Easy Italian Chicken Pasta

Alright, here it goes! Let’s talk about this Easy Italian Chicken Pasta. This is one of those dishes that looks like it took all day but secretly only took you like… 30 minutes, tops. Nope, not lying. It’s one of those wonders that you’ll want to make when you’re craving something comforting but are too tired to do the whole song and dance. It’s a sneaky little thing that managed to worm its way into our weekly lineup because it’s just that good. Trust me, you gotta try it.

Picture this: I’m elbow-deep in laundry, the kids are ransacking the living room searching for some elusive toy part, and in strolls my husband with that “what’s for dinner?” look. Enter, Easy Italian Chicken Pasta. The first time I made it, it was like the universe threw me a bone. Everyone actually stopped yelling long enough to enjoy it! Seriously, it’s like feeding time at the zoo here. But this pasta? It’s a whole different story. My little family gobbles it up and let’s just say, there’s no better feeling than when dinner is a hit and done within half an episode of our favorite reality TV show.

Why You’ll Love This Easy Italian Chicken Pasta

1. The ease. For real, if you can boil water, you can make this dish.
2. It’s forgiving. Forgot an ingredient? It’s cool. Substitutions are your friends.
3. Leftovers = happiness. You’ll actually want to eat this again.
4. Perfectly chaotic. It’s the messy marvel the whole family will devour.

How to Make It

Let’s pretend I’m right there in the kitchen with you because… I kinda am, right? Start by grabbing that chicken breast and seasoning it like you own the place (don’t skimp, really go for it!). In a hot pan with some olive oil, toss it in there—sizzle sizzle—and pretend you’ve got your own cooking show. Cook it until you’re convinced it’s got a nice tan and set it aside. Now, in the hot pan (no need to clean because ain’t nobody got time for that), add your garlic and get hit with that aroma. Pour in some cream, chicken broth, and your favorite marinara sauce, letting them mingle like they’re at an Italian wedding.

Oh, pasta! Don’t just stand there, toss it into some boiling saltwater. You know, salty like the sea. Cook it up al dente, meaning bite-worthy not gum-ruining, because there’s nothing worse than mushy pasta. Drain it and maybe save a bit of pasta water in case you need it to jazz up the sauce later if it feels too thick. Back to the sauce – chuck in some Parmesan (the more, the merrier), let it melt into a cheesy wonderland while you dance on an imaginary stage. Slice your chicken, throw that and the pasta into the sauce, and sprinkle some fresh basil like you’re on HGTV. Voila! Dinner is served.

Ingredient Notes

– Chicken Breast: This superstar gets the golden tan and all the juicy flavors. Pound it if it’s feeling thick, you won’t regret it.
– Marinara Sauce: Use your favorite jar, or homemade if you’re feeling fancy. I’ve totally used that 99-cent stuff and still lived to tell the tale.
– Parmesan: This is the glue. Not like Elmer’s, but you catch my drift. Don’t be shy!

Recipe Steps:
1. Season chicken breast generously and cook in hot oil.
2. Remove chicken and sauté garlic in the same pan.
3. Add cream, chicken broth, and marinara sauce to pan; let simmer.
4. Cook pasta al dente in salted boiling water; drain.
5. Stir Parmesan into the simmering sauce until melted.
6. Combine cooked chicken and pasta with the sauce, garnish with basil.

What to Serve It With

Any good, crusty bread to mop up the sauce. That store-bought garlic bread you meant to hide? Perfect. Or, if you’re feeling the veggies, a simple salad will balance things out nicely.

Tips & Mistakes

Storage Tips

Toss leftovers in a container and slap that in the fridge. It’s even better cold, like revenge. Or nuked in the microwave if you’re feeling civilized. And hey, breakfast pasta has a nice ring to it. No judgment here.

Variations and Substitutions

No chicken? Who needs it? Try shrimp or do the veggie thing with mushrooms. No Parmesan? Honestly, I’ve shoved cheddar in and survived. Missing cream? Milk and a bit of butter pinch-hit just fine. This recipe is like life – just roll with it.

Frequently Asked Questions

Easy Italian Chicken Pasta

This quick and flavorful Italian chicken pasta combines tender chicken breasts with a rich tomato sauce and al dente pasta for a satisfying weeknight meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 12 oz penne pasta
• ▢ 2 tbsp olive oil extra virgin
• ▢ 1 cup marinara sauce homemade or store-bought
• ▢ 0.5 cup parmesan cheese grated
• ▢ 1 tsp dried oregano
• ▢ 1 tsp garlic powder
• ▢ 0.25 tsp red pepper flakes optional
• ▢ salt to taste
• ▢ black pepper to taste

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, garlic powder, and dried oregano.
• Cook chicken in the skillet for about 6-7 minutes per side or until fully cooked and golden brown. Remove from skillet and slice into strips.
• Add marinara sauce and red pepper flakes to the skillet and simmer for 3-4 minutes until heated through.
• Toss cooked pasta with sauce and top with sliced chicken. Sprinkle parmesan cheese over the dish and serve immediately.

Notes

For a vegetarian option, substitute chicken with grilled vegetables such as zucchini and bell peppers. Garnish with fresh basil for extra flavor.