wipe), reduce heat to medium. Add remaining 2 tbsp olive oil and sliced garlic. Sauté 30 seconds until fragrant but not brown. Add cherry tomatoes and cook 3-4 minutes, stirring occasionally, until they soften and start to burst. Lightly crush them with a spatula for sauciess.
4. Pour in tomato sauce and stir in red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low. Slice the rested chicken into 1/2-inch strips. Add chicken and any juices back to the skillet. Simmer 5 minutes to meld flavors. Tip: Taste and adjust salt—the Parmesan will add more salt later.
5. Add drained pasta to the skillet along with 1/4 cup reserved pasta water. Toss over low heat for 2 minutes, adding more pasta water if sauce seems tight. Remove from heat. Add torn basil, butter, and half the Parmesan. Toss vigorously until butter melts and sauce clings to noodles. Serve immediately topped with remaining Parmesan.

Pile it high on your plate and maybe pour yourself a glass of wine—you've earned it. The rich tomato sauce clings like a dream to those wide ribbons, with tender chicken in every bite. Bonus: It's even better the next day, if you have leftovers.

Pesto Chicken Pappardelle

Might just be the fastest ticket to a flavor-packed dinner: Pesto Chicken Pappardelle. This dish combines tender chicken with wide ribbons of pasta in a vibrant basil pesto sauce, and it’s ready in under 30 minutes. Perfect for when you want something delicious without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts (pat them dry for a better sear—trust me)
• 12 oz pappardelle pasta (or any wide noodle you have)
• 2 cloves garlic, minced (fresh garlic is non-negotiable)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 cup basil pesto (store-bought is fine, but homemade is chef's kiss)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (season generously)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5–7 minutes per side, until golden brown and internal temperature reaches 165°F. Tip: Let the chicken rest for 3 minutes before slicing to keep it juicy.
3. While the chicken cooks, bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente, usually about 8 minutes. Tip: Reserve 1 cup of pasta water before draining—it's liquid gold for adjusting sauce consistency.
4. Remove the chicken from the skillet and let it rest. In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
5. Add the cooked pasta directly to the skillet along with the pesto and 1/2 cup of the reserved pasta water. Toss everything together until the pasta is well coated, adding more pasta water if needed for a silky sauce.
6. Slice the chicken into strips and add it back to the skillet along with the Parmesan cheese. Toss gently to combine. Taste and adjust seasoning with salt and pepper if needed.

Garnish with extra Parmesan and a sprinkle of red pepper flakes if you like a little heat. The wide pappardelle noodles perfectly catch the creamy pesto, while the chicken stays tender and juicy. It’s a restaurant-quality dish that comes together in a flash—your new weeknight hero.

Mushroom Thyme Chicken Pappardelle

Kicking off this recipe with a confession: I’m a pappardelle pusher. This Mushroom Thyme Chicken Pappardelle is the kind of comfort food that makes you want to hug your skillet. Trust me, one bite and you’ll be making it on repeat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken and Mushrooms

• 2 boneless, skinless chicken breasts (about 1 lb total) – pat them dry for a killer sear
• 8 oz cremini mushrooms, sliced – they soak up all that buttery goodness
• 2 tbsp unsalted butter – because butter makes everything better
• 2 tbsp extra virgin olive oil – my go-to for sautéing
• 3 cloves garlic, minced – never skimp on the garlic
• 1 tsp fresh thyme leaves (or 1/2 tsp dried) – fresh is best if you have it
• 1/2 cup low-sodium chicken broth – to keep salt in check
• 1/2 cup heavy cream – for that luscious sauce
• 1/4 cup grated Parmesan cheese – plus more for serving
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

For the Pappardelle

• 8 oz dried pappardelle pasta – wide ribbons are perfect for catching sauce
• 1 tbsp salt (for pasta water) – don't be shy, season that water

Instructions

1. Bring a large pot of salted water to a rolling boil. (Tip: salt the water like the sea – 1 tbsp per 4 quarts.)
2. Season chicken breasts with salt and pepper on both sides.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
4. Add chicken and cook until golden brown and internal temp reaches 165°F, about 5-6 minutes per side. Transfer to a plate.
5. In the same skillet, add remaining 1 tbsp butter and sliced mushrooms. Sauté until browned and their liquid has evaporated, about 5-7 minutes. (Tip: don't crowd the pan – give them room to brown.)
6. Add minced garlic and thyme; cook for 1 minute until fragrant.
7. Pour in chicken broth and scrape up any browned bits from the bottom (that's pure flavor!). Simmer until reduced by half, about 3 minutes.
8. Stir in heavy cream and grated Parmesan. Simmer until sauce thickens, about 2-3 minutes. Taste and adjust salt and pepper.
9. Meanwhile, cook pappardelle according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
10. Slice the cooked chicken into strips.
11. Add drained pasta to the skillet with the sauce. Toss to coat, adding pasta water a tablespoon at a time if the sauce is too thick. Nestle chicken strips into the pasta.
12. Serve immediately with extra Parmesan and a sprinkle of fresh thyme if desired.

