5 Easy Chicken Pasta Recipes for Busy Weeknights
Five ways to turn chicken and pasta into an easy dinner: creamy garlic Parmesan, tomato mozzarella, pesto, lemon garlic, and one-pot Cajun.
Jump to the recipesChicken pasta is an easy place to start when dinner needs to be straightforward. The same two main ingredients can become a creamy garlic dish, a tomato-and-cheese favourite, or a bright lemon pasta. A few changes to the sauce keep the meal interesting without a long shopping list.
These five easy chicken pasta recipes use familiar supermarket ingredients and simple stovetop methods. Choose pesto when you want fewer ingredients, tomato mozzarella for a cheesy finish, or Cajun pasta when you would rather cook everything in one pot.
Each recipe serves four. Allow approximately 30–35 minutes, including preparation; timing depends on your hob, pan, and pasta. The versions below are adapted for this collection, with adjusted quantities and freshly written instructions. Links to the recipes that inspired them appear at the end.
Pick your pasta dinner
| Recipe | Approx. total | What makes it easy |
|---|---|---|
| Creamy Garlic Parmesan Chicken Pasta | 30 minutes | A quick skillet sauce |
| Tomato Mozzarella Chicken Pasta | 35 minutes | Jarred tomato sauce; no oven |
| Chicken Pesto Pasta with Cherry Tomatoes | 30 minutes | Ready-made basil pesto |
| Lemon Garlic Chicken Pasta | 30 minutes | A simple lemon butter sauce |
| One-Pot Cajun Chicken Pasta | 35 minutes | Pasta cooks in the sauce |
Before you start
- Use boneless, skinless chicken breast, cut into even pieces about 2 cm (¾ inch) across. All pasta weights are for dry pasta.
- For the first four recipes, start heating the pasta water before preparing the other ingredients. Cook the chicken and sauce while the pasta boils. Aim for pasta that is tender with a little bite.
- Use a large skillet, approximately 30 cm (12 inches), or cook the chicken in batches if crowded. Allow extra time for batches. For the Cajun recipe, use a wide pot of about 4 litres with a lid.
- Cooking times are a guide: check the largest chicken pieces with a food thermometer. Chicken must reach 74°C (165°F), as recommended by FoodSafety.gov.
- The listed salt goes into the chicken or sauce; season the pasta water separately to taste. Broth, pesto, and cheese vary in saltiness, so taste the finished sauce before adding more.
1. Creamy Garlic Parmesan Chicken Pasta
Garlic, Parmesan, and a little spinach turn a simple cream sauce into a comforting dinner.
Ingredients
- 300 g (10½ oz) penne
- 450 g (1 lb) chicken breast, diced
- 1 tbsp olive oil
- 15 g (1 tbsp) butter
- 4 garlic cloves, minced
- 200 ml heavy cream
- 100 ml low-sodium chicken broth
- 50 g Parmesan, finely grated
- 75 g baby spinach
- ½ tsp salt; ¼ tsp black pepper
Method
- Boil pasta according to its packet. Save 240 ml (1 cup) cooking water; drain.
- Meanwhile, season chicken with salt and pepper. Fry in oil over medium-high heat for 6–8 minutes, until it reaches 74°C (165°F). Transfer to a plate.
- Lower heat to medium. Add butter and garlic; stir for 30 seconds. Add broth and cream; simmer for 3–5 minutes.
- Reduce heat to low. Stir in Parmesan and spinach until melted and wilted. Toss in chicken and pasta, adding reserved water as needed.
2. Tomato Mozzarella Chicken Pasta
Jarred marinara and soft mozzarella make this a handy choice when you want a cheesy dinner.
Ingredients
- 300 g (10½ oz) rigatoni
- 450 g (1 lb) chicken breast, diced
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 500 g marinara sauce
- 125 g fresh mozzarella, drained and torn
- ½ tsp salt; ¼ tsp black pepper
- 6 basil leaves, torn
Method
- Cook pasta following its packet. Reserve 240 ml (1 cup) cooking water; drain.
- Meanwhile, season chicken with salt and pepper. Fry in oil over medium-high heat for 6–8 minutes, until it reaches 74°C (165°F). Set aside.
- Reduce heat to medium. Cook onion for 4 minutes, adding a splash of water if needed. Add garlic; stir for 30 seconds. Add marinara; simmer for 5 minutes.
- Return chicken and pasta; loosen with reserved water. Scatter over mozzarella, cover, and heat gently for 2–3 minutes until softened. Add basil.
3. Chicken Pesto Pasta with Cherry Tomatoes
Pesto does most of the seasoning here, while cherry tomatoes add a juicy finish.
