#chickenpasta

🍋🍗 Lemon Chicken Pasta is the perfect easy dinner when you want something creamy, flavorful, and comforting! Tender chicken, delicious pasta, and bright lemon flavor come together for a satisfying meal that’s perfect for busy weeknights or a cozy family dinner. Save this easy chicken pasta recipe and add it to your dinner rotation!

👉 Click the link to get the full recipe! 🍝✨

When you’re camping, sometimes you just want a comforting meal that’s quick to make and easy to clean up. This Creamy Ranch Chicken Pasta combines tender chicken, pasta, a rich ranch-seasoned cream sauce, and melted cheddar cheese into one satisfying skillet meal that’s perfect after a day outdoors. Best of all, it comes together in about 30 minutes, making it an excellent choice for busy…

This one-pot chicken pasta is a convenient and delicious meal that brings together tender chicken, flavorful vegetables, and perfectly cooked pasta in a savory broth.

Ingredients: 1 lb chicken breast, diced. 2 tbsp olive oil. 3 cloves garlic, minced. 1 onion, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 2 cups chicken broth. 1 can 14.5 oz diced tomatoes. 8 oz penne pasta. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chicken dices and cook until they turn brown. Cut up the onion, bell pepper, and garlic and add them. Cook the vegetables until they get soft. Pasta penne, dried basil and oregano, chicken broth, salt, and pepper should all be added at this point. Use a stir to mix. Bring the mix to a boil, then lower the heat so it doesn't boil over. Cover and cook, stirring every now and then, for about 15 to 20 minutes, or until pasta is done and liquid is absorbed. Grate Parmesan cheese on top of the hot pasta once it's done cooking.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Spicy Italian Chicken Pasta combines tender chicken, tangy tomatoes, and a kick of spice for a satisfying meal that's perfect for any night of the week. The creamy sauce pairs perfectly with the heat from the red pepper flakes, creating a flavor-packed dish that will leave everyone wanting more.

Ingredients: 8 oz penne pasta. 2 chicken breasts, diced. 1 tablespoon olive oil. 1/2 onion, diced. 2 cloves garlic, minced. 1/2 teaspoon red pepper flakes. 1 can 14.5 oz diced tomatoes. 1/2 cup chicken broth. 1/4 cup heavy cream. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Cook penne pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add diced onion and minced garlic. Cook until softened, about 2-3 minutes. Stir in red pepper flakes, diced tomatoes with juices, and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Add heavy cream and cooked chicken to the skillet. Stir until heated through and sauce has thickened slightly, about 2-3 minutes. Season with salt and pepper to taste. Add cooked penne pasta to the skillet and toss until well coated with the sauce. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

A healthier twist on the classic fettuccini alfredo, this skinny version uses low-fat milk and skips heavy cream while still maintaining its creamy texture and delicious flavor. Tender chicken slices add protein to make it a satisfying meal.

Ingredients: 8 oz fettuccini pasta. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup low-fat milk. 1 cup low-sodium chicken broth. 1/2 cup grated Parmesan cheese. 1 tablespoon cornstarch. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Cook fettuccini according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute until fragrant. In a small bowl, whisk together milk, chicken broth, Parmesan cheese, and cornstarch until well combined. Pour the milk mixture into the skillet with garlic. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Return the cooked chicken to the skillet and add cooked fettuccini. Toss everything together until the pasta is coated evenly with the sauce. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes