Quick Italian Chicken Pasta Recipes for Busy Weeknights

Introduction

There’s something magical about the aroma of an Italian kitchen that instantly transports me back to my grandmother’s house in little Italy, Boston. Growing up, Thursday nights were sacred in our home – it was pasta night, and no matter how hectic life got, we all gathered around the table to share not just food, but stories and laughter.

Have you ever found yourself staring blankly into your refrigerator at 5:30 PM, wondering how on earth you’re going to transform those basic ingredients into something magical before the hunger meltdowns begin? I’ve been there more times than I can count! These Italian chicken pasta recipes have saved me countless times when soccer practice runs late or work deadlines pile up.

Table of Contents

Ingredients List

italian chicken pasta recipes ingredients

1. Lemon Garlic Chicken Pasta

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 ounces fettuccine (I use Barilla – it’s what my mom always used!)
  • 4 tablespoons olive oil (I splurged on a bottle from a small California producer last year, and it makes such a difference)
  • 6 cloves garlic, minced (Yes, I said six – trust me on this one!)
  • Zest and juice of 2 lemons (Meyer lemons work beautifully if you can find them at your local farmer’s market)
  • 1 cup chicken broth (I make batches of homemade broth on Sundays, but store-bought works just fine)
  • 1 cup grated Parmesan cheese (The pre-grated stuff just doesn’t melt the same – grab a block and grate it yourself)
  • 1/2 teaspoon red pepper flakes (adjust to your family’s spice preference)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped (I grow this on my kitchen windowsill year-round)

2. Creamy Tuscan Chicken Pasta

  • 1 pound boneless, skinless chicken thighs, cut into strips (Thighs have so much more flavor than breasts for this recipe)
  • 10 ounces penne pasta
  • 2 tablespoons olive oil
  • 1 tablespoon butter (I use Kerry Gold Irish butter that I pick up from the international aisle)
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes, thinly sliced (The kind packed in oil gives the best flavor, just drain before using)
  • 2 cups fresh spinach (You can swap for kale if that’s what you have on hand)
  • 1 cup heavy cream (I’ve tried substituting half-and-half, but the sauce just isn’t the same)
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning (I mix my own blend with dried oregano, basil, and thyme)
  • Salt and pepper to taste
  • Fresh basil for garnish (Nothing beats the smell of fresh basil – it instantly elevates any pasta dish)

3. One-Pot Mediterranean Chicken Pasta

  • 1 pound chicken tenders, chopped (These cook so quickly and stay tender)
  • 8 ounces rotini pasta (The spirals catch all that delicious sauce!)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced (I found the most gorgeous peppers at my local farmers market last weekend)
  • 1 can (14.5 oz) diced tomatoes (The fire-roasted variety adds an incredible depth of flavor)
  • 1/2 cup pitted kalamata olives, halved (My daughter used to pick these out until I started chopping them finely)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 2 1/2 cups chicken broth
  • 1/2 cup crumbled feta cheese (I discovered this amazing local goat feta at our neighborhood specialty store)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped

When you open that jar of sun-dried tomatoes for the Tuscan pasta, you’ll be hit with the most intoxicating, sweet-tangy aroma that instantly transports you to the Italian countryside. And the fragrant combination of fresh garlic hitting hot olive oil creates that unmistakable base note that tells everyone in the house that something amazing is happening in the kitchen!

Timing

Lemon Garlic Chicken Pasta

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Creamy Tuscan Chicken Pasta

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

One-Pot Mediterranean Chicken Pasta

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

I’ve found that the key to making these recipes truly “quick” is in the prep work. On Sunday afternoons, while my kids are finishing homework, I often dice several chicken breasts and store them in airtight containers in the refrigerator. This simple 15-minute task saves me precious time during the weeknight cooking frenzy!

The Mediterranean pasta has become my go-to for those nights when my son has basketball until 6:30 and my daughter needs to be at dance by 7:15. The one-pot approach means I’m not juggling multiple pans while trying to help with last-minute homework questions!

Step-by-Step Instructions

italian chicken pasta recipes step by step

Lemon Garlic Chicken Pasta

Step 1: Prepare the Pasta

Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water for later. I learned the hard way that skipping this step can lead to dry pasta – a mistake I made three times before it finally stuck!

