Tired of making the same old chicken recipes? Change it up with 10 delicious chicken-and-pasta meals. These restaurant-worthy ideas are easy enough for weeknights and will have everyone asking for seconds.
Baked instead of fried, these delicious chicken tenders have tangy Parmesan cheese mixed into the breading—a perfect match when served over a bright lemon pasta. All you need is a pound of cooked Barilla Linguine, 1/3 cup olive oil, the juice and zest of 2 lemons, and 1/2 cup grated Parmesan cheese. Toss thoroughly to coat, then season to taste with salt and pepper and you’re good to go.
Feel like a Mediterranean feast? Toss 1 pound of Barilla Orzo with a jar of Barilla Marinara sauce and 2 cups shredded chicken; then add some tangy flavors with 1 cup crumbled feta cheese and 1/2 cup sliced Kalamata olives.
When it comes to pasta salad, you can’t go wrong with pesto. Mix together 1 pound of pasta—try Barilla Farfalle or Barilla Rotini—with 1 cup Barilla Traditional Basil Pesto. Amp up the dish’s flavor with 2 cups diced chicken and 2 cups halved cherry tomatoes. Bonus: This salad is tasty both warm and at room temperature, so you get to choose how to serve it.
Don’t shy away from pasta primavera—it’s easier than you think! Combine 1 pound Barilla Penne, 2 cups shredded chicken, and 2 cups mixed vegetables. Stir in Barilla Creamy Alfredo and serve warm for a quick, easy, and comforting meal. (Pro tip: Make meal prep even easier by choosing frozen veggies over fresh!)
Fact: Pasta and peas are a winning combination. For a quick dinner everyone will love, toss together a pound of Barilla Farfalle with 2 cups grilled and diced chicken, 2 cups peas, 4 tablespoons butter, and 1/2 cup grated Parmesan cheese.
If you feel like comfort food, try this quick take on a classic: Break 1 pound Barilla Spaghetti into 2-inch pieces and add to 1 quart simmering chicken broth. Toss in 1 cup sliced carrots and 1 cup sliced celery, and simmer until the pasta is just tender. Serve topped with grated Parmesan cheese.
For an Asian take on pasta night, mix a pound of Barilla Spaghetti with 1/4 cup toasted sesame oil, 2 tablespoons soy sauce, and 1 teaspoon honey. Top each serving with an assortment of shredded chicken, shredded carrots, thinly sliced cucumbers, sesame seeds, and a lime wedge.
Can’t decide between Mexican and Italian? Why not have both? Change up your favorite stuffed shells by filling cooked Barilla Jumbo Shells with a mixture of black beans, shredded chicken, shredded cheese, thawed sweet corn, and red or green enchilada sauce. Bake until the cheese is melted and golden brown, and serve with a dollop of sour cream.
Don’t feel like making heavy, stick-to-your-bones lasagne? Add the pasta to a salad instead! Toss cooked, broken, and cooled Barilla Wavy Lasagne with baby spinach, cubed chicken, shredded mozzarella cheese, and halved cherry tomatoes with your favorite Italian vinaigrette. Finish with toasted pine nuts or walnuts, and serve chilled or at room temperature.
Cook 1 pound Barilla Elbows according to package directions and add to a jar of Barilla Traditional sauce. Then comes the fun part: Stir in 1 teaspoon cinnamon, 2 teaspoons cumin, and 1/2 teaspoon cayenne pepper, then 2 cups cooked and shredded chicken, 1 cup cooked brown lentils, and 4 cups baby spinach. Serve topped with Greek yogurt for a dish that will make any weeknight memorable.