Savor every twirl of these silky noodles coated in creamy mushroom sauce. The thyme adds an earthy elegance that makes this dish feel fancy but tastes like a warm hug. Don’t be surprised if you find yourself licking the plate – I won’t judge.

Spicy Arrabbiata Chicken Pappardelle

Craving something with a serious kick? This Spicy Arrabbiata Chicken Pappardelle is my go-to when I need a bold, soul-warming bowl of saucy pasta. The chicken stays tender, the sauce is fiery, and every slurp of wide pappardelle grabs onto that gorgeous red sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts (I prefer thighs for extra juiciness)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil

For the Arrabbiata Sauce

• 2 tbsp extra virgin olive oil (yes, more — I'm generous with it)
• 4 cloves garlic, thinly sliced (don't mince; slices infuse the oil)
• 1-2 tsp red pepper flakes (I go for 1.5 tsp for a proper kick)
• 1 can (28 oz) crushed San Marzano tomatoes (they're worth the splurge)
• 1/2 tsp salt
• 1/4 tsp sugar (to balance acidity)
• 1/4 cup fresh basil leaves, torn (plus more for garnish)

For the Pasta

• 8 oz dried pappardelle (or fresh if you're feeling fancy)
• Grated Parmesan cheese for serving

Instructions

1. Season chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes per side (internal temp 165°F). Tip: Don't crowd the pan; if needed, cook in batches for a perfect sear. Transfer to a plate and let rest.
3. While chicken rests, bring a large pot of salted water to a boil for the pasta.
4. In the same skillet, reduce heat to medium and add remaining 2 tbsp olive oil. Add sliced garlic and cook for about 30 seconds until fragrant but not browned. Tip: Garlic can burn quickly, so keep an eye on it.
5. Add red pepper flakes and stir for 10 seconds.
6. Pour in crushed tomatoes, salt, and sugar. Stir, bring to a simmer, then reduce heat to low. Let sauce simmer while you cook the pasta, about 15 minutes, stirring occasionally. Tip: Simmering deepens flavor; taste and adjust salt or heat if needed.
7. Meanwhile, cook pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.
8. Slice the rested chicken into bite-sized pieces.
9. Once pasta is drained, add the pappardelle directly to the skillet with the arrabbiata sauce. Toss to coat, adding a splash of pasta water if needed to loosen. Tip: Reserved pasta water is liquid gold; add a little at a time to get the perfect saucy consistency.
10. Add the sliced chicken and torn basil, toss gently.
11. Serve in bowls, topped with extra basil and grated Parmesan.

With each twirl, you’ll get tender chicken, al dente pasta, and a sauce that whispers (and then shouts) heat. Pair it with a glass of red wine and some crusty bread to soak up every last drop — this is comfort with an edge.

Garlic Butter Chicken Pappardelle

Finally, a weeknight dinner that feels fancy without the fuss—this Garlic Butter Chicken Pappardelle is creamy, garlicky, and ridiculously easy. It's the kind of meal that makes you feel like a Top Chef even when you're wearing sweatpants.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breasts, cut in half lengthwise (I like to butterfly them for even cooking)
• 1 tsp salt (I use kosher, it dissolves better)
• 1/2 tsp black pepper
• 1/2 tsp paprika (smoked or sweet, both work)
• 2 tbsp olive oil (extra virgin is my go‑to for flavor)

For the Pasta

• 12 oz pappardelle pasta (or fettuccine if pappardelle is hiding)
• 4 tbsp unsalted butter (cold and cubed—don't skimp!)
• 4 cloves garlic, minced (grate them for maximum garlic punch)
• 1/2 cup chicken broth (low sodium, to control salt)
• 1/2 cup heavy cream (room temp so it doesn't curdle)
• 1/2 cup grated Parmesan cheese (fresh, from a block—please)
• 2 tbsp fresh parsley, chopped (for that green pop)
• Salt and pepper to taste (but taste first, the Parmesan is salty)

