Kick your weeknight dinners up a notch with these 34 delicious chicken tenderloin and pasta recipes! Whether you’re craving creamy comfort food, a quick 30-minute meal, or a fresh seasonal dish, we’ve got a perfect plate waiting for you. Get ready to find your new family favorite—let’s dive into this mouthwatering roundup!
Creamy Pesto Chicken Tenderloin Alfredo
Unwind with this comforting weeknight dinner that combines tender chicken, vibrant pesto, and creamy Alfredo sauce in one skillet. Using chicken tenderloins cuts cooking time significantly while delivering juicy results. This dish comes together in under 30 minutes for maximum flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs chicken tenderloins
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup prepared basil pesto
– 12 oz fettuccine pasta
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season 1.5 lbs chicken tenderloins evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken to the skillet in a single layer, cooking undisturbed for 4 minutes until golden brown.
5. Flip each tenderloin and cook for another 4 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate and tent loosely with foil to rest.
7. Add 12 oz fettuccine pasta to the boiling water and cook according to package directions until al dente.
8. Reduce skillet heat to medium and add 4 cloves minced garlic, cooking for 1 minute until fragrant.
9. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom.
10. Simmer the cream for 3 minutes until slightly thickened, stirring occasionally.
11. Whisk in 1/2 cup grated Parmesan cheese until completely melted and smooth.
12. Stir in 1/4 cup prepared basil pesto until fully incorporated.
13. Drain the cooked pasta, reserving 1/4 cup pasta water before discarding the rest.
14. Add the drained pasta and reserved pasta water to the sauce, tossing to coat evenly.
15. Return the rested chicken to the skillet, nestling it into the pasta.
16. Heat everything together for 2 minutes until warmed through.
Hearty fettuccine noodles cling to the velvety sauce, which balances rich creaminess with bright herbal notes from the pesto. For a restaurant-style presentation, twirl pasta onto plates using tongs before topping with chicken. The tenderloins stay remarkably juicy thanks to the quick sear and resting period, making this dish both elegant enough for company and simple enough for Tuesday nights.
Garlic Butter Chicken Tenderloin Linguine
A quick weeknight dinner that delivers restaurant-quality flavor with minimal effort. This garlic butter chicken tenderloin linguine combines juicy chicken, al dente pasta, and a rich sauce in under 30 minutes. Perfect for busy families craving comfort food without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb chicken tenderloins
– 12 oz linguine pasta
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz linguine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 lb chicken tenderloins dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken tenderloins to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and tent loosely with foil to rest, which helps retain juices.
7. Reduce skillet heat to medium and melt 4 tbsp unsalted butter in the same pan.
8. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant but not browned to avoid bitterness.
9. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the chicken for extra flavor.
10. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
11. Stir in 1/2 cup grated Parmesan cheese until fully melted and smooth.
12. Drain cooked linguine, reserving 1/2 cup pasta water, then add pasta directly to the sauce.
13. Toss linguine in the sauce for 1-2 minutes, adding reserved pasta water 1 tbsp at a time if needed to reach desired consistency.
14. Slice rested chicken tenderloins into 1-inch pieces and fold into the pasta along with 1/4 cup chopped fresh parsley.
15. Serve immediately in warm bowls. Leftovers keep well in an airtight container for up to 3 days.
Lusciously creamy sauce clings to every strand of pasta, while the garlic butter infuses each bite with savory depth. The tender chicken pieces add satisfying protein, making this dish both comforting and substantial. For a fresh twist, top with extra parsley or serve alongside a crisp green salad to balance the richness.
Spicy Cajun Chicken Tenderloin Penne
Get ready for a bold pasta dish that packs heat and flavor. Spicy Cajun seasoning coats tender chicken, while creamy sauce clings to every penne noodle. This one-pan meal delivers restaurant-quality results with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken tenderloins
– 2 tbsp Cajun seasoning
– 1 tbsp olive oil
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, sliced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 12 oz penne pasta
– 2 tbsp chopped fresh parsley
– Salt to taste
Instructions
1. Pat chicken tenderloins dry with paper towels to ensure even browning.
2. Rub 2 tbsp Cajun seasoning evenly over all chicken pieces.
3. Bring a large pot of salted water to a rolling boil for the pasta.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add seasoned chicken to the skillet and cook for 5-6 minutes per side until internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and tent with foil to rest.
