14 Easy Dinner Ideas: Marry Me Chicken Pasta Recipe

Leave a Comment / Food & Cooking / By

1. Garlic Chicken Alfredo Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz fettuccine pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Time Prep: 20 minutes

Baking Instructions:

  1. Cook the fettuccine pasta according to package instructions, drain, and set aside.
  2. While pasta is cooking, melt butter over medium heat in a large skillet. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Season the chicken breasts with salt and pepper. In the same skillet, cook the chicken for 6-7 minutes on each side, or until golden and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside.
  4. In the same skillet, pour in the heavy cream and bring it to a simmer, scraping up any browned bits left by the chicken. Let it simmer for 3-5 minutes to thicken slightly.
  5. Gradually stir in the Parmesan cheese and cook, stirring constantly, until the cheese melts and the sauce thickens. Taste and adjust seasoning with salt and pepper.
  6. Slice the cooked chicken into thin strips.
  7. Add the drained fettuccine to the skillet and toss to coat in the creamy sauce.
  8. Top with sliced chicken and serve immediately. Garnish with additional Parmesan cheese and parsley if desired.

Tips:

  • For a thicker sauce, add more Parmesan cheese or a bit of cream cheese.
  • If the sauce gets too thick, add a small splash of pasta water to loosen it.

2. Chicken Pesto Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz penne pasta
  • ½ cup pesto sauce
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Fresh basil leaves for garnish

Time Prep: 25 minutes

Baking Instructions:

  1. Cook the penne pasta according to package instructions, drain, and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the pan and let rest for 5 minutes.
  3. Slice the cooked chicken into strips or cubes.
  4. In the same skillet, pour in the pesto sauce and lemon juice. If the pesto is too thick, add a little pasta water to reach your desired consistency. Stir well to combine.
  5. Add the cooked pasta to the skillet and toss until evenly coated in pesto sauce.
  6. Add the sliced chicken and toss again to combine.
  7. Garnish with fresh basil leaves and serve immediately.

Tips:

  • For a creamier texture, mix in a little heavy cream with the pesto.
  • If you prefer a spicier version, add red pepper flakes to the pesto sauce.

3. Chicken and Spinach Lasagna

Ingredients:

  • 2 chicken breasts, shredded
  • 9 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese
  • 2 cups spinach
  • 1 jar marinara sauce
  • 1 egg

Time Prep: 40 minutes

Baking Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions, drain, and set aside.
  3. In a skillet, sauté spinach until wilted (about 3-4 minutes), then set aside.
  4. Shred the cooked chicken and mix with ricotta cheese, sautéed spinach, and beaten egg.
  5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
  6. Layer the cooked lasagna noodles over the sauce, then top with a portion of the chicken and ricotta mixture. Add a layer of mozzarella cheese.
  7. Repeat the layers (noodles, chicken mixture, mozzarella) until you have used up all the ingredients, finishing with a layer of marinara sauce and mozzarella on top.
  8. Cover the baking dish with foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 5-10 minutes, until the top is bubbly and golden brown.
  10. Let the lasagna cool for 10 minutes before serving to allow the layers to set.

Tips:

  • Use no-boil lasagna noodles to save time.
  • Make sure to let the lasagna rest before serving to avoid runny layers.

4. Creamy Chicken Mushroom Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz spaghetti
  • 1 cup mushrooms, sliced
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • ½ cup Parmesan cheese

Time Prep: 25 minutes

Baking Instructions:

  1. Cook the spaghetti according to package instructions, drain, and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
  3. Add the mushrooms and cook for another 3-4 minutes until softened.
  4. Season the chicken breasts with salt and pepper, then cook in the skillet for about 6-7 minutes on each side until golden and cooked through. Remove from the skillet and slice thinly.
  5. Pour the heavy cream into the skillet and bring to a simmer. Let it cook for 3-4 minutes to thicken.
  6. Stir in the Parmesan cheese and cook until melted and the sauce has thickened.
  7. Add the cooked pasta to the skillet and toss to coat in the sauce.
  8. Add the sliced chicken on top and serve immediately.

Tips:

  • Add a splash of white wine to the sauce for extra depth of flavor.
  • For more flavor, sauté the mushrooms in butter instead of olive oil.

5. Chicken Caesar Pasta Salad

Ingredients:

  • 2 chicken breasts
  • 8 oz rotini pasta
  • 2 cups romaine lettuce
  • ½ cup Caesar dressing
  • ¼ cup Parmesan cheese
  • Croutons for garnish

Time Prep: 20 minutes

Baking Instructions:

  1. Cook the rotini pasta according to package instructions, drain, and rinse under cold water to cool it down.
  2. While the pasta is cooling, grill or pan-cook the chicken breasts until golden brown on both sides, about 6-7 minutes per side. Let the chicken rest for 5 minutes, then slice thinly.
  3. In a large bowl, combine the cooled pasta with romaine lettuce, Caesar dressing, and Parmesan cheese. Toss until evenly coated.
  4. Add the sliced chicken on top of the pasta mixture and garnish with croutons just before serving.

Tips:

  • For added flavor, toss the lettuce with a little extra dressing before serving.
  • You can prepare this salad ahead of time and refrigerate it for up to 2 hours before serving.

6. Buffalo Chicken Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz elbow pasta
  • ½ cup buffalo sauce
  • ½ cup ranch dressing
  • 1 tbsp olive oil
  • 1 cup shredded cheddar cheese

Time Prep: 25 minutes

Baking Instructions:

  1. Cook the elbow pasta according to package directions, drain, and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Shred the chicken using two forks.
  3. In a small bowl, mix the buffalo sauce and ranch dressing together.
  4. Pour the buffalo sauce mixture into the skillet with the chicken and toss to coat the chicken in the sauce.
  5. Combine the buffalo chicken with the cooked pasta and stir in the shredded cheddar cheese.
  6. Preheat the oven to 350°F (175°C) and transfer the mixture to a baking dish.
  7. Bake for 10-15 minutes until the cheese is melted and bubbly.

Tips:

  • Adjust the level of heat by adding more or less buffalo sauce.
  • For extra flavor, sprinkle with chopped green onions before serving.

7. Chicken Parmesan Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz penne pasta
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 cup breadcrumbs

Time Prep: 30 minutes

Baking Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the penne pasta according to package directions, drain, and set aside.
  3. In a shallow bowl, beat the egg. In another shallow bowl, place the breadcrumbs. Dip each chicken breast into the egg and then coat with breadcrumbs.
  4. Heat olive oil in a skillet over medium heat and fry the breaded chicken for about 4-5 minutes per side, until golden brown and cooked through.
  5. In a 9×13-inch baking dish, combine the cooked pasta with marinara sauce and stir to coat evenly.
  6. Place the fried chicken breasts on top of the pasta, then sprinkle with mozzarella and Parmesan cheese.
  7. Bake for 20 minutes, until the cheese is melted and bubbly. If you like a golden-brown crust, broil for an additional 2-3 minutes.

Tips:

  • You can make this dish ahead of time, assemble, and refrigerate it until you’re ready to bake.
  • Add fresh basil or parsley on top before serving for a burst of freshness.

8. Chicken Broccoli Alfredo

Ingredients:

  • 2 chicken breasts
  • 8 oz fettuccine pasta
  • 1 cup broccoli florets
  • 1 cup Alfredo sauce
  • ½ cup grated Parmesan

Time Prep: 25 minutes

Baking Instructions:

  1. Cook the fettuccine pasta according to package directions, adding the broccoli during the last 3 minutes of cooking. Drain and set aside.
  2. In a large skillet, cook the chicken breasts over medium heat for about 6-7 minutes per side until golden brown and cooked through. Slice the chicken thinly.
  3. In the same skillet, add the Alfredo sauce and bring to a simmer. Stir in the grated Parmesan and let the sauce thicken.
  4. Add the cooked pasta and broccoli to the skillet and toss until well coated.
  5. Add the sliced chicken on top and serve.

Tips:

  • For a lighter version, use a reduced-fat Alfredo sauce or make your own.
  • Add extra vegetables, like peas or mushrooms, to make this dish even heartier.

9. Chicken Bacon Ranch Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz rotini pasta
  • 4 slices bacon
  • ½ cup ranch dressing
  • 1 cup shredded cheddar cheese

Time Prep: 30 minutes

Baking Instructions:

  1. Cook the rotini pasta according to package instructions, drain, and set aside.
  2. Cook the bacon in a skillet until crispy, then crumble into pieces.
  3. Season the chicken breasts with salt and pepper and cook them in the same skillet for 6-7 minutes per side until golden and cooked through. Slice the chicken thinly.
  4. In a large bowl, combine the cooked pasta, ranch dressing, crumbled bacon, and chicken. Toss well to coat.
  5. Add the shredded cheddar cheese and stir to combine.
  6. Preheat the oven to 350°F (175°C) and transfer the mixture to a baking dish.
  7. Bake for 10-15 minutes until the cheese is melted and bubbly.

Tips:

  • For a spicier version, add some hot sauce to the ranch dressing.
  • You can use turkey bacon for a leaner option.

10. Lemon Garlic Chicken Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz linguine
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • Fresh parsley for garnish

Time Prep: 20 minutes

Baking Instructions:

  1. Cook pasta.
  2. Sauté garlic in butter, then add chicken and lemon juice.
  3. Toss with pasta and garnish with parsley.

11. Chicken and Sun-Dried Tomato Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz penne pasta
  • ¼ cup sun-dried tomatoes
  • 1 cup cream
  • 1 tbsp olive oil
  • 1 cup spinach

Time Prep: 25 minutes

Baking Instructions:

  1. Cook pasta.
  2. Sauté chicken, sun-dried tomatoes, and spinach in olive oil.
  3. Add cream and simmer.
  4. Toss pasta with sauce and serve.

12. One-Pot Chicken Alfredo Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz pasta
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup Parmesan cheese
  • 2 tbsp butter

Time Prep: 25 minutes

Baking Instructions:

  1. In a large pot, cook chicken and slice.
  2. Add broth, cream, butter, and pasta. Simmer until pasta is cooked.
  3. Stir in Parmesan and serve.

13. Chicken and Zucchini Pasta

Ingredients:

  • 2 chicken breasts
  • 8 oz spaghetti
  • 2 zucchinis, spiralized
  • 1 cup marinara sauce
  • 2 tbsp olive oil

Time Prep: 25 minutes

Baking Instructions:

  1. Cook pasta.
  2. Sauté chicken and zucchini in olive oil.
  3. Toss pasta and chicken mixture with marinara sauce.

14. Chicken Tortilla Pasta Bake

Ingredients:

  • 2 chicken breasts
  • 8 oz rotini pasta
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 tsp cumin
  • ¼ cup sour cream

Time Prep: 35 minutes

Baking Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta and chicken, then shred chicken.
  3. Mix pasta, chicken, salsa, and cumin.
  4. Top with cheese and bake for 15 minutes.
  5. Serve with sour cream.

Leave a Comment

Your email address will not be published. Required fields are marked *