Family-Style Chicken Pasta

When I smell garlic and tomatoes simmering together, I travel straight back to my grandmother’s kitchen where she stirred giant pots and told stories at the same time. That dish wasn’t exactly this recipe, but it planted the idea that a single pan of pasta and chicken can feed a crowd, warm the soul, and leave everyone licking their plates. I made this Family-Style Chicken Pasta to capture that uncomplicated, homey feeling—big flavors, cozy textures, and plenty of leftovers for lunches. It’s the kind of dinner I toss together after a long day: pasta bubbling, chicken sizzling, and the whole house smelling like comfort. You’ll love how easy it feels to feed a family and make everyone happy in one go.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe gives you a creamy, slightly tangy sauce clinging to perfectly chewy pasta with golden, juicy chicken pieces—comfort food with a grown-up twist. It’s fast enough for a weeknight, forgiving if you multitask, and family-friendly (kids love the creaminess). Plus, it reheats beautifully for lunches. It’s so easy even your most harried evening self can walk into the kitchen and win dinner.

Ingredients

For the Main Dish:

• 1 lb dried penne or rigatoni
• 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried oregano or Italian seasoning
• 3 cloves garlic, minced (about 1 tbsp)
• 1 small yellow onion, finely chopped (about 1 cup)
• 12 oz cherry tomatoes, halved
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 3 cups baby spinach (optional)
• 1 tbsp butter
• 1 tbsp lemon juice
• Fresh basil for garnish (optional)

For the Sauce / Garnish (if applicable):

• Optional extra Parmesan, chopped parsley, and a pinch of crushed red pepper for heat.

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 1 lb pasta until al dente (about 8–10 minutes). Drain, reserving 1 cup of pasta water. While the pasta cooks, season the 1.5 lb chicken with 1 tsp salt, 1/2 tsp pepper, and 1 tsp oregano. Heat a large skillet over medium-high heat with 2 tbsp olive oil until it shimmers.

Step 2:

Add the chicken in a single layer and let it sear—don’t fuss. Let it sizzle until the edges turn golden, about 4–5 minutes, then flip and brown the other side for another 3–4 minutes. Remove chicken to a plate. If your pan looks dry, add another teaspoon of oil. Tip: cut the chicken uniformly so everything finishes at the same time; uneven pieces give you chewy bites.

Step 3:

Reduce heat to medium, add 1 tbsp butter, then toss in the chopped onion. Sauté until translucent and fragrant, about 3 minutes. Add the minced garlic and cook 30 seconds until it smells nutty. Stir in the 12 oz cherry tomatoes; they’ll start to pop and release bright, slightly sweet juices—listen for little pops and watch the color deepen.

Step 4:

Pour in 1 cup chicken broth to deglaze the pan, scraping those brown bits. Stir in 1/2 cup heavy cream and bring to a gentle simmer. Return the chicken to the skillet and simmer until the sauce thickens and the chicken reaches 165°F on an instant-read thermometer, about 4–6 minutes. Add the spinach and let it wilt into the sauce.

Step 5:

Toss the cooked pasta into the skillet with sauce. Add 1/2 cup grated Parmesan, 1 tbsp lemon juice, and a splash of reserved pasta water if the sauce needs loosening. Taste and adjust salt and pepper. Finish with torn basil and more Parmesan. Serve hot, family-style, with crusty bread for sopping up every last drop.

Pro Tips

• Heat your skillet well before adding chicken so you build flavor and get those golden bits.
• Reserve pasta water—starchy water helps the sauce cling to the pasta and keeps it glossy.
• If you need a lighter option, swap heavy cream for 1/2 cup Greek yogurt stirred in off the heat (prevents curdling).
• Use an instant-read thermometer to hit 165°F for safe, juicy chicken every time.

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: Use firm tofu, press it, and pan-fry until golden for a vegetarian version (adds protein, changes texture).
• Heavy cream ↔ Greek yogurt: Use yogurt for tang and fewer calories; stir in off heat to avoid curdling.
• Pasta ↔ gluten-free pasta: Swap 1:1; cook according to package and drain slightly earlier to avoid mushy bites.
• Dairy-free: Replace butter/cream with olive oil and unsweetened almond milk plus a tablespoon of cornstarch to thicken.

Variations & Tips

• Spicy: Add 1/2 tsp crushed red pepper when you add the garlic for a gentle heat.
• Kid-Friendly: Skip red pepper and blend half the tomatoes into the sauce for a smoother texture.
• Lemony Bright: Add the zest of one lemon along with the juice for extra freshness.
• One-Pan Bake: After searing chicken, add pasta and liquids to an ovenproof dish and bake at 375°F for 20 minutes until bubbly.
• Herb-Forward: Stir in chopped rosemary and thyme with the onions for a rustic twist.
• Seafood Swap: Swap chicken for shrimp; cook shrimp last, just until pink (2–3 minutes).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through, cool, and store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Use a larger pot and pan so you don’t overcrowd. You may need an extra 5–10 minutes to brown the chicken and a little more broth to maintain sauciness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 3⁄4 tbsp oil for every 1 tbsp butter) and consider finishing with a squeeze of lemon to mimic richness.

How do I know it’s done?

Chicken reaches 165°F and looks opaque throughout with golden edges. Pasta cooks to al dente (slightly firm to the bite) and the sauce should coat every piece, not pool thinly.

What if I don’t have ingredient X?

No worries—swap cherry tomatoes for a 14 oz can of diced tomatoes (drain slightly) or use frozen spinach instead of fresh; just add it a little earlier so it thaws and warms through.

How I Like to Serve It

I pile this pasta into a big shallow bowl and set it in the middle of the table so everyone can dig in family-style. I love it with a simple green salad and a crisp white wine for grown-ups, or sparkling water with lemon for the kids. It works for weeknights, casual weekend dinners, and potlucks—comfort food that looks and tastes like you made an effort, even when you didn’t.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently on the stove or microwave with a splash of broth.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

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