chicken pasta recipe

A super fast creamy pesto sauce drenches tender pasta, chicken breast, and broccoli for an easy weeknight dinner.

Creamy Pesto Pasta with Chicken and Broccoli

bow tie pasta (0.67)

broccoli

olive oil (0.12)

chicken breast (2.49)

basil pesto (0.73)

chicken broth (0.07)

cream cheese (0.40)

Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil just until the pasta is tender, but still slightly firm in the center (7-8 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Drain the pasta and broccoli in a colander.

While the pasta is cooking, cut the chicken breast into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they&#039;re still tender in the center (they will continue to cook as more ingredients are added).

Add the chicken broth to the skillet with the chicken and allow it to heat through. Once hot, add the cream cheese (cut into small pieces) and pesto. Continue to stir and cook until the cream cheese has melted and created a smooth, creamy sauce with the pesto and chicken broth.

Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.

Recipe VIDEO above. The creamy chicken pasta recipe of your dreams! A creamy chicken Alfredo with sun dried tomato, spinach and bacon, you'll love how the shredded chicken acts like a mop for the luxurious Alfredo sauce!

Chicken Pasta Recipe Of Your Dreams!

/ 10 oz fettuccine ((Note 1))

/ 2 tbsp butter (, separated)

chicken breasts (, cut in half horizontally)

salt and pepper

garlic (, minced)

(125 milliliters) dry white wine ((sub more chicken broth))

(315 milliliters) cream

(75 grams) parmesan (, finely shredded (Note 3))

baby spinach

bacon (, cooked and crumbled)

Parsley (, for garnish (optional))

Chicken Pasta recipe of your dreams!

Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.

Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

Sprinkle both sides of chicken with salt and pepper.

Melt half the butter in a large skillet over hig heat.

Add chicken and cook for 2 minutes on each side until deep golden.

Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

Chicken:

Turn down heat to medium high. In the same skillet, add remaining butter and garlic.

Cook garlic for 30 seconds until golden, then add wine.

Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.

Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.

Alfredo Sauce:

Add spinach, chicken and cooked pasta.

Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands (see VIDEO). Use pasta cooking water if needed if it gets too thick.

Serve immediately with parmesan, crumbled bacon and parsley (if desired).

Essential Tossing:

This Cheesy Chicken Broccoli Pasta is a dish that is packed with cheesy, rich flavor, loaded with chicken and broccoli. It&#x27;s prepared all in the same pot to ensure each bite is tasty and easy to whip up in a flash! One pot and only 30 minutes is all you require to make this incredibly delicious dish!

Cheesy Chicken Broccoli Pasta

olive oil

chicken breasts

salt (or

½ teaspoon pepper (or

onion

garlic (minced)

pasta (uncooked,

chicken broth (low sodium)

milk

nutmeg

cheddar cheese (shredded)

Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.

Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.

Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.

Uncover the pot and stir in the broccoli. Continue cooking for a couple more minutes until all the liquid evaporates. Stir in the nutmeg and cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.

Serve while warm.

This Chicken Alfredo features pasta drenched in an ultra-rich and creamy sauce, topped with juicy strips of seared chicken.

Chicken Alfredo

boneless, skinless chicken breasts (about 1.3 lb. total) (6.49)

tsp Italian seasoning (0.20)

Tbsp cooking oil (0.04)

butter

garlic, minced (0.32)

heavy cream (1.25)

Parmesan (1.08)

salt (0.02)

tsp pepper (0.02)

Tbsp chopped parsley (optional garnish) (0.10)

fettuccine (0.88)

Season both sides of the chicken breast with Italian seasoning and a pinch of salt.

Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.

Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.

Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.

Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.

While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.

Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.

Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.

Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.

Chicken Parmesan Pasta is simmered in a scrumptious tomato sauce and a topping of cheese. This chicken parmesan recipe takes 25 minutes!

Chicken Parmesan Pasta + Video

Parmesan cheese

extra virgin olive oil

tomato sauce (8 ounce cans)

Italian seasoning

salt

black pepper

linguine (uncooked)

mozzarella cheese

Italian flat-leaf parsley

Prepare dipping station with 2 bowls, add egg to the first bowl with a tablespoon of water, beat to create your egg wash.

Add grated Parmesan to the second bowl.

Dip chicken into the egg and then in the Parmesan cheese, pressing it onto the chicken if necessary. Turn the chicken and repeat on the other side.

Heat oil in a large nonstick skillet on medium heat. Add onions and garlic; cook until softening, about 3 minutes. Add chicken to the skillet; cook for 3 minutes on each side. Add tomato sauce, sprinkle with Italian seasoning, salt and pepper. Stir the sauce and cover.

Simmer 15 min. or until chicken is done (165ºF).

Meanwhile, cook pasta in a large pot as directed on the package. Drain and set aside.

Sprinkle shredded cheese over chicken; cook 2 to 3 minutes or until mozzarella is melted. Top with fresh herbs and more grated cheese.

Drain pasta. Serve with chicken.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1642132350/hmvzk9ea9s2ziz706zch.mp4

Chicken Parmesan Pasta

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.

