Are you on the hunt for healthy, mouthwatering chicken pasta dishes that won’t weigh you down? Look no further! Our roundup of 18 Delicious Light Chicken Pasta Recipes is packed with quick, easy-to-make meals perfect for busy weeknights or cozy weekends. From creamy Alfredo to zesty lemon garlic, these recipes promise flavor without the guilt. Dive in and discover your next favorite dish!
Lemon Garlic Chicken Pasta
Perfect for a quick weeknight dinner, this Lemon Garlic Chicken Pasta combines zesty flavors with creamy texture. Ready in under 30 minutes, it’s a crowd-pleaser.
Ingredients
- For the chicken:
- 1 lb chicken breast, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tsp salt
- For the sauce:
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tbsp butter
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add cubed chicken, salt, and pepper. Cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Meanwhile, boil water with salt in a pot. Add spaghetti and cook until al dente, 8-10 minutes. Drain.
- In the same skillet, melt butter over medium heat. Add garlic, sauté until fragrant, about 30 seconds.
- Pour in lemon juice, heavy cream, and Parmesan. Stir until the sauce thickens slightly, about 2 minutes. Tip: Adjust heat to prevent curdling.
- Add cooked spaghetti and chicken to the skillet. Toss to coat evenly. Tip: Reserve some pasta water to adjust sauce consistency if needed.
Kick up the flavor with a sprinkle of red pepper flakes or fresh parsley. The creamy sauce clings to every strand of pasta, while the lemon adds a bright finish. Serve with a side of garlic bread for a complete meal.
Chicken Alfredo Light Pasta
You’ve been craving comfort food without the guilt, and this Chicken Alfredo Light Pasta hits the spot.
Ingredients
– For the pasta: 8 oz whole wheat fettuccine, 1 tbsp olive oil, 1/2 tsp salt – For the sauce: 1 cup low-fat milk, 1/2 cup grated Parmesan cheese, 1 tbsp all-purpose flour, 1/2 tsp garlic powder, 1/4 tsp black pepper – For the chicken: 1 boneless, skinless chicken breast (cut into strips), 1/2 tsp Italian seasoning, 1/4 tsp salt, 1 tbsp olive oil
Instructions
1. Bring a large pot of water to a boil. Add 1/2 tsp salt and 8 oz whole wheat fettuccine. Cook for 8-10 minutes until al dente. Drain and toss with 1 tbsp olive oil. Tip: Reserve 1/4 cup pasta water to adjust sauce consistency later. 2. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add chicken strips, 1/2 tsp Italian seasoning, and 1/4 tsp salt. Cook for 5-7 minutes until no longer pink. Remove from skillet. 3. In the same skillet, whisk together 1 cup low-fat milk, 1 tbsp all-purpose flour, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Bring to a simmer, stirring constantly until thickened, about 3-4 minutes. Tip: Use a whisk to prevent lumps in the sauce. 4. Stir in 1/2 cup grated Parmesan cheese until melted. Add cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Tip: Freshly grated Parmesan melts better than pre-shredded. Light yet creamy, this dish offers a satisfying bite with a hint of garlic. Serve with a sprinkle of red pepper flakes for a spicy kick.
Spinach and Chicken Pasta Salad
Great for a quick lunch or dinner, this Spinach and Chicken Pasta Salad combines freshness with heartiness in every bite.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 4 cups water
- 1 tsp salt
- For the chicken:
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 2 cups fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz penne pasta. Cook for 11 minutes, stirring occasionally. Drain and set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb cubed chicken breast, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-7 minutes until no pink remains. Remove from heat.
- In a large bowl, combine cooked pasta, chicken, 2 cups chopped spinach, 1/2 cup halved cherry tomatoes, and 1/4 cup sliced red onion.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss to coat.
- Tip: For extra flavor, let the salad sit for 10 minutes before serving. Tip: Add crumbled feta cheese for a creamy texture. Tip: Serve chilled for a refreshing summer meal.
This salad offers a perfect balance of textures, from the tender chicken to the crisp spinach. The tangy dressing ties all the flavors together beautifully. Try serving it in a hollowed-out tomato for an eye-catching presentation.
Light Chicken Pesto Pasta
Outstanding for a quick yet satisfying meal, this Light Chicken Pesto Pasta combines simplicity with vibrant flavors. Perfect for weeknights or meal prep.
