10 Chicken Pasta Recipes for Easy, Quick, One-Pot Dinners

Alright, so my weeknight dinners used to be a total mess—think overcooked noodles and sad, flavorless chicken. One night, I decided I’d had enough and started tossing random ingredients into a pot. That’s when I realized one-pot meals are the way to go! After some trial and error (and a few wins), I came up with these 10 chicken pasta recipes that are quick, easy, and—best of all—only dirty one dish. They’re not your usual boring stuff either; I’ve added some fun twists to keep things fresh. Let’s get cooking!

1. Pesto Chicken Pasta with Sun-Dried Tomatoes

This one’s all about that fresh pesto vibe with a pop from sun-dried tomatoes. It’s simple but feels fancy.

What You’ll Need:

• Penne pasta (8 oz)
• Chicken breast (1 lb), cut into bite-sized pieces
• Olive oil (2 tbsp)
• Sun-dried tomatoes (1/2 cup, chopped)
• Pesto (1/3 cup)
• Parmesan cheese (1/4 cup, grated)

How to Make It:

1. Boil penne in a big pot per package directions. Drain and keep it handy.
2. In the same pot, heat olive oil over medium. Toss in chicken and cook till golden, about 6-8 minutes.
3. Stir in sun-dried tomatoes and let them warm up for a minute.
4. Add the cooked penne back in and mix it all up.
5. Stir in pesto until everything’s coated.
6. Sprinkle Parmesan on top and serve hot.

2. Creamy Lemon Garlic Chicken Pasta

This dish is light and zippy with a creamy sauce that’s not too heavy. Perfect for a chill evening.

What You’ll Need:

• Linguine (8 oz)
• Chicken breast (1 lb), sliced into strips
• Olive oil (2 tbsp)
• Garlic (3 cloves, minced)
• Heavy cream (1 cup)
• Lemon (juice of 1)
• Parmesan cheese (1/4 cup, grated)

How to Make It:

1. Cook linguine in a pot as the box says. Drain and set aside.
2. Heat olive oil in the pot over medium. Add chicken strips and cook till browned, about 5-7 minutes.
3. Toss in garlic and cook for a minute till it smells amazing.
4. Pour in cream and lemon juice. Let it bubble gently.
5. Add the linguine back and toss it all together.
6. Top with Parmesan and serve right away.

3. Spicy Chipotle Chicken Pasta

Got a thing for spice? This creamy chipotle sauce brings the heat and keeps it smooth.

What You’ll Need:

• Rigatoni (8 oz)
• Chicken breast (1 lb), cubed
• Olive oil (2 tbsp)
• Chipotle peppers in adobo (2 peppers + 1 tbsp sauce, chopped)
• Heavy cream (1 cup)
• Cumin (1 tsp)
• Sour cream (2 tbsp)
• Cilantro (chopped, for garnish)

How to Make It:

1. Cook rigatoni in a pot per instructions. Drain and hold onto it.
2. Heat olive oil in the pot over medium. Add chicken cubes and cook till browned, about 6 minutes.
3. Stir in chipotle peppers and sauce. Cook for a minute.
4. Pour in cream and cumin. Let it simmer softly.
5. Toss the rigatoni in and mix well.
6. Serve with a dollop of sour cream and a sprinkle of cilantro.

4. Mediterranean Chicken Pasta

Think sunny vibes with olives, feta, and artichokes. It’s like a mini vacation in a pot.

What You’ll Need:

• Fusilli (8 oz)
• Chicken breast (1 lb), sliced into strips
• Olive oil (2 tbsp)
• Black olives (1/2 cup, sliced)
• Artichoke hearts (1/2 cup, chopped)
• Cherry tomatoes (1 cup, halved)
• Feta cheese (1/3 cup, crumbled)

How to Make It:

1. Boil fusilli in a pot as directed. Drain and set aside.
2. Heat olive oil in the pot over medium. Add chicken strips and cook till golden, about 5-7 minutes.
3. Toss in olives, artichokes, and cherry tomatoes. Cook for a minute.
4. Add the fusilli back and stir it all up.
5. Sprinkle feta over the top and serve warm.

5. Thai Peanut Chicken Pasta

This one’s a wild mix of creamy peanut sauce and pasta. It’s nutty and a little sweet—trust me, it works!

What You’ll Need:

• Spaghetti (8 oz)
• Chicken breast (1 lb), sliced into strips
• Sesame oil (2 tbsp)
• Bell pepper (1, sliced)
• Carrot (1, shredded)
• Peanut butter (1/3 cup)
• Soy sauce (2 tbsp)
• Lime (juice of 1)
• Peanuts (2 tbsp, chopped)
• Cilantro (chopped, for garnish)

How to Make It:

1. Cook spaghetti in a pot per package. Drain and keep it ready.
2. Heat sesame oil in the pot over medium. Add chicken strips and cook till browned, about 6 minutes.
3. Toss in bell pepper and carrot. Cook for a minute.
4. Mix peanut butter, soy sauce, lime juice, and a splash of water in a bowl.
5. Add spaghetti to the pot and stir it up.
6. Pour the peanut sauce over and toss till coated.
7. Top with peanuts and cilantro before serving.

