chicken pasta recipes

Looking for a chicken spaghetti recipe? This Tuscan Chicken Pasta recipe from Delish.com is the best.

Tuscan Chicken Pasta

spaghetti

olive oil

boneless, skinless chicken breasts (about 1 1/4 pounds)

Kosher salt

black pepper

bacon

garlic

c. diced tomatoes (fresh

c. baby spinach

heavy cream

c. Parmesan

Freshly torn basil,

This is delicious and easy.  I braised boneless skinless chicken thighs on the stove because I prefer the texture of braised meat in pasta.  The bonus was that I used the leftover broth for the pasta instead of the pasta water.  I added mushrooms and did a combo of zoodles and pasta to get some extra veggies into the meal.  So good!

Love this recipe, amazing flavor.  It was a mess to make but worth it.  I used frozen garlic from Trader Joes and put about 1/4 cup white wine and fresh lemon juice in both the chicken and veggies (1/2 cup total of each).  The sauce remained light and had nice depth with the added flavors.

This recipe is amazing! I’ve made it twice now, once exactly as written and one with a couple changes. As it is, I give it four stars, but with the changes it’s definitely five (in my humble opinion :-P).  The second time I made it, I took out the spinach and subbed in half of a large yellow onion, then quadrupled the sauce.  My husband and I love extra sauce on everything so you don’t have to do this if you don’t like saucy pasta dishes. I highly recommend you all give it a try! This recipe is great because you can actually make most of it ahead of time (chop the veggies and cook the bacon and chicken), so if you ever want to bring it to a party you can prep most of it ahead of time and finish it when you arrive. Enjoy! :-)

I followed the recipe exactly and it was delicious. Definitely a family staple now.

I didn’t have any bacon so used sun-dried tomatoes and mushrooms instead. Substituted Kefir and milk for thick cream.  Family loved it.

Just made this and it was DELICIOUS! I actually used a whole can of diced tomatoes and even poured the juice from the can to make the sauce and it turned out heavenly. I would add more bacon and garlic next time just because I love those ingredients! Super easy to make and relatively on the cheaper side which makes it even better. It’s also a good meal to heat up the next day.

This is a dish that makes you say "Yummy!"  The sauce is creamy and the tomatoes and spinach are a wonderful combination with the chicken and pasta.  I have shared this recipe several times, and have had positive responses!!

So good. Made it without the tomatoes because i am picky, but it was super delish! <3

This recipe is excellent! My husband is a rather picky eater and loved this pasta dish. We added a little bit of red chili flakes at the end and it was divine!

Super simple and it tastes amazing!  Used chicken broth instead of pasta water as suggested by another reviewer.  Thank you for this recipe!

Our favorite pasta recipe.  We add 1 cup fresh cut mushrooms, save about 1/2 cup of pasta water and add frozen peas or asparagus.  We always use fresh cherry tomatoes and cut them in half.  Also we add about 1 tablespoon of red chili flakes.

Wow, love it. I added  some Hatch Green Chili to the dish

This was the best quick idea of pasta I have made in a while.

Amazing! We made the mistake of following the recipe with the amount of chicken though... we had spare chicken for a whole week of lunches. But otherwise super delicious and easy! My fave pasta recipe

This is dank. Add a cup of sliced white mushrooms to put it over the top. 👌

https://streaming.hearstdigitalstudios.com/hearst_magazines/56f06c41e694aa0ce0323eda/mp4/Tuscan_Chicken_Pasta_Gopher_1458597050_4000_hd_v3.mp4

Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters. Feel free to use either spaghetti or angel hair (as in the video).

INGREDIENTS
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

DIRECTIONS
1. In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.
3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
4. Pour off half the bacon fat and to skillet add garlic, tomatoes, and spinach and season with salt and pepper. Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add spaghetti or angel hair and toss until fully coated.
5. Add chicken and bacon and toss, then garnish with basil and serve.

SUBSCRIBE to delish: https://goo.gl/ALBpnv

Feed your family a delicious dinner with chicken and broccoli pasta tossed in a flavorful lemon cream sauce.

