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Summer is the perfect time to enjoy fresh, light, and vibrant dishes, and what better way to celebrate the season than with a plate of delicious chicken pasta?
Whether you’re grilling up some chicken or tossing together a no-cook pasta salad, the possibilities are endless when it comes to combining the flavors of summer with the heartiness of chicken pasta.
From zesty lemon-infused pasta to creamy pesto and fresh veggie-packed dishes, these 27+ summer chicken pasta recipes are guaranteed to elevate your warm-weather meals.
In this blog post, we’ve rounded up a variety of easy, mouthwatering, and satisfying chicken pasta dishes that will take you from casual weeknight dinners to the perfect dish for a summer picnic.
These recipes feature light sauces, fresh herbs, colorful vegetables, and seasonal ingredients that come together in minutes to create unforgettable meals.
Whether you’re looking for something light and fresh or a bit more indulgent, there’s a recipe here to suit every craving.
27+ Irresistible Summer Chicken Pasta Recipes to Savor All Season Long
As the days get warmer, there’s nothing better than enjoying a plate of flavorful chicken pasta that combines the essence of summer with hearty ingredients.
With these 27+ summer chicken pasta recipes, you’ll never run out of exciting ideas for lunch, dinner, or even picnics and barbecues.
The versatility of chicken and pasta means there’s something for everyone, whether you’re craving a creamy dish, a tangy salad, or a fresh and light meal full of seasonal veggies.
So, grab your favorite pasta, toss in some chicken, and let these recipes become your go-to summer meals.
Lemon Basil Grilled Chicken Pasta
This light and zesty pasta is the epitome of summer.
With juicy grilled chicken, fresh basil, and a lemony olive oil dressing, it’s a refreshing and satisfying dish that can be served warm or cold. Ideal for lunch outdoors or a light dinner after a hot day.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 lemon (zested and juiced)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan
- 1/3 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions:
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper. Grill over medium-high heat for 5–6 minutes per side, or until fully cooked. Let rest, then slice thinly.
- In a bowl, whisk together lemon juice, lemon zest, olive oil, and garlic.
- In a large mixing bowl, combine pasta, grilled chicken slices, cherry tomatoes, and basil. Drizzle with the lemon dressing and toss well.
- Sprinkle with Parmesan and season with additional salt and pepper if needed.
Bright, herby, and slightly tangy, this pasta is a summer staple that balances vibrant flavors with simple ingredients.
It’s a great option for meal prepping or impressing guests at a backyard gathering.
Creamy Avocado Chicken Pasta
This creamy avocado chicken pasta skips the heavy cream and leans into fresh avocados for a healthier yet indulgent texture.
Paired with rotisserie chicken and juicy grape tomatoes, it’s a quick, no-fuss dish that screams summer comfort.
Ingredients:
- 2 cups cooked, shredded rotisserie chicken
- 8 oz fusilli pasta
- 2 ripe avocados
- 1/4 cup plain Greek yogurt
- 2 tbsp olive oil
- 2 cloves garlic
- 1/4 cup fresh cilantro or parsley
- Juice of 1 lime
- 1/2 cup grape tomatoes, halved
- Salt and pepper to taste
Instructions:
- Cook fusilli pasta according to package directions. Drain and rinse under cool water.
- In a blender, combine avocados, Greek yogurt, olive oil, garlic, lime juice, and herbs. Blend until smooth and creamy. Season with salt and pepper.
- In a large bowl, toss the pasta with shredded chicken and grape tomatoes. Add the avocado sauce and stir gently to coat.
- Chill for 10–15 minutes before serving for a cool pasta salad effect, or serve immediately if you prefer it warm.
This pasta delivers the richness of a cream-based sauce without the guilt.
The avocado makes it velvety smooth, and the lime gives it a subtle tang that keeps it fresh and summery.
Spicy Chicken Caprese Pasta
Inspired by the classic Caprese salad, this pasta is elevated with tender, pan-seared chicken and a light kick of spice.
