Best 13 Chicken Pasta Toss Recipes

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Chicken pasta toss is a versatile dish that can be enjoyed by people of all ages. It is a quick and easy meal to prepare, making it perfect for busy weeknights or casual gatherings. With its combination of juicy chicken, tender pasta, and flavorful sauce, chicken pasta toss is a surefire crowd-pleaser. Whether you prefer a creamy Alfredo sauce, a tangy tomato sauce, or a light and refreshing pesto sauce, there is a chicken pasta toss recipe out there to suit your taste buds. Read on to discover the best chicken pasta toss recipes that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN CAESAR PASTA TOSS



Chicken Caesar Pasta Toss image

Our Test Kitchen sped up Joy Bilbey's pasta, chicken and asparagus medley flavored with Caesar salad dressing so it's even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family-it was a hit!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

3 quarts water
2-1/2 cups uncooked tricolor spiral pasta
1-1/2 cups cut fresh asparagus (1-inch pieces)
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons olive oil
2 large tomatoes, chopped
2/3 cup reduced-fat Caesar vinaigrette
3 green onions, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender. , Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat. , Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.

Nutrition Facts : Calories 363 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 609mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN PASTA TOSS



Chicken Pasta Toss image

Flavored with herbs and seasoning, Chicken Pasta Toss will satisfy any family member's appetite. And the rich and creamy sauce takes minimal effort. Margaret Penaflor of Thornton, Colorado shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

10 ounces uncooked spaghetti
2 tablespoons butter
3/4 pound boneless skinless chicken breasts, cubed
1/3 cup chopped green onions
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon each onion powder, rubbed sage, white pepper and black pepper
Dash cayenne pepper
1 teaspoon minced garlic
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, onions and seasonings, uncovered, for 3-5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened. Drain spaghetti; add to chicken mixture; toss to coat. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 658 calories, Fat 34g fat (20g saturated fat), Cholesterol 151mg cholesterol, Sodium 889mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN PARMESAN PENNE PASTA TOSS



Chicken Parmesan Penne Pasta Toss image

This is something I saw Rachael Ray make on her show and made it for dinner that night. It is simple and delicious. I loved that I had all the ingredients on hand as well.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Steps:

  • Fill a large pasta pot with water and place it over high heat.
  • Once the water comes up to a boil, salt it and drop in the pasta.
  • Cook the pasta to al dente according to package directions.
  • Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
  • Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
  • Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
  • Add the tomatoes and cover the pan with a lid.
  • Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
  • Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

CHICKEN AND BROCCOLI PESTO PASTA TOSS



Chicken and Broccoli Pesto Pasta Toss image

So quick and easy.. feel free to use different veggies. Zucchini, bell peppers, spinach, eggplant...whatever you have. Great way to use up leftovers.

Provided by little_wing

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups uncooked spiral shaped pasta (I like tri color)
2 cups cooked chicken breasts, diced
2 cups broccoli florets, cooked crisp-tender and cooled
1 1/2 cups shredded mozzarella cheese
2/3 cup basil leaves, lightly packed
2 garlic cloves
1 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
1/2 cup pine nuts, toasted (can sub with finely chopped walnuts)

Steps:

  • Cook pasta according to directions, drain and cool.
  • Combine pasta, chicken, broccoli and mozzarella.
  • Blend basil and garlic in blender or food processor until finely chopped.
  • Add mayo, lemon juice and salt.
  • Process to combine thoroughly.
  • Stir in Parmesan.
  • Mix with pasta.
  • Fold in nuts.
  • Best served room temperature.

Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 51.5, Sodium 403.9, Carbohydrate 19.1, Fiber 1.3, Sugar 1, Protein 22.1

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

My friend Amy made this the other day and it is so delicious! I asked for the recipe and can't wait to make it myself. I hope you enjoy this impressive dish as much as I did!

Provided by Dine Dish

Categories     Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 1/3 lbs chicken breast tenders, cut into 1 inch pieces
salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juice of
1 cup chicken broth or 1 cup chicken stock
3 tablespoons capers, drained
1/2 cup flat leaf parsley, chopped
1 lb penne rigate, cooked to al dente
chopped or snipped chives, to garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat.
  • Add a tablespoon of extra-virgin olive oil and the chicken to the pan.
  • Season chicken with salt and pepper.
  • Brown chicken until lightly golden all over, about 5 to 6 minutes.
  • Remove chicken from pan and return the skillet to the heat.
  • Reduce heat to medium.
  • Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
  • Saute garlic and shallots 3 minutes.
  • Add flour and cook 2 minutes.
  • Whisk in wine and reduce liquid 1 minute.
  • Whisk lemon juice and broth into sauce.
  • Stir in capers and parsley.
  • When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  • Add chicken back to the pan and heat through, 1 to 2 minutes.
  • Toss hot pasta with chicken and sauce and serve.
  • Adjust salt and pepper, to your taste.
  • Top with fresh snipped chives.

Nutrition Facts : Calories 607.4, Fat 13.8, SaturatedFat 4, Cholesterol 86.6, Sodium 484.7, Carbohydrate 74.6, Fiber 3.4, Sugar 3.1, Protein 39.6

ITALIAN CHICKEN PASTA TOSS (PAMPERED CHEF) RECIPE - (3.9/5)



Italian Chicken Pasta Toss (Pampered Chef) Recipe - (3.9/5) image

Provided by á-94276

Number Of Ingredients 12

6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
2 plum tomatoes
1 small onion
1 medium zucchini
1 small yellow or red bell pepper
8 oz (250 g) boneless, skinless chicken breasts
2 tsp (10 mL) olive oil
2 garlic cloves, pressed
1/2 cup (125 mL) frozen peas
1 tsp Italian Seasoning Mix
1 tsp salt
Grated fresh Parmesan cheese (optional)

Steps:

  • Cook pasta according to package directions in (4-qt./3.8-L) Casserole; drain and keep warm. Meanwhile, dice tomatoes using Santoku Knife and chop onion with Food Chopper. Slice zucchini into 1/2-inch-thick (1-cm) pieces with Crinkle Cutter. Cut bell pepper into thin strips and chicken crosswise into 1/2-in. (1-cm) strips using Utility Knife. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into Skillet using Garlic Press. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired. Yield: 6 servings Nutrients per serving: Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 14 g, Sodium 430 mg, Fiber 3 g

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA



Teriyaki Chicken Toss With Spaghettini Pasta image

This is bar none the best stir fry I have ever tasted! All the credit goes to Sandy Richard and her cookbook Life's on Fire Cooking for the Rushed. I have strayed slightly from the original recipe but all for the sake of taste. The one thing that I'm a bit of a stickler on is that you use the V-H brand of honey-garlic sauce. If you're in an area that doesn't carry it use your choice of the next best brand.

Provided by HOUSEMANAGER Charle

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
3 boneless skinless chicken breasts
1/2 teaspoon seasoning (I use Mrs. Dash Original)
1 teaspoon canned crushed green chili
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
1 tablespoon cornstarch
2 tablespoons soya sauce
1/3 cup honey garlic sauce (I use V-H)
1/4 cup chicken broth
1 cup chicken broth
2 teaspoons curry powder
1 tablespoon liquid honey
1/2 teaspoon dried basil leaves
12 ounces spaghettini (to feed 6)

Steps:

  • CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
  • CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
  • BOIL pasta at this time.
  • ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
  • DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
  • RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
  • PLACE pasta in a bowl and top with stir fry mixture.

ITALIAN CHICKEN PASTA TOSS



Italian Chicken Pasta Toss image

I love pasta and recipes that are easy to throw together and taste delicious. This recipe fits in that category. It makes such a nice meal for a quick weeknight dinner when things are hectic. I hope you enjoy it as much as we do!

Provided by Dine Dish

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces spaghetti
1/2 cup Italian salad dressing
1 tablespoon olive oil
2 tomatoes, chopped
2 cups cubed cooked chicken
1 cup grated parmesan cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente; Drain.
  • In a large saucepan heat the Italian dressing and olive oil together over medium heat.
  • Add drained spaghetti; toss well to coat.
  • Add chopped tomatoes, cooked chicken, and grated Parmesan cheese and toss lightly.
  • Serve warm.

CHICKEN PARM PASTA TOSS (RACHAEL RAY)



Chicken Parm Pasta Toss (Rachael Ray) image

Make and share this Chicken Parm Pasta Toss (Rachael Ray) recipe from Food.com.

Provided by my3beachbabes

Categories     Low Cholesterol

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

salt
1 lb whole wheat penne
3 tablespoons evoo extra virgin olive oil
1 lb boneless chicken breast, chopped into bite-size pieces
2 teaspoons poultry seasoning
ground black pepper
2 -3 garlic cloves, grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or 3 cups baby arugula, roughly chopped
1 cup shredded parmigiano-reggiano cheese

Steps:

  • Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

PASTA, CHICKEN AND BROCCOLI PESTO TOSS



PASTA, CHICKEN AND BROCCOLI PESTO TOSS image

Categories     Salad     Pasta

Number Of Ingredients 11

2 cups uncooked spiral pasta
2 cups cubed cooked chicken
2 cups small broccoli florets, cooked crisp-tender, cooled
1 1/2 cup shredded mozzarella cheese
2/3 cup lightly packed fresh basil leaves
2 cloves garlic
1 cup mayonnaise (maybe slightly too much?)
1 tbsp lemon juice
1/2 tsp salt
1/2 cup shredded parmesan cheese
1/2 cup pine nuts or coarsely chopped walnuts

Steps:

  • Cook pasta, drain and cool. Combine pasta, chicken, broccoli and mozzarella cheese in large bowl. Process basil and garlic in covered blender or food processor until finely chopped. Add mayo, lemon juice and salt. Stir in parmesan, add to pasta mixture, toss to coat. Stir in pine nuts. Serve immediately or cover and refrigerate. For maximum flavor, remove from refrigerator and toss gently 30 min before serving.

CHICKEN AND CHEDDAR PASTA TOSS



Chicken and Cheddar Pasta Toss image

Provided by Kitchen Crew

Categories     Pasta

Number Of Ingredients 9

6 oz lasagna noodles, no boil
8.25 oz frozen chicken tenders, mesquite
3 oz american cheese, cubed
1 each green, red and yellow pepper, julienned
1 oz pepperoni, chopped
8 oz italian salad dressing, nonfat
5/8 tsp cracked pepper
5 c endive, torn
1 c cherry tomatoes, halved

Steps:

  • 1. In a large mixing bowl cover noodles with boiling water.
  • 2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
  • 3. Drain.
  • 4. Rinse with cold water and drain again.
  • 5. If using chicken tenders, halve them crosswise.
  • 6. Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
  • 7. Add dressing and black pepper; toss gently to coat.
  • 8. Cover and chill for 2 hours or overnight.
  • 9. Before serving, add endive and tomatoes; toss gently to mix.

ITALIAN CHICKEN PASTA TOSS



ITALIAN CHICKEN PASTA TOSS image

Yield 6

Number Of Ingredients 12

6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
2 plum tomatoes
1 small onion
1 medium zucchini
1 small yellow or red bell pepper
8 oz (250 g) boneless, skinless chicken breasts
2 tsp (10 mL) olive oil
2 garlic cloves, pressed
1/2 cup (125 mL) frozen peas
1 tsp Italian Seasoning Mix
1 tsp salt
Grated fresh Parmesan cheese (optional)

Steps:

  • 1. Cook pasta according to package directions in (4-qt./3.8-L) Casserole; drain and keep warm. 2. Meanwhile, dice tomatoes using Santoku Knife and chop onion with Food Chopper. Slice zucchini into 1/2-inch-thick (1-cm) pieces with Crinkle Cutter. Cut bell pepper into thin strips and chicken crosswise into 1/2-in. (1-cm) strips using Utility Knife. 3. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into Skillet using Garlic Press. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired. Yield: 6 servings of Nutrients per serving: Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 14 g, Sodium 430 mg, Fiber 3 g U.S. Diabetic exchanges per serving: 1 1/2 starch, 1 low-fat meat (1 1/2 carb) Cook's Tips: When tomatoes are out of season, substitute 1 can (14.5 ounces) diced tomatoes, drained, for the fresh tomatoes. Fresh garlic imparts a wonderful flavor to Italian foods. A garlic bulb or head consists of 12 to 15 cloves, each encased in a papery skin. When buying fresh garlic, choose bulbs that are heavy, firm and plump. Store bulbs in an open container in a cool, dark place. When using the Garlic Press you'll find you won't need to peel the cloves before pressing.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for organic and locally grown ingredients whenever possible.
  • Don't overcook your chicken: Chicken is a delicate protein, and it can easily become dry and tough if it's overcooked. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a variety of vegetables: This will add color, flavor, and nutrients to your dish. Some good choices include broccoli, cauliflower, carrots, celery, and onions.
  • Don't be afraid to experiment with different sauces: There are many delicious sauces that you can use to top your chicken pasta. Some popular choices include Alfredo sauce, pesto sauce, and tomato sauce.
  • Garnish your dish with fresh herbs: This will add a pop of flavor and color. Some good choices include basil, parsley, and oregano.

Conclusion:

Chicken pasta is a versatile and delicious dish that can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you love. So next time you're looking for a quick and easy weeknight meal, give chicken pasta a try.

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