Ingredients
- For the pasta:
- 8 oz whole wheat penne pasta
- 4 cups water
- 1 tsp salt
- For the chicken:
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 cup olive oil
- 1/4 tsp salt
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and the penne pasta. Cook for 9 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add diced chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes, until no pink remains. Remove from heat.
- In a food processor, combine basil, Parmesan, pine nuts, garlic, 1/4 cup olive oil, and 1/4 tsp salt. Pulse until smooth, scraping down the sides as needed.
- Toss the cooked pasta with the pesto sauce until evenly coated. Fold in the cooked chicken.
- Serve immediately, garnished with extra Parmesan and basil leaves if desired.
Notably, this dish offers a creamy texture from the pesto with a satisfying bite from the al dente pasta. Try serving it with a side of roasted cherry tomatoes for a burst of color and acidity.
Chicken and Broccoli Pasta Bake
Zesty and comforting, this dish combines tender chicken, crisp broccoli, and creamy pasta in one bake. Perfect for weeknights, it’s a crowd-pleaser with minimal fuss.
Ingredients
- For the pasta:
- 12 oz penne pasta
- 1 tbsp olive oil
- For the chicken and broccoli:
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- For the topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat oven to 375°F.
- Cook penne pasta according to package instructions until al dente. Drain and toss with 1 tbsp olive oil.
- In a skillet, heat 1 tbsp olive oil over medium heat. Add broccoli, salt, and pepper. Sauté for 5 minutes until bright green.
- In a saucepan, combine heavy cream, Parmesan, garlic powder, onion powder, and nutmeg. Simmer for 5 minutes until slightly thickened.
- In a large bowl, mix pasta, chicken, broccoli, and sauce. Transfer to a baking dish.
- Sprinkle mozzarella and breadcrumbs evenly over the top.
- Bake for 20 minutes until bubbly and golden.
- Let stand for 5 minutes before serving.
Flavorful and creamy, this bake has a satisfying crunch from the breadcrumbs. Serve with a side salad for a complete meal.
Light Creamy Chicken Mushroom Pasta
Whisk together a quick, comforting meal that’s perfect for weeknights. This Light Creamy Chicken Mushroom Pasta combines tender chicken, earthy mushrooms, and a silky sauce.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 cups water
- 1 tsp salt
- For the chicken and mushrooms:
- 1 lb chicken breast, sliced
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan
- 1 tsp garlic powder
Instructions
- Bring 4 cups water to a boil in a large pot. Add 1 tsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced chicken breast. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes until no longer pink. Remove from skillet.
- In the same skillet, add 8 oz sliced mushrooms. Cook for 4-5 minutes until softened. Tip: Don’t overcrowd the pan to ensure even cooking.
- Reduce heat to medium. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir in 1 tsp garlic powder. Simmer for 3-4 minutes until slightly thickened.
- Add 1/2 cup grated Parmesan to the sauce. Stir until melted and smooth. Tip: For a smoother sauce, grate the Parmesan finely.
- Return the cooked chicken to the skillet. Add the drained fettuccine. Toss to coat evenly. Cook for 1-2 minutes until heated through. Tip: Reserve some pasta water to adjust sauce consistency if needed.
Yield a dish with a creamy texture and rich flavor. Serve with a sprinkle of fresh parsley or extra Parmesan for added depth.
Chicken Caesar Pasta Salad
You’ve got a busy week ahead, and this Chicken Caesar Pasta Salad is your ticket to quick, satisfying meals without the hassle.
Ingredients
– For the salad: 8 oz penne pasta, 2 cups cooked chicken breast (shredded), 1 cup romaine lettuce (chopped), 1/2 cup Parmesan cheese (shredded), 1/4 cup Caesar dressing. – For the croutons: 1 cup bread cubes, 1 tbsp olive oil, 1/4 tsp garlic powder.
Instructions
1. Preheat oven to 375°F. 2. Toss bread cubes with olive oil and garlic powder. Spread on a baking sheet. 3. Bake for 10 minutes or until golden, stirring once halfway. Tip: Watch closely to prevent burning. 4. Cook pasta according to package directions. Drain and rinse under cold water. 5. In a large bowl, combine pasta, chicken, lettuce, and Parmesan cheese. 6. Add Caesar dressing. Toss to coat evenly. Tip: Start with less dressing; you can always add more. 7. Gently fold in croutons just before serving to maintain crunch. Tip: For extra flavor, sprinkle with additional Parmesan. Flavorful and crisp, this salad balances creamy dressing with crunchy croutons. Serve it chilled for a refreshing lunch or add grilled shrimp for a heartier dinner.
