Sometimes, the last thing you want after a long day is to spend hours in the kitchen. That’s where the humble can of chicken becomes a weeknight superhero! We’ve gathered 35 delicious pasta recipes that transform this pantry staple into quick, comforting dinners perfect for those busy nights. Get ready to find your new favorite, hassle-free meal.
Creamy Canned Chicken Alfredo
Canned chicken transforms into a creamy, comforting Alfredo in under 30 minutes. This shortcut version skips the fuss without sacrificing flavor. It’s the ultimate pantry-staple dinner for busy nights.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta:
– 12 oz fettuccine
– 1 tbsp salt
For the sauce:
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp black pepper
– 1/4 tsp nutmeg
For the chicken:
– 2 (12.5 oz) cans cooked chicken breast, drained
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt and 12 oz fettuccine to the boiling water.
3. Cook the pasta for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1 cup of pasta water.
5. While the pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat.
6. Add 3 cloves minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
7. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
8. Reduce heat to low and whisk in 1 cup grated Parmesan cheese until completely melted and smooth.
9. Stir in 1/2 tsp black pepper and 1/4 tsp nutmeg.
10. Add 2 cans drained chicken breast to the sauce, breaking it apart with a fork into bite-sized pieces.
11. Cook for 3-4 minutes until the chicken is heated through, stirring occasionally.
12. Add the drained pasta to the skillet with the sauce.
13. Toss everything together until the pasta is evenly coated, adding reserved pasta water 1 tbsp at a time if the sauce is too thick.
14. Remove from heat and let rest for 2 minutes before serving.
Velvety sauce clings perfectly to each strand of pasta, with the canned chicken providing tender, savory bites throughout. For a fresh twist, top with chopped parsley or a squeeze of lemon juice just before serving. This dish reheats beautifully for next-day lunches.
Spicy Cajun Chicken and Pasta
Zesty and bold, this Spicy Cajun Chicken and Pasta delivers a kick with minimal fuss. It’s a one-pan wonder that comes together fast for a satisfying weeknight meal. You’ll love the creamy, spicy sauce clinging to every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and seasoning:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
For the pasta and sauce:
– 8 oz penne pasta
– 1 red bell pepper, thinly sliced
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, pat the chicken pieces dry with paper towels to ensure a good sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chicken pieces in a single layer and sprinkle evenly with 2 tbsp Cajun seasoning.
6. Cook the chicken for 5-7 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F.
7. Transfer the cooked chicken to a plate and set aside.
8. In the same skillet, add the sliced red bell pepper and cook for 3-4 minutes until slightly softened.
9. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
10. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine and scrape up any browned bits from the bottom of the pan.
11. Bring the sauce to a simmer over medium heat and let it cook for 2-3 minutes until slightly thickened.
12. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
13. Add the cooked pasta and chicken back to the skillet, tossing to coat everything evenly in the sauce.
14. Remove from heat and stir in 1/4 cup chopped fresh parsley.
Rich and creamy, the sauce perfectly coats the tender chicken and al dente pasta with a spicy Cajun warmth. For a fresh twist, top with extra parsley or serve alongside a crisp green salad to balance the heat.
Mediterranean Chicken Orzo Salad
Bursting with fresh Mediterranean flavors, this chicken orzo salad is a vibrant one-bowl meal. It’s quick to assemble and perfect for meal prep or summer gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and orzo:
– 1 lb boneless, skinless chicken breasts
– 1 cup orzo pasta
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the vegetables and herbs:
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 cup red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and halved
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped
For the lemon vinaigrette:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 1 garlic clove, minced
– 1 tsp dried oregano
– 1/2 tsp salt
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Pat the chicken breasts dry with paper towels and rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
5. Bring a large pot of salted water to a boil and cook the orzo according to package directions, about 8-10 minutes, until al dente.
6. Drain the orzo in a colander and rinse it under cold water to stop the cooking process.
7. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, minced garlic, 1 tsp oregano, and 1/2 tsp salt to make the vinaigrette.
