Creamy sauces, juicy seasoned chicken, melted cheese, and perfectly cooked pasta—these comforting recipes are easy enough for a weeknight dinner but delicious enough to impress the whole family.
Save this post because choosing only one will be impossible! 
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CREAMY CHICKEN FETTUCCINE ALFREDO
INGREDIENTS
• 12 oz fettuccine
• 2 chicken breasts, sliced
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley
INSTRUCTIONS
Cook the fettuccine until al dente.
Season the chicken with salt and pepper. Heat the olive oil in a skillet and cook the chicken until golden, juicy, and completely cooked. Remove and set aside.
Melt the butter in the same skillet. Add the garlic and cook for 30 seconds. Pour in the heavy cream and simmer gently for 2 minutes.
Add the Parmesan and stir until the sauce becomes smooth and creamy. Toss in the pasta and top with the sliced chicken, parsley, and extra Parmesan.
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GARLIC PARMESAN CHICKEN PASTA INGREDIENTS
• 12 oz penne pasta
• 1 lb chicken breast, cubed
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan
• 1 teaspoon Italian seasoning
• Salt and black pepper
• Fresh parsley INSTRUCTIONS
Cook the pasta and reserve ½ cup of the pasta water.
Season the chicken and cook it in olive oil until golden. Remove it from the skillet.
Add the butter and garlic to the same skillet. Cook for 30 seconds, then pour in the heavy cream.
Stir in the Parmesan, Italian seasoning, salt, and pepper. Add the chicken and pasta, then toss until everything is coated in the creamy sauce.
Add a splash of pasta water if the sauce becomes too thick.
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CHICKEN PENNE IN CREAMY PINK SAUCE INGREDIENTS
• 12 oz penne
• 1 lb chicken breast, sliced
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup tomato sauce
• 1 cup heavy cream
• ½ cup Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper
• Fresh basil or parsley INSTRUCTIONS
Cook the penne until al dente.
Season the chicken and cook it in olive oil until browned and tender. Remove and set aside.
Saut茅 the garlic for 30 seconds. Add the tomato sauce and simmer for 3 minutes.
Pour in the heavy cream and stir until the sauce becomes creamy and pink. Add Parmesan, Italian seasoning, salt, and pepper.
Return the chicken to the skillet, add the pasta, and toss until well coated.
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SPICY CAJUN CHICKEN PASTA INGREDIENTS
• 12 oz penne or rigatoni
• 1 lb chicken breast, sliced
• 1½ tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1½ cups heavy cream
• ¾ cup grated Parmesan
• Fresh parsley INSTRUCTIONS
Cook the pasta according to the package directions.
Coat the chicken with Cajun seasoning. Cook it in olive oil until golden and fully cooked, then remove it from the skillet.
Add the bell peppers and cook for 3 minutes. Stir in the garlic and cook for another 30 seconds.
Pour in the heavy cream and add the Parmesan. Stir until smooth.
Return the chicken to the skillet, add the pasta, and toss until coated in the bold, spicy cream sauce.
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CHICKEN SPAGHETTI IN GARLIC TOMATO SAUCE INGREDIENTS
• 12 oz spaghetti
• 1 lb chicken breast, sliced
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 cups tomato sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• Salt and black pepper
• ½ cup grated Parmesan
• Fresh basil and parsley INSTRUCTIONS
Cook the spaghetti until al dente.
Season the chicken and cook it in olive oil until golden and juicy. Remove and set aside.
Add the garlic to the skillet and cook for 30 seconds. Pour in the tomato sauce and season with oregano, Italian seasoning, salt, and pepper.
Simmer for 8 minutes. Add the spaghetti and chicken, then toss until everything is coated in the rich tomato sauce.
Finish with Parmesan, basil, and parsley.
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BAKED CHEESY CHICKEN PASTA INGREDIENTS
• 12 oz penne or ziti
• 2 cups cooked chicken, chopped
• 2 cups tomato sauce
• ½ cup heavy cream
• 1 teaspoon Italian seasoning
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• Salt and black pepper
• Fresh parsley INSTRUCTIONS
Preheat the oven to 375°F.
Cook the pasta for 2 minutes less than the package instructions.
Mix the pasta with the chicken, tomato sauce, heavy cream, Italian seasoning, salt, and pepper.
Transfer everything to a baking dish. Cover with mozzarella and Parmesan.
Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and beautifully golden.
Let it rest for 5 minutes before serving.
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Which one are you choosing first: creamy Alfredo, spicy Cajun, pink sauce, tomato spaghetti, or the extra-cheesy baked pasta?
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