Light Chicken Carbonara Pasta
Nothing beats a quick, creamy pasta dish after a long day. Light Chicken Carbonara Pasta offers a healthier twist without sacrificing flavor.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tsp salt
- For the sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup cooked chicken breast, diced
- 1/2 cup low-fat milk
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 tsp black pepper
Instructions
- Bring 4 cups water to a boil in a large pot. Add 1 tsp salt.
- Add 8 oz spaghetti to the boiling water. Cook for 8-10 minutes until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves. Sauté for 1 minute until fragrant.
- Add 1 cup diced cooked chicken breast to the skillet. Cook for 2 minutes to warm through.
- Reduce heat to low. Stir in 1/2 cup low-fat milk and 1/4 cup grated Parmesan cheese. Mix until the cheese melts.
- Quickly stir in the beaten egg to the skillet. Keep stirring to prevent scrambling. Cook for 1 minute until the sauce thickens.
- Add the cooked spaghetti to the skillet. Toss to coat evenly with the sauce. Sprinkle with 1/4 tsp black pepper.
Just like that, you have a dish with a silky texture and a rich, savory flavor. Serve it with a sprinkle of extra Parmesan for an added touch.
Chicken and Asparagus Pasta
Bold flavors and simple ingredients make this Chicken and Asparagus Pasta a weeknight winner. Ready in under 30 minutes, it’s a balanced meal that doesn’t skimp on taste.
Ingredients
- For the pasta: 8 oz penne pasta, 1 tbsp olive oil, 1 tsp salt
- For the chicken: 1 lb chicken breast, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper
- For the asparagus: 1 lb asparagus, trimmed and cut into 2-inch pieces, 1 tbsp olive oil, 1/4 tsp salt
- For the sauce: 2 cloves garlic minced, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 tsp salt, 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt.
- Add 8 oz penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally. Drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb chicken breast with 1/2 tsp salt and 1/2 tsp black pepper.
- Add chicken to the skillet. Cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove and slice.
- In the same skillet, add 1 tbsp olive oil and 1 lb asparagus. Sprinkle with 1/4 tsp salt. Cook for 3-4 minutes until bright green and tender-crisp.
- Add 2 cloves minced garlic to the skillet. Cook for 30 seconds until fragrant.
- Pour in 1/2 cup heavy cream and bring to a simmer. Stir in 1/4 cup Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
- Return sliced chicken and cooked pasta to the skillet. Toss to coat evenly with the sauce.
- Serve immediately. The pasta should be creamy with a slight bite from the asparagus. For a fresh twist, top with lemon zest or extra Parmesan.
Tender chicken and crisp asparagus blend perfectly in this creamy pasta. The dish offers a satisfying texture contrast and rich flavor. Try serving it with a side of garlic bread to soak up the sauce.
Light Chicken Parmesan Pasta
This Light Chicken Parmesan Pasta swaps heavy breading for a crisp, golden sear, offering all the flavor with half the guilt.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the pasta: 8 oz whole wheat spaghetti, 4 cups water, 1 tsp salt
- For the sauce: 1 tbsp olive oil, 2 cloves garlic (minced), 1 can (15 oz) crushed tomatoes, 1/2 tsp dried basil, 1/4 tsp red pepper flakes
- For topping: 1/2 cup shredded mozzarella cheese, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh basil
Instructions
- Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil.
- Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Cook in the skillet for 5-6 minutes per side, until golden and internal temperature reaches 165°F. Remove and slice.
- In the same skillet, add 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- Add crushed tomatoes, dried basil, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, boil 4 cups water with 1 tsp salt. Cook spaghetti according to package instructions, then drain.
- Combine cooked spaghetti with the sauce. Top with sliced chicken, mozzarella, and Parmesan.
- Broil for 2-3 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Melted mozzarella creates a creamy texture against the al dente pasta, while the light tomato sauce adds a fresh, tangy contrast. Serve with a side of steamed greens for a balanced meal.
