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The best chicken pasta recipes - 152 recipes

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Want a Italian meal for dinner? This Chicken Vino Bianco is very tasty and easy to make

  • 4 (4 ounce) boneless skinless chicken breasts
  • 3/4 cup flour
  • 1/2 teaspoon pepper, divided
  • 1 teaspoon kosher salt, divided
  • 1/4 cup extra virgin olive oil
  • 2 scallions, chopped, divided
  • 2 Roma tomatoes, diced, divided
  • 1/2 yellow onion, grated
  • 5 garlic cloves, pressed or minced
  • 1/4 tsp crushed red pepper flakes
  • 4 tablespoon unsalted butter
  • 1/2 cup lemon juice
  • 1 cup heavy cream
  • 1 cup white wine
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 pound dry linguine
3.9/5 (90 Votes)

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You have to try this copy cat Chicken Piccata just like they serve at the California Pizza Kitchen, yum! Makes

  • 1 1/2 tablespoons plus 1/3 cup light-tasting olive oil, divided
  • 6 tablespoons shallots, minced
  • 1 to 2 tablespoons garlic, minced
  • 3/4 cup dry white wine
  • 2 cups chicken stock
  • 1/2 cup fresh lemon juice
  • Kosher salt
  • 4 chicken breast halves, skinless, boneless
  • 1/2 cup all purpose flour
  • 2 teaspoons seasoned salt
  • 1/4 teaspoon dried basil leaves, crushed
  • 1/2 teaspoon ground white pepper or to taste
  • 1 cup heavy (whipping) cream
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 cup ( 1/2 stick) butter
  • 5 tablespoons capers, rinsed and drained
  • 2 tablespoons flat leaf parsley, chopped, plus extra sprigs for garnish
  • 1 to 1 1/2 pounds spaghettini
  • 1 large lemon, cut into 1/4-inch slices
3.9/5 (249 Votes)

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*poultry

  • 1 boneless skinless chicken breasts
  • garlic salt and poultry seasoning to taste
  • vegetable or olive oil
  • 1/4 C finely chopped fresh tomatoes
  • 1/4 C cooked orzo
  • 3-4 sliced black olives
  • 1/8 C crumbled feta cheese
  • multiply topping per number of breasts your serving
4.3/5 (16 Votes)

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Servings: Makes 5-7 Time:Prep Time:45 Min

  • CHICKEN
  • 4 tbsp. vegetable oil
  • 6 bonless skinless chicken breast halves
  • 3/4 cup breadcrumbs
  • 1/4 cup parmesan cheese (grated)
  • 1 cup milk
  • 2 tbsp. flour
  • CAJUN SAUCE
  • 1 tbsp. butter
  • 1 small yellow bell pepper (chopped)
  • 1 small red bell pepper (chopped)
  • 3/4 small red onions (chopped)
  • 3 whole garlic cloves (minced)
  • 1 tsp. crushed red pepper flakes
  • 1 1/4 pints whipping cream
  • 1 cup low sodium chicken broth
  • 4 tbsp. fresh basil (thinly sliced)
  • 1 cup grated parmesan cheese
  • 1 (12 oz.) package bow tie pasta
  • 1 cup mushrooms (sliced)
4.4/5 (19 Votes)

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A slight simmer and extra cheese ensures the perfect 'thickness' to the sauce in this classic and simple chicken fe...

  • Kosher salt
  • 12 ounces fettuccine
  • Olive oil, for tossing
  • 12 ounces chicken breast, boneless, skinless (about 2)
  • Freshly ground black pepper
  • 1 stick (8-tablespoons) unsalted butter
  • 2 cups heavy cream
  • 2 pinches nutmeg, freshly grated
  • 1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
4.6/5 (9 Votes)

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Zoodles are a great pasta substitute and taste absolutely delicious when you add lemon, cheese, red pepper flakes, ...

  • 6 zucchini
  • 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
  • 4 tablespoons fresh parsley, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 clove garlic, minced
  • 3 tablespoons olive oil, divided
  • Juice of 1 lemon
  • 1 teaspoon fine grain salt
  • Ground black pepper to taste
  • Grated parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)
3.9/5 (185 Votes)

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In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well

  • 2 c. cooked chicken, cubed
  • 2 c. shredded Cheddar cheese, divided
  • 10-3/4 oz. can cream of chicken soup
  • 1 c. milk
  • 1/4 t. salt
  • 1/4 t. pepper
  • Optional: 1 T. diced pimentos
  • 7-oz. pkg. spaghetti, broken up and cooked
4.6/5 (7 Votes)

By

Cut the chicken into bite-sized pieces

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco or fajita seasoning (I use this
  • Homemade Taco Seasoning
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (2-3 bell peppers)
  • 3-4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • 1/2 teaspoon salt
4.5/5 (12 Votes)

By

Cook pasta in boiling, salted water according to package directions

  • 1 lb uncooked bow-tie pasta
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, crushed
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup chicken broth
  • 1 cup salsa
  • 1 package (8 oz) cream cheese, cut into 1/2 inch cubes
4.3/5 (26 Votes)

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Try this delicious combination of Garlic Spaghetti and Lemon Chicken

  • For the chicken marinade:
  • 2 pounds spaghetti pasta cooked al dente
  • 1 pound chicken breast fillets, skinless and boneless, sliced into 1 inch chunks
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt (not table salt)
  • 1/2 teaspoon fresh cracked black pepper
  • 2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
  • Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
  • Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
  • For the garlic gravy:
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • 4 large cloves garlic, finely minced
  • 2 Tablespoons all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 Tablespoon fresh basil, chopped
  • salt and pepper to taste
  • 1/4 cup parsley, chopped (to sprinkle/finish the pasta)
  • 1/2 cup grated parmesan cheese
  • 2 cups whole cherry tomatoes
4.2/5 (30 Votes)

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All the great flavors of Buffalo chicken wings can be found in this lovely lasagna layered with ground chicken seas...

  • 1 tablespoon canola oil
  • 1 1/2 pounds ground chicken
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, grated
  • 2 garlic cloves, minced
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 1 (12-ounce) bottle buffalo wing sauce
  • 1/2 cup water
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 lasagna noodles
  • 1 (15-ounce) carton ricotta cheese
  • 1 3/4 cups crumbled blue cheese, divided, 7 ounces
  • 1/2 cup minced Italian flat leaf parsley
  • 1 egg, lightly beaten
  • 3 cups part-skim mozzarella cheese, shredded (12-ounces)
  • 2 cups white cheddar cheese, shredded (8-ounces)
4.2/5 (30 Votes)

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In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente

  • 12 oz. spaghetti or angel hair
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 2 cloves garlic
  • 2 c. diced tomatoes (canned or fresh)
  • 3 c. baby spinach
  • 1/2 c. heavy cream
  • 1/3 c. grated Parmesan
  • Basil, for garnish
4.5/5 (10 Votes)

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Tuscan Chicken and Spaghetti Olive Garden Chicken Vino Bianco