15 Quick Chicken Pasta Meals Done in 30 Minutes
Busy weeknights call for simple yet delicious dinner solutions. These chicken pasta recipes combine tender protein with satisfying noodles for complete meals.
Each dish comes together quickly using pantry staples and fresh ingredients you likely have on hand.
01. Mediterranean Chicken Pasta Bowl
Tender chicken pieces tossed with pasta, olives, and feta cheese. This Greek-inspired dish brings bold Mediterranean flavors to your dinner table.
Ingredients: 1 pound boneless skinless chicken breasts, 12 ounces penne pasta, 1 cup cherry tomatoes, ½ cup kalamata olives, ½ cup crumbled feta cheese, ¼ cup olive oil, 3 cloves garlic minced, 1 teaspoon dried oregano, salt and pepper to taste.
How To Make Mediterranean Chicken Pasta Bowl
1. Cut chicken breasts into bite-sized pieces and season generously with salt, pepper, and oregano. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces to the hot skillet and cook for 6-8 minutes, stirring occasionally, until golden brown on all sides and cooked through to 165°F internal temperature.
3. Meanwhile, cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
4. Add minced garlic to the chicken skillet and cook for 30 seconds until fragrant. Add cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.
5. Toss drained pasta with chicken mixture, adding pasta water as needed for moisture. Remove from heat and stir in olives, feta cheese, and remaining olive oil before serving immediately.
02. Creamy Pesto Penne with Chicken
Rich pesto sauce coats tender pasta and juicy chicken pieces perfectly. This restaurant-quality dish delivers maximum flavor with minimal effort required.
Ingredients: 1 pound chicken thighs boneless, 12 ounces penne pasta, ½ cup basil pesto, ¾ cup heavy cream, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ¼ cup chicken broth, salt and pepper to taste.
How To Make Creamy Pesto Penne with Chicken
1. Season chicken thighs with salt and pepper, then cut into 1-inch strips. Heat olive oil in a large skillet over medium-high heat until hot and shimmering.
2. Add chicken strips to the skillet and cook for 8-10 minutes, turning once, until golden brown and cooked through completely. Remove chicken and set aside on a plate.
3. Cook penne pasta according to package directions until al dente. Drain and reserve ½ cup of the starchy pasta cooking water.
4. In the same skillet, combine pesto, heavy cream, and chicken broth. Bring mixture to a gentle simmer over medium heat, stirring constantly to prevent separation.
5. Add cooked pasta and chicken back to the skillet, tossing everything together. Add pasta water gradually until you achieve a silky sauce consistency.
6. Remove from heat and stir in Parmesan cheese until melted and creamy. Serve immediately while hot with extra cheese on the side.
03. Sun-Dried Tomato Pesto Chicken Pasta
Savory sun-dried tomatoes and fresh pesto create an incredible flavor combination. The olive oil from jarred tomatoes adds extra richness to every bite.
Ingredients: 1 pound chicken breasts, 12 ounces linguine pasta, ⅓ cup basil pesto, ½ cup sun-dried tomatoes in oil, ¼ cup pine nuts, ½ cup grated Parmesan cheese, 3 cloves garlic minced, salt and pepper to taste.
How To Make Sun-Dried Tomato Pesto Chicken Pasta
1. Slice chicken breasts into thin cutlets and season both sides with salt and pepper. Drain sun-dried tomatoes, reserving 3 tablespoons of the flavorful oil.
2. Heat reserved sun-dried tomato oil in a large skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through.
3. Remove chicken from skillet and let rest for 5 minutes before slicing into strips. Cook linguine according to package directions until al dente, then drain.
4. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and pine nuts, cooking for 2 minutes until nuts are lightly toasted.
5. Toss hot pasta with pesto in a large serving bowl. Add chicken strips, sun-dried tomato mixture, and Parmesan cheese, mixing gently until everything is well coated and heated through.
04. Asian-Style Yakisoba with Chicken
Stir-fried noodles with tender chicken and crisp vegetables create this satisfying dish. Sweet and savory sauce brings all the flavors together beautifully.
Ingredients: 1 pound boneless chicken thighs, 8 ounces yakisoba noodles, 1 cup shredded cabbage, 1 bell pepper sliced, 2 green onions chopped, 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, 1 teaspoon sesame oil.
How To Make Asian-Style Yakisoba with Chicken
1. Cut chicken thighs into bite-sized pieces and season with salt and pepper. Cook yakisoba noodles according to package directions, drain, and rinse with cold water to stop cooking.
