Easy Chicken Pasta Recipe

I love the feeling of coming home to something warm and familiar, and this chicken pasta does exactly that—like a soft kitchen hug on a busy weeknight. The stew of sizzling garlic, the bright pop of tomato, and the creamy ribbon that clings to every noodle takes me right back to small-table dinners where everyone reached for seconds before the plates even cooled. I keep this recipe in my regular rotation because it cooks fast, smells heavenly (think garlicky, tomato-sweet, buttery warmth), and still feels like a little celebration. It feeds four hungry people, cleans up quickly, and forgives small mistakes—so you can relax and enjoy the process. Cozy enough for a rainy night, quick enough for tonight.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This chicken pasta hits the trifecta: quick, comforting, and flavorful. The sauce clings to the pasta in silky ribbons while the chicken stays juicy — you get savory, slightly sweet tomatoes, garlicky warmth, and a hint of heat if you want it. It’s so easy even your oven can’t mess it up, and it smells like Sunday even if it’s Tuesday. Who doesn’t love crispy edges on the chicken and tender bites of pasta? This one’s a real weeknight superstar.

Ingredients

For the Main Dish:

• 12 oz penne or rigatoni (about 3 cups dried)
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 (28 oz) can crushed tomatoes
• ¾ cup heavy cream or half-and-half
• ¾ cup grated Parmesan cheese, plus more for serving
• 2 cups fresh baby spinach (optional)
• Fresh basil, a handful, torn for garnish

For the Sauce / Garnish (if applicable):

• Extra virgin olive oil for finishing
• Freshly cracked black pepper to taste

How I Make It

Step 1:

I start a big pot of salted water for the pasta so it boils while I work on the sauce. In a large skillet over medium-high heat, I add 2 tbsp olive oil and a pat of butter. When the butter foams, I toss in the chicken pieces, season with salt and pepper, and let them sizzle until they get golden edges—about 4–5 minutes. Listen for that happy sear sound; it means flavor. Transfer the chicken to a plate and tent with foil while you make the sauce.

Step 2:

Lower the heat to medium and add another splash of oil if the pan looks dry. Toss in the chopped onion and cook until soft and translucent, about 4 minutes. Add the garlic, red pepper flakes (if using), and oregano, then stir until fragrant—just 30 seconds. Don’t let the garlic burn; it turns bitter fast. If you ever scorch garlic, scrape the burnt bits out and start that step again. I’ve done it more times than I’d like to admit.

Step 3:

Pour in the crushed tomatoes and bring the mixture to a simmer. Scrape the pan to lift those browned bits—they carry delicious flavor. Let the sauce bubble gently for about 8–10 minutes so it thickens and the raw tomato taste mellows. At this point the kitchen smells bright and cozy—sweet tomatoes mingling with garlic and butter.

Step 4:

Reduce the heat to low and stir in the heavy cream and Parmesan. Return the cooked chicken to the pan and let everything warm through for 3–4 minutes. Meanwhile, cook the pasta until al dente according to package directions, reserve ½ cup pasta water, then drain. Toss the pasta into the sauce with the reserved water to loosen if needed. Add the spinach and let it wilt—its bright green color adds freshness and a silky texture.

Step 5:

Finish with torn basil, a drizzle of olive oil, and a sprinkle of extra Parmesan. Taste and adjust salt and pepper. Serve hot in deep bowls so the creamy sauce pools gloriously around the pasta and chicken. Garnish with more basil and a crack of black pepper for the final pop.

Pro Tips

• Cut the chicken into even pieces so everything cooks in the same time. I aim for 1-inch cubes every time.
• Save some pasta water — the starchy water helps the sauce cling to the noodles and smells heavenly when it hits the pan.
• Use hot skillet for a quick sear; a crowded pan steams the chicken instead. Work in batches if needed.
• If you want extra richness, swap half the Parmesan for Pecorino Romano for a sharper bite.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Swap diced, pressed tofu for chicken. Pan-fry until golden for a vegetarian version; add a splash of soy sauce for savory depth.
• Heavy cream ↔ Greek yogurt: Use plain Greek yogurt (½–¾ cup) stirred in off the heat to keep the sauce creamy but lighter.
• Pasta: Use gluten-free pasta if needed; cook according to package and finish exactly the same.
• Dairy-free: Use coconut cream or a dairy-free cream alternative and nutritional yeast instead of Parmesan for a tasty dairy-free swap.

Variations & Tips

• Spicy: Add 1–2 tsp chili paste or extra red pepper flakes for a serious kick.
• Kid-friendly: Omit red pepper flakes and add a handful of frozen peas for sweetness and color.
• Herby: Stir in chopped parsley and lemon zest at the end for bright freshness.
• One-pan twist: Cook the pasta directly in the sauce with extra liquid for a rustic, hands-off method.
• Cheesy bake: Transfer to a baking dish, top with mozzarella, and broil until bubbly and golden.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components separately: keep the pasta al dente and the sauce in the fridge. Reheat gently in a skillet, adding a splash of water or cream to bring back silkiness. Store in airtight containers for up to 3 days.

Can I double the recipe?

Sure thing. Use a larger pan or work in batches when searing the chicken to avoid overcrowding. You may need to simmer the sauce a few extra minutes to thicken if you double it.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a little extra Parmesan to boost richness.

How do I know it’s done?

Look for golden edges on the chicken and a juicy, opaque center; the sauce should thicken slightly and coat the back of a spoon. Pasta should be al dente — tender but with a slight bite.

What if I don’t have ingredient X?

Swap canned crushed tomatoes with a 14 oz can diced tomatoes plus ½ cup tomato sauce, or use spinach substitutes like kale (massage it first). For Parmesan, try Pecorino or a good aged cheddar in a pinch.

How I Like to Serve It

I love serving this in deep bowls with extra Parmesan on the side and a lemon wedge for those who like brightness. Pair it with a simple green salad and crusty bread to sop up the sauce. It works for weeknight dinners, casual date nights, or a laid-back potluck—everyone always asks for the recipe. In summer, swap the heavy cream for a lighter lemon-y olive oil drizzle and add fresh cherry tomatoes.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!