Looking for quick and comforting weeknight dinners? These 10 easy chicken-and-pasta dishes are perfect for busy families. From creamy classics to one-pot wonders, they’re sure to become your new favorites. Let’s dive in!
Creamy Garlic Parmesan Chicken Pasta
Forget takeout — this creamy garlic Parmesan chicken pasta comes together in one pot with bold flavor. Tender chicken and al dente fettuccine are coated in a rich, velvety sauce that’s ready in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (or any neutral oil)
For the Pasta and Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter sauce)
- 2 cups low-sodium chicken broth
- 8 ounces fettuccine (uncooked; break in half if needed)
- 1 cup freshly grated Parmesan cheese (about 3 oz; avoid pre-shredded)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season both sides of chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
- Sear chicken for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a plate and set aside.
- Reduce heat to medium. Melt butter in the same pan, then add minced garlic. Cook, stirring constantly, for 30 seconds until fragrant — do not let it brown.
- Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add uncooked fettuccine to the simmering liquid, stirring to separate strands. Cook uncovered, stirring occasionally, for 10–12 minutes until pasta is tender and sauce has thickened slightly. (Tip: If liquid reduces too fast, add a splash of broth or water.)
- Slice the cooked chicken into strips or bite-size pieces. Return chicken and any accumulated juices to the pan with the pasta.
- Remove pan from heat. Sprinkle in Parmesan cheese and stir vigorously until melted and sauce is creamy. (Tip: Add cheese off the heat to prevent graininess.)
- Taste and adjust salt and pepper if needed. Garnish with fresh parsley before serving.
You'll love how the rich, velvety sauce clings to every strand of fettuccine. For a pop of color and brightness, add a handful of cherry tomatoes or steamed broccoli. This dish also pairs beautifully with a crisp green salad.
Lemon Herb Chicken Pasta
Under 30 minutes is all you need for this bright and satisfying Lemon Herb Chicken Pasta. Grilled chicken and al dente penne are tossed in a light lemon-herb sauce that's fresh without being heavy. Perfect for a quick weeknight dinner that feels special.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 8 oz penne pasta (or any short pasta)
- 2 boneless skinless chicken breasts (about 6 oz each)
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1/2 cup chicken broth (low sodium)
- 1/4 cup chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining. Drain pasta and set aside.
- While pasta cooks, season chicken breasts with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, until internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then slice into strips.
- In the same skillet, reduce heat to medium. Add remaining 2 tbsp olive oil and garlic. Sauté until fragrant, about 30 seconds. Do not burn the garlic.
- Add lemon juice, lemon zest, and chicken broth. Bring to a simmer, scraping up browned bits. Cook 2 minutes until slightly reduced.
- Add cooked pasta, basil, parsley, remaining 1/4 tsp salt, and 1/8 tsp pepper. Toss to coat, adding reserved pasta water a tablespoon at a time if needed for saucy consistency.
- Divide pasta among plates. Top with sliced chicken and Parmesan cheese if desired.
Keep it simple with this fresh take on creamy pasta. The lemon and herbs cut through the richness, while the chicken adds protein. It's also great cold the next day as a pasta salad.
Spicy Arrabbiata Chicken Pasta
Start by gathering your ingredients. This fiery chicken rigatoni packs a punch with garlic, chili flakes, and San Marzano tomatoes. It's weeknight-fast but tastes like a Roman trattoria.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp salt
- 1/2 tsp black pepper
Sauce
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 1/2 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt to taste (optional)
Pasta
- 12 oz rigatoni (or any short pasta)
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Parmesan for serving
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside. (Tip: Don't overcrowd the pan; cook in batches if needed.)
- In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil. Add garlic and red pepper flakes; sauté until fragrant, about 30 seconds. (Tip: Watch the garlic – it burns fast.)
- Add the crushed tomatoes, chicken broth, tomato paste, and oregano. Stir well, scraping up any browned bits. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, cook rigatoni in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Add cooked chicken and drained pasta to the sauce. Toss to coat, adding pasta water a splash at a time if needed for consistency. Simmer together 2 minutes. (Tip: The starchy water helps the sauce cling to the pasta.)
- Serve hot, garnished with parsley and Parmesan.
One bite delivers a double hit of spicy tomato heat and tender chicken. The rigatoni’s ridges catch every drop of bold sauce. For extra fire, drizzle with chili oil.
Pesto Chicken Pasta with Sun-Dried Tomatoes
Vibrant pesto meets juicy chicken and sweet sun-dried tomatoes in this 30-minute pasta that's perfect for busy weeknights. No fuss, just bold flavor.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 12 oz farfalle (bowtie) pasta
- 2 boneless skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp olive oil (or any neutral oil)
- 1/2 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 3 cloves garlic, minced
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream (optional, for creaminess)
- 1/4 cup grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Tip: starchy pasta water helps thicken the sauce.