Chicken and Zucchini Pasta
Just when you need a quick, hearty meal, this Chicken and Zucchini Pasta comes to the rescue. Juicy chicken and fresh zucchini blend perfectly with pasta for a satisfying dish.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 4 cups water
- 1 tbsp salt
- For the chicken and zucchini:
- 1 lb chicken breast, cubed
- 2 medium zucchinis, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt.
- Add 8 oz penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally. Drain and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast. Cook for 6 minutes, turning occasionally, until golden brown.
- Add 2 sliced zucchinis to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for 4 minutes, stirring occasionally, until zucchinis are tender.
- Reduce heat to low. Pour in 1/2 cup heavy cream and sprinkle 1 tsp garlic powder. Stir to combine.
- Add the cooked pasta to the skillet. Toss to coat evenly with the sauce.
- Sprinkle 1/4 cup grated Parmesan cheese over the pasta. Stir gently until the cheese melts.
Makes a creamy, flavorful dish with tender chicken and crisp zucchini. Serve with a sprinkle of extra Parmesan for an added touch.
Light Chicken Fettuccine Alfredo
Unbelievably creamy yet light, this Chicken Fettuccine Alfredo skips the heaviness without losing flavor. Perfect for a quick weeknight dinner that feels indulgent.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 cups water
- 1 tsp salt
- For the chicken:
- 1 boneless, skinless chicken breast
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 tbsp butter
- 1 garlic clove, minced
- 1 cup low-fat milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
Instructions
- Bring 4 cups water to a boil in a large pot. Add 1 tsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Season 1 chicken breast with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6-7 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
- In the same skillet, melt 1 tbsp butter over low heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Pour in 1 cup low-fat milk, stirring constantly. Increase heat to medium and bring to a simmer.
- Add 1/2 cup grated Parmesan cheese and 1/4 tsp nutmeg. Stir until the cheese melts and the sauce thickens, about 2 minutes.
- Combine the cooked fettuccine, sliced chicken, and sauce in the skillet. Toss gently to coat evenly.
- Serve immediately. Garnish with extra Parmesan if desired.
With its silky sauce and tender chicken, this dish offers a comforting yet light meal. Try adding steamed broccoli for a colorful, nutritious twist.
Chicken and Tomato Basil Pasta
Perfect for a quick dinner, this Chicken and Tomato Basil Pasta combines juicy chicken, fresh tomatoes, and aromatic basil for a flavorful meal.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tbsp salt
- For the chicken:
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb cubed chicken breast, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes until golden brown. Remove from skillet.
- In the same skillet, add 1/4 cup olive oil and 2 minced garlic cloves. Sauté for 1 minute until fragrant.
- Add 2 cups halved cherry tomatoes, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Cook for 3-4 minutes until tomatoes soften.
- Return the cooked chicken to the skillet. Add the cooked spaghetti and 1/4 cup chopped fresh basil. Toss everything together for 2 minutes until well combined.
- Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
- Tip: For extra flavor, add a splash of balsamic vinegar to the sauce.
- Tip: Garnish with additional fresh basil and grated Parmesan cheese before serving.
The pasta should be tender with a slight bite, coated in a vibrant, garlicky tomato sauce. Serve with a crisp green salad for a complete meal.
Light Chicken Spaghetti
Make your weeknight dinners effortless with this Light Chicken Spaghetti, a dish that combines simplicity with flavor.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tsp salt
- For the chicken:
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 1/4 cup chicken broth
- 1/4 tsp red pepper flakes
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
- Add 8 oz spaghetti to the boiling water. Cook for 9 minutes, stirring occasionally. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb cubed chicken breast. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6 minutes, until no longer pink. Remove from skillet.
- In the same skillet, add 2 cloves minced garlic. Sauté for 1 minute until fragrant.
- Add 1 cup halved cherry tomatoes and 1/4 tsp red pepper flakes. Cook for 3 minutes, until tomatoes soften.
- Stir in 2 cups spinach and 1/4 cup chicken broth. Cook for 2 minutes, until spinach wilts.
- Return the cooked chicken to the skillet. Add the cooked spaghetti. Toss to combine. Cook for 1 minute to heat through.
Ultra-light yet satisfying, this dish offers a perfect balance of tender chicken and al dente spaghetti. Serve it with a sprinkle of Parmesan for an extra flavor boost.