8. In a large mixing bowl, combine the cooked orzo, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and dill.
9. Pour the lemon vinaigrette over the salad and toss gently until everything is evenly coated.
10. Taste and adjust seasoning if needed, but avoid overmixing to keep the ingredients intact.
Zesty lemon and garlic brighten the tender chicken and chewy orzo, while crisp vegetables add refreshing crunch. Serve it chilled in lettuce cups for a light lunch or alongside grilled pita for a heartier meal.
Cheesy Chicken and Broccoli Pasta Bake
Oozing with comfort, this cheesy chicken and broccoli pasta bake is a one-pan wonder that’s perfect for busy weeknights. It combines tender chicken, crisp-tender broccoli, and pasta in a creamy cheese sauce, all baked until golden and bubbly. You’ll have a hearty, satisfying meal on the table with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– For the pasta and chicken:
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the broccoli and sauce:
– 4 cups broccoli florets
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 2 cups shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the penne pasta to the boiling water.
4. Cook the pasta for 8 minutes, stirring occasionally.
5. Drain the pasta and set it aside.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the chicken pieces to the skillet.
8. Season the chicken with garlic powder, onion powder, salt, and black pepper.
9. Cook the chicken for 6-8 minutes, stirring occasionally, until it’s no longer pink inside.
10. Transfer the cooked chicken to a plate.
11. In the same skillet, melt the butter over medium heat.
12. Whisk in the flour and cook for 1 minute to form a roux.
13. Gradually whisk in the whole milk and chicken broth until smooth.
14. Bring the sauce to a simmer, stirring constantly.
15. Cook the sauce for 3-5 minutes until it thickens slightly.
16. Remove the skillet from the heat.
17. Stir in 1 1/2 cups of the shredded cheddar cheese and all the grated Parmesan cheese until melted.
18. Add the cooked pasta, chicken, and broccoli florets to the cheese sauce.
19. Gently toss everything to coat evenly.
20. Transfer the mixture to a 9×13-inch baking dish.
21. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
22. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
23. Let the bake rest for 5 minutes before serving.
Flavorful and hearty, this bake offers a creamy, cheesy texture with tender chicken and broccoli that still has a slight crunch. The sharp cheddar and Parmesan add a rich, savory depth that’s perfectly balanced. For a creative twist, serve it with a side of garlic bread or a fresh green salad to round out the meal.
Asian-Inspired Chicken Noodle Stir-Fry
Mixing savory soy sauce with fresh vegetables and tender chicken creates a quick, satisfying meal. This stir-fry comes together in under 30 minutes for a busy weeknight. It’s packed with flavor and customizable with your favorite veggies.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp oyster sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp cornstarch
– 1/4 cup water
For the stir-fry:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz dried rice noodles
– 2 tbsp vegetable oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 green onions, sliced
Instructions
1. Soak 8 oz dried rice noodles in hot water for 8 minutes until pliable, then drain thoroughly. Tip: Do not overcook noodles now to prevent mushiness.
2. Whisk 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 1/4 cup water in a small bowl until smooth.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add 1 lb chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through to 165°F internal temperature.
5. Remove chicken from skillet and set aside on a plate.
6. Add remaining 1 tbsp vegetable oil to the skillet and heat for 30 seconds.
7. Add 3 cloves minced garlic and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant. Tip: Keep garlic moving to avoid burning.
8. Add 1 sliced red bell pepper and 1 cup broccoli florets, stir-frying for 4 minutes until crisp-tender.
9. Return cooked chicken and drained noodles to the skillet, tossing to combine.
10. Pour sauce mixture over everything and cook for 2 minutes, stirring constantly, until sauce thickens and coats evenly. Tip: Adjust heat to medium if sauce bubbles too vigorously.
