Name: Chicken Pasta
Prep time: PT-489366H23M40S
Cook time: 20 min
Total time: PT-489366H23M40S
Cuisine: American / Italian-Inspired
Ingredients: Pasta (penne, fettuccine, rotini, etc.); Boneless, skinless chicken breasts or thighs; Olive oil; Onion, chopped; Garlic, minced; Cherry tomatoes or canned diced tomatoes; Heavy cream or tomato sauce; Parmesan cheese, grated; Italian seasoning; Salt and pepper, to taste; Fresh basil or parsley (optional, for garnish)

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Chicken pasta is one of those comforting, all-in-one meals I keep in rotation year-round. With juicy chicken, perfectly cooked pasta, and a creamy or tomato-based sauce (depending on my mood), it’s quick, satisfying, and endlessly adaptable.

Why You’ll Love This Recipe

I love how chicken pasta checks all the boxes — protein, carbs, and flavor — all in one pot. It’s family-friendly, budget-friendly, and ideal for busy nights. Plus, it’s easy to make ahead and reheat, and I can customize it a hundred ways based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fettuccine, or your favorite type)
Boneless, skinless chicken breasts or thighs
Olive oil
Onion, chopped
Garlic, minced
Cherry tomatoes or canned diced tomatoes
Heavy cream or tomato sauce (depending on the version I’m making)
Parmesan cheese, grated
Italian seasoning
Salt and pepper
Fresh basil or parsley (optional, for garnish)

Directions

I start by cooking the pasta in salted boiling water until al dente, then I drain and set it aside.
In a large skillet, I heat olive oil and cook the seasoned chicken until golden and fully cooked, then remove and slice it.
In the same pan, I sauté the onion and garlic until soft and fragrant.
I add tomatoes (fresh or canned) and let them simmer to build flavor.
For a creamy version, I stir in heavy cream and Parmesan; for a lighter version, I stick with tomato sauce and season with Italian herbs.
I return the chicken to the pan, add the cooked pasta, and toss everything together until heated through and well coated.
I finish with more Parmesan and fresh herbs if I have some on hand.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10–15 minutes to prep and 20 minutes to cook — dinner in about 30–35 minutes total.

Variations

I switch it up with different vegetables like spinach, mushrooms, or bell peppers. Sometimes I use rotisserie chicken for an even faster meal. For spice, I toss in crushed red pepper flakes or a spoonful of pesto for a fresh herbal twist.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. I reheat them on the stove with a splash of cream or broth to loosen the sauce. Microwaving works too, but I stir halfway through to heat it evenly.

FAQs

Can I use a different type of pasta?

Yes, I often use whatever I have — from short pasta like rotini to long noodles like linguine.

Is this recipe better with cream or tomato sauce?

Both are delicious. I choose cream for a rich, indulgent flavor, and tomato sauce when I want something lighter and tangier.

Can I make this dish dairy-free?

Absolutely. I skip the cream and cheese and use olive oil and tomato sauce for a flavorful, dairy-free version.

How do I avoid overcooking the chicken?

I cook the chicken just until it’s no longer pink inside, then remove it while I build the sauce, adding it back at the end to stay juicy.

Can I freeze chicken pasta?

Yes, but I find creamy versions freeze better than tomato-based ones. I thaw overnight and reheat gently on the stove.

Conclusion

Chicken pasta is one of those weeknight heroes I never get tired of making. It’s simple, comforting, and always hits the spot — whether creamy, zesty, or packed with veggies, it’s a dish I can always count on.