Chicken and Bell Pepper Pasta
Ready to whip up a quick, flavorful dinner? This Chicken and Bell Pepper Pasta is a vibrant, satisfying dish that comes together in no time.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 4 cups water
- 1 tbsp salt
- For the chicken and vegetables:
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt.
- Add 8 oz penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb cubed chicken breast to the skillet. Cook for 5 minutes, stirring occasionally.
- Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 4 minutes, stirring occasionally.
- Reduce heat to medium. Add 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, and 1 tbsp butter to the skillet. Stir until the sauce is smooth and the cheese is melted.
- Add the cooked pasta to the skillet. Toss to coat evenly with the sauce.
- Serve hot. Garnish with extra Parmesan if desired.
Zesty and creamy, this pasta dish balances tender chicken with crisp bell peppers. Try serving it with a side of garlic bread for an extra crunch.
Light Chicken Penne alla Vodka
This Light Chicken Penne alla Vodka skips heavy cream but keeps all the flavor. Tender chicken and al dente penne shine in a tomato-vodka sauce.
Ingredients
- For the chicken:
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup vodka
- 1 can (28 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1/4 tsp red pepper flakes
- 1/2 cup heavy cream substitute (like half-and-half)
- Salt to taste
- For the pasta:
- 12 oz penne pasta
- 4 quarts water
- 1 tbsp salt
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden, about 5 minutes per side. Remove and set aside.
- In the same skillet, heat 2 tbsp olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Pour in vodka, simmer until reduced by half, about 3 minutes. Tip: Keep the skillet away from open flame to prevent flare-ups.
- Add crushed tomatoes, chicken broth, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and penne, cook until al dente, about 11 minutes. Drain.
- Stir heavy cream substitute into the sauce. Add cooked chicken and simmer for 2 minutes. Tip: For a thicker sauce, let it simmer uncovered.
- Combine cooked penne with the sauce. Toss well and serve immediately. Tip: Garnish with fresh basil for a pop of color.
Silky sauce coats each noodle, with a hint of spice from the red pepper. Serve with a crisp salad to balance the richness.
Chicken and Spinach Stuffed Shells
Deliciously creamy and packed with flavor, these stuffed shells are a crowd-pleaser. Perfect for a cozy dinner, they combine tender chicken, fresh spinach, and rich cheeses.
Ingredients
- For the filling:
- 1 cup cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the shells and sauce:
- 12 jumbo pasta shells, cooked al dente
- 2 cups marinara sauce
- 1/2 cup mozzarella cheese, shredded (for topping)
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper until well combined.
- Stuff each cooked shell with the chicken and spinach mixture. Tip: Use a spoon for even filling.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Arrange stuffed shells in the dish, seam side up.
- Pour remaining marinara sauce over the shells. Tip: Cover shells completely to prevent drying.
- Sprinkle with 1/2 cup mozzarella cheese.
- Bake for 25 minutes, or until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
Golden and cheesy, these shells offer a satisfying bite with a creamy interior. Serve with a side of garlic bread for a complete meal.
Light Chicken Tortellini Salad
Ultra-refreshing for summer, this Light Chicken Tortellini Salad combines tender pasta with crisp veggies and a zesty dressing. Perfect for picnics or a quick lunch.
Ingredients
- For the salad:
- 2 cups cheese tortellini
- 1 cup cooked chicken breast, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, diced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a pot of salted water to a boil. Add 2 cups cheese tortellini. Cook for 8 minutes or until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooked tortellini, 1 cup shredded chicken, 1/2 cup cherry tomatoes, 1/4 cup red onion, and 1/4 cup cucumber.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
- Pour dressing over the salad. Toss gently to coat. Tip: Let the salad sit for 10 minutes before serving to enhance flavors.
- Serve chilled. Tip: Garnish with fresh basil leaves for extra color and flavor.
Delightfully balanced, this salad offers a creamy texture from the tortellini and a crisp bite from the veggies. Try serving it in lettuce cups for a low-carb option.
Conclusion
Uncover the joy of cooking with these 18 light chicken pasta recipes that promise both health and flavor! Perfect for North American home cooks looking for easy, nutritious meals. We’d love to hear which recipes became your favorites—drop us a comment below. Loved this roundup? Share the deliciousness on Pinterest and inspire fellow food lovers!