The medley of mozzarella, tomatoes, and basil blends beautifully with the warm pasta, making this a vibrant summer main course.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or linguine
- 2 tbsp olive oil
- 1 tsp red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package directions. Drain and reserve 1/4 cup of pasta water.
- Season chicken with salt and pepper. Sauté in a skillet with olive oil over medium heat until golden and cooked through. Remove and slice thinly.
- In the same skillet, add garlic and red pepper flakes, sauté for 30 seconds. Add cherry tomatoes and cook until just softened.
- Add the pasta to the skillet with a splash of reserved pasta water. Toss in the chicken, mozzarella, and basil. Stir until the cheese is slightly melted and everything is well combined.
- Season to taste and serve immediately.
This dish is a flavor bomb — spicy, savory, and layered with the richness of melted mozzarella and fresh herbs.
It’s a gorgeous summer dinner that’s as beautiful to serve as it is delicious to eat.
Pesto Chicken Pasta with Roasted Veggies
This vibrant and aromatic pasta brings together the freshness of basil pesto with roasted summer vegetables, making it a perfect choice for a light and fulfilling meal.
The roasted vegetables add a smoky depth to the dish, while the pesto gives it a herby kick that screams summer.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half moons
- 1 red bell pepper, sliced
- 1/4 cup olive oil
- 1/3 cup fresh basil pesto (store-bought or homemade)
- 1/4 cup Parmesan, grated
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the tomatoes, zucchini, and bell pepper with 2 tbsp of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until the veggies are tender and slightly charred.
- Cook the farfalle pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper, then cook in a skillet with the remaining olive oil over medium heat until golden and cooked through. Let rest, then slice thinly.
- In a large mixing bowl, combine pasta, roasted vegetables, sliced chicken, and pesto. Toss well to coat.
- Sprinkle with Parmesan and serve warm or at room temperature.
This pesto chicken pasta is full of flavor and color, offering a satisfying combination of creamy pesto and smoky roasted vegetables.
It’s perfect for a backyard picnic or a cozy dinner on a warm evening.
Garlic Parmesan Chicken Pasta with Spinach
Simple yet rich, this garlic parmesan chicken pasta with spinach is a classic summer comfort dish.
The garlicky sauce, combined with fresh spinach, creates a delicious balance of flavors, and the Parmesan adds a savory finish that brings it all together.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
- Cook fettuccine pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper. Cook in a large skillet over medium heat until golden brown and fully cooked through, about 6-7 minutes per side. Remove from heat and slice thinly.
- In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and stir in the Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly.
- Add fresh spinach to the sauce and stir until wilted. Toss the cooked pasta into the skillet and coat with the creamy sauce.
- Add the sliced chicken and red pepper flakes (if using), and toss to combine. Serve warm.
This dish is creamy and comforting with the garlic flavor shining through, while the spinach adds a burst of color and freshness.
It’s a go-to recipe for a quick, satisfying meal that’s full of flavor.
Chicken Caprese Pasta Salad
This chicken caprese pasta salad is a twist on the classic Caprese salad, featuring juicy chicken, pasta, and all the fresh ingredients you’d expect: mozzarella, tomatoes, and basil.
It’s the perfect make-ahead dish for a summer BBQ or picnic.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package directions. Drain, rinse under cool water, and set aside.
- Season the chicken with salt and pepper, then grill or pan-sear until golden and cooked through. Let the chicken rest before slicing into thin strips.
- In a large bowl, combine the cooked pasta, tomatoes, mozzarella, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the pasta salad and toss well to combine. Add the sliced chicken on top and serve immediately, or refrigerate for an hour for extra flavor.
This chicken caprese pasta salad is a delightful combination of sweet, tangy, and savory flavors.
It’s a great dish for hot summer days when you need something refreshing yet filling. Serve it chilled for the best experience!
Summer Chicken and Corn Pasta Salad
This pasta salad is the perfect blend of sweet, crunchy, and savory flavors.