Instructions

1. Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente, about 8 minutes. Reserve 1 cup pasta water before draining.
2. While pasta cooks, season chicken: combine salt, pepper, and paprika in a small bowl. Sprinkle evenly over both sides of chicken pieces.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4-5 minutes per side (internal temp 165°F). Transfer chicken to a plate; don't clean the pan.
4. Reduce heat to medium. Add butter to the same skillet and let it melt, swirling occasionally. Add garlic and sauté for 30 seconds until fragrant—don't let it burn!
5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Let it reduce slightly, about 1 minute.
6. Whisk in heavy cream and bring to a gentle simmer. Let it thicken for 2-3 minutes, stirring often.
7. Add the cooked pasta and toss to coat in the sauce. If too thick, add reserved pasta water a tablespoon at a time until you get a silky consistency.
8. Add Parmesan cheese and toss until melted and creamy. Season with a pinch of salt and pepper (remember the cheese adds salt).
9. Slice the chicken into strips and arrange over the pasta. Garnish with fresh parsley.

Creamy, buttery, and loaded with garlicky goodness—this pappardelle is pure comfort on a plate. Serve it with a crisp green salad and a glass of Sauvignon Blanc, and you've got a weeknight win that tastes like a weekend splurge.

Chicken Pappardelle Alfredo

Unless you've been hiding from the internet, you know that creamy Alfredo is the ultimate mood booster. This Chicken Pappardelle Alfredo takes it up a notch with wide ribbons of pasta that cling to every drop of sauce, plus juicy chicken that’s actually worth writing home about. Trust me, this is the kind of dinner that makes you forget your to-do list.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb pappardelle pasta (the wide ribbons are perfect for holding sauce)
• 1 lb boneless skinless chicken breasts (pounded to even thickness for quick cooking)
• 2 tbsp unsalted butter (because salted makes it too salty)
• 1 tbsp extra virgin olive oil (my go-to for searing)
• 3 cloves garlic, minced (fresh, not the jarred stuff)
• 1 cup heavy cream (room temp so it doesn't curdle)
• 1 cup freshly grated Parmesan cheese (skip the green can, please)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly cracked)
• 1/4 cup reserved pasta water (the secret weapon)
• 2 tbsp fresh parsley, chopped (for garnish, and I'm a garnish fanatic)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, about 8–10 minutes (or according to package directions).
2. While the pasta cooks, pat the chicken breasts dry with paper towels—this ensures a killer golden sear. Season both sides with 1/4 tsp salt and 1/8 tsp pepper.
3. In a large skillet, melt 1 tbsp butter with the olive oil over medium-high heat. Add the chicken and cook 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add remaining 1 tbsp butter and the garlic. Sauté for 30 seconds until fragrant, scraping up any browned bits from the chicken.
5. Pour in the heavy cream slowly, stirring constantly. Bring to a gentle simmer—do not boil or it might separate. Let it cook 2–3 minutes until slightly thickened.
6. Gradually whisk in the grated Parmesan cheese, a handful at a time, until fully melted and smooth. Season with remaining 1/4 tsp salt and 1/8 tsp pepper.
7. Reserve 1/4 cup pasta water before draining the pappardelle. Drain pasta and add it directly to the skillet with the sauce. Toss well to coat, adding pasta water a splash at a time if the sauce seems too thick.
8. Slice the rested chicken against the grain into strips. Serve the pasta topped with chicken and a sprinkle of fresh parsley.

Just one bite of this velvety, cheese-laced pasta and you'll wonder why you ever settled for jarred sauce. The pappardelle catches every creamy drop, and the chicken is tender enough to cut with a fork. Serve it with a crisp white wine and a side salad—or just eat it standing over the stove like I do.

Sun-Dried Tomato Chicken Pappardelle

Prepare yourself for a pasta dish that’s basically a hug in a bowl—if that hug was wearing sunglasses and had a tangy attitude. This Sun-Dried Tomato Chicken Pappardelle combines tender chicken, chewy ribbons of pasta, and those irresistible umami-packed sun-dried tomatoes for a weeknight win that’ll make your taste buds do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Chicken and Pasta

• 1 lb boneless skinless chicken breasts (I prefer slicing them against the grain for tenderness)
• 8 oz pappardelle pasta (those wide ribbons are perfect for grabbing sauce)
• 2 tbsp olive oil (my go-to for searing)
• Salt and black pepper to taste

Sauce and Garnish

• 1/2 cup sun-dried tomatoes in oil, drained and chopped (save a tablespoon of that liquid gold for extra flavor)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 1/4 tsp red pepper flakes (adjust for heat preference)
• 1/2 cup chicken broth (low-sodium to control salt)
• 1 cup heavy cream (full fat, because life's too short)
• 1/2 cup grated Parmesan cheese (the real stuff, not the green can)
• 2 tbsp butter
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water before draining. (Tip: Don't overcook; pappardelle should have a slight chew.)
2. While pasta cooks, season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and internal temp reaches 165°F. Remove and let rest, then slice into strips.
3. In the same skillet, reduce heat to medium. Add butter and sun-dried tomatoes (and reserved oil if using). Sauté 1 minute, scraping up browned bits. (Tip: That reserved oil adds a concentrated tomato flavor.)
4. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Pour in chicken broth and bring to a simmer, scraping up any remaining bits.
6. Reduce heat to low, stir in heavy cream and Parmesan. Whisk until smooth. Simmer 2-3 minutes until slightly thickened. (Tip: Keep heat low to prevent cream from curdling.)
7. Add the cooked pasta and sliced chicken to the sauce. Toss to coat, adding reserved pasta water a little at a time if sauce is too thick.
8. Taste and adjust seasoning with salt and pepper.
9. Serve immediately, garnished with fresh basil.

Kale? Nah, we're keeping it real with this carb-loaded comfort. The creamy, tangy sauce clings to every ribbon of pasta, while the chicken adds hearty satisfaction. Serve with a crisp green salad to pretend you're being healthy, or double down with garlic bread—you do you.

White Wine Chicken Pappardelle

O, creamy, wine-drenched pasta—is there anything more romantic? This White Wine Chicken Pappardelle is the dinner party hero that’s actually weeknight-easy, because you deserve elegance without the stress.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs (I like thighs for juiciness, but breasts work too—just don't overcook!)
• Salt and black pepper (freshly cracked, because life's too short for pre-ground)
• 2 tbsp olive oil (extra virgin, my kitchen MVP)
• 4 tbsp unsalted butter (divided, we're building flavor layer by layer)
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced (feel free to add an extra if you're a garlic lover)
• 1 cup dry white wine (something you'd drink—if it's not good enough to sip, don't cook with it)
• 1 cup chicken broth (low sodium, so we control the salt)
• 1 cup heavy cream (full fat, because we're not here to diet)
• 1/2 cup grated Parmesan cheese (freshly grated from a block, not the green can)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp red pepper flakes (optional, for a little kick)
• 8 oz pappardelle pasta (wide ribbons that grab the sauce)
• 2 tbsp fresh parsley, chopped (for garnish, because we eat with our eyes)

Instructions

1. Season chicken thighs on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken thighs and cook 5-6 minutes per side, until golden brown and internal temp reaches 165°F. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add 2 tbsp butter to the same skillet. Once melted, add onion and cook 3-4 minutes until softened.
5. Add garlic and cook 30 seconds until fragrant. (Tip: Don't burn the garlic—it turns bitter!)
6. Pour in white wine and scrape up any browned bits from the bottom (that's flavor, baby!). Let simmer until reduced by half, about 2-3 minutes.
7. Add chicken broth, heavy cream, thyme, red pepper flakes, and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly.
8. Meanwhile, cook pappardelle in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
9. Slice the rested chicken into bite-sized strips.
10. Add drained pasta and sliced chicken to the sauce. Toss to combine. If sauce is too thick, add reserved pasta water a splash at a time.
11. Remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese until melted and glossy. (Tip: Add cheese off heat to avoid clumping.)
12. Taste and adjust seasoning with salt and pepper.
13. Garnish with fresh parsley and serve immediately.

The silky sauce clings to every ribbon of pappardelle, while the chicken stays so tender you'll forget it's not butter. Serve with extra Parmesan on top and a glass of the same white wine you used—because you deserve it.

Baked Chicken Pappardelle Casserole

A baked casserole that’s basically a warm hug in a dish. This Baked Chicken Pappardelle Casserole layers tender pasta, juicy chicken, and a creamy cheese sauce, then bubbles up golden and glorious.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Pasta and Chicken

• 12 oz pappardelle pasta (wide ribbons hold sauce best)
• 2 cups cooked shredded chicken (rotisserie is perfect)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 small onion, diced
• 3 cloves garlic, minced

For the Creamy Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (room temp avoids lumps)
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

