Table of Contents

• 1. Marry Me Chicken Pasta
• 2. Creamy Garlic Parmesan Chicken Pasta
• 3. Chicken Alfredo
• 4. Tuscan Chicken Pasta
• 5. Cajun Chicken Pasta
• 6. Lemon Butter Chicken Pasta
• 7. Sun-Dried Tomato Chicken Pasta
• 8. Chicken Pesto Pasta
• 9. Spinach Artichoke Chicken Pasta
• 10. Chicken Bacon Ranch Pasta
• 11. Buffalo Chicken Pasta
• 12. Chicken Florentine Pasta
• 13. Honey Garlic Chicken Pasta
• 14. Chicken Piccata Pasta
• 15. Chipotle Chicken Pasta

This one earned its name for a reason: it’s the kind of dish that makes people ask for the recipe before they’ve even finished the plate. Seared chicken breast sits in a sun-dried tomato cream sauce that’s rich without being heavy.

Parmesan melts into the sauce as it simmers, giving it that silky, restaurant-quality finish. Fresh basil at the end keeps things tasting bright instead of one-note creamy.

Ingredients

• 1 lb penne pasta
• 2 boneless chicken breasts, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Fresh basil, torn
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook penne in salted boiling water until al dente, then drain, reserving 1/2 cup pasta water.
2. Season chicken with salt and pepper, then sear in olive oil until golden and cooked through. Set aside.
3. In the same pan, sauté garlic and sun-dried tomatoes, then stir in heavy cream and Italian seasoning.
4. Simmer until slightly thickened, stir in parmesan, then return chicken and pasta to the pan and toss with basil.

This is the pasta you make when you want something comforting without much fuss. Garlic and parmesan do most of the heavy lifting, turning a handful of simple ingredients into a dish that tastes like it took longer than it did.

Grilled chicken slices soak up the creamy sauce while fettuccine holds onto every bit of it. A finishing dusting of fresh parsley keeps it from feeling too rich.

Ingredients

• 1 lb fettuccine pasta
• 2 chicken breasts, grilled and sliced
• 1 cup heavy cream
• 3/4 cup grated parmesan
• 4 cloves garlic, minced
• 2 tbsp butter
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package directions, then drain, reserving 1/2 cup pasta water.
2. Melt butter in a pan and sauté garlic until fragrant, then whisk in heavy cream.
3. Simmer for a few minutes, stir in parmesan until melted and smooth.
4. Toss the pasta and grilled chicken through the sauce, thinning with pasta water if needed, and top with parsley.

A classic for a reason, this chicken alfredo sticks to the basics and does them well. It’s the dish to reach for on a night when you want something familiar and satisfying.

Sliced grilled chicken sits over fettuccine coated in a rich, buttery alfredo sauce, finished with a generous crack of black pepper. Simple, but always a hit.

Ingredients

• 1 lb fettuccine pasta
• 2 chicken breasts, grilled and sliced
• 1 cup heavy cream
• 1/2 cup butter
• 1 cup grated parmesan
• 2 cloves garlic, minced
• Black pepper to taste
• Salt to taste

Instructions

1. Cook fettuccine until al dente, then drain and set aside.
2. Melt butter in a saucepan, add garlic, and cook until fragrant.
3. Pour in the heavy cream and simmer gently, then whisk in parmesan until the sauce is smooth.
4. Toss the pasta in the sauce, top with sliced chicken, and finish with a generous crack of black pepper.

This one brings a little sunshine to the table with sun-dried tomatoes and spinach folded into a creamy garlic sauce. It tastes like something you’d order at an Italian restaurant, minus the wait for a table.

The spinach wilts down into the sauce, adding color and a mild earthiness that balances the richness of the cream. Chicken pieces soak up all that garlicky, herby flavor.

Ingredients

• 1 lb penne pasta
• 2 chicken breasts, cubed
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Season chicken and cook in olive oil until golden and cooked through, then set aside.
3. In the same pan, sauté garlic and sun-dried tomatoes, then stir in heavy cream and parmesan.
4. Add the spinach and stir until wilted, then return chicken and pasta to the pan and toss to coat.

For when you want a little heat, this Cajun chicken pasta delivers bold, spicy flavor in a creamy sauce that keeps things from getting too fiery. Bell peppers add crunch and color throughout.

Blackened chicken strips bring smoky depth while the cream sauce mellows the spice just enough to keep every bite balanced. It’s a dish that wakes up a normal weeknight.