2. Heat vegetable oil in a large wok or skillet over high heat until smoking. Add chicken pieces and stir-fry for 5-6 minutes until golden brown and cooked through completely.
3. Push chicken to one side of the wok and add bell pepper and cabbage to the empty space. Stir-fry vegetables for 2-3 minutes until crisp-tender but still bright in color.
4. Add cooked noodles to the wok along with soy sauce and oyster sauce. Toss everything together vigorously for 2-3 minutes until noodles are heated through and well coated.
5. Remove from heat and drizzle with sesame oil. Garnish with chopped green onions and serve immediately while hot. I like to add extra chili garlic sauce for heat.
05. Lemon Garlic Chicken Orzo
Buttery orzo pasta pairs perfectly with herb-crusted chicken in this elegant dish. Fresh lemon juice brightens every single delicious bite.
Ingredients: 1 pound chicken breasts, 1 cup orzo pasta, 2 cups chicken broth, 4 cloves garlic minced, ¼ cup butter, ¼ cup fresh lemon juice, 2 tablespoons fresh parsley chopped, ½ cup Parmesan cheese grated, salt and pepper to taste.
How To Make Lemon Garlic Chicken Orzo
1. Season chicken breasts generously with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming and golden.
2. Add chicken breasts to the skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and let rest.
3. Add minced garlic to the same skillet and sauté for 1 minute until fragrant. Pour in chicken broth and bring to a boil, scraping up any browned bits.
4. Add orzo pasta to the boiling broth and cook for 10-12 minutes, stirring frequently, until pasta is tender and most liquid is absorbed.
5. Slice chicken into strips and return to the skillet. Stir in remaining butter, lemon juice, and parsley. Top with Parmesan cheese and serve immediately while creamy and hot.
06. Italian Lemon Butter Chicken Pasta
Silky lemon butter sauce coats tender chicken and pasta in this restaurant-worthy dish. Fresh herbs and white wine create incredible depth of flavor.
Ingredients: 1½ pounds chicken breasts, 12 ounces angel hair pasta, ½ cup white wine, ¼ cup fresh lemon juice, 6 tablespoons butter, 4 cloves garlic minced, ¼ cup fresh basil chopped, ½ cup heavy cream, salt and pepper to taste.
How To Make Italian Lemon Butter Chicken Pasta
1. Pound chicken breasts to even ¾-inch thickness and season with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted and foaming.
2. Cook chicken breasts for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove chicken and tent with foil to keep warm.
3. Cook angel hair pasta according to package directions until al dente. Drain and reserve ½ cup pasta water for later use if needed.
4. Add garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in white wine and lemon juice, bringing mixture to a simmer.
5. Whisk in remaining butter and heavy cream, creating a smooth sauce. Add cooked pasta and toss gently to coat completely.
6. Slice chicken and arrange over pasta. Garnish with fresh basil and serve immediately while the sauce is still silky and hot.
07. Classic Chicken Scampi Pasta
Garlicky white wine sauce with succulent chicken creates this beloved Italian-American favorite. Buttery goodness coats every strand of pasta perfectly.
Ingredients: 1 pound chicken tenderloins, 12 ounces linguine pasta, ½ cup white wine, 6 cloves garlic minced, ¼ cup butter, ¼ cup olive oil, ¼ cup fresh parsley chopped, ½ teaspoon red pepper flakes, ½ cup Parmesan cheese grated.
How To Make Classic Chicken Scampi Pasta
1. Season chicken tenderloins with salt and pepper on both sides. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until hot.
2. Add chicken tenderloins to the skillet and cook for 3-4 minutes per side until golden brown and cooked through completely. Remove chicken and set aside.
3. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water before draining the cooked noodles.
4. Add minced garlic and red pepper flakes to the same skillet. Sauté for 1 minute until garlic is fragrant but not browned.
5. Pour in white wine and let it simmer for 2-3 minutes to cook off the alcohol. Whisk in remaining butter until melted and sauce is smooth.
6. Add drained pasta and chicken back to the skillet. Toss with parsley and Parmesan cheese, adding pasta water as needed for silky consistency.
08. White Wine Garlic Chicken Pasta
Rich white wine reduction creates an elegant sauce for tender chicken and pasta. This sophisticated dish impresses guests while remaining surprisingly simple to prepare.
Ingredients: 1½ pounds chicken thighs boneless, 12 ounces fettuccine pasta, 1 cup white wine, 6 cloves garlic sliced, ¼ cup olive oil, 2 tablespoons fresh thyme, ½ cup chicken broth, 3 tablespoons butter, salt and pepper to taste.
