The Ultimate Guide to Chicken Pasta Recipes: Creamy, Easy and Quick Dishes

When I started tracking what my family actually asks for at dinner, chicken pasta recipes came up more than anything else. There is a solid reason behind this: these meals give you real flavour. You can also switch up the ingredients based on what's currently available in your fridge.

Chicken pasta recipes deliver high nutritional value every single time. When I grab a chicken breast, I get lean protein that keeps me satisfied. When I switch to chicken thighs, the flavour becomes richer and more indulgent.

Here is what really convinced me, though, last time, I walked in the door at 6:30 p.m., with exactly 30 minutes to spare before my evening plans. I threw together leftover chicken pieces and had Easy Chicken Miso Pasta with Fresh Salad ready in 20 minutes.

The following week, I wanted something special so I made Creamy Cajun Chicken Pasta with pesto loaded with Parmesan, cherry tomatoes, and pine nuts. It tasted restaurant quality but the prep was still simple enough for a busy weeknight.

This is why pasta recipes have become my reliable solution. Even when time is working against you, these dishes strike that perfect balance between everyday simplicity and flavours that actually impress.

Let’s start with the basics for preparing chicken pasta. Here are the essentials that I always keep on hand:

Ingredients (serves 2):

• 1 medium chicken breast (about 200g), seasoned with salt, pepper, and herbs
• 150 g pasta (penne, fusilli, spaghetti or your favourite)
• 100 ml cream or sour cream
• 30 g Parmesan cheese, freshly grated
• 1–2 cloves garlic, minced
• ½ medium onion, finely chopped
• 50 g spinach
• 50 g broccoli florets
• 35–40g kale, roughly chopped
• 1 tbsp olive oil (for cooking)
• 50 ml chicken broth or a splash of white wine (optional, for deglazing)
• Salt and black pepper, to taste

I learned this method after ruining a lot of pasta dishes on Appetise. Follow these steps and you will get perfect results every time:

• Season the chicken with salt, pepper, and herbs like Italian seasoning.
• Heat oil in a pan and cook chicken until golden on both sides. Remove and slice.
• Sauté aromatics like onion and garlic in the same pan for maximum flavour.
• Deglaze with broth or a splash of white wine to lift the browned bits.
• Cook the pasta in salted boiling water or directly in broth for a deeper taste.
• Add cream or sour cream to the pan and whisk until smooth.
• Combine pasta and chicken with the sauce, adding Parmesan for richness.
• Finish with greens and herbs, then enjoy while it’s warm.

When I’m looking for a wholesome yet satisfying meal, this Chicken Kiwi Onion Pasta is my favourite. Lean chicken provides protein, while fresh spinach and spring onions add nutrients and a burst of freshness. It’s a lighter take on comfort food that still feels hearty, perfect for busy nights when I want both health and flavour.

Ingredients (Serves 2):

• 200 g dried spaghetti
• ½ rotisserie chicken (stuffing removed), shredded (see tip)
• 125 g Kiwi onion dip
• 50 g baby spinach leaves
• 1–2 spring onions, finely sliced

Method:

• Bring a pot of salted water to the boil. Cook the spaghetti until al dente following packet directions.
• Drain, saving about ½ cup of the cooking water.
• Return the pasta to the pot. Stir through the shredded chicken, Kiwi onion dip, and spinach. Add a splash of reserved water if needed to create a creamy sauce.
• Divide into bowls and finish with a sprinkle of spring onions on top.

When I’m in the mood for something bold yet comforting, I love cooking this Creamy Cajun Chicken Pasta. The spiced chicken adds a nice flavour, while the creamy sauce balances it out, and the peppers and garlic bring just the right depth and sweetness.