7. Add diced onion to the same skillet and cook for 3-4 minutes until translucent.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Add sliced red bell pepper and cook for 4-5 minutes until slightly softened.
10. Pour in 1 cup heavy cream and 1/2 cup chicken broth, scraping up any browned bits from the pan bottom.
11. Reduce heat to medium-low and simmer sauce for 5 minutes until slightly thickened.
12. Meanwhile, cook 12 oz penne pasta in boiling water according to package directions until al dente.
13. Drain pasta, reserving 1/2 cup pasta water.
14. Stir 1/2 cup grated Parmesan cheese into the sauce until melted and smooth.
15. Slice rested chicken into bite-sized pieces and return to skillet.
16. Add cooked penne to the skillet and toss to coat, adding reserved pasta water as needed to loosen sauce.
17. Season with salt to taste and garnish with 2 tbsp chopped fresh parsley.
For a final touch, the creamy sauce clings perfectly to each penne ridge, while the Cajun-spiced chicken adds satisfying heat. Serve immediately with extra Parmesan for those who want to tame the spice, or pair with crusty bread to soak up every last drop of sauce.
Lemon Herb Chicken Tenderloin Fettuccine
Hectic weeknights demand quick, satisfying meals that don’t skimp on flavor. This Lemon Herb Chicken Tenderloin Fettuccine delivers just that, combining tender chicken and a bright, creamy sauce in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb chicken tenderloins
– 12 oz fettuccine pasta
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken tenderloins dry with paper towels and season evenly on both sides with salt and black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chicken tenderloins and cook for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
7. Reduce the skillet heat to medium and add the remaining 1 tbsp olive oil.
8. Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
10. Stir in the heavy cream, lemon juice, and lemon zest, then bring the mixture to a gentle simmer.
11. Let the sauce simmer for 3–5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
12. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
13. Add the drained pasta and grated Parmesan cheese to the skillet with the sauce, tossing to combine thoroughly.
14. If the sauce is too thick, gradually add the reserved pasta water 1–2 tbsp at a time until the desired consistency is reached.
15. Slice the rested chicken tenderloins into 1-inch pieces and fold them into the pasta along with the chopped parsley and thyme.
Freshly cooked, this dish boasts a luxuriously creamy sauce that clings to every strand of pasta, balanced by the zesty punch of lemon and aromatic herbs. For a vibrant twist, garnish with extra lemon zest and a sprinkle of red pepper flakes just before serving.
Sun-Dried Tomato Chicken Tenderloin Pasta
Nailing a quick, flavorful weeknight dinner just got easier. This sun-dried tomato chicken tenderloin pasta delivers rich, savory flavor with minimal effort. It’s a one-pan wonder that comes together fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb chicken tenderloins
– 8 oz dried fettuccine pasta
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes until al dente, then drain and set aside.
3. While the pasta cooks, pat the chicken tenderloins dry with paper towels to ensure a good sear.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Season the chicken tenderloins with salt and add them to the skillet in a single layer.
6. Cook the chicken for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F, then transfer to a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes, cooking for 1 minute to release their oils.
10. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly.
11. Let the sauce simmer for 3–4 minutes until slightly thickened.
12. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
13. Slice the cooked chicken tenderloins into bite-sized pieces.
14. Add the drained pasta and sliced chicken to the skillet, tossing everything to coat evenly in the sauce.
15. Cook for 1–2 more minutes until heated through, then remove from heat.
With a creamy, tangy sauce clinging to each strand, this pasta offers a satisfying bite. The sun-dried tomatoes provide a sweet, concentrated flavor that pairs perfectly with the tender chicken. For a fresh twist, top with chopped basil or serve alongside a crisp green salad.
Parmesan Crusted Chicken Tenderloin Spaghetti
Whip up a crispy, cheesy chicken tenderloin topping for spaghetti in under an hour. This parmesan-crusted version delivers a satisfying crunch against tender pasta. It’s a straightforward dinner that feels special without extra fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken tenderloins
– 1 cup grated parmesan cheese
– 1/2 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup milk
– 12 oz spaghetti
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 24 oz jarred marinara sauce
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Bring a large pot of salted water to a boil for the spaghetti.