Ingredients

• 1 lb penne pasta
• 2 chicken breasts, sliced into strips
• 2 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Toss chicken strips in Cajun seasoning, then sear in olive oil until blackened and cooked through. Set aside.
3. In the same pan, sauté bell peppers until slightly softened, then stir in heavy cream and parmesan.
4. Simmer until slightly thickened, then return chicken and pasta to the pan and toss to combine.

Bright and light compared to the creamier dishes on this list, this lemon butter chicken pasta is what you make when you want something that still feels fresh. It’s especially good in spring and summer.

Capers add little bursts of briny flavor throughout, while the lemon butter sauce coats the linguine without weighing it down. Parsley finishes it off with a fresh, herby note.

Ingredients

• 1 lb linguine pasta
• 2 chicken breasts, sliced
• 1/2 cup butter
• 1/4 cup fresh lemon juice
• 2 tbsp capers
• 3 cloves garlic, minced
• Fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook linguine according to package directions, then drain, reserving 1/4 cup pasta water.
2. Season chicken and sear in olive oil until golden and cooked through, then set aside.
3. In the same pan, melt butter and sauté garlic, then stir in lemon juice and capers.
4. Toss the pasta and chicken through the sauce, adding reserved pasta water as needed, and finish with parsley.

Sun-dried tomatoes bring concentrated, slightly sweet flavor that makes this pasta taste more complex than the short ingredient list suggests. It’s a great weeknight dish that still feels a little special.

Diced chicken gets coated in a creamy parmesan sauce studded with chewy sun-dried tomato pieces. Rotini’s ridges catch every bit of sauce in each bite.

Ingredients

• 1 lb rotini pasta
• 2 chicken breasts, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook rotini until al dente, then drain and set aside.
2. Season chicken and cook in olive oil until golden and cooked through, then set aside.
3. In the same pan, sauté garlic and sun-dried tomatoes, then stir in heavy cream and parmesan.
4. Simmer until slightly thickened, then return chicken and pasta to the pan and toss to coat.

Vibrant basil pesto coats every piece of fusilli in this fresh, herby dish that comes together in almost no time. It’s a great way to use up a jar of good pesto or a batch made from scratch.

Cherry tomatoes and pine nuts add pops of sweetness and crunch, while grilled chicken makes it hearty enough for a full dinner. It’s just as good served cold the next day.

Ingredients

• 1 lb fusilli pasta
• 2 chicken breasts, grilled and sliced
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Cook fusilli according to package directions, then drain, reserving 1/4 cup pasta water.
2. Toss the warm pasta with pesto and a splash of pasta water until evenly coated.
3. Fold in cherry tomatoes and sliced chicken.
4. Top with toasted pine nuts and grated parmesan before serving.

Inspired by the beloved dip, this pasta turns spinach artichoke flavor into a full dinner. It’s creamy, cheesy, and packed with vegetables hiding in plain sight.

Artichoke hearts add a slightly tangy bite while spinach wilts into the cheesy sauce for color and texture. Chicken pieces make it filling enough to stand on its own.

Ingredients

• 1 lb penne pasta
• 2 chicken breasts, cubed
• 1 cup marinated artichoke hearts, quartered
• 2 cups fresh spinach
• 4 oz cream cheese
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Season chicken and cook in olive oil until golden and cooked through, then set aside.
3. In the same pan, sauté garlic, then whisk in cream cheese, heavy cream, and parmesan until smooth.
4. Stir in artichoke hearts and spinach until wilted, then return chicken and pasta to the pan and toss to coat.

This one combines two crowd favorites, chicken and bacon ranch, into a single creamy pasta dish that’s always a hit at the dinner table. It’s rich, savory, and comes together fast.

Crispy bacon bits add crunch and smokiness throughout, while the ranch-seasoned cream sauce ties everything together. Shredded cheddar melts right in for extra richness.

Ingredients

• 1 lb rotini pasta
• 2 chicken breasts, diced
• 6 slices bacon, cooked and crumbled
• 1 cup heavy cream
• 1 packet ranch seasoning
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• Green onions, sliced
• Salt and pepper to taste

Instructions

1. Cook rotini until al dente, then drain and set aside.
2. Season chicken and cook in olive oil until golden and cooked through, then set aside.
3. In the same pan, stir together heavy cream and ranch seasoning, then bring to a gentle simmer.
4. Stir in cheddar cheese until melted, then return chicken, pasta, and half the bacon, tossing to coat. Top with remaining bacon and green onions.