With juicy grilled chicken, sweet corn, and a tangy lime dressing, it’s an ideal dish to enjoy at a summer cookout or picnic.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz rotini or elbow macaroni
- 1 cup fresh or frozen corn kernels (grilled or boiled)
- 1/2 red onion, finely diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Grill or pan-sear the chicken breasts until cooked through, about 6-7 minutes per side. Let the chicken rest before slicing it into thin strips.
- Cook the pasta according to the package instructions, drain, and cool under running cold water.
- In a large mixing bowl, combine the cooked pasta, grilled corn, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the olive oil, mayonnaise, Dijon mustard, lime juice, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss well to coat. Top with the sliced chicken and serve chilled.
This dish is light yet filling, with the fresh crunch of corn and bell peppers, the creamy tang of the dressing, and the savory chicken.
It’s perfect for meal prepping or serving at a summer gathering!
Creamy Chicken and Tomato Basil Pasta
A rich, creamy tomato basil sauce perfectly coats pasta in this dish, with succulent chicken and fresh basil bringing a burst of flavor.
The smooth creaminess combined with the tangy tomatoes makes this a hearty yet refreshing meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or penne pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, and cook until golden brown and fully cooked through, about 6-7 minutes per side. Slice the chicken thinly and set aside.
- In the same skillet, add garlic and sauté until fragrant, about 1 minute. Then add the diced tomatoes and cook for 2–3 minutes until they start to soften.
- Pour in the heavy cream and simmer for another 3-4 minutes, stirring occasionally.
- Toss the cooked pasta into the skillet and stir to coat in the creamy tomato sauce. Add the sliced chicken and fresh basil.
- Sprinkle with Parmesan cheese and serve warm.
This creamy chicken and tomato basil pasta is indulgent yet light, and the fresh basil adds an aromatic flavor that keeps it feeling summery.
It’s perfect for those times when you want something creamy but not too heavy.
Spicy Chicken and Garlic Shrimp Pasta
This bold, spicy pasta combines juicy chicken and succulent shrimp, bringing a satisfying contrast in textures.
With a kick of heat from chili flakes and the savory taste of garlic, it’s a fiery yet flavorful dish perfect for a summer evening.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz linguine or spaghetti
- 8 oz shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red chili flakes (adjust to taste)
- 1/4 cup white wine (or chicken broth)
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, drain, and set aside.
- Season chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet and cook the chicken until golden and cooked through, about 6-7 minutes per side. Slice thinly and set aside.
- In the same skillet, add the remaining olive oil and sauté the garlic until fragrant, about 1 minute. Add the shrimp and cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp and set aside.
- Deglaze the skillet with white wine (or chicken broth), scraping up any browned bits. Let the liquid reduce by half.
- Stir in the heavy cream and red chili flakes, simmering for 2-3 minutes. Add the pasta to the skillet and toss to coat in the sauce.
- Add the cooked chicken and shrimp back to the skillet, toss again, and sprinkle with fresh parsley before serving.
This spicy chicken and garlic shrimp pasta brings the perfect balance of heat and savory goodness.
The shrimp adds a delightful seafood contrast to the tender chicken, and the creamy sauce ties it all together. It’s a fantastic dish if you enjoy bold, spicy flavors!
Chicken and Peach Caprese Pasta
This refreshing pasta combines juicy grilled chicken with sweet, ripe peaches, bringing a delightful twist to the classic Caprese salad.
The combination of fresh mozzarella, basil, and a balsamic glaze elevates the flavors, making it a perfect summer dish.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz fusilli or bowtie pasta
- 2 ripe peaches, sliced
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Salt and pepper to taste
Instructions:
- Grill or pan-sear the chicken breasts until golden and cooked through, about 6-7 minutes per side. Let the chicken rest before slicing thinly.
- Cook the pasta according to package instructions, then drain and set aside.
- In a large mixing bowl, combine the cooked pasta, sliced peaches, mozzarella, and fresh basil.
- Drizzle with olive oil and balsamic glaze, and toss gently to combine.
- Top the pasta with sliced chicken, sprinkle with salt and pepper, and serve immediately.