3. Pat chicken tenderloins dry with paper towels to help the coating stick better.
4. In a shallow dish, combine 1 cup grated parmesan cheese, 1/2 cup panko breadcrumbs, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
5. Place 1/2 cup all-purpose flour in a second shallow dish.
6. In a third shallow dish, whisk 2 large eggs with 1/4 cup milk until smooth.
7. Dredge each chicken tenderloin first in flour, shaking off excess.
8. Dip floured chicken into the egg mixture, letting excess drip off.
9. Press chicken firmly into the parmesan-panko mixture, coating all sides evenly.
10. Place coated chicken on the prepared baking sheet and drizzle with 2 tbsp olive oil.
11. Bake at 400°F for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
12. While chicken bakes, add 12 oz spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
13. Drain spaghetti and return to the pot.
14. Heat 24 oz jarred marinara sauce in a saucepan over medium heat until simmering, about 5 minutes.
15. Toss drained spaghetti with the heated marinara sauce.
16. Divide spaghetti among four plates and top each with baked parmesan-crusted chicken tenderloins.
17. For extra crispiness, broil the chicken for the final 1-2 minutes of baking, watching closely to prevent burning.
Fresh from the oven, the chicken boasts a golden, crunchy exterior that gives way to juicy meat. The salty parmesan crust pairs perfectly with the tangy marinara-coated spaghetti. Serve it family-style on a large platter or elevate individual plates with a sprinkle of fresh basil.
Honey Mustard Chicken Tenderloin Rotini
Grab your skillet and get ready for a weeknight favorite that’s both comforting and quick. This honey mustard chicken tenderloin rotini combines sweet, tangy sauce with tender pasta for a satisfying meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb chicken tenderloins
– 12 oz rotini pasta
– 1/4 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add rotini pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving 1/2 cup of pasta water, and set aside.
4. Pat chicken tenderloins dry with paper towels and season both sides with salt and black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add chicken tenderloins to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
8. Reduce skillet heat to medium and add minced garlic, cooking for 1 minute until fragrant.
9. Whisk together honey, Dijon mustard, chicken broth, and heavy cream in a small bowl until smooth.
10. Pour honey mustard mixture into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer sauce for 3-4 minutes until slightly thickened, stirring constantly.
12. Return cooked chicken to the skillet, spooning sauce over each piece to coat evenly.
13. Add drained pasta to the skillet along with reserved pasta water, tossing to combine thoroughly.
14. Sprinkle with grated Parmesan cheese and chopped parsley, tossing once more to distribute.
15. Remove from heat and let rest for 2 minutes before serving.
Just serve this creamy rotini immediately while it’s hot—the sauce clings perfectly to every noodle, and the chicken stays juicy. For a fresh twist, top with extra parsley or serve alongside a crisp green salad to balance the rich, sweet-tangy flavors.
Mediterranean Chicken Tenderloin Orzo
Let’s make a quick, flavorful one-pan meal that’s perfect for busy weeknights. This Mediterranean chicken tenderloin orzo combines tender chicken, bright vegetables, and savory seasonings in under 30 minutes. You’ll love how the orzo soaks up all the delicious juices.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb chicken tenderloins
– 1 cup orzo
– 2 tbsp olive oil
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, pitted and halved
– 1/2 cup crumbled feta cheese
– 2 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 cups chicken broth
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken tenderloins evenly with dried oregano, garlic powder, and black pepper.
3. Add chicken to the hot skillet and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate, tenting loosely with foil to keep warm.
5. Add remaining 1 tbsp olive oil to the same skillet and reduce heat to medium.
6. Add orzo to the skillet and toast for 1-2 minutes, stirring constantly until lightly golden.
7. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
8. Cook orzo uncovered for 8-10 minutes, stirring occasionally, until most liquid is absorbed and orzo is al dente.
9. Stir in cherry tomatoes and kalamata olives, cooking for 2-3 minutes until tomatoes soften slightly.
10. Return chicken to the skillet, nestling it into the orzo mixture to reheat for 1-2 minutes.
11. Remove skillet from heat and drizzle with lemon juice, then sprinkle with feta cheese and fresh parsley.
12. Combine everything gently in the skillet before serving.
Chicken stays juicy while the orzo develops a creamy texture from absorbing the flavorful broth. The briny olives and tangy feta create a perfect balance with the bright lemon and sweet tomatoes. Serve it straight from the skillet with extra lemon wedges for squeezing over individual portions.