For spice lovers, this buffalo chicken pasta brings all the bold heat of classic buffalo wings into a comforting pasta dish. A creamy ranch drizzle keeps it from being overwhelming.

Shredded chicken tossed in buffalo sauce coats the penne with tangy heat, while blue cheese crumbles add a sharp, salty finish. It’s a fun twist for game day or a casual dinner.

Ingredients

• 1 lb penne pasta
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/4 cup blue cheese crumbles
• 1/4 cup grated parmesan
• Green onions, sliced
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Toss shredded chicken in buffalo sauce until well coated.
3. Combine the pasta with the buffalo chicken and half the ranch dressing, tossing to coat.
4. Drizzle with remaining ranch dressing and top with blue cheese crumbles and green onions before serving.

Elegant but easy, this chicken florentine pasta brings restaurant-style flavor home with a garlicky white wine cream sauce. Wilted spinach adds color and a mild, earthy note throughout.

Seared chicken breast stays juicy against the silky sauce, while fettuccine holds onto every bit of it. It’s a great dish for when you want something that feels a little fancy.

Ingredients

• 1 lb fettuccine pasta
• 2 chicken breasts, sliced
• 2 cups fresh spinach
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook fettuccine until al dente, then drain and set aside.
2. Season chicken and sear in olive oil until golden and cooked through, then set aside.
3. In the same pan, sauté garlic, deglaze with white wine, and let reduce by half.
4. Stir in heavy cream and parmesan, add spinach until wilted, then return chicken and pasta to the pan and toss to coat.

Sweet and savory come together in this sticky honey garlic chicken pasta, which is a nice change of pace from the creamy dishes on this list. It’s a hit with kids and adults alike.

The glaze clings to every piece of chicken, while sesame seeds and green onions add texture and a subtle nutty flavor on top. Noodles soak up just enough of the glaze without getting soggy.

Ingredients

• 1 lb spaghetti or noodles of choice
• 2 chicken breasts, diced
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp sesame oil
• Sesame seeds
• Green onions, sliced
• 2 tbsp olive oil

Instructions

1. Cook noodles according to package directions, then drain and set aside.
2. Season chicken and cook in olive oil until golden and cooked through.
3. Whisk together honey, soy sauce, garlic, and sesame oil, then pour over the chicken and simmer until sticky and glazed.
4. Toss the noodles through the glazed chicken, then top with sesame seeds and green onions before serving.

Bright, briny, and a little tangy, this chicken piccata pasta takes a beloved Italian dish and pairs it with angel hair for a lighter dinner option. It comes together quickly enough for a weeknight.

Capers add little pops of salty flavor against the lemon butter sauce, while pan-fried chicken cutlets stay crisp on the edges. Fresh parsley finishes it off with a clean, herby note.

Ingredients

• 1 lb angel hair pasta
• 2 chicken breasts, pounded thin and dredged in flour
• 1/2 cup butter
• 1/4 cup fresh lemon juice
• 3 tbsp capers
• 1/2 cup chicken broth
• Fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook angel hair according to package directions, then drain and set aside.
2. Season and dredge chicken in flour, then pan-fry in olive oil until golden on both sides. Set aside.
3. In the same pan, melt butter and stir in lemon juice, capers, and chicken broth, simmering until slightly reduced.
4. Toss the pasta through the sauce, top with chicken, and finish with fresh parsley.

Smoky and a little spicy, this chipotle chicken pasta brings a Tex-Mex twist to the usual creamy pasta lineup. It’s a great option when you want something with a bit of a kick but still comforting.

Chipotle peppers in adobo sauce give the tomato cream sauce its signature smoky heat, while fresh cilantro on top keeps things tasting bright. It’s an easy way to switch things up on taco night.

Ingredients

• 1 lb penne pasta
• 2 chicken breasts, diced
• 1-2 chipotle peppers in adobo, minced
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• Fresh cilantro, chopped
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Season chicken and cook in olive oil until golden and cooked through, then set aside.
3. In the same pan, sauté garlic and chipotle peppers, then stir in crushed tomatoes and simmer for 5 minutes.
4. Stir in heavy cream and parmesan, then return chicken and pasta to the pan and toss to coat. Top with cilantro before serving.

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