6. Creamy Mushroom Chicken Pasta with Truffle Oil

Mushrooms and a hint of truffle oil make this feel luxe without the fuss.

What You’ll Need:

• Fettuccine (8 oz)
• Chicken breast (1 lb), cubed
• Olive oil (2 tbsp)
• Mushrooms (8 oz, sliced)
• Heavy cream (1 cup)
• Truffle oil (1 tsp)

How to Make It:

1. Cook fettuccine in a pot as the box says. Drain and set aside.
2. Heat olive oil in the pot over medium. Add chicken cubes and cook till golden, about 6 minutes.
3. Toss in mushrooms and cook till they soften, about 4 minutes.
4. Pour in cream and let it simmer gently.
5. Add the fettuccine back and mix well.
6. Drizzle truffle oil over the top and serve.

7. Roasted Red Pepper Chicken Pasta

Swap out tomato sauce for this smoky roasted red pepper vibe. It’s smooth and bold.

What You’ll Need:

• Penne (8 oz)
• Chicken breast (1 lb), sliced into strips
• Olive oil (2 tbsp)
• Roasted red peppers (1 cup, blended)
• Heavy cream (1 cup)
• Paprika (1 tsp)
• Parmesan cheese (1/4 cup, grated)

How to Make It:

1. Boil penne in a pot per instructions. Drain and hold onto it.
2. Heat olive oil in the pot over medium. Add chicken strips and cook till browned, about 5-7 minutes.
3. Blend roasted red peppers with cream and paprika in a blender.
4. Add the penne back to the pot with the chicken.
5. Pour the sauce over and toss till everything’s coated.
6. Sprinkle Parmesan on top and serve hot.

8. Spinach and Artichoke Chicken Pasta

Love that dip? This turns it into a full-on meal with creamy goodness.

What You’ll Need:

• Rigatoni (8 oz)
• Chicken breast (1 lb), cubed
• Olive oil (2 tbsp)
• Spinach (2 cups, fresh)
• Artichoke hearts (1/2 cup, chopped)
• Cream cheese (4 oz)
• Milk (1/2 cup)
• Parmesan cheese (1/4 cup, grated)

How to Make It:

1. Cook rigatoni in a pot as directed. Drain and set aside.
2. Heat olive oil in the pot over medium. Add chicken cubes and cook till golden, about 6 minutes.
3. Toss in spinach and artichokes. Cook till spinach wilts, about 2 minutes.
4. Stir in cream cheese and milk till it melts into a sauce.
5. Add the rigatoni back and mix it all up.
6. Top with Parmesan and serve warm.

9. Lemon Dill Chicken Pasta

Bright and herby, this one’s my go-to when I want something fresh and fast.

What You’ll Need:

• Linguine (8 oz)
• Chicken breast (1 lb), sliced into strips
• Olive oil (2 tbsp)
• White wine (1/4 cup)
• Lemon (juice and zest of 1)
• Fresh dill (2 tbsp, chopped)

How to Make It:

1. Boil linguine in a pot per package. Drain and keep it handy.
2. Heat olive oil in the pot over medium. Add chicken strips and cook till browned, about 5-7 minutes.
3. Pour in white wine and let it cook down for a minute.
4. Add lemon juice and zest. Stir it up.
5. Toss the linguine back in and mix well.
6. Sprinkle dill over the top and serve.

10. Creamy Tomato Vodka Chicken Pasta

This one’s a little rich with a fun vodka twist. It’s cozy and full of flavor.

What You’ll Need:

• Penne (8 oz)
• Chicken breast (1 lb), cubed
• Olive oil (2 tbsp)
• Canned tomatoes (14 oz, crushed)
• Vodka (2 tbsp)
• Heavy cream (1 cup)
• Parmesan cheese (1/4 cup, grated)

How to Make It:

1. Cook penne in a pot as the box says. Drain and set aside.
2. Heat olive oil in the pot over medium. Add chicken cubes and cook till golden, about 6 minutes.
3. Stir in crushed tomatoes and cook till they soften, about 5 minutes.
4. Pour in vodka and let it simmer for a minute.
5. Add cream and let it bubble gently.
6. Toss the penne back in and mix it all up.
7. Sprinkle Parmesan on top and serve hot.

FAQ

Can I swap the pasta shape?

Totally! Use whatever pasta you’ve got. Just tweak the cooking time a bit.

What if I want a different protein?

No problem! Try turkey, shrimp, or even tofu. Cooking times might shift, so keep an eye on it.

How do I make these meat-free?

Easy—skip the chicken and load up on veggies or toss in beans like chickpeas.

Can I cook these ahead?

Yup! Make them up to 3 days early and stash in the fridge. Reheat on the stove or in the microwave.

What about leftovers?

Pop them in a sealed container in the fridge for 3 days or freeze for up to 3 months.

Wrap-Up

There you go—10 chicken pasta recipes that save your nights and your sanity! I’ve made these a million times, and they never get old. Give them a whirl and let me know what you think. Got a cool twist of your own? Share it with me—I’m always up for new ideas. Happy one-pot cooking!