Baked Chicken Tenderloin Ziti with Spinach
Overwhelmed by weeknight dinners? This baked chicken tenderloin ziti with spinach delivers comfort without the fuss. It’s a creamy, cheesy pasta bake that comes together in one dish for minimal cleanup.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb chicken tenderloins
– 12 oz ziti pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 5 oz fresh spinach
– 24 oz marinara sauce
– 1 cup heavy cream
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Cook ziti according to package directions until al dente, then drain.
4. Pat chicken tenderloins dry with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Add chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
8. In the same skillet, add diced onion and cook for 3-4 minutes until translucent.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Stir in fresh spinach and cook for 2 minutes until wilted.
11. Pour in marinara sauce and heavy cream, then bring to a simmer.
12. Add cooked ziti and sliced chicken to the skillet, stirring to combine.
13. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
14. Bake uncovered for 20-25 minutes until cheese is melted and bubbly with golden spots.
15. Let rest for 10 minutes before serving.
Hearty and satisfying, this bake features tender chicken and perfectly cooked pasta in a rich, creamy tomato sauce. The melted cheese forms a golden crust that contrasts beautifully with the vibrant spinach. For a fresh twist, serve with a simple arugula salad dressed with lemon vinaigrette.
Asiago Chicken Tenderloin Bowtie Pasta
Hearty and satisfying, this Asiago Chicken Tenderloin Bowtie Pasta brings creamy comfort to your table. It combines tender chicken with a rich, cheesy sauce and pasta for a complete meal in one bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken tenderloins
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 12 oz bowtie pasta
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded Asiago cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Pat the chicken tenderloins dry with paper towels to ensure even browning.
3. Season the chicken evenly on both sides with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing into strips.
7. Add the bowtie pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
8. Drain the pasta, reserving 1/2 cup of pasta water.
9. In the same skillet, melt butter over medium heat.
10. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
11. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
12. Reduce heat to low and gradually stir in Asiago and Parmesan cheeses until fully melted and smooth, about 3 minutes.
13. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Add the cooked pasta and sliced chicken to the skillet, tossing to coat evenly in the sauce.
15. Stir in chopped parsley just before serving for a fresh finish.
16. Serve immediately in bowls.
Silky, creamy sauce clings to every bowtie pasta fold, while the Asiago adds a sharp, nutty depth that complements the tender chicken. For a creative twist, top with extra shredded cheese and a sprinkle of red pepper flakes for heat.
Rosemary Chicken Tenderloin Farfalle
Dinner just got easier with this one-pan pasta dish that combines tender chicken and aromatic rosemary in under 30 minutes. Rosemary Chicken Tenderloin Farfalle delivers restaurant-quality flavor with minimal cleanup, making it perfect for busy weeknights. The fragrant rosemary infuses both the chicken and pasta sauce for a cohesive, herb-forward meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb chicken tenderloins
– 8 oz farfalle pasta
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add farfalle pasta to the boiling water and cook for 10-12 minutes until al dente, then drain and set aside.
3. While pasta cooks, season chicken tenderloins evenly with salt and black pepper on both sides.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken tenderloins to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and cover loosely with foil to rest.
7. Reduce skillet heat to medium and add remaining 1 tbsp olive oil.
8. Add minced garlic and chopped rosemary to the skillet, sautéing for 1 minute until fragrant.
9. Pour chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Stir in heavy cream and bring the mixture to a gentle simmer for 3-4 minutes until slightly thickened.
11. Add cooked farfalle pasta to the skillet, tossing to coat evenly with the sauce.
12. Sprinkle grated Parmesan cheese over the pasta and stir until melted and creamy.
13. Slice rested chicken tenderloins into 1-inch pieces and fold them into the pasta.
14. Season the final dish with additional salt and black pepper if needed.
What makes this dish special is the way the creamy sauce clings to every curve of the farfalle, while the rosemary-infused chicken adds savory depth to each bite. For a fresh contrast, serve it with a simple arugula salad dressed in lemon vinaigrette, or sprinkle with extra Parmesan and cracked black pepper just before serving.