Step 2: Cook the Chicken

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the hot skillet. Cook until golden brown and cooked through, about 6-7 minutes. The first time I made this, I crowded the pan and ended up with steamed chicken instead of that beautiful golden sear – give those pieces some breathing room!

Step 3: Create the Sauce

Remove the chicken from the skillet and set aside. In the same pan, add the remaining 2 tablespoons of olive oil and the minced garlic. Cook until fragrant, about 30 seconds – trust me, you don’t want to burn the garlic as it will turn bitter! Add the lemon zest, lemon juice, and chicken broth. Bring to a simmer and let reduce slightly, about 3-4 minutes.

Step 4: Combine Everything

Return the chicken to the skillet, then add the drained pasta. Toss everything together to coat the pasta with the sauce. Add the Parmesan cheese and red pepper flakes, tossing until the cheese melts and creates a silky sauce. If the pasta seems too dry, add some of the reserved pasta water a little at a time. My husband once suggested I add all the pasta water at once – the resulting soup was not quite what we were going for!

Step 5: Finish and Serve

Remove from heat and sprinkle with fresh parsley. Season with additional salt and pepper if needed. Serve immediately, passing extra Parmesan at the table. There’s something about watching fresh cheese melt over hot pasta that makes everyone at the table smile in anticipation!

Creamy Tuscan Chicken Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Drain and set aside. I always set a timer for 2 minutes less than the package suggests for perfectly al dente pasta.

Step 2: Prepare the Chicken

Season chicken thigh strips with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove from pan and set aside.

Step 3: Build the Flavor Base

In the same skillet, add garlic and cook for 30 seconds until fragrant. Add the sun-dried tomatoes and cook for another minute. I’ve found that taking the time to really let the garlic and tomatoes release their flavors here makes all the difference in the final dish.

Step 4: Create the Creamy Sauce

Pour in the chicken broth and heavy cream, stirring to combine. Add the Italian seasoning and bring to a gentle simmer. Let the sauce reduce and thicken slightly, about 3-4 minutes. The first time I made this sauce, I rushed this step and ended up with a watery sauce – patience really pays off here!

Step 5: Bring It All Together

Return the chicken to the skillet and add the spinach, stirring until it wilts into the sauce. Add the drained pasta and Parmesan cheese, tossing everything together until well coated. My kids love watching the spinach magically shrink down – it’s a great way to get them excited about eating their greens!

Step 6: Serve

Season with salt and pepper to taste. Garnish with fresh basil leaves and serve immediately. This dish is like a warm hug at the end of a long day – comforting, satisfying, and just what you need to recharge.

One-Pot Mediterranean Chicken Pasta

Step 1: Sauté the Base Ingredients

Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds. My grandmother taught me that the foundation of any good Italian dish starts with this aromatic base.

Step 2: Cook the Chicken

Add the chicken pieces to the skillet and cook until they begin to brown, about 4-5 minutes. Add the bell pepper and cook for another 2 minutes. The chicken doesn’t need to be completely cooked through at this point – it will continue cooking with the pasta.

Step 3: Add Remaining Ingredients

Stir in the uncooked pasta, diced tomatoes with their juice, olives, dried herbs, red pepper flakes, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. The first time I tried this recipe, I forgot to stir occasionally and ended up with some pasta stuck to the bottom – lesson learned!

Step 4: Finish the Dish

Once the pasta is cooked, stir in the lemon juice. Remove from heat and sprinkle with feta cheese and fresh parsley. Let it sit for a minute to allow the feta to soften slightly. This is when the magic happens – all those Mediterranean flavors meld together into something truly special.

Nutritional Information

Lemon Garlic Chicken Pasta (per serving)

  • Calories: 425
  • Protein: 28g
  • Carbohydrates: 42g
  • Fat: 18g
  • Fiber: 2g
  • Sodium: 310mg

As someone who believes in balanced nutrition without obsessing over numbers, I love how this dish provides lean protein from the chicken, complex carbs from the pasta, and healthy fats from the olive oil. It’s all about moderation and quality ingredients!

Creamy Tuscan Chicken Pasta (per serving)

  • Calories: 520
  • Protein: 30g
  • Carbohydrates: 40g
  • Fat: 25g
  • Fiber: 3g
  • Sodium: 380mg

This is definitely my more indulgent option, but those extra calories from the cream and sun-dried tomatoes make for an incredibly satisfying meal. I balance it out by serving a large green salad alongside.