Peanut Noodles with Chicken

peanut butter (0.40)

Tbsp sriracha (0.23)

Tbsp brown sugar (0.08)

lime (2 Tbsp juice) (0.59)

Tbsp soy sauce (0.06)

garlic, minced (0.08)

ginger

coconut milk (2.99)

boneless, skinless chicken breast (about ⅔ lb.) (3.33)

noodles* (0.89)

peanuts (0.19)

cilantro (0.22)

Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, minced garlic, and grated ginger.

Add the coconut milk to the peanut sauce and whisk until smooth again.

Cut the chicken breast into small ½ to 1-inch sized pieces.

Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.

Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.

Cook your noodles according to the package directions, then drain in a colander.

Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.

Top the noodles with chopped peanuts and cilantro, then enjoy!

This Stovetop Broccoli &amp; Cheese Chicken Pasta is such a delicious recipe for pasta night! Creamy, cheesy egg noodles with chicken and broccoli - yes please!

Stovetop Broccoli & Cheese Chicken Pasta

egg noodles

unsalted butter

all purpose flour

tsp kosher salt

tsp black pepper

chicken broth

cheddar cheese

chicken breast (cooked)

broccoli florets (steamed)

Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.

Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.

Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce.

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It&#039;s a must-try for spicy food lovers.

Buffalo Chicken Pasta

garlic powder (0.05)

onion powder (0.05)

cayenne pepper (0.05)

penne pasta (0.67)

15 tomatoes (1.00)

chicken broth (0.28)

cream cheese (1.10)

hot sauce (0.52)

Worcestershire sauce (0.02)

Monterey jack cheese (0.58)

green onions, sliced (optional) (0.16)

Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.

Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.

Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.

Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.

Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.

Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.

Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

This Marry Me Chicken Pasta is a quick and easy meal that’s sure to be a family favorite! 

Marry Me Chicken Pasta

oz pasta

salt for the pasta water

chicken

Italian seasoning (divided)

dry white wine

sun-dried tomatoes

Tbsp all purpose flour

heavy cream

paprika

onion powder

garlic powder

baby spinach leaves

minced fresh basil

Bring a large pot of water to a boil. Add a generous sprinkle of salt and then boil pasta according to package directions for al dente. Drain and set aside.

Boil pasta

Heat a large and deep skillet over MED HIGH heat. Once hot, add olive oil and chicken pieces. Add 1 tsp of the Italian seasoning, salt, and pepper and stir to combine.

Cook chicken, stirring occasionally, for 5-7 minutes, or until chicken is golden brown and cooked through. Remove chicken to a plate and cover loosely with foil so it’ll stay hot.

Sear chicken

To the same skillet, add the dry white wine and simmer for a few minutes, until the wine is reduced by at least half, scraping the bottom of the skillet with a wooden spoon to release any browned bits from cooking the chicken.

Add butter, and once melted, add sun-dried tomatoes and garlic. Cook for about 30 seconds or so, until fragrant.

Sprinkle in the all purpose flour and whisk to combine.

Pour in the chicken broth, whisking as you pour, then pour in the heavy cream.

Add the last 1 tsp of dried Italian seasoning, paprika, onion powder, garlic powder, and parmesan cheese. Whisk to combine well.

Stir and simmer a bit, until thickened enough to coat the back of a wooden spoon.

Make sauce

Add in cooked chicken (along with any juices that have accumulated on the plate), cooked pasta, and spinach. Stir to combine and cook, stirring often, about a minute, or until the spinach has wilted.

Combine

Serve hot, with desired garnishes.

Serve

Learn how to make this incredible one-pot creamy garlic chicken and mushroom pasta. All of the ingredients are easily accessible making this recipe perfect for a quick meal and best of all you can save dishes by making it in one pot. This creamy garlic mushroom pasta is easy to make, tastes delicious and you&#39;ll impress anyone you serve it to, even yourself.

Top 11 chicken pasta recipe recipes from across the web

The most viewed chicken pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Pesto Pasta with Chicken and...

Chicken Pasta Recipe Of Your Dreams...

Cheesy Chicken Broccoli Pasta

Chicken Alfredo

Chicken Parmesan Pasta + Video

Peanut Noodles with Chicken

Stovetop Broccoli & Cheese Chicken ...

Buffalo Chicken Pasta

Marry Me Chicken Pasta

Creamy Mushroom Chicken Pasta

Thai Peanut Chicken Pasta

Top 11 chicken pasta recipe recipes from across the web

The most viewed chicken pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Pesto Pasta with Chicken and...

Chicken Pasta Recipe Of Your Dreams...

Cheesy Chicken Broccoli Pasta

Chicken Alfredo

Chicken Parmesan Pasta + Video

Peanut Noodles with Chicken

Stovetop Broccoli & Cheese Chicken ...

Buffalo Chicken Pasta

Marry Me Chicken Pasta

Creamy Mushroom Chicken Pasta

Thai Peanut Chicken Pasta

The most viewed chicken pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine