Most weeknights I'm not cooking, I'm negotiating. Someone's starving, someone's not hungry until the food's actually on the table, and I've got about 20 minutes before it all falls apart.
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My grandma cooked like every dinner mattered, no shortcuts, but she also fed a farm full of hungry people with no notice. That's the energy I'm channeling here.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
So I've put together some pasta and chicken dinners that don't need a plan or a special trip to the shop. And, most importantly, actually get eaten instead of picked at.
1) One-Pot Garlic Parmesan Chicken Pasta
Ingredients
Method
- Brown chicken in butter over medium-high heat until mostly cooked, 4–5 minutes.
- Add garlic and Italian seasoning; cook 30 seconds until fragrant.
- Pour in broth and milk, scrape browned bits, then add pasta and salt.
- Bring to a simmer, cover, and cook 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in 3/4 cup Parmesan and spinach until wilted; adjust seasoning.
- Serve topped with remaining Parmesan and a grind of pepper.
One pot generally means one less pan to wash. You sear the chicken first, then the pasta cooks right in that same fond and stock, so it's soaking up all the flavor the whole time it's sitting in that water.
For the sauce, you can use heavy cream or evaporated milk. If you have neither on hand, I've found that adding extra Parmesan and some of the pasta water back in gets that same silky finish.
I definitely prefer chicken thighs over breast here, because the thighs are harder to overcook and have way more flavor. Always remember to add the Parmesan off the heat and stir it in. If you dump it in while it's still bubbling, it might split.
I like to use any short pasta shape like penne or fusilli, but just keep an eye on the liquid ratio (each type of pasta shape absorbs liquid differently). This is such a classic Italian American combo, and I like to finish it with some fresh parsley and a turn of Parmesan on top.
2) Creamy Tuscan Chicken Penne
Ingredients
Method
- Cook penne according to package; drain and reserve 1/2 cup pasta water.
- Season chicken with salt, pepper, and Italian seasoning; brown in olive oil 5–7 minutes until cooked through.
- Add garlic and tomatoes; cook 1–2 minutes until fragrant.
- Pour in broth and cream, simmer 3 minutes. Stir in Parmesan until melted.
- Add spinach until wilted, then toss in pasta, thinning with reserved pasta water if needed.
- Taste and adjust seasoning; serve with extra Parmesan and basil.
This creamy Tuscan chicken penne is one of those dinners that feels restaurant-quality but is surprisingly simple to make at home. It's that classic Tuscan-inspired combination of garlic, cream, parmesan, spinach, and sun-dried tomatoes, and it creates such a rich sauce that's packed with so much flavor that it tends to be a bit overpowering. So make sure to add a splash of that pasta cooking water just to loosen the sauce and help it cling beautifully to every piece of pasta.
The sun-dried tomatoes add a sweet and tangy punch that balances the richness of the cream and cheese. I like to use fresh baby spinach, and I add it towards the end because it cooks quickly.
This dish reheats really well, making it a great option for lunch the next day, or to send to work in a lunch box for my husband. I love to serve this with a crisp green salad with a good splash of olive oil over the top.
3) Chicken Alfredo with Broccoli
Ingredients
Method
- Cook pasta according to package; add broccoli in last 3 minutes. Reserve 1/4 cup pasta water, drain.
- Season chicken with salt and pepper. Sauté in olive oil over medium-high heat until golden and cooked through, about 6–8 minutes. Remove and keep warm.
- Lower heat, melt butter, sauté garlic 30 seconds. Add cream and simmer 2–3 minutes.
- Stir in Parmesan until smooth; add nutmeg, salt, and pepper. Thin with reserved pasta water if needed.
- Return chicken, toss with pasta and broccoli until coated and heated through. Serve with extra Parmesan.
This chicken alfredo with broccoli is a comforting one-pan pasta dinner that sneaks in a serving of broccoli without much extra effort. Broccoli is a classic pairing for Alfredo because of its fresh flavor, and it balances the richness of that creamy Parmesan sauce. Because I'm super lazy, I actually cook the broccoli in the same pot as the pasta; I just add it in the last few minutes, which saves so much time. And obviously means one less pan for you to wash.
Make sure your chicken breasts are tender to keep everyone satisfied. Always take them off the heat when you feel like they are just underdone.
I found that pasta water is the secret ingredient. It just makes that alfredo sauce super glossy and coats everything instead. I always use fettuccine; it's the traditional choice, but honestly, whatever you've got in the cupboard works just as well at catching that creamy sauce.
4) Lemon Chicken Orzo with Spinach
Ingredients
Method
- Season chicken with salt, pepper, and oregano; brown in olive oil over medium-high heat 4–5 minutes until golden.
- Add garlic and orzo; toast 1 minute, then pour in chicken broth and lemon zest/juice.
- Bring to a simmer, cover, and cook 8–10 minutes until orzo is tender and liquid mostly absorbed.
- Stir in spinach and Parmesan until wilted and creamy; adjust seasoning.
I love this recipe because it's super cozy, feels light enough for spring and summer, but is still confident enough to enjoy all year round. It may look like rice, but it's actually orzo, a tiny pasta that cooks quickly and soaks up all the delicious flavors in the pan. Baby spinach wilts in just a minute or two, but adds extra nutrition and color.
A huge tip is to cook the orzo in chicken broth. It just gives everything more taste. This one is perfect for a busy week because everything comes together in about 30 minutes with minimal cleanup. My family loves it when I serve it with a simple green salad or warm crusty bread.
5) Baked Chicken Parmesan with Spaghetti
Ingredients
Method
- Preheat oven to 400°F. Season chicken with salt and pepper.
- Mix breadcrumbs, ¼ cup Parmesan, and Italian seasoning. Dip chicken in eggs, then coat with breadcrumb mix.
- Heat oil in skillet over medium; brown chicken 2–3 minutes per side (don’t cook through).
- Arrange browned breasts in a baking dish, spoon marinara over each, sprinkle remaining Parmesan and mozzarella.
- Bake 15–20 minutes until cheese is bubbly and chicken reaches 165°F.
- Meanwhile cook spaghetti per package; drain and toss with extra sauce.
- Serve chicken over spaghetti, garnish with basil.
This baked chicken parmesan with spaghetti is such a family favorite (my son has always loved it!). It's got the comfort of an Italian restaurant meal without deep frying. Baking the breaded chicken creates a crispy coating while using less oil, which is really what I'm trying to achieve most of the time, and it makes cleaning up much easier too.
I like to use a layer of marinara sauce because I find it keeps the chicken juicy as it bakes. And piling on mozzarella and parmesan creates that irresistible golden topping. Spaghetti here is the classic side because it soaks up every bit of that rich tomato sauce, making sure nothing goes to waste.
If you're feeding a crowd, you can bake the chicken ahead of time and then reheat it when you're ready for dinner. This meal freezes surprisingly well, so it's a great option for doubling the recipe and saving one for another busy night. I normally serve this with some roasted vegetables and whatever fresh herbs I've gotten from the garden.
6) One-Skillet Chicken Fajita Pasta
Ingredients
Method
- Heat oil in a large skillet over medium-high and cook chicken until golden and cooked through; remove and set aside.
- Add onion and peppers to skillet; sauté 4–5 minutes until softened, then stir in garlic and spices for 30 seconds.
- Add pasta and chicken broth, scraping any browned bits; bring to a simmer and cook until pasta is nearly al dente, about 8–10 minutes.
- Stir in cream and cooked chicken; cook 1–2 minutes more until sauce thickens.
- Remove from heat, fold in cheese until melted, and season to taste. Serve with cilantro and lime.
Everything cooks in a single pan with this one, which means less washing up and more time to relax after dinner, which is why this one is such a go-to. This one-pan skillet chicken fajita pasta brings together the flavors of classic fajitas and the comfort of a creamy pasta dinner in one easy meal.
Make sure to use colorful bell peppers and onions because they make it sweet and tender as it cooks and add plenty of flavor. Then, of course, that blend of chili powder, cumin, paprika, and garlic gives it that signature fajita taste, which I'm sure everyone normally has in their pantry.
Cook the pasta right in the same skillet, so it absorbs all the flavor from the peppers and spices as it cooks. Then a little bit of cream and shredded cheese turns the cooking liquid into a silky sauce that coats every piece of pasta.
If you don't have peppers, you can easily swap with sweet corn, black beans, mushrooms, or any vegetables you've got in the fridge. Finish it with some fresh cilantro, some sliced avocado, and a squeeze of lime, and there you have it.
7) Pesto Chicken Rotini
Ingredients
Method
- Cook rotini according to package directions until al dente; reserve 1/2 cup pasta water and drain.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, 6–8 minutes.
- Lower heat; add pesto, spinach, and cherry tomatoes to skillet. Stir until spinach wilts.
- Toss pasta into skillet, adding reserved pasta water a little at a time to loosen sauce.
- Stir in Parmesan and pine nuts if using. Taste and adjust seasoning, then serve with extra Parmesan.
This dish definitely needs that rotini because it's the perfect pasta for pesto. It catches every bit of that garlicky sauce. Traditionally, pesto is made with fresh basil, pine nuts, garlic, and olive oil, but if you've got tons of basil in your garden, you can really make this yourself. Blend it with almonds, garlic, olive oil, salt, pepper, and sugar, and it comes out the same way.
I find that precooked or leftover rotisserie chicken works best. But make sure to stir it in off heat, or it will dry out. Also be careful: the pesto browns and turns bitter if it's overheated. Toss the pesto in the pasta after removing it from the burner. A mistake I've made quite a few times with this dish is making the sauce too thick. Make sure you keep a bit of that pasta water on the side just in case you need to loosen the sauce a bit at the end.
8) Creamy Mushroom Chicken Stroganoff Pasta
Ingredients
Method
- Cook pasta according to package; drain and set aside.
- Season chicken with salt and pepper. Sear in olive oil over medium-high heat until cooked through; remove.
- Reduce heat, melt butter, sauté onion until translucent, then add mushrooms and garlic; cook until browned.
- Stir in flour for 1 minute, then whisk in chicken broth until smooth and slightly thickened.
- Return chicken, stir in sour cream and Dijon; warm gently without boiling. Adjust seasoning.
- Toss sauce with pasta, sprinkle parsley, and serve immediately.
This creamy mushroom chicken stroganoff pasta is inspired by the classic Russian beef stroganoff, which dates back to the mid-1800s and was named after the influential Stroganoff family. The chicken breast gives us a leaner version with a lighter twist, but still gives all the protein you need. Mushrooms become even richer as they brown, creating the perfect base for the creamy sauce.
Sour cream is typically the signature in stroganoff, but regular cream can be used too. Crème fraîche works if you'd like; just make sure not to boil it because it'll curdle. I like to add a touch of paprika to the garlic and onions because it gives it that flavorful foundation and makes the whole dish taste like it's been simmering for hours. Whatever pasta you've got in the cupboard, you can use, but it's normally better with penne or even egg noodles.
Make sure you brown the mushrooms before adding the liquid; it just gives it more concentrated flavor. I like to add a splash of chicken broth because it loosens the sauce and adds extra depth without making it too heavy. Finish this off with some fresh herbs on top.
9) Chicken Marsala with Buttered Noodles
Ingredients
Method
- Season chicken with salt and pepper and dredge in flour, shaking off excess.
- Heat 2 tbsp oil or butter in a skillet over medium-high. Brown chicken 3–4 minutes per side; transfer to a plate.
- Add remaining oil, sauté mushrooms until golden, about 5 minutes.
- Pour in Marsala, scrape browned bits, reduce slightly, then add chicken stock and simmer 3–4 minutes.
- Return chicken to pan and simmer until cooked through, 4–5 minutes; stir in 2 tbsp butter and parsley.
- Meanwhile cook egg noodles per package, drain, toss with a tablespoon of butter and salt.
- Serve chicken and sauce over buttered noodles.
This is definitely a go-to in our house now. Chicken marsala is an Italian-American classic inspired by the flavors of Marsala wine, which is a fortified wine produced in the Sicilian city of Marsala, where it's been made for centuries. That's where the rich, savory sauce gets its signature flavor from.
10) Buffalo Chicken Mac and Cheese
Ingredients
Method
- Cook macaroni according to package; drain and set aside.
- Melt butter in same pot, whisk in flour for 1 minute.
- Slowly whisk in milk until smooth and slightly thickened.
- Stir in cheeses until melted, then mix in hot sauce and seasoning.
- Add shredded chicken and cooked pasta; stir to combine and heat through.
- If using, toss breadcrumbs with oil and toast in skillet, sprinkle on top before serving.
- Finish with a drizzle of blue cheese or ranch if kids prefer milder flavor.
This dish is inspired by the famous buffalo chicken wings, which originated in Buffalo, New York, in the 1960s. There's just something about this combination that makes it so comforting.
It's traditionally made with hot sauce and lots of butter, which gives it that tangy flavor, and then you add tender shredded chicken, turning it into classic mac and cheese that's super hearty. I like to use sharp cheddar here because it melts into a rich and creamy sauce. Leftover chicken is fantastic to use here, saving you lots of time on a busy weeknight.
11) Greek Lemon-Oregano Chicken with Orzo
Ingredients
Method
- Season chicken with salt, pepper, lemon zest, and oregano.
- Heat oil in a large skillet over medium-high heat and brown chicken until cooked through, about 5–7 minutes. Remove and set aside.
- Add garlic to the pan and cook 30 seconds, then stir in orzo and toast 1–2 minutes.
- Pour in chicken broth and lemon juice, bring to a simmer, cover, and cook 8–10 minutes until orzo is tender.
- Stir chicken, spinach, and feta into the orzo; heat until spinach wilts. Adjust seasoning and top with olives if using.
This is such a fresh dish, and obviously Mediterranean-inspired, packed with bold flavors and tons of simple ingredients. As mentioned before, the orzo may look like rice, but it's actually a small pasta, which is perfect for soaking up all the flavorful chicken juices. Olive oil, lemon juice, and herbs are all staples of the Mediterranean diet.
I like to marinate the chicken for 30 minutes before cooking. I just think it helps the lemon and herbs infuse and everything flavor. Cook the orzo in chicken broth. I like some feta cheese over the top and tons of herbs. And the best part: It all comes together in about 35 minutes, so this is a perfect mid-week dinner option.
And of course, serve it with a simple Greek salad or some roasted vegetables, whatever you've got going on in the fridge. This is a super healthy dish and one of our favorites.
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Thighs have enough fat to braise themselves over six to eight hours without drying out. Breasts are leaner and need watching, which is why most of my rotation leans on thighs for weeknights.
12) Sun-Dried Tomato Chicken Pasta
Ingredients
Method
- Cook pasta according to package directions until al dente; reserve 1/2 cup pasta water and drain.
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high and brown chicken until cooked through, about 5–7 minutes; transfer to plate.
- In same skillet, add onion and cook until soft, 3 minutes. Stir in garlic and sun-dried tomatoes, cook 1 minute.
- Pour in chicken broth, scraping browned bits, then add cream, Parmesan, oregano, and red pepper flakes. Simmer until slightly thickened, 3–4 minutes.
- Return chicken to skillet and add pasta; toss to coat, adding reserved pasta water a splash at a time to loosen sauce. Adjust seasoning and garnish with basil and more Parmesan.
This sun-dried tomato chicken pasta is such a simple but elegant dinner that always delivers. A fun fact here: sun-dried tomatoes have been used in Italy for centuries, where ripe tomatoes were dried in the sun to preserve them and intensify their natural flavor.
If you're buying the dried ones from the shop, make sure to add them to boiling water before adding any oil or garlic. Otherwise, you can just buy them oil-packed.
Chicken breasts add lean protein, making this creamy dish hearty and, after serving, a complete family meal. I like to add a handful of fresh spinach at the end, which adds color and, of course, sneaks in vegetables for the little one.
The dish comes together in about 30 minutes, and leftovers reheat really well; just add a splash of milk to loosen it up, making it perfect for lunch the next day or in a lunch box going to work with the husband.
13) Chicken Piccata with Angel Hair
Ingredients
Method
- Cook angel hair according to package; reserve 1/2 cup pasta water and drain.
- Season chicken with salt and pepper, dredge in flour, shake off excess.
- Heat oil in a large skillet over medium-high; cook chicken 3–4 minutes per side until golden and cooked through. Transfer to plate.
- Reduce heat to medium; add butter, broth, lemon juice, and capers to skillet. Scrape browned bits and simmer 2–3 minutes.
- Return chicken to pan, spoon sauce over, and simmer 1 minute to meld flavors.
- Toss pasta with sauce and reserved pasta water as needed; plate pasta and top with chicken. Garnish with parsley and lemon slices.
This American-Italian favorite is known for its bright, buttery sauce made with lemon, capers, and white wine. It just creates such a perfect balance of rich and tangy flavors. The word "piccata" means "to pound flat" in Italian, referring to thin chicken cutlets that cook quickly and evenly.