Buffalo Chicken Tenderloin Macaroni
Zesty buffalo chicken meets creamy macaroni in this bold, comforting dish that’s perfect for game day or a weeknight dinner. It combines tender chicken, spicy sauce, and cheesy pasta for a crowd-pleasing meal that comes together quickly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken tenderloins
– 1 tbsp olive oil
– 1/2 cup buffalo sauce
– 2 tbsp unsalted butter
– 8 oz elbow macaroni
– 2 cups shredded cheddar cheese
– 1 cup milk
– 2 tbsp all-purpose flour
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add elbow macaroni to boiling water and cook for 8 minutes until al dente, then drain.
4. Pat chicken tenderloins dry with paper towels to ensure even browning.
5. Heat olive oil in a large skillet over medium-high heat.
6. Cook chicken tenderloins for 4–5 minutes per side until internal temperature reaches 165°F.
7. Remove chicken from skillet and shred it using two forks.
8. In the same skillet, melt unsalted butter over medium heat.
9. Whisk in all-purpose flour and cook for 1 minute to form a roux.
10. Gradually whisk in milk until smooth, then simmer for 3–4 minutes until thickened.
11. Stir in shredded cheddar cheese until fully melted and creamy.
12. Add buffalo sauce, salt, and black pepper to the cheese sauce, stirring to combine.
13. Fold cooked macaroni and shredded chicken into the sauce until evenly coated.
14. Transfer mixture to a baking dish and bake at 375°F for 10 minutes until bubbly.
15. Let rest for 5 minutes before serving to allow flavors to meld.
Melted cheese clings to each noodle, while the buffalo sauce provides a tangy kick that balances the richness. For a fun twist, top with crumbled blue cheese or serve alongside celery sticks to cool the heat.
Teriyaki Chicken Tenderloin Noodles
Bold flavors and quick cooking make this teriyaki chicken tenderloin noodle dish a weeknight favorite. It combines savory-sweet sauce with tender chicken and slurpable noodles for a satisfying meal in under 30 minutes. Perfect for busy evenings when you crave something homemade but lack time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb chicken tenderloins
– 8 oz udon noodles
– 1 tbsp vegetable oil
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the udon noodles to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse briefly under cold water to stop cooking; set aside.
4. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes to make the teriyaki sauce.
5. Pat the chicken tenderloins dry with paper towels to ensure even browning.
6. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
7. Add the chicken tenderloins to the skillet and cook for 4-5 minutes per side until golden brown and cooked through to 165°F internal temperature.
8. Pour the teriyaki sauce into the skillet with the chicken, reduce heat to medium, and simmer for 3-4 minutes until the sauce thickens slightly, stirring occasionally.
9. Add the cooked noodles to the skillet and toss to coat evenly in the sauce for 1-2 minutes until heated through.
10. Remove from heat and garnish with sliced green onions and sesame seeds.
Just cooked, the noodles soak up the glossy teriyaki sauce while the chicken stays juicy. Serve it hot with extra green onions for crunch, or try it cold the next day for a refreshing lunch—the flavors deepen overnight.
Tuscan Chicken Tenderloin Rigatoni
Mouthwatering Tuscan flavors meet weeknight ease in this creamy pasta dish. Tender chicken and sun-dried tomatoes create a rich, satisfying meal that comes together quickly. It’s perfect for busy evenings when you crave something special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken tenderloins
– 12 oz rigatoni pasta
– 2 tbsp olive oil
– 1 cup chopped onion
– 3 cloves minced garlic
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 cups fresh spinach
– 1 tsp dried Italian seasoning
– Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz rigatoni pasta to the boiling water and cook for 11-13 minutes until al dente, then drain and set aside.
3. While pasta cooks, season 1 lb chicken tenderloins with salt and pepper on both sides.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken tenderloins to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F, then remove and set aside.
6. In the same skillet, add 1 cup chopped onion and cook for 3-4 minutes until softened.
7. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
8. Stir in 1 cup chopped sun-dried tomatoes and 1 tsp dried Italian seasoning, cooking for 2 minutes to blend flavors.
9. Pour in 1 cup heavy cream and bring to a simmer over medium heat, stirring constantly.
10. Reduce heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth.
11. Add 2 cups fresh spinach to the sauce and cook for 1-2 minutes until wilted.
12. Slice the cooked chicken tenderloins into bite-sized pieces.
13. Return chicken pieces and drained pasta to the skillet, tossing to coat evenly in the sauce.
14. Season with additional salt and pepper if needed and heat through for 2 minutes.
Zesty Parmesan cream clings to every rigatoni tube, while sun-dried tomatoes add a sweet-tart punch. For a fresh twist, top with extra spinach or serve alongside garlic bread to soak up the sauce.