11. Remove from heat and stir in 2 sliced green onions.
Glistening with a glossy sauce, this dish offers tender chicken and springy noodles with a crisp vegetable bite. Serve it immediately in bowls, topped with extra green onions or a sprinkle of sesame seeds for added crunch. Leftovers reheat well in a skillet over medium heat.
Southwestern Chicken Taco Pasta
Zesty and hearty, this Southwestern Chicken Taco Pasta blends taco night with pasta comfort. It’s a one-pot wonder packed with bold flavors, ready in under 30 minutes. Perfect for busy weeknights when you crave something satisfying yet simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
For the seasoning and liquid:
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chicken broth
For the pasta and finish:
– 8 oz penne pasta
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup sour cream
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken cubes and cook for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Remove chicken from skillet and set aside on a plate.
4. In the same skillet, add diced onion and red bell pepper. Cook for 4-5 minutes, stirring frequently, until softened.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
7. Pour in diced tomatoes with their juices and chicken broth. Scrape the bottom of the skillet to release any browned bits.
8. Add penne pasta and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
9. Return cooked chicken to the skillet and stir to combine. Cook for 2 minutes to heat through.
10. Remove from heat and stir in shredded cheddar cheese until melted and creamy.
11. Top with chopped cilantro and dollops of sour cream before serving.
Mouthwatering and creamy, this pasta has a tender texture with a smoky, slightly spicy kick from the toasted spices. Serve it straight from the skillet for a rustic presentation, or garnish with extra cilantro and a squeeze of lime for brightness. Leftovers reheat beautifully, making it ideal for meal prep.
Buttery Garlic Parmesan Chicken Penne
Mouthwatering and comforting, this creamy pasta dish combines tender chicken with a rich garlic parmesan sauce. It’s a quick weeknight meal that feels indulgent yet comes together in under 30 minutes. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz penne pasta
For the sauce:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Season the chicken pieces evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the chicken to the skillet in a single layer and cook undisturbed for 4 minutes.
5. Flip each chicken piece and cook for another 4 minutes until golden brown and internal temperature reaches 165°F.
6. Transfer the cooked chicken to a plate and cover loosely with foil.
7. Add the 8 oz penne pasta to the boiling water and cook according to package directions until al dente, about 10 minutes.
8. Drain the pasta, reserving 1/2 cup of the pasta water.
9. Reduce the skillet heat to medium and melt 4 tbsp unsalted butter.
10. Add 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
12. Gradually whisk in 1 cup grated parmesan cheese until the sauce is smooth and thickened, about 2 minutes.
13. Return the cooked chicken and any accumulated juices to the skillet.
14. Add the drained pasta and toss to coat evenly in the sauce.
15. If the sauce is too thick, add the reserved pasta water 2 tbsp at a time until desired consistency is reached.
16. Remove from heat and stir in 1/4 cup chopped fresh parsley.
A silky, velvety sauce clings perfectly to each penne noodle, while the parmesan adds a sharp, salty depth. Serve immediately with extra grated parmesan for sprinkling, or pair with a simple green salad to cut through the richness.
Spaghetti with Savory Chicken Marinara
Everyone needs a reliable weeknight pasta dish that delivers big flavor without fuss. This spaghetti with savory chicken marinara comes together quickly using pantry staples and fresh herbs. Expect tender chicken, a rich tomato sauce, and perfectly cooked pasta in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 12 oz spaghetti
– 4 quarts water
– 1 tbsp salt
For the marinara sauce:
– 1 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/4 cup fresh basil, chopped
– Salt and black pepper
Instructions
1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot over high heat.
2. Add 12 oz spaghetti to the boiling water and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the spaghetti in a colander, reserving 1 cup of pasta water, and set aside.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add 1 lb chicken pieces to the skillet in a single layer, seasoning with salt and pepper.