- While pasta cooks, season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer; cook without stirring for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until internal temperature reaches 165°F. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp olive oil. Add sun-dried tomatoes and garlic; sauté 1 minute until fragrant. Tip: do not burn the garlic.
- Stir in pesto and heavy cream (if using). Cook 30 seconds, stirring constantly. If sauce is too thick, add reserved pasta water a tablespoon at a time.
- Add cooked chicken and drained pasta to the skillet. Toss to combine, adding more pasta water if needed for a silky consistency. Tip: adjust salt if needed—pesto and cheese add saltiness.
- Serve immediately, topped with Parmesan cheese and fresh basil.
Each bite delivers a punch of basil, tangy tomatoes, and tender chicken. The creamy pesto sauce clings to every bowtie. For extra crunch, top with toasted pine nuts.
Buffalo Chicken Pasta Bake
Skip the complicated weeknight dinners. Spicy buffalo chicken, tender penne, and melted cheese come together in one dish. This Buffalo Chicken Pasta Bake is creamy, bold, and ready in under an hour.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
Main Ingredients
- 12 oz penne pasta
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup buffalo sauce (such as Frank's RedHot)
- 8 oz cream cheese, softened (let it sit out for 30 minutes)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp salt (optional, adjust to taste)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat oven to 375°F.
- Cook penne according to package directions until al dente (about 10 minutes). Drain and set aside.
- In a large skillet, melt butter over medium heat. Add shredded chicken and garlic powder; cook for 2 minutes, stirring occasionally.
- Stir in buffalo sauce and cream cheese until cream cheese is fully melted and sauce is smooth.
- Remove from heat. Stir in ranch dressing, half the cheddar, and half the mozzarella until combined.
- Add cooked pasta to the skillet and toss until evenly coated with sauce.
- Transfer mixture to a greased 9×13 baking dish. Top with remaining cheddar and mozzarella.
- Bake for 20-25 minutes, until bubbly and cheese is golden brown on top.
- Let rest for 5 minutes, then garnish with sliced green onions before serving.
For best results, let the bake rest before serving. The flavors meld and the cheese sets perfectly. This dish pairs great with celery sticks and extra ranch.
Chicken Alfredo with Broccoli
Just a handful of ingredients come together for this creamy, family-friendly Chicken Alfredo with Broccoli. It's ready in under 30 minutes and always a hit at the dinner table.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 2 tbsp olive oil (or any neutral oil)
For the Alfredo Sauce and Pasta
- 8 oz fettuccine
- 2 cups broccoli florets (fresh or frozen, thawed)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese (pre-shredded won't melt as smoothly)
- 1/8 tsp ground nutmeg (optional, but adds depth)
- 1/4 cup reserved pasta water (adjust as needed)
Instructions
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat 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 tent with foil.
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. With 3 minutes left, add broccoli florets to the pot. Drain, reserving 1 cup pasta water.
- In the same skillet (wiped clean), melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant, stirring constantly.
- Pour in heavy cream, bring to a gentle simmer, and cook 2 minutes, stirring occasionally.
- Reduce heat to low. Gradually whisk in Parmesan cheese until fully melted and smooth. Stir in nutmeg if using. Season with a pinch of salt and pepper.
- Slice the cooked chicken into bite-sized pieces.
- Add drained fettuccine and broccoli to the skillet with the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
- Add sliced chicken and gently toss everything together. Serve immediately.
Perfectly creamy with tender chicken and bright broccoli, this dish is a weeknight winner. Serve with extra Parmesan and a side salad for a complete meal.
Teriyaki Chicken Lo Mein
Just a quick stir-fry brings together juicy teriyaki chicken and tender lo mein noodles for a weeknight win. This dish packs big flavor in under 30 minutes.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs, sliced into thin strips
- 2 tbsp cornstarch (helps create a light crust)
- 1 tbsp vegetable oil (or any neutral oil)
For the Sauce
- 1/3 cup low-sodium soy sauce (adjust saltiness to taste)
- 1/4 cup honey (or brown sugar for deeper flavor)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
For the Noodles & Vegetables
- 8 oz lo mein noodles (or substitute spaghetti)
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- In a medium bowl, toss sliced chicken with cornstarch until evenly coated. Set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set the sauce aside.
- Cook lo mein noodles according to package directions until al dente. Drain and set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken in a single layer; cook without stirring for 2 minutes until browned. Then stir-fry for 2 more minutes until cooked through. Remove chicken to a plate.
- Add remaining 1 tbsp oil to the skillet. Add bell pepper and snap peas; stir-fry over high heat for 2 minutes until crisp-tender.