For the Topping

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup shredded mozzarella

Instructions

1. Preheat oven to 375°F.
2. Cook pappardelle al dente per package directions (8-10 min). Drain; reserve 1/2 cup pasta water.
3. In a skillet, heat olive oil over medium heat. Sauté onion until softened, 3-4 min. Add garlic; cook 1 min more. Stir in shredded chicken; remove from heat.
4. In a saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Slowly whisk in milk and broth. Simmer until thickened, 3-4 min. Add salt, pepper, thyme, mozzarella, and Parmesan; stir until smooth. Keep heat low to avoid cheese separation.
5. Combine cooked pasta, chicken mixture, and cheese sauce in a large bowl. Toss to coat. Add reserved pasta water a tablespoon at a time if needed.
6. Transfer mixture to a 9×13 dish. In a small bowl, mix panko, melted butter, and remaining mozzarella; sprinkle over casserole.
7. Bake for 20-25 min until bubbly and golden. Let rest 5 min before serving. For extra crunch, broil last 2 min.

Kiss your leftovers goodbye because this casserole disappears fast. The cheesy, saucy pasta with tender chicken and a crispy panko topping is pure comfort—perfect for a cozy dinner or impressing guests. Serve it with a simple green salad to cut the richness.

One-Pot Chicken Pappardelle

Cooking should be fun, not a dishwashing marathon. This one-pot chicken pappardelle lets you have your creamy, comforting pasta and eat it too—without drowning in a sink full of pots. It’s the weeknight hero you didn’t know you needed.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb boneless skinless chicken thighs (I prefer thighs for juiciness—breasts work but watch the cook time)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh only, please)
• 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)
• 1/2 tsp red pepper flakes (optional, but I like the kick)
• 4 cups low-sodium chicken broth (homemade is amazing, but boxed is fine)
• 1 cup heavy cream (don’t substitute—this is the creamy magic)
• 8 oz dried pappardelle pasta (or fettuccine if that’s what you have)
• 1/2 cup grated Parmesan cheese (the real stuff, not the green can)
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken thighs in a single layer and cook until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside. Tip: Don't crowd the pan—work in batches if needed for a proper sear.
2. Reduce heat to medium. Add diced onion to the pot and sauté, scraping up browned bits, until softened, about 3-4 minutes. Add minced garlic, dried thyme, and red pepper flakes; cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil, scraping any remaining fond from the bottom. Nestle the browned chicken thighs back into the pot. Reduce heat to low, cover, and simmer for 10 minutes, until chicken is cooked through.
4. Remove chicken and set aside to cool slightly. Increase heat to medium-high and bring the broth back to a boil. Stir in heavy cream and then add pappardelle pasta, breaking it in half if needed to fit. Cook uncovered, stirring occasionally, until pasta is al dente and liquid has reduced to a saucy consistency, about 8-10 minutes. Tip: Begin checking pasta a minute before package directions — you want it firm to the bite.
5. While pasta cooks, shred or dice the chicken into bite-sized pieces once cool enough to handle.
6. When pasta is done, remove pot from heat. Stir in shredded chicken, grated Parmesan, and half the chopped parsley. Season with salt and pepper to taste. Let rest for 2 minutes to thicken.
7. Serve in bowls, garnished with remaining parsley.

Drizzle with a little extra olive oil and a crack of black pepper for a restaurant-worthy finish. The sauce clings to every ribbon of pasta like a cozy blanket. Honestly, you’ll want to lick the bowl—no judgment here.

Chicken Pappardelle Soup

Huddle up, soup lovers! This Chicken Pappardelle Soup is like a warm hug in a bowl—but with a whole lot more personality. It’s hearty, it’s slurpable, and it’s about to become your new cold-weather bestie.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup Base

• 2 tbsp extra virgin olive oil
• 1 large yellow onion, diced (tears of flavor)
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced (garlic is life)
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme (or 3 sprigs fresh if you're fancy)
• 1 bay leaf
• Salt and freshly ground black pepper

For the Chicken & Pappardelle

• 1 lb boneless skinless chicken thighs (juicier than breasts!)
• 8 oz dried pappardelle, broken into bite-size pieces
• ¼ cup fresh parsley, chopped
• Lemon wedges (for squeezing over – trust me)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes. Tip: Don't rush the veggies — they're the flavor backbone.
2. Add minced garlic and cook for 1 minute more until fragrant.
3. Season chicken thighs with salt and pepper. Push veggies to the sides of the pot and add chicken; sear until golden on each side, about 3–4 minutes per side. (It's ok if not cooked through yet.)
4. Pour in chicken broth, scraping up any browned bits from the bottom. Add thyme and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
5. Remove chicken to a cutting board; let rest for a few minutes, then shred or dice. Discard bay leaf.
6. While chicken rests, bring soup back to a simmer and add broken pappardelle. Cook according to package directions (usually 6–8 minutes) until al dente. Tip: Stir every couple of minutes — pappardelle loves to clump.
7. Return shredded chicken to the pot. Stir in most of the parsley, reserving some for garnish. Taste and adjust seasoning with salt and pepper.
8. Ladle into bowls, top with reserved parsley, and serve with lemon wedges on the side for a fresh squeeze.