How To Make White Wine Garlic Chicken Pasta
1. Season chicken thighs generously with salt, pepper, and fresh thyme leaves. Heat olive oil in a large skillet over medium-high heat until shimmering hot.
2. Add chicken thighs skin-side down and cook for 6-8 minutes until skin is golden brown and crispy. Flip and cook another 5-6 minutes until cooked through.
3. Remove chicken from skillet and let rest for 5 minutes before slicing into strips. Cook fettuccine according to package directions until al dente, then drain.
4. Add sliced garlic to the same skillet and sauté for 1-2 minutes until fragrant and lightly golden. Pour in white wine and chicken broth, bringing to a boil.
5. Let wine mixture reduce by half, about 5-7 minutes, creating a concentrated flavorful sauce. Whisk in cold butter to create a glossy finish.
6. Add cooked pasta and sliced chicken to the skillet, tossing gently to coat with the wine reduction. Serve immediately with extra thyme for garnish.
09. California Chicken Spaghetti Toss
Fresh vegetables and feta cheese create this light, flavorful pasta dish. No heavy sauce needed when ingredients are this fresh and vibrant together.
Ingredients: 1 pound chicken breasts, 12 ounces spaghetti pasta, 2 cups cherry tomatoes halved, 1 cucumber diced, ½ red onion sliced, ¾ cup feta cheese crumbled, ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano.
How To Make California Chicken Spaghetti Toss
1. Season chicken breasts with salt, pepper, and oregano. Grill or pan-sear for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
2. Let chicken rest for 10 minutes, then slice into thin strips. Cook spaghetti according to package directions until al dente, then drain and rinse with cold water.
3. In a large serving bowl, whisk together olive oil and red wine vinegar to create a simple dressing. Season with salt and pepper to taste.
4. Add cooled pasta to the bowl along with cherry tomatoes, cucumber, and red onion slices. Toss everything together until well coated with dressing.
5. Top with sliced chicken and crumbled feta cheese. Let the dish sit for 10 minutes to allow flavors to meld before serving at room temperature.
10. Chicken Milano with Creamy Sauce
Pan-fried chicken cutlets smothered in rich mushroom cream sauce over pasta. This indulgent dish brings Italian restaurant flavors to your home kitchen.
Ingredients: 1½ pounds chicken breasts, 12 ounces penne pasta, 8 ounces mushrooms sliced, 1 cup heavy cream, ½ cup white wine, ¼ cup flour, 2 eggs beaten, 3 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste.
How To Make Chicken Milano with Creamy Sauce
1. Slice chicken breasts in half horizontally to create thin cutlets. Pound to even ¼-inch thickness between plastic wrap for tender results.
2. Set up breading station with flour seasoned with salt and pepper in one dish and beaten eggs in another. Dredge each cutlet in flour, then egg.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove and keep warm.
4. Add butter and sliced mushrooms to the same skillet. Sauté for 4-5 minutes until mushrooms are golden brown and have released their moisture.
5. Pour in white wine and let reduce by half, about 3 minutes. Add heavy cream and simmer for 5 minutes until sauce thickens slightly.
6. Cook penne pasta according to package directions until al dente. Serve pasta topped with chicken cutlets and creamy mushroom sauce while hot.
11. Quick Chicken Parmesan Pasta
Crispy breaded chicken over pasta with marinara and melted cheese. This streamlined version delivers all the classic flavors in half the time.
Ingredients: 1 pound chicken cutlets, 12 ounces spaghetti pasta, 2 cups marinara sauce, 1 cup mozzarella cheese shredded, ½ cup Parmesan cheese grated, 1 cup panko breadcrumbs, ¼ cup olive oil, 2 eggs beaten, salt and pepper to taste.
How To Make Quick Chicken Parmesan Pasta
1. Season chicken cutlets with salt and pepper. Dip each piece in beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
2. Heat olive oil in a large skillet over medium-high heat. Cook breaded chicken for 4-5 minutes per side until golden brown and cooked through to 165°F.
3. Meanwhile, cook spaghetti according to package directions until al dente. Warm marinara sauce in a separate saucepan over medium heat.
4. Slice cooked chicken into strips and arrange over individual portions of pasta. Ladle warm marinara sauce over the chicken and pasta.
5. Top each serving with mozzarella and Parmesan cheeses. The heat from the pasta and sauce will begin melting the cheese immediately for perfect results.
12. Garlic Chicken and Broccoli Pasta
Simple yet satisfying combination of tender chicken, crisp broccoli, and garlic-infused pasta. This healthy weeknight dinner comes together in one pot for easy cleanup.