Angel hair pasta is a perfect match because it's so delicate, it soaks up that lemon-butter sauce, and it doesn't overpower it. I like to add a splash of chicken broth and white wine to the pan, and then stir in some butter at the end for a glossy finish. Then you top this with finely chopped parsley and a big squeeze of lemon.
This comes together in about 30 minutes. I sometimes make it when I have friends over for dinner, or simply because it's Tuesday. I always serve it with some steamed green beans or a similar vegetable.
14) Barbecue Chicken Pasta Salad
Ingredients
Method
- Whisk barbecue sauce, Greek yogurt (or mayo), and apple cider vinegar in a large bowl; season with salt and pepper.
- Add cooked pasta, chicken, corn, tomatoes, bell pepper, red onion, and cheddar to the bowl.
- Toss gently until everything is evenly coated. Taste and adjust seasoning.
- Chill at least 30 minutes for flavors to meld; garnish before serving.
This delicious barbecue chicken pasta salad is so easy to make ahead, which makes it such a great choice for potlucks or backyard barbecues. I always serve this one when we're entertaining because I make it and then forget about it. It has that smoky barbecue flavor for a meal that's perfect for weeknight lunches.
15) Spinach and Ricotta Stuffed Chicken Pasta Bake
Ingredients
Method
- Preheat oven to 375°F. Cook pasta 2 minutes under package al dente, drain and set aside.
- Pound chicken to 1/4-inch thickness, season with salt, pepper, and Italian seasoning.
- Mix ricotta, half the mozzarella, half the Parmesan, egg, and spinach; season lightly.
- Spread 1–2 tbsp filling on each chicken breast, roll up and secure with toothpicks.
- Sear rolls in olive oil 2–3 minutes per side until golden; remove.
- Spread half the marinara in a 9×13 pan, add pasta, nestle chicken rolls on top, pour remaining sauce over.
- Sprinkle with remaining cheeses and bake 25–30 minutes until chicken is cooked through and cheese is bubbly.
- Let rest 5 minutes, remove toothpicks, slice rolls, and serve.
I absolutely love spinach and ricotta, and stuffed inside a chicken with pasta, it's just all of my comfort food together in one dish. That's a really satisfying family dinner. Ricotta has been a staple of Italian cooking for centuries, and it's prized for its light, creamy texture that pairs so beautifully with the spinach. It also tends to keep the chicken tender and juicy.
For the stuffing, I use plenty of marinara or tomato sauce; it balances the richness of the cheese filling. For the pasta shape, I use penne or rigatoni since they hold onto the sauce and the cheese in every bite.
This recipe is ideal to make ahead, since you can assemble everything in advance and then simply bake it when you're ready for dinner. I'd like to serve this with a bit of fresh basil and a green salad on the side.
“The dinner that makes itself while I make everything else work.”
16) Thai Peanut Chicken Noodles
Ingredients
Method
- Cook noodles according to package; drain and set aside.
- Whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, sriracha, and garlic until smooth; thin with 2–4 tbsp warm water if needed.
- Heat oil in a large skillet over medium-high, cook chicken 5–6 minutes until browned and cooked through.
- Add carrots and bell pepper, sauté 2–3 minutes until slightly tender.
- Toss in noodles, spinach, and peanut sauce; heat until spinach wilts and everything is coated.
- Serve topped with chopped peanuts and cilantro.
My son adores this peanut chicken noodle dish, so I don't add the chili when I make it, and he slurps it up in no time. You've got to use peanut butter, soy sauce, lime juice, sesame oil, and chili if you're not feeding your child, to balance out the salty, sour, sweet, and heat flavors. You can use whatever protein- leftover chicken, chicken thighs work well, or tofu for a vegan swap- which is actually all I do when I don't feel like having meat during the week. And the noodle choice really matters. Rice noodles are naturally gluten-free.
Spaghetti works too; just don't overcook it. But I like to use egg noodles or ramen instead of pasta. I always add fresh vegetables like carrots, bell peppers, and cabbage to get that extra nutrition. Chop some peanuts over the top with some cilantro or green onion, and you've got yourself a winner.
17) Chicken and Sausage Cajun Pasta
Ingredients
Method
- Cook pasta according to package; drain and set aside. Reserve 1/2 cup pasta water.
- Season chicken with half the Cajun seasoning. Sear in oil over medium-high heat until browned and cooked through; remove.
- Add sausage to pan and brown briefly. Remove with chicken.
- Sauté onion and pepper until soft, 4–5 minutes. Add garlic and remaining Cajun seasoning; cook 30 seconds.
- Pour in broth and cream, bring to simmer, then stir in cheese until melted.
- Return chicken and sausage to pan. Toss with pasta, add reserved pasta water if needed to loosen sauce. Adjust salt and pepper.
- Garnish with parsley and serve hot.
This awesome recipe comes together in around 30 minutes, and it's super easy to adjust the spice level by using more or less Cajun seasoning. This Cajun pasta is inspired by the smoky flavors of Louisiana Cajun cuisine.
It typically includes paprika, onion, and garlic powder, oregano, and thyme, which give this dish its smoky kick. I love the combination of the tender chicken with the smoky sausage.
The bell peppers and onions are part of the holy trinity of Cajun cooking; these classic vegetables form the foundation of many Louisiana dishes. I like to use penne or fettuccine, both excellent choices because they hold onto that creamy Cajun sauce so well. This makes a great dinner, and my husband loves when I pack the leftovers for his lunch the next day.
18) Chicken Carbonara (no bacon switch for turkey)
Ingredients
Method
- Cook pasta in salted water until al dente; reserve 1/4 cup cooking water, then drain.
- Whisk eggs with 1/2 cup Parmesan and a generous pinch of pepper in a bowl; set aside.
- Heat oil/butter in a large skillet over medium, sauté garlic 30 seconds, add chicken and peas, warm through.
- Add drained pasta to skillet, remove from heat, then slowly pour egg-cheese mixture while tossing constantly to create a creamy sauce.
- Add reserved pasta water a little at a time to loosen sauce; adjust salt and pepper, sprinkle remaining Parmesan and serve immediately.
While classic carbonara typically uses pork, I like to use turkey because it's a delicious, lighter alternative that still adds plenty of flavor. Carbonara is one of Rome's most famous pasta dishes. And it's traditionally made with eggs, pecorino romano cheese, lots of black pepper, and cured pork such as guanciale. The creamy texture of a true carbonara is created by tossing hot pasta with eggs and cheese, which forms a silky sauce that coats every strand.
Spaghetti is the traditional pasta for this carbonara, but honestly, whatever you have in the pantry works. If you want a perfect carbonara, use the heat from the pasta to gently cook the eggs. This recipe comes together in 25 minutes, so it's ideal for busy weeknights when you want something super comforting.
19) Mediterranean Chicken Pasta with Olives and Feta
Ingredients
Method
- Cook pasta according to package; reserve 1/2 cup pasta water and drain.
- Season chicken with salt, pepper, and oregano. Sauté in olive oil until golden and cooked through, about 6–8 minutes. Remove and set aside.
- In same pan, cook onion until soft, add garlic and cook 30 seconds.
- Add tomatoes, olives, broth, and lemon juice; simmer 3–4 minutes to meld flavors.
- Return chicken and add pasta; toss with feta and reserved pasta water to loosen sauce.
- Adjust seasoning, sprinkle parsley, and serve warm.
I love recipes like this one because it's perfect for using up all those Mediterranean ingredients hiding in the fridge, like feta, olives, cherry tomatoes, and the tons of fresh herbs in the garden outside. It's one of those dinners that somehow manages to feel fresh and super comforting. Plus, it's a great way to bulk up the weekly rotation.
It basically uses short pasta like penne or fusilli, because every twist and ridge catches that olive oil, the herbs, and the crumbled feta. Make sure you use a big squeeze of fresh lemon juice and fresh oregano to brighten the whole thing. If you don't have fresh, dried is also fine. I like to stir in some baby spinach or even arugula at the end for an easy way to add extra greens. What's really cool about this recipe is that it's just as delicious warm or cold. You need a good quality olive oil for this one to tie everything together.
Almost every recipe in this list freezes well. I double-batch on a slower Saturday, freeze half in flat zip-top bags, and pull them out on the kind of weeknight where dinner needs to happen yesterday.
20) Garlic-Basil Chicken Linguine
Ingredients
Method
- Cook linguine according to package directions; reserve 1/2 cup pasta water and drain.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, 4–6 minutes per side depending on thickness; remove and keep warm.
- Lower heat to medium, add garlic and cook 30 seconds until fragrant. Deglaze pan with chicken broth, scraping browned bits.
- Stir in cream, Parmesan, and red pepper; simmer until slightly thickened, about 2–3 minutes.
