Best 18 Italian Chicken Pasta Recipes

ITALIAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
• Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
• In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

ITALIAN CHICKEN-PESTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
• Drain the pasta well in the colander.
• Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
• Add in chopped tomatoes and cooked cubed chicken; toss to coat.
• For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
• Add in the mayonnaise and pulse until blended.
• Add the mayo mixture to the pasta mixture; toss to combine.
• Mix in the Parmesan cheese then season with salt and pepper.

SPINACH, WALNUT AND GOLDEN RAISIN PESTO PASTA WITH ITALIAN CHICKEN SAUSAGE

Steps:

• Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
• Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
• Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
• Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.

ITALIAN GIGI SAUCE WITH CHICKEN AND PASTA

Steps:

• Fill a large stove-top pot with water, cover and bring to a boil.
• Heat oil in a large nonstick fry pan or wok at med-high.
• Cut chicken into bite-size pieces and add to pan as you cut.
• Add garlic and basil to pan. Toss occasionally until meat is no longer pink.
• While meat is browning....
• Slice onion and add to pan as you chop.
• Wash and slice mushrooms, adding to pan as you slice.
• Place pasta in boiling water, stir and cook uncovered.
• Set timer according to package directions (approx 11 minutes).
• Add tomato soup to chicken mixture and stir.
• Gradually add milk, then salsa.
• Stir well to combine.
• Wash and chop the green onion. Set aside.
• Rinse the cooked pasta under hot water in a colander. Let drain. Return pasta to pot.
• Toss with olive oil and basil.
• Serve sauce over pasta and sprinkle green onion for garnish.
• Our family also loves a little parmesan cheese on top.

ITALIAN GRILLED CHICKEN & VEGETABLE PASTA

Steps:

• Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
• Remove chicken and vegetables from bag, discard marinade.
• Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
• Cool slightly; cut into strips.
• Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA

Steps:

• Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!

SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP

Steps:

• Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

CRISPY ITALIAN CHICKEN BREASTS WITH PASTA

Steps:

• 1. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet pound out to 1/4 inch thick. Spread out panko crumbs on a plate. Place each breast in the crumbs and press to coat evenly.
• 2. Heat 2 Tablespoons vegetable oil and 1 Tablespoon butter in a large nonstick skillet over medium to medium-high heat. Cook chicken breasts 3-4 minutes per side or until no longer pink. Place on a paper-towel lined plate to drain.
• 3. While chicken is cooking, boil the angel hair pasta in salted water for 4-5 minutes. Drain. In pasta pot, sauté garlic in 2 Tablespoons olive oil until light golden and fragrant. Add the pasta back to the pot along with the can of diced tomatoes and basil. Toss until combined. Sprinkle each serving with a little grated parmesan cheese. Enjoy!

CREAMY ITALIAN PASTA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, combine the chicken, tomatoes and Alfredo sauce; heat through. Add spinach; cook and stir until wilted., Drain pasta; toss with chicken mixture.

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

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

ITALIAN CHICKEN PASTA TOSS

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.

ITALIAN - CHEESY BACON / CHICKEN PASTA BAKE

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with cooking spray, set aside. Cook and drain your pasta. Set aside.
• 2. In a large skillet fry your bacon crisp, remove to a paper towel to drain.
• 3. Save about 4 tablespoons of bacon grease, and brown your seasoned chicken in the same skillet till juices no longer run pink.
• 4. In another large skillet or you can use the same one as chicken, once removed. Brown your onions and garlic with the olive oil. Till tender.
• 5. Next, add your tomatoes and cream, bring to a slow boil for 3 minutes. Reduce heat and simmer for a few minutes until begins to thicken some. Stir in the cream cheese and half the mozzarella cheese until thoroughly blended. Add the chicken to the sauce.
• 6. In the dutch oven I boiled my pasta in; add the pan of sauce to the pasta, and stir till evenly coated. Spread the pasta into the baking dish. sprinkle with remaining mozzarella. Then top cheese with oregano. And finally top with bacon.
• 7. Place the dish into the oven, and bake for approx 40 - 45 minutes or until bubbly. I then placed under a broiler to brown a bit more ( do not have to ). Let the pasta set for 5 minutes before serving. I served the pasta with buttered Vienna bread. Enjoy!

CREAMY ITALIAN CHICKEN PASTA

Steps:

• Combine butter and chicken in microwave safe bowl. Add Italian Dressing Spices. Stir and set aside. slow boil noodles in milk on medium heat until tender. Boil or steam broccoli. Add chicken mix , cream cheese and stir to combine. Gently fold in broccoli. Serve hot.

ITALIAN CHICKEN PASTA TOSS

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.

ITALIAN HERB BAKED CHICKEN & PASTA RECIPE - (4.4/5)

Steps:

• Preheat oven to 375ºF. Place pasta, chicken and 1 cup of the cheese in 13x9-inch baking dish. Mix water, seasoning mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil. Bake 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes. (Sauce will continue to thicken upon standing.)

ITALIAN HERB AND CHEESE CHICKEN PASTA

Steps:

• 1. Cut the chicken breasts into small cubes and put into a large skillet with enough olive oil to coat the bottom of the pan.
• 2. Sear off the chicken breast chunks completely and turn the heat down to medium-low. In a large pot, boil the pasta you chose until al-dente. (Wagon Wheels are good...but penne pasta gives it a more pleasant texture)
• 3. Chop the onion and peppers up into small pieces along with the celery and put into the pan with the chicken and GENTALY HEAT them up (you don't want the vegetables to wilt or they lose their crunch.
• 4. Add the Philly Cooking Cream and pasta to the mix and blend well until the vegetables are coated.
• 5. Serve as soon as possible with garlic bread or stand alone!!

ITALIAN CHICKEN BOW TIE PASTA

Steps:

• Add 2/3 cup salad dressing to the cubed chicken and stir together.
• Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!