Ingredients: 1 pound chicken breasts diced, 12 ounces rotini pasta, 4 cups fresh broccoli florets, 6 cloves garlic minced, ¼ cup olive oil, ½ cup chicken broth, ½ cup Parmesan cheese grated, 1 medium onion diced, salt and pepper to taste.
How To Make Garlic Chicken and Broccoli Pasta
1. Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through completely.
2. Add diced onion to the pot with chicken and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add rotini pasta and chicken broth to the pot, then add enough water to cover pasta by 1 inch. Bring mixture to a rolling boil.
4. Cook pasta for 8-10 minutes, stirring frequently to prevent sticking. Add broccoli florets during the last 3 minutes of cooking time.
5. Drain any excess liquid and stir in Parmesan cheese until melted. Season with salt and pepper to taste before serving hot with extra cheese on the side.
13. Poppy Seed Chicken Pasta Salad
Sweet poppy seed dressing coats tender chicken and pasta in this refreshing salad. Perfect for potlucks, picnics, or light summer dinners when served chilled.
Ingredients: 2 cups cooked chicken diced, 8 ounces bowtie pasta, ½ cup poppy seed dressing, 1 cup red grapes halved, ½ cup celery diced, ½ cup pecans chopped, ¼ cup green onions chopped, 2 tablespoons mayonnaise, salt and pepper to taste.
How To Make Poppy Seed Chicken Pasta Salad
1. Cook bowtie pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking process and cool completely.
2. In a large mixing bowl, combine poppy seed dressing and mayonnaise, whisking together until smooth and well blended for the perfect coating consistency.
3. Add cooled pasta, diced chicken, halved grapes, diced celery, and chopped pecans to the bowl with dressing. Toss gently to coat all ingredients evenly.
4. Season salad with salt and pepper to taste, then fold in chopped green onions for a fresh flavor boost and beautiful color contrast.
5. Refrigerate pasta salad for at least 2 hours before serving to allow flavors to meld together. Serve chilled and give it a quick stir before plating.
14. Spicy Cajun Chicken Pasta
Bold Cajun spices create incredible heat and flavor in this creamy pasta dish. Colorful bell peppers add sweetness to balance the spicy kick perfectly.
Ingredients: 1½ pounds chicken breasts, 12 ounces penne pasta, 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 cup heavy cream, 3 tablespoons Cajun seasoning, 4 cloves garlic minced, 3 green onions chopped, 2 tablespoons olive oil, salt to taste.
How To Make Spicy Cajun Chicken Pasta
1. Cut chicken breasts into strips and toss with 2 tablespoons Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat.
2. Add seasoned chicken strips to the hot skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through to 165°F internal temperature.
3. Remove chicken from skillet and add sliced bell peppers. Cook for 4-5 minutes until peppers are crisp-tender but still have some bite to them.
4. Add minced garlic and remaining Cajun seasoning to the peppers. Cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until sauce begins to thicken slightly and coats the back of a spoon.
6. Cook penne pasta according to package directions until al dente. Add cooked pasta and chicken back to the skillet, tossing with chopped green onions before serving hot.
15. One-Skillet Chicken and Vegetable Pasta
Colorful frozen vegetables and tender chicken create this complete meal in one pan. Minimal cleanup required for maximum flavor and nutrition in every bite.
Ingredients: 1 pound chicken thighs boneless, 10 ounces rotini pasta, 2 cups frozen stir-fry vegetable blend, 2 cups chicken broth, 1 cup milk, 2 tablespoons olive oil, 1 packet onion soup mix, ½ cup cheddar cheese shredded, salt and pepper to taste.
How To Make One-Skillet Chicken and Vegetable Pasta
1. Cut chicken thighs into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot and shimmering.
2. Add chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides and cooked through completely.
3. Add rotini pasta, chicken broth, milk, and onion soup mix to the skillet with chicken. Bring mixture to a boil, then reduce heat to medium.
4. Cover skillet and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid has been absorbed by the noodles.
5. Stir in frozen vegetables during the last 5 minutes of cooking time. Cook until vegetables are heated through and pasta is creamy.
6. Remove from heat and stir in shredded cheddar cheese until melted and incorporated. Let stand for 2 minutes before serving to allow sauce to thicken slightly.
Final Thoughts
These chicken pasta recipes prove that delicious dinners don’t require hours in the kitchen. Each dish combines simple ingredients for maximum flavor impact.
Whether you prefer creamy sauces or light preparations, there’s something here to satisfy every craving and schedule.