- Return chicken and any juices to the pan, add pasta and basil; toss, adding reserved pasta water a splash at a time to loosen sauce.
- Adjust seasoning, top with extra Parmesan, and serve immediately.
One of my favorite things about this dish is how it lets a handful of fresh ingredients really shine, without being super overcomplicated. This dish comes together really fast, in around 30 minutes. My youngest announced “best noodles ever” between bites, and that’s a win when pasta is on the table.
21) Cajun Blackened Chicken Alfredo
Ingredients
Method
- Season chicken evenly with Cajun seasoning, pressing it into the meat.
- Heat 1 tbsp oil in a skillet over medium-high heat; cook chicken 4–6 minutes per side until blackened and cooked through. Rest 5 minutes, then slice.
- Cook pasta per package; reserve 1/2 cup pasta water and drain.
- In the same skillet, melt 3 tbsp butter with remaining oil; sauté garlic 30 seconds.
- Add broth and cream; simmer 3–4 minutes until slightly thickened. Stir in Parmesan until smooth.
- Toss pasta into sauce, adding reserved water to loosen if needed. Add sliced chicken on top and heat 1 minute. Season to taste.
This Cajun blackened chicken Alfredo brings together the bold spices of Louisiana and the creamy richness of a classic Italian Alfredo sauce. When we say blackened, it means you coat the protein in spices and cook it over really high heat to create a deeply flavorful charred crust. It typically has a blend of paprika, garlic, onion, oregano, and thyme, which gives the chicken its signature smoky, spicy flavor.
The creamy Alfredo sauce balances the warmth of the Cajun spices and makes it super rich without being overwhelmingly spicy. Finish with some grated Parmesan for a smooth, luxurious finish.
22) Chicken, Peas, and Mint Pasta Primavera
Ingredients
Method
- Cook pasta to package directions; reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium; sauté garlic 30–60 seconds.
- Add peas and cooked chicken; stir until heated through, about 3–4 minutes.
- Toss in pasta, lemon zest, juice, mint, and Parmesan; add pasta water a splash at a time to loosen sauce.
- Season with salt and pepper; top with pine nuts or breadcrumbs if using and extra Parmesan.
A cool thing about this dish is that it's easy to adapt with whatever veggies you've got. The word primavera means spring in Italian, and the dish is traditionally filled with fresh vegetables that reflect the season. Although it has an Italian name, it's actually believed to have been created in America before becoming a restaurant favorite around the world.
This recipe comes together in around 30 minutes, making it the perfect choice for a busy weeknight. I add tons of Parmesan; it gives that salty, nutty finish and doesn't overpower the delicate spring flavors, especially with a squeeze of fresh lemon juice.
23) Roasted Red Pepper Chicken Rigatoni
Ingredients
Method
- Cook rigatoni according to package directions; reserve 1/2 cup pasta water and drain.
- Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil over medium-high heat until cooked through; remove and set aside.
- Sauté onion until translucent, add garlic and cook 30 seconds. Add chopped roasted peppers and chicken broth; simmer 3 minutes.
- Blend pepper mixture until smooth (use an immersion blender or regular blender). Return to pan, stir in cream and Parmesan until sauce thickens.
- Add chicken, pasta, and a splash of reserved pasta water to loosen sauce. Toss with basil, adjust seasoning, and serve with extra Parmesan.
If you've never blended roasted red peppers into pasta sauce before, you're in for a bit of a shock. It creates such a velvety sauce that's packed with so much flavor. Rigatoni is a large tube, and I find it traps delicious little pockets of sauce.
This is one of those recipes that feels a little fancier than your average chicken pasta, but it doesn't really require any difficult techniques or hard-to-find ingredients. The sauce also looks so impressive on the table, so I typically make it when I've got friends coming over for dinner, but I don't feel like spending hours in the kitchen. It's an awesome way to use that jar of roasted peppers from the pantry, you know, the one that's been sitting there forever.
And if you want to be super indulgent, you can add a sprinkle of Parmesan and a handful of fresh arugula just before serving. It just changes the texture and turns a simple pasta into something that feels a bit more special.
The Whole Point
It's actually quite amazing what you can pull together from a few pantry staples and whatever's in the fridge. I love the idea of using what you already have in your pantry instead of planning a meal around a huge shopping list. Cooking doesn't have to be perfect or super complicated. So start with what you've got, and be willing to try something new.
, Sara