Chicken and Broccoli Pasta

water

salt

rotini (2 ½ cups)

broccoli florets (1” pieces)

chicken breast

black pepper (divided)

olive oil (divided)

heavy whipping cream

unsalted chicken stock (or broth)

parmesan cheese

lemon zest

lemon juice

Cook the Pasta and Broccoli - In a large pot, bring water to a boil. Add 1 ½ teaspoon salt, and stir to dissolve. Add the pasta and cook until al dente, about 10 to 12 minutes, or according to the manufacturer&#39;s directions. A few minutes before the pasta is ready, add the broccoli florets. Cook until bright green and tender, about 2 to 3 minutes. Reserve 1 cup of starchy water to make the cream sauce. Drain the pasta and broccoli.

Prepare the Chicken - Cut the chicken breast into about 1-inch cubes—season with 1 teaspoon salt and ¼ teaspoon pepper.

Cook the Chicken - Heat a large skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken in a single layer, and cook without moving until the surface is golden brown, about 2 to 3 minutes per side. Transfer to a clean bowl.

Saute the Garlic - Heat the same skillet used to cook the chicken and adust to low heat. Add 1 tablespoon olive oil and minced garlic, and saute until fragrant, 30 seconds.

Reduce the Cream - Stir in the heavy cream, chicken stock, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer over medium heat. Frequently scrape the sides and bottom of the pan to ensure the cream does not curdle. Reduce the sauce until it just starts to thicken and lightly coats the back of a spoon, about 5 to 6 minutes.

Finish the Sauce - Turn off the heat and stir in the parmesan cheese, lemon zest, and lemon juice. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency—season with salt and pepper to taste.

Combine and Stir - Add the pasta, broccoli, and chicken to the sauce, gently stirring to combine.

To Serve - Serve the meal garnished with chopped parsley.


Chicken and angel hair pasta in a creamy lemon parmesan sauce.


Lemon Chicken Pasta

oz angel hair pasta

lb chicken breasts, pounded to about 1/2-inch thick

pepper

garlic salt

flour

butter

garlic,

lemon juice (about 1 lemon)

lemon

Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic salt. Then dredge chicken in flour until coated on all sides.

Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.

In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.

Plate the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley if desired. Serve and enjoy!!

This was very good and I had everything in my kitchen already.
Only thing I was missing was heavy cream, but I subbed it with whole milk and it still came out amazing!

This is a beautiful dish. I made it last night because I really wanted it, but my family loved it as well. I had chicken thighs, so that is what I used. I did think the sauce needed some more flavor so I added a touch of white pepper, black pepper and crushed red pepper, as I do all of my cream sauces. I will definitely make this again, but it doesn’t feed 5 in my house. I would definitely double the sauce next time. The lemon is delicious and it’s just the right amount. I served it with roasted broccoli with lemon zest.

This recipe tastes amazing. My husband said it is better than going to a restaurant. The amount of lemon flavor is perfect. Thank you!

Always a family favorite, easy to make and quick.  We buy chicken tenders or filets so we can skip the flatten step.

This recipe is so delicious you will want to double it.  I have made it many times and it is a family favorite!

Cajun Chicken Orzo

yellow onion, diced

lb chicken breast, cubed

Cajun seasoning

tomato paste

tomatoes

tbsp minced garlic

orzo

chicken broth

fresh spinach, chopped

Parmesan cheese

To a large skillet over medium heat, add the butter and olive oil. Once the butter has melted, add in the onion and chicken. Season the chicken with a dash of salt and the Cajun seasoning. Cook for about three minutes. The chicken does not need to completely cooked throughout this point.

Add in the tomato paste, sun-dried tomatoes, and minced garlic. Stir and let cook together for 1 minute. Add in the orzo and stir well. Stir in the broth and bring to a simmer.

Simmer, covered, for about 15 minutes, stirring occasionally. If the liquid gets too low, you can add in 1/4 cup more broth at a time.

Once the orzo is tender, add in the spinach, Parmesan, and heavy cream. Stir and let cook for two minutes to melt the cheese and wilt the spinach. Serve and enjoy!

Simplify the madness of midweek meals with cheesy creamy chicken spaghetti that marries America’s favorite flavors to get dinner on the table fast.

Chicken Spaghetti

condensed cream of chicken soup

condensed cream of mushroom soup

can petite diced tomatoes with green chile peppers, (drained)

Velveeta,

chicken, (shredded)

milk (divided)

In a large pot, cook pasta (16 ounces) in well-salted water, according to package instructions just until al dente. Drain. Dry out the pot to use for the sauce.