6. Cook the chicken for 5–7 minutes, turning occasionally, until browned and cooked through to 165°F internally.
7. Transfer the cooked chicken to a plate and set aside.
8. In the same skillet, heat another 1 tbsp olive oil over medium heat.
9. Add 1 chopped onion and cook for 4–5 minutes, stirring frequently, until softened and translucent.
10. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
11. Pour in the 28 oz can of crushed tomatoes, 1 tsp dried oregano, and 1/2 tsp red pepper flakes.
12. Bring the sauce to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
13. Return the cooked chicken to the skillet and stir to combine with the sauce.
14. Add the drained spaghetti to the skillet, tossing with tongs to coat evenly in the sauce.
15. If the sauce seems too thick, gradually add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
16. Remove from heat and stir in 1/4 cup chopped fresh basil.
17. Taste and adjust seasoning with salt and black pepper as needed.
Vibrant and hearty, this dish balances the tender, juicy chicken with a robust, garlicky tomato sauce that clings perfectly to each strand of spaghetti. For a creative twist, top with a sprinkle of grated Parmesan or serve alongside a crisp green salad to cut through the richness.
Lemon Herb Chicken and Bowtie Pasta
Kick off your weeknight dinner with this bright, zesty dish that comes together in under 30 minutes. Lemon Herb Chicken and Bowtie Pasta combines tender chicken, al dente pasta, and a creamy, herbaceous sauce for a satisfying meal the whole family will love. It’s a one-pan wonder that delivers maximum flavor with minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken and Pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz bowtie pasta
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Sauce:
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the bowtie pasta to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Season the chicken cubes with salt and pepper, then add them to the skillet in a single layer without overcrowding.
5. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
6. Remove the chicken from the skillet and set aside on a plate.
7. Drain the pasta in a colander, reserving 1/4 cup of the pasta water for later use.
8. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp olive oil.
9. Pour in the heavy cream and chicken broth, then whisk to combine.
10. Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened.
11. Stir in the Parmesan cheese, lemon juice, parsley, oregano, and garlic powder until the cheese melts and the sauce is smooth.
12. Add the cooked pasta and chicken back to the skillet, tossing to coat evenly in the sauce.
13. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
14. Serve immediately while hot.
Ultimately, this dish offers a creamy, velvety sauce that clings to every nook of the bowtie pasta, with tender chicken pieces providing a savory contrast. The bright lemon and aromatic herbs cut through the richness, making each bite refreshing. For a creative twist, top with extra Parmesan and a sprinkle of red pepper flakes for a subtle kick, or serve alongside a crisp green salad to balance the meal.
Chicken Cacciatore with Fettuccine
Let’s get straight to this classic Italian-American comfort dish. Chicken Cacciatore with Fettuccine delivers deep, savory flavors in a one-pan wonder. It’s a hearty weeknight meal that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 4 bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the sauce:
– 1 medium yellow onion, diced
– 1 red bell pepper, sliced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 (28 oz) can crushed tomatoes
– 1/2 cup dry red wine
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 bay leaf
For serving:
– 12 oz dried fettuccine
– Fresh parsley, chopped for garnish
Instructions
1. Pat the chicken thighs completely dry with paper towels. Season all over with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot oil. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken and cook for 4 more minutes. Transfer the chicken to a plate. Tip: Do not crowd the pan; cook in batches if necessary for the best sear.
5. Add the diced onion and sliced bell pepper to the pot. Cook, stirring occasionally, for 5 minutes until softened.
6. Add the minced garlic and sliced mushrooms. Cook for 4 minutes until the mushrooms release their liquid and begin to brown.
7. Pour in 1/2 cup red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until reduced by half.
8. Stir in the 28 oz can of crushed tomatoes, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1 bay leaf. Bring the sauce to a simmer.
9. Nestle the seared chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover the pot, and simmer gently for 25 minutes. Tip: A low, steady simmer prevents the tomatoes from becoming bitter.
10. While the chicken simmers, bring a large pot of salted water to a rolling boil. Cook 12 oz fettuccine according to package directions for al dente, usually 9-11 minutes. Drain.