- Return chicken to skillet. Pour the sauce over everything; toss well to coat.
- Add cooked noodles to the skillet and toss for 1-2 minutes until heated through and evenly coated with sauce.
- Serve immediately, garnished with sliced green onions and sesame seeds.
Don't skip the sesame oil — it adds that authentic lo mein aroma. The glossy sauce clings perfectly to each noodle, making this a satisfying one-dish dinner.
Chicken Pasta Salad with Balsamic Vinaigrette
Upgrade your lunch rotation with this cold chicken pasta salad. It's hearty, tangy, and packed with tender chicken and sweet cherry tomatoes. Best of all, it holds up well for meal prep.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 8 oz rotini pasta (or any short pasta)
- 2 cups cooked chicken breast, shredded or cubed
- 1 pint cherry tomatoes, halved
- 1/3 cup balsamic vinegar (good quality)
- 1/4 cup extra virgin olive oil
- 1 tbsp honey (adjust to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves, thinly sliced (optional but recommended)
Instructions
- Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–9 minutes.
- While pasta cooks, prepare the balsamic vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until emulsified.
- Drain pasta and rinse under cold running water to stop cooking and cool it quickly. Let drain well.
- If using raw chicken, season with salt and pepper, then cook in a skillet over medium heat for 6–8 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then shred or cube. (Skip if using pre-cooked.)
- In a large bowl, combine cooled pasta, chicken, and cherry tomatoes. Pour vinaigrette over and toss to coat evenly.
- Fold in basil just before serving. Taste and adjust salt, pepper, or a splash of vinegar if needed.
- Refrigerate at least 30 minutes for flavors to meld. Serve cold.
Velvety balsamic dressing coats each bite, balancing tangy tomatoes and tender chicken. For extra crunch, toss in chopped bell peppers or red onion. This salad tastes even better the next day, making it a perfect grab-and-go lunch.
One-Pot Creamy Tomato Chicken Pasta
Everything comes together in one pot for a creamy, tangy tomato sauce with tender chicken and pasta. Minimal cleanup, maximum flavor.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 (14.5 oz) can diced tomatoes undrained
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream
- 8 oz medium shell pasta (or any short pasta)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add chicken pieces in a single layer; cook without stirring for 3-4 minutes until golden brown. (Tip: Don’t overcrowd the pot — brown in batches if needed for better sear.)
- Flip chicken and cook 2-3 minutes more until cooked through (internal temp 165°F). Transfer to a plate.
- Reduce heat to medium. Add garlic, oregano, and red pepper flakes; sauté for 30 seconds until fragrant.
- Pour in diced tomatoes with their juices and chicken broth. Scrape up any browned bits from the pot bottom.
- Bring to a boil, then stir in the pasta. (Tip: Use shells to trap the sauce in every bite.)
- Return chicken to the pot along with any accumulated juices. Reduce heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Remove from heat. Stir in heavy cream and Parmesan until smooth and creamy. (Tip: Add cream off the heat to prevent curdling.)
- Season with salt and black pepper to taste. Garnish with fresh basil if desired.
Rich and creamy, this pasta coats every shell perfectly. Serve with a sprinkle of Parmesan and fresh basil for a bright finish.
Garlic Butter Chicken Pasta with Spinach
When you're craving a rich, savory pasta that comes together in under 30 minutes, this garlic butter chicken pasta with spinach is the answer. It's a one-skillet wonder with a silky sauce that clings to every strand.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta
- 8 oz angel hair pasta (or any thin pasta)
- 2 boneless skinless chicken breasts (about 1 lb), sliced thin
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional for heat)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
- Season chicken slices with salt and pepper. In a large skillet, melt 2 tbsp butter over medium-high heat. Add chicken in a single layer; cook 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken from skillet; set aside.
- Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant, stirring constantly.
- Pour in chicken broth, scraping up browned bits. Let simmer for 1 minute.
- Stir in heavy cream; bring to a gentle simmer. Cook 2 minutes until slightly thickened. Avoid boiling vigorously to prevent curdling.
- Add fresh spinach in handfuls, stirring until wilted, about 1-2 minutes.
- Return chicken to the skillet. Add cooked pasta and 1/2 cup Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Season with salt and pepper to taste. Serve immediately, garnished with remaining Parmesan and parsley if desired.
Keen for a twist? Swap spinach for kale or add sun-dried tomatoes. This pasta stays silky and garlicky; reheat gently with a splash of milk.
Conclusion
Now you have ten delicious, easy chicken-and-pasta dinners to simplify your weeknights. Try one tonight, then share your favorites in the comments and save this roundup on Pinterest for quick inspiration!