While the pasta drains, add cream of chicken soup (1 can), cream of mushroom soup (1 can), drained tomatoes (1 can), Velveeta (1 pound), salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1/4 cup milk to the dried pasta pot. 

Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.

 Add cooked pasta and chicken (3 cups) and combine until evenly coated. Serve.

This Cajun Chicken Pasta is creamy, spicy, and packed with flavor and veggies. It&#039;s an easy one pot meal that&#039;s perfect for a weeknight!

Cajun Chicken Pasta

unsalted butter

chicken breasts

salt and pepper (to taste)

onion

red bell pepper (thinly

yellow bell pepper (thinly

garlic (minced)

penne pasta

(brick-style) cream cheese

spinach

In a large skillet or Dutch oven pot (you will need a lid to cover the pot later), heat the olive oil and butter over medium-high heat.

Once the butter is melted, add the chicken to the pan. Sprinkle salt and pepper over the chicken, then add the onion and bell peppers to the pan. Cook, stirring often, until the chicken is lightly browned and the veggies start to soften, about 6 minutes.

Add the garlic and Cajun seasoning and cook, stirring, for 1 minute.

Pour in the chicken broth and water. Stir, and scrape up any bits that are stuck to the bottom of the pan.

Stir in the pasta and bring to a simmer. Reduce the heat to a medium simmer and cover. Cook, stirring occasionally, until the pasta is cooked to al dente, about 15-18 minutes. Almost all of the liquid should be absorbed by the pasta.

Once the pasta is cooked, uncover the pan and turn the heat down to low. Stir in the Parmesan cheese, cream cheese and chopped spinach. Stir until the cream cheese melts and then remove from the heat. Serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643897696/sih5o7k6xagykgnqylod.mp4

In this easy Cajun Chicken Pasta recipe, colorful veggies, chicken and pasta all cook together in one pot for a meal that's both easy and incredibly flavorful. Creamy, spicy, and totally delicious, you need this Cajun Chicken Pasta for dinner tonight.

This Cajun Chicken Pasta is ridiculously creamy, packed with warm spicy flavor, and, to top it all off, it&#x27;s cheesy too! This easy pasta dinner, filled with juicy bites of chicken, is one of our favorite restaurant style dishes to make at home.

Creamy Cajun Chicken Pasta

white onion

red bell pepper

basil

paprika powder

cayenne pepper** (more or less depending on taste)

parmesan cheese (freshly shredded)

cream cheese (at room temperature)

Boil 6 cups of water in a large pot over high heat and cook the pasta according to the package directions. Drain the pasta, rinse with cold water (so it doesn’t clump, can also toss a little olive oil on it to prevent clumping) and set aside.

While the pasta is cooking, add the butter, olive oil and onion to a large pot over medium-high heat and cook for 3-4 minutes, or until the onion becomes translucent.

Add the red bell pepper, garlic, Cajun seasoning, basil, paprika, ground black pepper, salt and cayenne pepper. Stir to combine and cook for 3 more minutes or until the bell pepper starts to become soft.

Add the chicken and stir and cook for another 6-8 minutes or until the chicken is cooked through.

Add the parmesan, heavy cream, cream cheese and chicken broth and stir and cook for 8-10 minutes or until the sauce starts to thicken and the cream cheese has fully melted.

Add the cooked and drained pasta and stir to coat pasta with sauce. Cook for 2-3 minutes, then serve with freshly chopped parsley on top, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622658820/ckncsh4cc8pmhgmkbenh.mp4

This Cajun Chicken Pasta is ridiculously creamy, packed with warm spicy flavor, and, to top it all off, it's cheesy too! This easy pasta dinner, filled with juicy bites of chicken, is one of our favorite restaurant style dishes to make at home. Bonus: It only takes 30 minutes to make!

Cajun Chicken Pasta Recipe

Learn how to cook Creamy Italian-inspired Instant Pot Tuscan Chicken Pasta (Pressure Cooker Tuscan Chicken Pasta)! Deliciously al dente Instant Pot Pasta bursting with tasty complex flavors &amp; satisfying aroma. Super quick &amp; easy Kid-Friendly Instant Pot One Pot Meal.