11. After 25 minutes, uncover the pot. The chicken should be tender and cooked through to 165°F internally. Remove and discard the bay leaf. Tip: For a thicker sauce, simmer uncovered for an additional 5 minutes.
12. Divide the cooked fettuccine among four bowls. Top with a chicken thigh and a generous ladle of sauce. Garnish with chopped fresh parsley.
But the magic is in the texture: tender chicken falls off the bone into a rich, chunky tomato sauce studded with vegetables. The fettuccine soaks up every bit of the savory, wine-infused gravy. For a creative twist, shred the chicken directly into the sauce and serve over creamy polenta instead of pasta.
Pesto Chicken and Sun-Dried Tomato Rotini
Pesto chicken and sun-dried tomato rotini is a vibrant, one-pan pasta dish that delivers big flavor with minimal effort. Perfect for busy weeknights, it combines tender chicken, nutty pesto, and tangy tomatoes in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz rotini pasta
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 cup basil pesto
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotini pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Season chicken cubes evenly with salt and black pepper.
5. Add chicken to the skillet in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
7. Reduce skillet heat to medium and add sun-dried tomatoes to the chicken, stirring for 1 minute to warm through.
8. Pour in heavy cream and pesto, stirring constantly until the sauce is smooth and begins to bubble gently.
9. Add the drained pasta and reserved pasta water to the skillet, tossing to coat everything evenly in the sauce.
10. Stir in grated Parmesan cheese until melted and the sauce clings to the pasta.
11. Remove from heat and let sit for 2 minutes to allow flavors to meld.
The finished dish boasts a creamy, velvety sauce that clings to each twist of rotini, with juicy chicken and chewy sun-dried tomatoes adding texture. Serve it immediately with extra Parmesan for a richer flavor, or pair it with a crisp green salad to balance the richness.
Buffalo Chicken Macaroni and Cheese
Get ready for a spicy twist on a classic comfort food. Buffalo Chicken Macaroni and Cheese combines creamy cheese sauce, tender chicken, and tangy buffalo heat. It’s a crowd-pleaser for game day or a cozy dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the pasta and chicken:
– 1 lb elbow macaroni
– 2 cups cooked, shredded chicken breast
– 2 tbsp unsalted butter
– For the sauce:
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed to 110°F
– 8 oz sharp cheddar cheese, shredded
– 4 oz Monterey Jack cheese, shredded
– 1/2 cup buffalo sauce
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– For the topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
– 1/4 cup crumbled blue cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 1 lb elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside.
5. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
6. Add 2 cups cooked, shredded chicken breast to the skillet and cook for 3 minutes, stirring, until heated through.
7. Remove the skillet from the heat and stir in 1/2 cup buffalo sauce until the chicken is fully coated.
8. In a separate large pot, melt 1/4 cup unsalted butter over medium heat.
9. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
10. Gradually pour in 3 cups warmed whole milk while whisking continuously to prevent lumps.
11. Cook the mixture for 5 minutes, whisking often, until it thickens and coats the back of a spoon.
12. Reduce the heat to low and stir in 8 oz shredded sharp cheddar cheese, 4 oz shredded Monterey Jack cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until the cheese is fully melted and the sauce is smooth.
13. Fold the drained pasta and buffalo chicken into the cheese sauce until everything is evenly combined.
14. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
15. In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tbsp melted unsalted butter.
16. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese.
17. Bake at 375°F for 20 minutes, or until the topping is golden brown and the edges are bubbly.
18. Remove the dish from the oven and let it rest for 5 minutes.
19. Sprinkle 1/4 cup crumbled blue cheese over the top just before serving.
Finally, this dish delivers a creamy, cheesy base with a spicy kick from the buffalo sauce. The crispy panko topping adds a satisfying crunch, while the blue cheese offers a tangy finish. Serve it hot with celery sticks and ranch dressing for a complete game-day experience.