Marsala Chicken Tenderloin Tagliatelle
Oozing with rich flavor, this Marsala Chicken Tenderloin Tagliatelle is a restaurant-quality dish you can make at home. It combines tender chicken, earthy mushrooms, and a creamy Marsala wine sauce over perfectly cooked pasta. You’ll have dinner on the table in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken tenderloins
– 8 oz tagliatelle pasta
– 2 tbsp olive oil
– 1 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 1/2 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 3/4 cup Marsala wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp fresh parsley, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Season 1 lb chicken tenderloins evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken tenderloins to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer cooked chicken to a plate and tent with foil to keep warm.
6. Add 8 oz tagliatelle pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
7. In the same skillet, melt 1 tbsp unsalted butter with remaining 1 tbsp olive oil over medium heat.
8. Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until browned and moisture evaporates.
9. Add 1/2 cup diced yellow onion and cook for 3-4 minutes until translucent.
10. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
11. Pour in 3/4 cup Marsala wine, scraping up any browned bits from the bottom of the skillet.
12. Simmer the wine for 2-3 minutes until reduced by half.
13. Add 1 cup chicken broth and bring to a simmer for 5 minutes.
14. Stir in 1/2 cup heavy cream and simmer for 3-4 minutes until sauce thickens slightly.
15. Drain the cooked pasta, reserving 1/2 cup pasta water.
16. Slice the rested chicken into bite-sized pieces.
17. Add sliced chicken and cooked pasta to the skillet with the sauce.
18. Toss everything together, adding reserved pasta water 1 tbsp at a time if sauce seems too thick.
19. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted.
20. Garnish with 1 tbsp chopped fresh parsley before serving.
Mouthwatering and satisfying, this dish features tender chicken in a velvety Marsala cream sauce that clings to every strand of pasta. The earthy mushrooms add depth while the Parmesan provides a salty finish. For a creative twist, serve it in shallow bowls with extra grated Parmesan and a side of garlic bread to soak up every last drop of sauce.
Sicilian Chicken Tenderloin Lasagna
You’ve probably tried classic lasagna, but this Sicilian twist swaps ground beef for tender chicken and layers in bold Mediterranean flavors. It’s a hearty, family-friendly casserole that comes together with minimal fuss, perfect for a weeknight dinner or casual gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs chicken tenderloins
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 28 oz canned crushed tomatoes
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 15 oz ricotta cheese
– 1 egg
– 1/4 cup grated Parmesan cheese
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– Fresh basil for garnish
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken tenderloins and cook for 5-7 minutes per side until browned and cooked through. Tip: Avoid overcrowding the skillet to ensure even browning.
4. Remove chicken, let cool slightly, then shred with two forks.
5. In the same skillet, sauté onion for 5 minutes until translucent.
6. Add garlic and cook for 1 minute until fragrant.
7. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
8. In a bowl, mix ricotta, egg, and Parmesan until smooth.
9. Spread 1 cup of tomato sauce in the bottom of a 9×13-inch baking dish.
10. Layer 4 lasagna noodles over the sauce.
11. Spread half the ricotta mixture over the noodles.
12. Top with half the shredded chicken and 1/2 cup mozzarella.
13. Repeat layers: sauce, noodles, remaining ricotta, chicken, and mozzarella.
14. Finish with a final layer of noodles, remaining sauce, and remaining mozzarella. Tip: Cover the noodles completely with sauce to prevent drying out.
15. Cover dish with foil and bake for 30 minutes.
16. Remove foil and bake for 15 more minutes until cheese is bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner layers.
17. Garnish with fresh basil.
Zesty tomato sauce melds with creamy ricotta and tender chicken in every bite. The no-boil noodles soak up the flavors while keeping the structure intact. Serve it with a crisp green salad or garlic bread to round out the meal.
Conclusion
Savor these 34 delicious chicken tenderloin and pasta recipes that make weeknight dinners a breeze! We hope you found some new favorites to try. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these tasty meals. Happy cooking!