One-Pot Mediterranean Chicken Pasta (per serving)

  • Calories: 390
  • Protein: 26g
  • Carbohydrates: 39g
  • Fat: 16g
  • Fiber: 4g
  • Sodium: 420mg

This Mediterranean version is packed with vegetables, making it nutrient-dense while still being incredibly flavorful. The olives and feta add a salty punch that satisfies those savory cravings!

Healthier Alternatives for the Recipe

Lightened-Up Lemon Chicken Pasta

For a lighter version of the Lemon Garlic Chicken Pasta, try using whole wheat fettuccine for added fiber and nutrients. You can also reduce the amount of Parmesan to 1/2 cup and add 1/4 cup of Greek yogurt to maintain creaminess while boosting protein.

When my husband was trying to reduce his cholesterol levels last year, I started making this modified version, and honestly, we now prefer it to the original! The Greek yogurt adds a tangy note that works beautifully with the lemon.

Plant-Powered Tuscan Pasta

To make a healthier version of the Creamy Tuscan Chicken Pasta, substitute the heavy cream with unsweetened almond milk mixed with 1 tablespoon of cornstarch. You can also use chickpeas instead of chicken for a plant-based protein option.

My sister recently discovered she was lactose intolerant, so I developed this alternative for our weekly family dinners. The nutritional yeast gives it that cheesy flavor without any dairy!

Mediterranean Veggie Pasta

For an even more vegetable-focused Mediterranean pasta, double the bell peppers and add 1 cup of chopped zucchini. You can also use whole grain rotini and reduce the chicken by half, mixing in 1 cup of white beans for added protein and fiber.

This version came about during one of those “empty fridge except for veggies” moments, and it’s become a staple in our spring and summer meal rotation when the farmer’s market is overflowing with fresh produce!

Serving Suggestions

italian chicken pasta recipes serving

For Lemon Garlic Chicken Pasta

This bright, citrusy pasta pairs beautifully with a simple arugula salad dressed with olive oil and a squeeze of lemon. The peppery arugula complements the lemon chicken perfectly. For special occasions, I add a side of garlic bread – just slice a baguette, spread with a mixture of softened butter, minced garlic, and chopped parsley, then bake until golden and crispy.

This was the dish I made for my husband on our first anniversary in our tiny apartment kitchen. We put a tablecloth on our folding table, lit some candles, and it felt more special than any restaurant meal!

For Creamy Tuscan Chicken Pasta

Balance the richness of this pasta with a crisp cucumber and tomato salad. Just slice cucumber and cherry tomatoes, then toss with a simple red wine vinaigrette. I also love serving this with roasted asparagus – just toss asparagus spears with olive oil, salt, and pepper, then roast at 425°F for about 10-12 minutes until tender-crisp.

Last Thanksgiving, I made this pasta instead of the traditional turkey for our small family gathering – it was such a hit that everyone requested it again this year!

For Mediterranean Chicken Pasta

This one-pot wonder is practically a complete meal on its own, but I like to add a simple side of lemon and herb marinated olives or a small Greek salad. For a beautiful presentation, serve in a large shallow bowl topped with extra feta, a drizzle of good olive oil, and a sprig of fresh oregano.

I brought this to my neighborhood block party last summer, and three families asked for the recipe – nothing makes me happier than sharing food that brings people together!

Common Mistakes to Avoid

Overcooking the Pasta

One of the biggest pasta pitfalls is overcooking it to mush. Always aim for al dente – with a slight firmness when bitten. I remember the first pasta dish I made for my in-laws turned into a gummy mess because I got distracted by my toddler’s finger painting project! Now I always set a timer and taste-test before draining.

Underseasoning the Chicken

Properly seasoning your chicken before cooking makes all the difference. Season with salt and pepper on both sides before it hits the pan. My grandmother would roll over in her grave if she saw unseasoned meat entering a skillet! The seasoning should happen before cooking, not just at the table.