Tuscan Chicken and Spinach Pasta
A creamy, comforting pasta dish that brings Tuscan flavors to your weeknight table. This one-pot meal combines tender chicken, fresh spinach, and a rich Parmesan sauce for a satisfying dinner. It’s quick to prepare and packed with flavor, making it a reliable go-to.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– For the chicken and base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
– For the sauce and pasta:
– 8 oz fettuccine pasta
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 4 cups fresh spinach
Instructions
1. Season the chicken pieces with salt, black pepper, and dried oregano.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken to the skillet and cook for 5–7 minutes, turning occasionally, until browned and cooked through to 165°F.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Add heavy cream and bring to a simmer over medium heat, stirring constantly.
8. Stir in grated Parmesan cheese until melted and the sauce thickens slightly, about 2–3 minutes.
9. Meanwhile, cook fettuccine pasta in a pot of salted boiling water according to package directions until al dente, then drain.
10. Add the cooked pasta and fresh spinach to the skillet with the sauce, tossing until the spinach wilts, about 2 minutes.
11. Return the cooked chicken to the skillet and stir to combine everything evenly.
12. Simmer for an additional 2 minutes to let flavors meld, then remove from heat.
On the plate, this pasta boasts a velvety sauce that clings to each strand, with tender chicken and wilted spinach adding texture. The hint of red pepper flakes provides a subtle kick, balancing the richness. Serve it with extra Parmesan on top or alongside a crisp green salad for a complete meal.
Chicken Carbonara with Crispy Bacon
Let’s skip the fancy talk and get straight to a creamy, comforting pasta dish that’s perfect for a weeknight dinner. This chicken carbonara with crispy bacon delivers rich flavor with minimal fuss, combining classic Italian technique with easy-to-find ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the pasta and bacon: 12 oz spaghetti, 8 oz thick-cut bacon (cut into ½-inch pieces), 1 tbsp olive oil
– For the chicken: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), ½ tsp salt, ¼ tsp black pepper
– For the sauce: 3 large eggs, 1 cup grated Parmesan cheese, ½ cup heavy cream, 2 cloves garlic (minced), ¼ tsp red pepper flakes
– For finishing: 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add 12 oz spaghetti and cook for 9–11 minutes until al dente, stirring occasionally. Reserve 1 cup pasta water before draining.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 8 oz bacon pieces and cook for 6–8 minutes until crispy, stirring frequently. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving drippings in the skillet.
3. Season 1 lb chicken cubes with ½ tsp salt and ¼ tsp black pepper. Add chicken to the skillet with bacon drippings and cook over medium-high heat for 5–7 minutes until golden brown and internal temperature reaches 165°F, turning occasionally. Remove chicken and set aside.
4. Reduce heat to medium-low. Add 2 cloves minced garlic and ¼ tsp red pepper flakes to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Whisk together 3 large eggs, 1 cup Parmesan, and ½ cup heavy cream in a medium bowl until smooth.
6. Remove skillet from heat. Add drained spaghetti, cooked chicken, and crispy bacon to the skillet. Pour egg mixture over pasta and toss quickly to coat, adding reserved pasta water 2 tbsp at a time until sauce reaches a creamy consistency.
7. Garnish with 2 tbsp chopped parsley and serve immediately.
You’ll love the silky sauce clinging to each strand of pasta, balanced by the salty crunch of bacon and tender chicken. For a twist, try serving it with a side of roasted asparagus or topping it with extra red pepper flakes for heat.
Tex-Mex Chicken Enchilada Casserole
A hearty Tex-Mex casserole that layers tortillas, chicken, and cheese for a comforting one-dish meal. It’s easy to assemble ahead and bakes to bubbly perfection. Perfect for weeknights or feeding a crowd.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken filling:
– 2 cups cooked shredded chicken
– 1 (10 oz) can red enchilada sauce
– 1 (4 oz) can diced green chiles
– 1 tsp ground cumin
For assembly:
– 8 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a bowl, combine shredded chicken, enchilada sauce, green chiles, and cumin. Tip: Use rotisserie chicken for quick prep.
3. Spread 1/2 cup of the chicken mixture evenly in the bottom of the baking dish.
4. Arrange 4 corn tortillas over the mixture, overlapping slightly to cover.
5. Spread half of the remaining chicken mixture over the tortillas.
6. Sprinkle 1 cup of Monterey Jack cheese evenly over the chicken layer.
7. Repeat layers: 4 tortillas, remaining chicken mixture, and remaining 1 cup cheese.
8. Cover dish tightly with foil and bake for 25 minutes. Tip: Foil prevents cheese from burning.
9. Remove foil and bake uncovered for 5 minutes, until cheese is melted and bubbly.
10. Let casserole rest for 10 minutes before serving. Tip: Resting helps layers set for cleaner slices.
11. Top with dollops of sour cream and sprinkle with chopped cilantro.
Warm and gooey with a slight kick from the chiles, this casserole delivers classic Tex-Mex flavors in every forkful. Serve it with a crisp green salad or extra sour cream for dipping tortilla chips.
Chicken Florentine with Creamy Sauce
Everyone needs a cozy, impressive dinner that comes together fast. Chicken Florentine with creamy sauce delivers restaurant-quality flavor with minimal effort. This one-pan wonder combines tender chicken, fresh spinach, and a rich, garlicky sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the sauce and spinach:
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 5 oz fresh spinach
– 1/4 tsp nutmeg
Instructions
1. Pat chicken breasts dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken to the skillet. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside on a plate.
4. Reduce heat to medium. Add 3 cloves minced garlic to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from the pan bottom.
6. Stir in 1/2 cup grated Parmesan cheese until melted and smooth, about 2 minutes.
7. Add 5 oz fresh spinach and 1/4 tsp nutmeg to the sauce. Cook for 2-3 minutes until spinach is wilted, stirring occasionally.
8. Return chicken to the skillet. Spoon sauce over the chicken. Simmer for 3-4 minutes until heated through.
Hearty spinach melts into the velvety sauce, clinging to each tender chicken piece. The nutmeg adds a subtle warmth that balances the rich Parmesan cream. Serve over mashed potatoes or pasta to soak up every drop of sauce.
Tomato Basil Chicken and Rigatoni
Fancy a one-pan dinner that delivers big flavor with minimal cleanup? This tomato basil chicken and rigatoni combines tender chicken, al dente pasta, and a vibrant sauce in under an hour. It’s a weeknight winner that feels special enough for company.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 12 oz rigatoni pasta
– 4 cups water
For the sauce:
– 1 (28 oz) can crushed tomatoes
– 4 cloves garlic, minced
– 1/2 cup fresh basil leaves, chopped
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Season chicken pieces with salt and black pepper.
2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add chicken in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip chicken and cook for another 3 minutes until cooked through, then transfer to a plate.
5. In the same skillet, add garlic and cook for 30 seconds until fragrant.
6. Pour in crushed tomatoes, oregano, and red pepper flakes, then bring to a simmer.
7. Stir in rigatoni and water, ensuring pasta is submerged.
8. Cover and simmer for 15 minutes, stirring occasionally to prevent sticking.
9. Uncover and cook for 5 more minutes until pasta is al dente and sauce has thickened slightly.
10. Return chicken to the skillet and stir in heavy cream and Parmesan cheese until melted and combined.
11. Remove from heat and fold in fresh basil.
12. Taste and adjust seasoning with salt and black pepper if needed.
Unbelievably creamy yet bright, the sauce clings to every ridge of the rigatoni, while the chicken stays juicy. For a fresh twist, top with extra basil and a drizzle of olive oil just before serving.
Conclusion
These 35 canned chicken pasta recipes are a total lifesaver for those hectic evenings when you need a tasty, comforting meal on the table fast. We hope you find some new family favorites to add to your rotation! Give a few a try, then drop a comment below to let us know which ones you loved—and don’t forget to pin this roundup to your Pinterest boards to save for later.