You know what makes this soup sing? The way the wide noodles catch the broth in every single fold, delivering a burst of savory goodness. And that little squeeze of lemon at the end? It brightens everything like a sudden ray of sunshine. So go ahead, grab a spoon and get ready to fall in love.

Grilled Chicken Pappardelle Salad

Nobody can resist a pasta salad that doubles as a main course—especially when it involves smoky grilled chicken and ribbons of pappardelle. This dish is like a summer fling: quick, fun, and leaves you wanting more.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb) – I like to let them sit with the seasoning for at least 10 minutes
• 2 tbsp olive oil – my go-to for grilling
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For the Salad and Dressing

• 8 oz pappardelle pasta – those wide ribbons catch every bit of dressing
• 4 cups mixed salad greens (like arugula and spinach)
• 1 cup cherry tomatoes, halved – burst of sweetness in every bite
• 1/2 English cucumber, sliced – I prefer English for less seeds
• 1/4 red onion, thinly sliced – soak in cold water for 10 min if you want milder bite
• 1/4 cup shaved Parmesan cheese – real Parmigiano-Reggiano, please
• 1/4 cup fresh basil leaves, chopped
• 3 tbsp extra virgin olive oil – the star of the dressing
• 2 tbsp lemon juice – freshly squeezed, because bottled just doesn't cut it
• 1 tsp Dijon mustard
• 1/2 tsp honey – just enough to balance the tang
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (about 400-450°F).
2. In a bowl, toss the chicken breasts with 2 tbsp olive oil, salt, pepper, and garlic powder. Let sit for 10 minutes while the grill heats.
3. Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente, about 8-10 minutes.
4. Drain the pasta and rinse under cold water to stop the cooking. Drizzle with a little olive oil and toss to prevent sticking.
5. Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F. (Tip: Use a meat thermometer for perfect doneness.)
6. Transfer chicken to a cutting board and let rest for 5 minutes. Then slice into strips.
7. While the chicken rests, make the dressing: In a small bowl, whisk together 3 tbsp extra virgin olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper.
8. In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and basil. (Tip: For a more intense flavor, let the dressing sit for a few minutes before adding.)
9. Add the cooled pasta, sliced chicken, and dressing to the bowl. Toss everything gently until well coated.
10. Let the salad sit for 5 minutes to let flavors meld. Serve in individual bowls and top with shaved Parmesan. (Tip: This salad is even better the next day!)

Zesty, smoky, and satisfying – this pasta salad is a weeknight hero. The combination of grilled chicken and fresh veggies over tender pappardelle makes every bite a celebration. You can even serve it cold the next day for lunch – if there’s any left!

Slow Cooker Chicken Pappardelle

Oh, get ready to fall in love with your slow cooker all over again. This chicken pappardelle is the ultimate set-it-and-forget-it comfort food—tender, saucy, and utterly irresistible.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

For the Chicken

• 1 ½ lbs boneless, skinless chicken thighs (I prefer thighs for max juiciness)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp salt
• ½ tsp black pepper

For the Sauce

• 1 medium yellow onion, diced (no tears, just love)
• 4 cloves garlic, minced (don't skimp—garlic is life)
• 1 (28 oz) can crushed tomatoes (San Marzano if you're feeling fancy)
• 1 cup low-sodium chicken broth (trust me, low-sodium is key)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional, but you know you want that kick)
• 1 bay leaf

For the Pasta & Finish

• 8 oz pappardelle pasta (those wide ribbons are made for this)
• ½ cup grated Parmesan cheese (fresh, not the green can)
• 2 tbsp chopped fresh parsley (for a pop of color)

Instructions

1. Pat the chicken thighs dry with paper towels, then season evenly with salt and pepper. This step helps get that gorgeous golden crust.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs in a single layer (work in batches if needed) and cook for 4–5 minutes per side, until deeply browned. Don't crowd the pan—browned = flavor.
3. Transfer the browned chicken to the slow cooker insert. Leave any browned bits in the skillet—they're gold.
4. Reduce heat to medium and add the diced onion to the same skillet. Cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the skillet. Let it simmer for 1 minute, then pour the mixture over the chicken in the slow cooker.
6. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and bay leaf to the slow cooker. Stir gently to combine.
7. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is fall-apart tender.
8. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve ½ cup of pasta water before draining.
9. Remove the bay leaf from the slow cooker. Using two forks, shred the chicken directly in the sauce. Stir in the cooked pappardelle and a splash of reserved pasta water if needed to loosen the sauce.
10. Top with Parmesan cheese and fresh parsley. Serve immediately—this dish waits for no one.

Every single bite of this slow cooker chicken pappardelle is luscious and soul-warming. The wide ribbons of pasta grab onto that rich, tomatoey sauce, while the chicken practically melts in your mouth. Serve it with a side of crusty bread to mop up any leftover goodness—you'll thank me later.

Spinach Ricotta Chicken Pappardelle

Mamma mia, this Spinach Ricotta Chicken Pappardelle is the pasta hug you didn't know you needed! Imagine tender chicken, creamy ricotta, and silky pappardelle all tangled up with fresh spinach—dinner just got a major glow-up.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1.5 lbs boneless skinless chicken breasts (about 2 breasts, pounded to even thickness)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil (extra virgin is my go-to)

For the Pasta & Sauce

• 12 oz dried pappardelle pasta (or fresh, if you're feeling fancy)
• 1 tbsp unsalted butter
• 3 cloves garlic (minced—fresh, not jarred!)
• 1 cup whole milk ricotta cheese (room temp works best)
• 0.5 cup chicken broth (low-sodium preferred)
• 0.5 cup heavy cream
• 0.5 tsp red pepper flakes (optional, for a kick)
• 5 oz fresh baby spinach (about 5 cups, packed)
• 0.5 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Season both sides of the chicken breasts with 1 tsp salt and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken and cook for 5-6 minutes per side, until golden brown and internal temp reaches 165°F. Transfer to a plate and tent with foil.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup pasta water, then drain. Pro tip: Don't rinse—starch helps the sauce cling!
5. In the same skillet (don't wipe it), melt 1 tbsp butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
6. Reduce heat to low. Stir in 1 cup ricotta, 0.5 cup chicken broth, and 0.5 cup heavy cream. Whisk until smooth, about 1 minute. Tip: Room-temp ricotta blends easier, so set it out early!
7. Add 0.5 tsp red pepper flakes (if using) and stir. Simmer gently for 2 minutes to thicken slightly.
8. Gradually add fresh spinach, handful by handful, stirring until wilted (about 2-3 minutes total). You'll think it's too much spinach, but trust the process.
9. Slice the rested chicken into 1/2-inch strips. Add chicken and any juices back to the skillet with the sauce.
10. Toss in the drained pappardelle and 0.5 cup grated Parmesan. Use tongs to coat everything evenly, adding reserved pasta water a tablespoon at a time if needed for silkiness.
11. Serve immediately with extra Parmesan on top and a cheeky side of garlic bread.

Unexpectedly luscious and begging to be twirled, each forkful delivers creamy ricotta, tender chicken, and just enough heat from red pepper flakes. Serve it with a crisp white wine or a simple side salad—either way, this pasta will steal the show.

Creamy Tuscan Chicken Pappardelle

Welcome to the pasta party where chicken gets a Tuscan makeover—creamy, dreamy, and packed with spinach and sun-dried tomatoes. This one-pan wonder is so good, you’ll want to lick the skillet clean (no judgment).

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken breasts (pounded to even thickness—trust me, it cooks faster and stays juicy)
• 1 tsp salt (I use kosher, but table salt works too)
• ½ tsp black pepper (freshly ground if you’re feeling fancy)
• 1 tsp garlic powder (because more garlic is always the answer)
• 2 tbsp olive oil (extra virgin is my go-to for flavor)

For the Creamy Tuscan Sauce

• 2 tbsp unsalted butter (salted is fine, just adjust salt later)
• 4 cloves garlic, minced (from a jar? Go ahead, I won’t tell)
• 1 cup sun-dried tomatoes (the oil-packed kind, drained and chopped—they’re chewy little flavor bombs)
• 1½ cups heavy cream (room temp so it doesn’t curdle—patience, friend)
• ½ cup chicken broth (low-sodium preferred, we control the salt)
• 1 tsp Italian seasoning (or a pinch each of oregano, basil, and thyme)
• ½ cup grated Parmesan cheese (fresh is best, but the green can in a pinch)
• 3 cups fresh spinach (about 3 big handfuls—it wilts down a lot!)
• 12 oz pappardelle pasta (or fettuccine if you’re out—I won’t judge)