Instant Pot Tuscan Chicken Pasta

(454 grams) penne pasta

- 6 (955 grams) chicken breasts or chicken thighs

unsalted butter or olive oil

(3.6 grams) Italian seasonings

(83 grams) cremini mushrooms (, sliced)

(30 milliliters) regular soy sauce

(750 milliliters) unsalted chicken stock

(23 grams) garlic cloves (, minced)

sun-dried tomatoes (, halved)

(80 grams) spinach (, shredded in halves)

½ cup (125 milliliters) heavy cream

Optional - Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using &quot;Sauté More&quot; function. Wait until it says &quot;HOT&quot; (~8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Ensure butter evenly covers the whole bottom of the inner pot. Season one side of the chicken generously with salt &amp; black pepper. Add chicken in Instant Pot (skin side down), then brown each side of the chicken for 3 ½ minutes. While one side is browning, season the other side with more salt &amp; black pepper.

Optional - Saute Mushrooms &amp; Garlic: Set aside the browned chicken thighs. Add in sliced mushrooms, then saute for two minutes. Add in minced garlic and 1 tbsp (3.6g) Italian seasonings, then saute for another minute.

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Chicken Pasta: Add 2 tbsp (30ml) regular soy sauce and 2 ½ cup (625ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 lb (454g) penne pasta. *Pro Tip: Make sure the pasta is fully soaked into the cooking liquid. Layer browned chicken on top of the pasta. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:-Chicken Thighs: High Pressure 5 minutes + Natural Release 5 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 5 minutesAfter 5 minutes, release remaining pressure, open the lid.

Shred Chicken Thighs: Set aside the chicken thighs in a large mixing bowl. Remove &amp; discard the chicken skin. Shred chicken with 2 forks.

Make Tuscan Chicken Sauce: Bring the liquid mixture in Instant Pot back to a boil using the &quot;Saute&quot; button. Mix in 2 cups (80g) spinach, 70 - 90g sun-dried tomatoes, ½ cup (125ml) heavy cream and ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese. Mix and stir well for 2 minutes to cook the spinach.

Add Shredded Chicken &amp; Season: Add shredded chicken in Instant Pot. Give the pasta a taste, then season with more salt &amp; cheese if necessary (for reference, we added 2 pinches of salt here).

Serve Tuscan Chicken Pasta: Garnish Tuscan Chicken Pasta with Parmesan cheese, then serve immediately. Enjoy!~ :)

Today I prepared the Tuscan Chicken Pasta, it was heavenly delicious 😋, the only thing I was missing was a 🍷Here is the picture of the pasta with #torontodowntown in the background. Thank You Amy+Jacky

Amy + Jacky’s Tuscan Chicken Pasta with homegrown mushrooms! This is a must-try recipe. My husband’s first words were, “Mmm mmm!”

I made this last night, penne pasta is cooked right in the pot at the same time. It is really good!

Hello! 
I am a brand new InstaPot owner and I am so thrilled to be using your recipes to learn my new one-pot-wonder :-) LOVED this recipe. So easy and yummy! 
My only ask is that you please let me know what size InstaPot you use for these recipes so that I can determine if I can double the recipe or not. :-) 

I have the InstaPo 8qt Pro

Tonight I made Amy &amp; Jacky’s Tuscan Chicken Pasta and cut the recipe in half. I used cavatappi noodles because that’s what mom had in her pantry. It worked just as well as penne and makes it look prettier! This is a great dish to make for a hurt or sick friend or to share with a neighbor… it makes a lot!

Love this Tuscan Chicken Pasta: Used kale (ran out of spinach) to top before HP 4 mins NR 5 mins, then Sauté remaining ingredients. Yum! 😋

Delicious recipe. My little 3 quart IP can accommodate the quantity of the ingredients as listed (just barely 😁). Do you happen know how many cups are in a serving? Thanks.

I love this recipe and have made it quite a few times and usually do pot in pot rice with it. Or sometimes add mini potatoes. Found the pasta a bit over done so will play with the timing to get the right Al dente texture.

This recipe is a BANGER! I kinda personalized it a bit for my own taste (aka salty). I used the precooked rotisserie chicken from Costco so I didn't cook the chicken with the noodles. I did however sear the chicken the unsalted butter so I had a nice base to deglaze. I also added chopped onions and pancetta with the mushrooms and garlic for a quick Sauté. At the end while making the sauce I added a little extra chicken stock because I used Rotini which I cooked high pressure for 2 mins + 5 mins natural release so there wasn't much liquid left. I also added frozen peas (about a cup) at the end with the spinach and sun dried tomatoes. It's a great dish! The amount of cheese to add was right on!

Made Tuscan Chicken Pasta in the IP again :D

Found all ingredients in my fridge and came up with this A &amp;J’s recipe for the delicious Tuscan chicken and pasta! And made garlic cheese bread to go with this yummy dinner! ❤️

Turned out amazing! Instant Pot Tuscan Chicken, quick and easy process, a hearty meal! Thank you so much ❤️ your recipes are amazing! So easy to follow for an Insta Pot beginner 😊

Tonight we cooked Amy + Jacky's Tuscan Chicken Pasta in the Instant Pot. ❤️ So yummy, however a little dry so next time will use less parmesan and a tad more cream.

I made Amy and Jacky’s Tuscan pasta. I had leftover roast chicken and only fresh tomatoes so I started off with bacon and added the cooked chicken and tomatoes at the end of cooking. The cream was replaced with a small can of evaporated milk because I didn’t have cream. So yummy my kids loved it!

Last night I made the Tuscan Chicken Pasta (though I had to leave out the mushrooms). My family - including picky kids - loved it! I used boneless skinless breasts and it worked great. Really flavorful and easy to make!

Awesome recipe! I only used 3/4 lb of pasta &amp; added more spinach. I love your recipes  as they are so easy to follow &amp; soooo good!  I have recommended your website to many IP users who are vegans too! Thank you for sharing!

Dinner oven bakes just got a whole lot ZESTIER! Chicken Spaghetti with Rotel is quick, easy, &amp; deeply delicious, from the spicy Rotel to the creamy sauce!

Chicken Spaghetti With Rotel

chicken

vegetable oil

yellow onion, (chopped)

garlic, (minced)

oregano

cumin

chili powder

coriander

(10-ounce) can Rotel, (drained)

chicken soup

sour cream

milk

pepper jack cheese, (grated)

Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.

Cook the pasta (16 ounces), in well-salted water according to package instructions. Drain pasta and dry out the pasta pot. Return pasta to pot.

In a medium mixing bowl, toss chicken with 1 ½ teaspoons salt and 1/2 teaspoon black pepper until pieces are evenly coated.

In a large skillet, heat 2 tablespoons oil. When hot, add chicken in batches, allowing pan bottom to be visible between pieces, and brown on all sides. Remove chicken to a plate; set aside. Repeat with the remaining chicken and add more oil if needed.

Add 2 tablespoons of oil to skillet and saute onions (1 1/2 cups) and garlic (4 cloves), over medium-low heat until tender, about 5 minutes. Stir in oregano (2 teaspoons), cumin (3 teaspoons), chili powder (3 teaspoons), and coriander (1 teaspoon), and continue to saute until spices are fragrant about 1 minute.

In a medium bowl, stir together Rotel (1 can), chicken soup (2 cans), sour cream (1 cup), and milk (1/2 cup) until evenly combined.

Add chicken, onion mixture and soup mixture to pasta and toss well to combine. Pour into the prepared baking dish and sprinkle the top with Pepper Jack (2 cups). Place in preheated oven and cook until sauce is bubbly and cheese is melted about 30 minutes.

Delish.  Even though I had to cut recipe in half because I am a family of 1.

This is a very awesome recipe… the taste is very good.. reheat’s very well…

Top 9 chicken pasta recipes recipes from across the web

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Top Tags

Tuscan Chicken Pasta

Chicken and Broccoli Pasta

Lemon Chicken Pasta

Cajun Chicken Orzo

Chicken Spaghetti

Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Instant Pot Tuscan Chicken Pasta

Chicken Spaghetti With Rotel

Top 9 chicken pasta recipes recipes from across the web

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

Top Tags

Tuscan Chicken Pasta

Chicken and Broccoli Pasta

Lemon Chicken Pasta

Cajun Chicken Orzo

Chicken Spaghetti

Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Instant Pot Tuscan Chicken Pasta

Chicken Spaghetti With Rotel

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