Rushing the Sauce Reduction

Allow your sauces the time they need to develop flavor and thicken. The first time I made the Tuscan pasta, I was in such a hurry that I didn’t let the sauce reduce properly. The result was a thin, watery sauce that pooled at the bottom of our bowls instead of coating the pasta. Those extra 3-4 minutes of simmering make all the difference!

Using Cold Dairy Products

When adding ingredients like cream or cheese to hot pasta, let them come to room temperature first to prevent curdling or clumping. I learned this lesson the hard way during a dinner party when my beautiful sauce turned into a separated mess because I used fridge-cold cream. Now I always set my dairy products out about 30 minutes before cooking.

Forgetting to Reserve Pasta Water

That starchy pasta water is liquid gold! It helps create a silky sauce that clings to the pasta. Keep at least 1/2 cup on hand to adjust the consistency of your final dish. I now keep a coffee mug next to the stove as a visual reminder to save some water before draining.

Storing Tips for the Recipe

Refrigerating Leftovers

Allow pasta to cool completely before transferring to airtight containers. These recipes will keep well in the refrigerator for up to 3 days. I like to use glass containers with locking lids to keep everything fresh and prevent any tomato sauce staining. My Sunday meal prep routine always includes at least one of these pasta dishes to enjoy throughout the week!

Freezing Options

The Lemon Garlic and Mediterranean chicken pastas freeze surprisingly well! Portion them into individual servings in freezer-safe containers and freeze for up to 2 months. However, I don’t recommend freezing the Creamy Tuscan pasta as dairy-based sauces tend to separate when thawed.

Reheating Tips

For the best texture when reheating, add a splash of chicken broth or water before microwaving covered for 2-3 minutes, stirring halfway through. For stovetop reheating, use a skillet over medium-low heat with a tablespoon of water or broth, stirring frequently. Last winter, my daughter taught herself to reheat pasta in the microwave for her after-school snack – I was one proud mama!

Make-Ahead Components

To save time on busy weeknights, you can prep many components in advance:

  • Cook and slice chicken (stores well for 2 days)
  • Chop garlic and herbs (store in airtight containers)
  • Mix dried herb blends
  • Grate cheese (keeps better than pre-packaged shredded cheese)

Having these components ready turns these quick recipes into lightning-fast meals!

FAQs

Can I use chicken thighs instead of breasts in the Lemon Garlic Pasta?

Absolutely! Sarah from Denver recently asked me this exact question. Boneless, skinless chicken thighs work beautifully and add even more flavor. Just note that they might take 1-2 minutes longer to cook through. I actually prefer thighs in most of my chicken recipes for their juiciness and flavor!

How can I make the Creamy Tuscan Pasta dairy-free?

Great question, which I received from Miguel in Austin last month. You can substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. The flavor will be slightly different but still delicious! My nephew follows a dairy-free diet, and this version is his absolute favorite pasta.

Can I make these recipes vegetarian?

Definitely! You can substitute the chicken with firm tofu, chickpeas, or white beans. For the chicken broth, simply swap in vegetable broth. When my vegetarian college roommate visits, I make the Mediterranean pasta with extra vegetables and chickpeas, and she always asks for the recipe!

How spicy is the red pepper in these recipes?

The amount listed provides just a hint of warmth without overwhelming heat. Jennifer from Chicago recently asked if she could make these recipes for her young children – I suggested starting with just a pinch of red pepper flakes and adjusting to taste. My 7-year-old enjoys the recipes as written, but my 4-year-old prefers them with less spice.

Can I prepare any of these dishes in advance for a dinner party?

The Creamy Tuscan Chicken Pasta reheats beautifully and can be made up to a day ahead. Simply undercook the pasta slightly, then reheat gently on the stove with a splash of cream or broth before serving. I did this for my book club dinner last month, and nobody could tell it wasn’t freshly made!

Conclusion

These quick Italian chicken pasta recipes have been absolute lifesavers in my busy household. From the bright, zesty notes of the Lemon Garlic Chicken Pasta to the rich, comforting flavors of the Creamy Tuscan Chicken Pasta, and the Mediterranean-inspired one-pot wonder – each brings something special to weeknight dinners without demanding hours in the kitchen.

I hope these recipes bring as much joy and deliciousness to your table as they have to mine! I’d absolutely love to hear about your experiences with these Italian chicken pasta recipes – did you add your own special twist? Did your family have a favorite?

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