Instructions

1. Season the chicken: In a small bowl, mix salt, pepper, and garlic powder. Pat chicken dry with paper towels (moisture is the enemy of a good sear) and rub the seasoning all over both sides.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–6 minutes per side, until golden brown and internal temp hits 165°F. Transfer to a plate and tent with foil (don’t skip this—it keeps it juicy while you make the sauce).
3. Boil the pasta: Meanwhile, bring a large pot of salted water to a rolling boil. Add pappardelle and cook 1 minute less than package directions (it’ll finish cooking in the sauce). Reserve 1 cup pasta water before draining.
4. Start the sauce: In the same skillet (don’t wipe it—all that browned flavor is gold), melt butter over medium heat. Add garlic and sun-dried tomatoes; sauté 1 minute until garlic is fragrant.
5. Build the cream: Slowly pour in heavy cream and chicken broth, whisking to combine. Stir in Italian seasoning. Bring to a gentle simmer, then reduce heat to low. Let it bubble gently for 3–4 minutes until slightly thickened (it should coat the back of a spoon).
6. Melt the cheese: Sprinkle Parmesan over the sauce and stir until melted and smooth. If it’s too thick, add a splash of reserved pasta water to loosen it up.
7. Wilt the spinach: Add fresh spinach by the handful, stirring until just wilted—about 2 minutes. You’ll think it’s too much spinach, but it shrinks like magic.
8. Combine everything: Slice the rested chicken into strips (against the grain, for tenderness). Add drained pasta and chicken to the skillet. Toss everything in the creamy sauce for 1–2 minutes until the pasta soaks up the goodness. Add more pasta water if needed for a silky finish.
9. Serve immediately: Plate up and shower with extra Parmesan and a crack of black pepper. Go ahead, take that first twirl—it’s the best part.

You’ll get that first bite—velvety sauce clinging to every ribbon of pasta, tender chicken, and pops of tangy tomato. Serve it with a crisp green salad (to pretend you’re being healthy) or crusty bread to mop up every last drop. This one’s a keeper.

Thai Coconut Curry Chicken Pappardelle

Ditch the boring pasta night—this Thai Coconut Curry Chicken Pappardelle is a flavor explosion that'll make your taste buds do a happy dance. Creamy coconut curry clings to wide ribbons of pasta, with tender chicken and a kick of spice.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken thighs (I like thighs for extra juiciness, but breasts work too)
• 8 oz pappardelle pasta (wide noodles are the best for catching sauce)
• 1 can (14 oz) full-fat coconut milk (don't you dare use light—you need that richness)
• 2 tbsp red curry paste (I use Thai Kitchen, adjust for heat)
• 1 tbsp fish sauce (the secret umami bomb)
• 1 tbsp brown sugar (to balance the heat)
• 1 cup chicken broth (low-sodium, so you control the salt)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snow peas, trimmed
• Fresh cilantro and lime wedges for garnish (because we're fancy like that)

Instructions

1. Cook the pappardelle according to package directions in salted boiling water until al dente. Tip: Reserve 1 cup of pasta water before draining—it's liquid gold for thinning the sauce.
2. While pasta cooks, season chicken thighs with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat.
3. Sear chicken thighs for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate and let rest.
4. In the same skillet, reduce heat to medium. Add sliced onion and cook for 3-4 minutes until softened, scraping up any browned bits.
5. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Tip: Stir constantly to avoid burning the garlic.
6. Add red curry paste and cook for 1 minute, stirring, to toast the spices.
7. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine, scraping the bottom of the pan.
8. Bring the curry sauce to a simmer and cook for 5 minutes until slightly thickened. Tip: If sauce gets too thick, add a splash of reserved pasta water.
9. While sauce simmers, slice the rested chicken into bite-sized strips.
10. Add sliced bell pepper and snow peas to the sauce; cook for 2 minutes until crisp-tender.
11. Add chicken strips and cooked pappardelle to the skillet. Toss everything together until the pasta is well coated. If needed, add more pasta water to loosen.
12. Remove from heat. Serve immediately garnished with fresh cilantro and lime wedges.

Ob-SO-utely swoon-worthy! This dish has that perfect balance of creamy, spicy, and savory, with the pappardelle soaking up every drop of that dreamy coconut curry sauce. Serve it in a big bowl with a lime wedge on the side—trust me, a squeeze of lime takes it over the top.

Conclusion

A treasure trove of flavor, these 18 chicken and pappardelle recipes bring comfort and creativity to your table. Try one tonight, leave a comment with your favorite, and share the roundup on Pinterest to inspire fellow home cooks!

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