This Chicken and Peach Caprese Pasta is sweet, savory, and full of fresh summer flavors.
The peaches add a juicy, sweet contrast to the savory chicken and mozzarella, while the balsamic glaze provides a tangy finish. It’s perfect for light summer evenings and works wonderfully as a salad-style dish or warm pasta.
Chicken Alfredo with Spinach and Artichokes
This rich and creamy chicken Alfredo combines tender chicken, fresh spinach, and artichoke hearts for a hearty, satisfying dish.
The creamy Alfredo sauce is balanced by the earthiness of the spinach and the briny artichokes, creating a perfect comfort food for summer.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup artichoke hearts, chopped (jarred or frozen)
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions:
- Cook fettuccine according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, and cook until golden and cooked through, about 6-7 minutes per side. Slice thinly.
- In the same skillet, sauté garlic for about 1 minute until fragrant.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens, about 2–3 minutes.
- Add chopped artichoke hearts and spinach to the skillet, and cook until the spinach wilts.
- Toss in the cooked pasta, followed by the sliced chicken. Stir until everything is well coated with the creamy sauce.
- Serve warm and season with additional salt and pepper as needed.
This Chicken Alfredo with Spinach and Artichokes is a comforting, creamy dish with a lovely balance of flavors.
The spinach adds freshness, while the artichokes bring a slightly tangy twist to the rich sauce. It’s perfect for a cozy summer night when you want something indulgent yet still vibrant.
Lemon Garlic Chicken Pasta with Asparagus
A zesty and fresh pasta that celebrates the flavors of the season, this Lemon Garlic Chicken Pasta with Asparagus is bright, garlicky, and filled with light but satisfying ingredients.
The lemon gives it a fresh, citrusy flavor, while the asparagus adds a pop of green and crunch.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or linguine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side. Let the chicken rest and slice it thinly.
- In the same skillet, add garlic and sauté for 1–2 minutes until fragrant.
- Add the asparagus to the skillet and sauté for 4–5 minutes until tender but still crisp.
- Add the cooked pasta to the skillet with the asparagus. Stir in lemon juice, lemon zest, and reserved pasta water to help coat the pasta.
- Toss the pasta and asparagus with the sliced chicken and Parmesan cheese. Season with salt and pepper to taste, and serve warm.
This Lemon Garlic Chicken Pasta with Asparagus is refreshing and light, making it an ideal dish for warm summer evenings.
The lemon brightens the flavors, while the garlic adds depth, and the asparagus provides a fresh crunch. It’s a perfect balance of freshness and flavor, sure to become a summer favorite.
Chicken and Sun-Dried Tomato Pesto Pasta
A burst of bold flavors from sun-dried tomatoes, garlic, and pesto combines beautifully with tender chicken and pasta in this dish.
The pesto sauce, with its deep, rich flavor, is balanced by the sweetness of the sun-dried tomatoes and the savory chicken. It’s an easy and delightful summer meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz rigatoni or penne pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup pesto sauce (store-bought or homemade)
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, and cook until golden and cooked through, about 6-7 minutes per side. Slice the chicken thinly and set aside.
- In the same skillet, sauté garlic until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for an additional 2 minutes.
- Stir in the pesto sauce and heavy cream, simmering for 3-4 minutes until the sauce thickens slightly.
- Toss the cooked pasta into the skillet and mix well to coat in the sauce. Add the sliced chicken and sprinkle with Parmesan.
- Serve immediately, garnished with additional Parmesan and fresh basil if desired.
This Chicken and Sun-Dried Tomato Pesto Pasta is a deliciously rich and savory meal, with the sun-dried tomatoes giving it a depth of flavor that’s perfect for summer.
It’s creamy, tangy, and full of bright, herby notes from the pesto.
Chicken, Avocado, and Tomato Pasta
This light and creamy pasta dish features tender chicken, ripe tomatoes, and creamy avocado, making it a fresh and satisfying choice for a warm summer day.
The combination of the creamy avocado and juicy tomatoes with the lean chicken makes this pasta both healthy and indulgent.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or farfalle pasta
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- Season chicken with salt and pepper, then cook in a skillet with olive oil over medium heat until golden and cooked through, about 6-7 minutes per side. Let rest and slice thinly.
- In the same skillet, sauté garlic for about 1 minute, just until fragrant.
- In a large bowl, combine the cooked pasta, diced avocado, cherry tomatoes, and sliced chicken.
- Drizzle with olive oil and lemon juice, and toss to combine. Sprinkle with fresh basil and season with salt and pepper.
- Serve immediately, or chill for a cold pasta salad option.
This Chicken, Avocado, and Tomato Pasta is light, creamy, and refreshing, with the avocado providing a smooth richness and the lemon and basil giving it a fresh pop.
It’s a perfect dish for those warmer days when you want something flavorful yet light.
Grilled Chicken and Cucumber Pasta Salad
A cool and crisp pasta salad with grilled chicken, crunchy cucumber, and a tangy yogurt-based dressing, this dish is perfect for hot summer days when you’re craving something fresh but satisfying.
The grilled chicken adds protein, while the cucumbers and mint keep it refreshing and light.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz elbow macaroni or orzo pasta
- 1 cucumber, diced
- 1/4 cup fresh mint, chopped
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Grill or pan-sear the chicken breasts until fully cooked, about 6-7 minutes per side. Let the chicken rest and slice it thinly.
- Cook the pasta according to package instructions, drain, and set aside to cool.
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta, diced cucumber, fresh mint, and sliced chicken.
- Pour the dressing over the pasta mixture and toss until everything is well-coated.
- Serve immediately or chill for 30 minutes to allow the flavors to meld together.
This Grilled Chicken and Cucumber Pasta Salad is incredibly refreshing and light, with the yogurt dressing adding creaminess without being heavy.
The mint and cucumber give it a clean, fresh taste, making it a perfect dish for outdoor gatherings or a simple summer meal.
Chicken and Roasted Red Pepper Pasta
This pasta features a creamy roasted red pepper sauce paired with tender chicken, creating a flavorful and satisfying dish.
The sweet smokiness of the roasted red peppers adds depth, while the creamy sauce balances it with richness. It’s a perfect dish for when you want something flavorful yet not too heavy.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz penne or rigatoni pasta
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp smoked paprika
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, drain, and set aside.
- Season chicken with salt and pepper, then cook in olive oil in a skillet over medium heat until golden and cooked through, about 6-7 minutes per side. Slice the chicken thinly.
- In a blender or food processor, combine the roasted red peppers, garlic, smoked paprika, and heavy cream. Blend until smooth.
- Pour the red pepper sauce into the same skillet and cook for 2-3 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Add the sliced chicken and stir in the Parmesan cheese. Adjust seasoning with salt and pepper, then serve warm.
This Chicken and Roasted Red Pepper Pasta is a creamy, smoky, and slightly tangy dish that’s perfect for a light summer dinner.
The roasted red pepper sauce makes the dish incredibly flavorful and perfect for pairing with grilled chicken.
Lemon Basil Chicken Pasta with Spinach
A zesty and vibrant pasta dish with fresh lemon and fragrant basil that perfectly complements tender chicken and spinach.
The bright citrusy flavor from the lemon and the aromatic basil leaves bring a refreshing and energizing feel to this meal, making it a great choice for a light, summery dinner.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or linguine
- 2 cups fresh spinach, chopped
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-7 minutes per side. Let rest and slice thinly.
- In the same skillet, add chopped spinach and sauté for 1-2 minutes until wilted.
- Add the cooked pasta to the skillet along with lemon juice, lemon zest, and chopped basil. Toss to coat.
- Add the sliced chicken and toss again. Sprinkle with grated Parmesan and season with salt and pepper to taste.
- Serve immediately, garnished with additional fresh basil if desired.
This Lemon Basil Chicken Pasta with Spinach is light, aromatic, and full of summery flavors.
The lemon adds brightness, the spinach gives it a fresh crunch, and the basil brings an herby freshness, making it a perfect dish for a warm summer evening.
Spicy Cajun Chicken Pasta
This bold and flavorful pasta dish features perfectly seasoned Cajun chicken with a spicy, creamy sauce that’s sure to ignite your taste buds.
The Cajun seasoning adds a spicy kick, while the creamy sauce balances the heat, making for a satisfying and hearty dish.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine or penne pasta
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- Season chicken with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat, and cook the chicken for about 6-7 minutes per side until golden and cooked through. Slice the chicken thinly.
- In the same skillet, sauté garlic for 1 minute until fragrant.
- Add the chicken broth and heavy cream to the skillet, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly.
- Toss the cooked pasta into the sauce and stir to coat.
- Add the sliced chicken and sprinkle with Parmesan cheese. Stir to combine and serve warm.
This Spicy Cajun Chicken Pasta is the perfect dish for those who enjoy a little heat with their meal.
The creamy sauce balances out the spice from the Cajun seasoning, while the chicken adds a savory depth, making it an exciting and flavorful choice for summer.
Chicken and Zucchini Pasta with Garlic Butter
This simple yet flavorful dish combines tender chicken, sautéed zucchini, and a luscious garlic butter sauce.
It’s light, fresh, and packed with savory goodness, making it an ideal choice for a quick, easy summer meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or angel hair pasta
- 2 medium zucchinis, sliced into half-moons
- 4 tbsp butter
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions, drain, and set aside.
- Season the chicken breasts with salt and pepper, and cook in a skillet with 1 tablespoon of butter over medium heat until golden and cooked through, about 6-7 minutes per side. Let rest and slice thinly.
- In the same skillet, add the remaining butter and sauté the garlic for about 1 minute until fragrant.
- Add the zucchini and sauté for 4-5 minutes until tender but still slightly crisp.
- Toss the cooked pasta into the skillet with the zucchini, adding the Parmesan cheese and stirring until well combined.
- Serve the pasta topped with sliced chicken and garnished with fresh parsley.
This Chicken and Zucchini Pasta with Garlic Butter is light yet satisfying, with the zucchini providing a refreshing crunch and the garlic butter adding a rich, savory flavor.
It’s a perfect summer dinner that’s quick to prepare and full of fresh ingredients.
Chicken Pesto Pasta with Roasted Tomatoes
A simple yet flavorful dish, this Chicken Pesto Pasta with Roasted Tomatoes combines the vibrant, herby flavor of pesto with the sweetness of roasted tomatoes.
The tender chicken adds a hearty element, making it a filling and delicious meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz farfalle or rotini pasta
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto sauce (store-bought or homemade)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until soft and slightly caramelized.
- While the tomatoes roast, cook the pasta according to package instructions. Drain and set aside.
- Season the chicken with salt and pepper, then cook in a skillet over medium heat until golden and cooked through, about 6-7 minutes per side. Let the chicken rest and slice it thinly.
- In a large bowl, toss the cooked pasta with pesto sauce, roasted tomatoes, and sliced chicken.
- Serve topped with grated Parmesan and a drizzle of balsamic vinegar.
This Chicken Pesto Pasta with Roasted Tomatoes is an excellent combination of fresh, savory, and tangy flavors.
The roasted tomatoes bring a natural sweetness that pairs beautifully with the herby pesto, and the chicken makes it a satisfying, well-rounded dish.
Chicken and Broccoli Alfredo Pasta
A creamy, comforting pasta dish that combines the richness of Alfredo sauce with the freshness of broccoli and the heartiness of chicken.
This Chicken and Broccoli Alfredo Pasta is a perfect choice for a cozy summer meal or when you’re craving something creamy and indulgent.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 cups broccoli florets, steamed
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper, and cook in a skillet with 1 tablespoon of butter over medium heat until golden and cooked through, about 6-7 minutes per side. Slice thinly and set aside.
- In the same skillet, melt the remaining butter and sauté garlic for 1-2 minutes until fragrant.
