Need easy chicken pasta recipe?

CHICKEN PASTA SALAD

3 Chicken Breasts

2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)

1/2 Red Pepper

1/2 Green Pepper

8-10 cherry tomatoes (halved)

1/4 cup Feta cheese crumbled (optional)

1/4 Ceasar Salad Dressing (more or less to taste and to coat)

Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.

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ITALIAN PASTA WITH CHICKEN

8-10 oz. spaghetti (1/2 1 1lb box)

1 1/2 cups grated Parmesan cheese

3-4 chicken breast, 1/2" cubes

2-3 large tomatoes, chopped

1 cup Italian salad dressing, or to taste

Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.

Toss everything together in a large bowl and serve.

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SPINACH CHICKEN PASTA (VERY EASY)

4 chicken breasts

16 oz. chopped frozen spinach

16 oz. Alfredo Sauce

4 cups of any pasta noodles

2 tablespoons olive oil

2 tablespoons parsley, for decoration

season as desired

Cut chicken into 2 inch pieces and sauté with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.

Combine noodles, spinach and chicken in skillet and simmer over low heat.

Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.

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CITRUS PASTA SALAD WITH CHICKEN

1 lb. rotini cooked, chilled

8 oz. sugar snap peas

8 oz. matchstick carrots

1 medium red pepper, diced

1 medium green pepper, diced

8 oz. pineapple tidbits, drained

8 oz. Mandarin oranges, drained

8 oz. Monterey Jack cheese, cubed

8 oz. chicken breast, cooked, diced, and chilled

16 oz. citrus vinaigrette

Toss everything together and chill for several hours or overnight before serving.

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TERIYAKI PASTA WITH CHICKEN

6-8 oz. linguine, cooked and drained

2 tbsp. oil

1 lb. boneless chicken breasts, cut into bite-sized pieces

8 oz. can pineapple tidbits or chunks, drained

8 oz. can sliced water chestnuts, drained

2 carrots, julienned, cut like matchsticks

1 to 1 1/2 c. broccoli flowerettes, bite size

1/2 to 3/4 c. teriyaki sauce

Use the thicker type that is like a glaze.

Boil water, begin cooking linguine. Chop carrots and broccoli. Place in bowl with drained pineapple and water chestnuts. Chop up chicken breast. Heat large skillet or wok with oil in it. Add chicken. Stir fry for 3-4 minutes. Remove from wok, put into clean bowl.

Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes. Re-add cooked chicken, also teriyaki sauce and stir fry 1 minute. Drain linguine, toss pasta and chicken. Mix together and serve hot.

Serves 4-6.

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ITALIAN CHICKEN PASTA

2/3 c. (6 oz. can) Contadina tomato paste

1 c. water

1/2 c. green onions, sliced

1 tbsp. red wine vinegar

1 tbsp. fresh basil, chopped

1/4 tsp. pepper

2 1/2 c. cooked, chilled chicken strips

2 tbsp. Parmesan cheese, grated

1 tbsp. olive oil

1 med. garlic clove, crushed

1/2 tsp. dried oregano leaves, crushed

1/4 tsp. seasoned salt

10 oz. pasta

In medium bowl, combine tomato paste and water. Stir until smooth. Add remaining ingredients, mix thoroughly. Chill.

Cook, rinse and drain pasta. (If using spaghetti, break into thirds before cooking.) In large bowl, toss pasta with chicken mixture. Serve. Makes 6 cups.

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SESAME CHICKEN PASTA SALAD

8 oz. pineapple chunks in juice

2 tbsp. sesame oil

1 tbsp. honey

1 tbsp. soy sauce

1 tbsp. fresh ginger, grated

2 c. cooked spiral pasta

1 clove garlic, pressed

1 chicken

2 tbsp. diced green onion

2 c. broccoli florets, steamed 4 minutes

1/3 c. red pepper strips

1 tbsp. toasted sesame seeds

Drain pineapple, reserving 1/3 cup juice. Combine with oil, honey, soy, ginger and garlic in a jar and shake to mix.

Combine pineapple, pasta, chicken and onions. Toss with dressing. Cover and refrigerate for 2 hours.

Add broccoli, red pepper and toss well. Sprinkle with sesame seeds. Makes 4 servings.

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hope this helped and good luck =)

This is my favorite, easy, go to recipe when I need something quick. I love it because I usually have the ingredients on hand. Hope this helps and enjoy.

Easy Chicken Pasta

* 4 skinless, boneless chicken breasts

* 1 (10.75 ounce) can condensed cream of mushroom soup

* 2 1/4 cups water

* 1 (16 ounce) package frozen mixed vegetables, thawed

* 2 cups rotini pasta

DIRECTIONS

1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.

2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

*While the original recipe does not call for any seasoning, I usually add onion powder and garlic powder and sometimes italian seasoning. It just depends what you like.

Yields: 4 servings

Chicken and Mushroom Penne

Ingredients

1 tbsp Olive Oil.

1 lb Chicken Breast, diced

1 Onion, chopped

2 c Chopped Spinach (fresh, rinsed and drained)

1/2 tsp Nutmeg

1/2 lb Mushrooms Sliced

1/2 c Parmesan Cheese, grated

1 pkt Chicken Pesto mix

2 cups Cream

8 oz can Chunky Pasta Sauce

1 lb Penne Pasta

Directions

Cook Penne in plenty of salted boiling water for 8-10 minutes, drain and set aside.

Heat oil in a large saute pan, add the onion and chicken. Cook for 2-3 minutes. Add cream and pesto mix. Simmer for a short time until combined.

In a buttered deep baking dish layer 1/2 Pasta, Sauces, Creamed Chicken, Spinach, Mushrooms and Cheese. Repeat the layers.

Sprinkle with nutmeg and bake 350 degrees for 20 minutes until golden and bubbling.

ITALIAN PASTA WITH CHICKEN

8-10 oz. spaghetti (1/2 1 1lb box)

1 1/2 cups grated Parmesan cheese

3-4 chicken breast, 1/2" cubes

2-3 large tomatoes, chopped

1 cup Italian salad dressing, or to taste

Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.

Toss everything together in a large bowl and se

Add your cooked chicken to this

Olive Garden Alfredo Fettuccine

1 pint heavy cream

1 stick (1/2 cup) butter

2 tablespoons cream cheese

1/2 - 3/4 cup Parmesan cheese

1 teaspoon garlic powder, add in more to suit your taste if you prefer

Salt and pepper, to taste

8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Chicken

Sweet pepper

garlic

onion

soy sauce

Pasta

cream/milk

garlic

butter

parmesan cheese

Slice the chicken in thin strips and season with salt/pepper/garlic

Add olive oil to a well heated pan

Add strips of chicken

After one side of the chicken has cooked flip over and add 1 1/2 TBS of soy sauce (all varies on how much chicken)

Now let the chicken brown... once browning add sweet pepper and onion (stir for about a minute)

Cook the pasta and drain put back in pan

add milk garlic and butter (of course amount will vary depending on how much your cooking) usually a cup of milk and a TBS of butter add garlic to taste heat until it thickens a bit and add a half cup to cup parmesan

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Pasta With Peanut Sauce

INGREDIENTS

* 1 (8 ounce) package angel hair pasta

* 1/2 cup creamy peanut butter

* 2 tablespoons soy sauce

* 1 teaspoon grated fresh ginger

* 1/2 cup chicken broth

* 1/2 cup fresh bean sprouts

* 1 red bell pepper, thinly sliced

* 4 green onions, chopped

* 1 pound skinless, boneless chicken breast halves - cut into cubes

DIRECTIONS

1. Cook angel hair pasta in a large pot of boiling water until al dente.

2. Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.

3. Saute chicken until done. Set aside.

4. Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

Linguine with Chicken Ragu

2 tablespoons olive oil

6 boneless skinless chicken thighs, finely chopped

Salt and freshly ground pepper

1/2 cup finely chopped shallots

1 tablespoon minced garlic

2/3 cup dry white wine

2 teaspoons finely chopped fresh rosemary leaves

4 cups Marinara Sauce, recipe below, or your favorite store bought

1 pound linguine

1/2 cup freshly grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and sauté until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.

Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

here's a really easy & delicious alfredo sauce:

http://allrecipes.com/Recipe/Quick-and-Easy-Alfred...

cut up some boneless chicken breasts, season as desired (i like garlic salt & pepper), cook in a skillet with some minced garlic and frozen spinach (defrosted). other veggies would probably be good too. then just cook some pasta, top with the chicken & veggies, pour the sauce over it & enjoy! :-)

http://eatformula.com/pasta-recipes/seafood-pasta/