Ingredients (Serves 2):

• 200 g spiral pasta
• 1 tbsp olive oil
• 275 g boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tsp Cajun seasoning
• ½ onion, finely diced
• 1–2 garlic cloves, minced
• ½ red capsicum sliced (use frozen or jarred roasted peppers if fresh is unavailable)
• ½ yellow capsicum, sliced (same substitutions as above)
• 50 ml chicken stock
• 75 ml cream
• 50 g sour cream
• 25 g Parmesan cheese, finely grated
• A few sprigs of fresh parsley, chopped

Method:

• Bring a pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain, reserving a little pasta water, and set aside.
• In a bowl, toss the chicken pieces with Cajun seasoning and a pinch of salt and pepper.
• Heat half the olive oil in a large frying pan over medium to high heat. Add the chicken and cook for 4–5 minutes, turning once, until golden and just cooked through. Remove to a plate.
• Add the remaining oil to the same pan. Cook the onion for 3 to 4 minutes until soft, then add garlic and stir for about 1 minute.
• Stir in the red and yellow capsicum slices. Cook for 5 to 6 minutes until tender but still slightly crisp.
• Return the chicken to the pan and pour in the chicken stock. Let it simmer for 2 minutes, scraping up any flavourful bits stuck to the pan.
• Lower the heat. Stir in the cream and sour cream. Let it bubble gently for 2 to 3 minutes until the sauce becomes smooth and slightly thickened.
• Mix in half the Parmesan, then add the pasta. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
• Taste and adjust seasoning. Top with the remaining Parmesan and sprinkle with fresh parsley before serving.

This Easy Chicken Miso Pasta is my go-to when I want something quick but still full of flavour. The miso adds a rich twist to the creamy sauce, and the fresh salad on the side keeps it light and refreshing.

Ingredients (Serves 2)

• 200 g dried spaghetti
• ½ tbsp olive oil
• 300 g skinless chicken thigh fillets, cut into chunks
• 1 tbsp butter
• 1 tbsp miso paste
• ½ tbsp soy sauce
• 2 tbsp grated Parmesan
• 40 g mixed salad greens
• ¼ red onion, thinly sliced
• ¼ cucumber, diced
• 25 g radishes, sliced
• 1 tomato, diced
• A few sprigs of flat-leaf parsley, chopped

Method:

• Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain, saving about 1 cup of the cooking water.
• In a frying pan, warm the olive oil and cook the chicken for around 5 minutes on each side until golden and fully cooked. Remove and set aside.
• Lower the heat, then add the butter, miso paste, and soy sauce to the same pan. Stir until the mixture forms a smooth base.
• Tip the pasta into the pan and toss well, adding a little of the reserved cooking water at a time to create a silky sauce.
• Return the chicken to the pan, sprinkle with Parmesan, and mix again until everything is evenly coated. Adjust with more pasta water if needed.
• Combine the salad greens, onion, cucumber, radishes, and tomato in a bowl.
• Serve the pasta in shallow bowls, garnish with parsley, and enjoy with the fresh salad on the side.

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I learned these tips the hard way after making every possible mistake while cooking pasta:

• Always cook pasta in salted water. It enhances flavour from the inside out.
• Save some pasta water to adjust the sauce consistency. The starch helps everything bind together.
• Use freshly grated Parmesan to prevent clumping in creamy chicken pasta dishes.
• Do not overcook chicken. Use a thermometer and stop at 75°C for juicy meat.
• Balance textures by adding crunchy toppings like toasted breadcrumbs or seeds.
• Plan ahead. Batch cook sauces and freeze portions for faster weeknight meals.

Next time you wish to prepare pasta, try one of the quick chicken and pasta recipes ****discussed.

I would also appreciate it if you could share your pasta cooking experiences with me in the comments below.

How do I make creamy chicken pasta?

To make creamy chicken pasta, cook chicken, prepare a base of garlic and onion, then add cream or sour cream and Parmesan. Combine everything with pasta and season well.

Can I use sour cream in chicken pasta?

You can use sour cream for a lighter take on a recipe chicken pasta cream dish requires. It adds tang and silkiness making the pasta creamy without relying on heavy double cream.

How do I make chicken pasta ahead of time?

Prepare the sauce and chicken separately, then combine with freshly cooked pasta before serving. Store the sauce in the refrigerator for up to three days and reheat gently, adding extra milk or broth if needed.

Can I use non dairy cream for a creamy chicken pasta recipe?

You can use non-dairy cream. ****Almond, oat, or coconut cream are some good options. Coconut milk pairs especially well with mushrooms and spinach for a dairy free alternative.

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