Ingredients
- 300 g (10½ oz) fusilli
- 450 g (1 lb) chicken breast, diced
- 1 tbsp olive oil
- 250 g cherry tomatoes, halved
- 125 g basil pesto
- 30 g Parmesan, finely grated
- ¼ tsp salt; ¼ tsp black pepper
Method
- Cook pasta according to its packet. Reserve 240 ml (1 cup) cooking water; drain.
- Meanwhile, season chicken with salt and pepper. Cook in oil over medium-high heat for 6–8 minutes, until it reaches 74°C (165°F). Remove to a plate.
- Reduce heat to medium. Add tomatoes to the skillet and cook for 3–4 minutes, stirring, until softened.
- Return chicken with 2 tbsp pasta water and warm through. Remove from heat; fold in pasta, pesto, and Parmesan. Add more reserved water gradually until evenly coated. Taste before adding extra salt.
4. Lemon Garlic Chicken Pasta
Butter, lemon, and pasta water create a glossy sauce without cream.
Ingredients
- 300 g (10½ oz) spaghetti
- 450 g (1 lb) chicken breast, diced
- 1 tbsp olive oil
- 30 g (2 tbsp) butter
- 3 garlic cloves, minced
- 1 lemon: finely grated zest and 2 tbsp juice
- 30 g Parmesan, finely grated
- 2 tbsp chopped parsley
- ½ tsp salt; ¼ tsp black pepper
Method
- Cook spaghetti following its packet. Reserve 240 ml (1 cup) cooking water; drain.
- Meanwhile, season chicken with salt and pepper. Fry in oil over medium-high heat for 6–8 minutes, until it reaches 74°C (165°F). Transfer to a plate.
- Lower heat to medium-low. Melt butter in the skillet; stir in garlic for 30 seconds.
- Add spaghetti, chicken, and 60 ml reserved water. Toss for 1 minute. Remove from heat; add lemon zest, juice, Parmesan, and parsley. Toss again, adding water gradually until glossy.
5. One-Pot Cajun Chicken Pasta
The pasta cooks in the tomato sauce, keeping washing-up to one pot.
Ingredients
- 250 g (9 oz) penne
- 450 g (1 lb) chicken breast, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tbsp salt-free Cajun seasoning
- 400 g (14 oz) canned chopped tomatoes, undrained
- 500 ml low-sodium chicken broth
- 75 g cream cheese
- ½ tsp salt; ¼ tsp black pepper
Method
- Coat chicken with Cajun seasoning. Heat oil in a wide, lidded pot over medium-high heat. Brown chicken for 4 minutes; it finishes cooking later.
- Add onion; cook for 3 minutes. Stir in dry pasta, tomatoes, and broth; bring to a boil.
- Cover and simmer gently for 10–15 minutes, stirring frequently, until pasta is tender and chicken reaches 74°C (165°F). Add water in 50 ml splashes if drying out.
- If soupy, simmer uncovered briefly. Remove from heat; stir in cream cheese, salt, and pepper. Serve when the sauce coats the pasta.
Small details that make dinner easier
- Choose pasta to suit the sauce. Short shapes are easy to stir through chunky chicken sauces. Spaghetti works well with the lemon butter sauce. For the one-pot recipe, stick to ordinary dried penne; other shapes may need different cooking times and liquid.
- Keep some pasta water. It lets you loosen the first four sauces without adding more cream or oil. Add a little at a time: you want the sauce to cling to the pasta, rather than collect beneath it.
- Use gentle heat for cheese. Lower the heat before adding Parmesan or cream cheese. Stir until combined, and serve promptly.
Common questions
Can I use cooked chicken?
Yes. In the first four recipes, replace the raw chicken with about 300 g of cooked, shredded chicken and skip the frying step. Add it to the hot sauce and heat it to 74°C (165°F) before finishing the dish. If making the Cajun version, cook the onion first and add cooked chicken near the end of the pasta’s cooking time.
Which recipe should I choose if I do not want cream?
Try the tomato mozzarella, pesto, or lemon garlic pasta. They contain cheese, but do not call for pouring cream. They are not dairy-free.
How can I make the Cajun pasta milder?
Choose a mild blend or start with 2 tsp instead of 1 tbsp. If your seasoning already contains salt, omit the added salt initially and adjust after cooking.
Can I add vegetables?
Stir cooked broccoli or peas into the finished pasta, or let a small handful of baby spinach wilt in the hot sauce. Cook extra vegetables separately for the Cajun version so its liquid balance stays manageable.
Storing and reheating leftovers
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature exceeds 32°C (90°F). Keep the fridge at 4°C (40°F) or below and eat within 3–4 days. Using older cooked chicken does not restart its storage time.
Reheat only the portion you need, adding a splash of water to loosen the sauce and stirring so it heats evenly. Check that it reaches 74°C (165°F). This storage and reheating guidance follows USDA and FoodSafety.gov recommendations.
Sources: USDA leftover guidance and FoodSafety.gov cooking temperatures.