- Add the heavy cream and bring to a simmer. Stir in Parmesan cheese and cook for 3-4 minutes until the sauce thickens slightly.
- Add the steamed broccoli and cooked pasta to the skillet, tossing to coat in the Alfredo sauce.
- Add the sliced chicken on top, season with salt and pepper, and serve immediately.
This Chicken and Broccoli Alfredo Pasta is rich, creamy, and comforting, with the broccoli adding a nice contrast to the creamy sauce and tender chicken.
It’s perfect for when you’re craving something hearty and flavorful with a burst of freshness.
Chicken and Avocado Pasta Salad
This refreshing chicken pasta salad combines tender chicken, creamy avocado, and a tangy vinaigrette for a light and satisfying meal.
It’s perfect for summer picnics or a light lunch when you need something healthy and easy to prepare.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz rotini or fusilli pasta
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions:
- Cook the pasta according to package instructions, drain, and set aside to cool.
- Season chicken breasts with salt and pepper, then cook in a skillet over medium heat until golden and cooked through, about 6-7 minutes per side. Let rest and slice thinly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta, sliced chicken, diced avocado, cherry tomatoes, and red onion.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Garnish with fresh parsley or basil before serving.
This Chicken and Avocado Pasta Salad is a perfect balance of creamy, tangy, and savory flavors.
The avocado adds richness, while the lemony dressing gives it a light and refreshing touch. It’s a great choice for a no-cook, healthy summer meal.
Chicken and Sweet Corn Pasta
This pasta dish features juicy grilled chicken and sweet summer corn, tossed in a light, buttery sauce with a touch of Parmesan.
The sweet corn brings a natural sweetness to the dish, while the chicken adds a satisfying protein boost.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or fettuccine pasta
- 2 ears of sweet corn, kernels removed (or 1 cup frozen corn)
- 3 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Grill or pan-sear the chicken breasts until golden and cooked through, about 6-7 minutes per side. Let rest and slice thinly.
- Cook the pasta according to package instructions, drain, and set aside.
- In a large skillet, melt the butter over medium heat and sauté the garlic for about 1 minute until fragrant.
- Add the corn kernels to the skillet and cook for 3-4 minutes, until the corn is tender and slightly caramelized.
- Stir in the heavy cream and bring to a simmer. Once the cream has thickened slightly, add the cooked pasta and toss to combine.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Top with sliced chicken and garnish with fresh basil or parsley before serving.
This Chicken and Sweet Corn Pasta is the perfect combination of sweet and savory flavors.
The corn provides a burst of sweetness, while the creamy sauce and Parmesan add richness. It’s a satisfying and comforting dish for summer evenings.
Chicken and Lemon Artichoke Pasta
This zesty and tangy pasta features juicy chicken paired with tender artichokes, a burst of fresh lemon, and a creamy sauce.
The bright lemon and artichokes create a refreshing, Mediterranean-inspired dish that’s perfect for the warmer months.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz penne or rigatoni pasta
- 1 cup artichoke hearts (canned or frozen), drained and chopped
- 1 lemon (zest and juice)
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta according to package instructions, drain, and set aside.
- Season chicken breasts with salt and pepper, and cook in olive oil over medium heat until golden and cooked through, about 6-7 minutes per side. Let rest and slice thinly.
- In the same skillet, sauté garlic for 1 minute until fragrant, then add the chopped artichokes. Cook for 3-4 minutes, until the artichokes are heated through and slightly golden.
- Add the heavy cream, lemon zest, and lemon juice, and bring to a simmer.
- Stir in the cooked pasta, tossing to coat in the sauce.
- Add the sliced chicken and Parmesan cheese, stirring until the cheese melts and the pasta is well coated.
- Serve with fresh parsley as a garnish.
This Chicken and Lemon Artichoke Pasta is tangy, fresh, and full of vibrant flavors.
The lemon adds a bright zing, while the artichokes give it a slightly briny, Mediterranean twist. It’s an elegant and light option for a summer dinner.
