15 Healthy Chicken Pasta Ideas
It’s comforting, filling, and easy to tweak into lighter, protein-packed meals without losing that cozy “pasta night” feeling.
With smart swaps like whole-wheat pasta, extra veggies, Greek yogurt, lemon, herbs, and olive oil, you can keep flavors bold while staying balanced.
Below are 15 healthy chicken pasta ideas that feel fresh and homemade—each with a quick description, a practical ingredient list, and simple, readable instructions.
1) Lemon Garlic Chicken & Spinach Pasta
Bright lemon, plenty of garlic, and tender chicken make this taste light but satisfying. Spinach wilts into the sauce for an easy veggie boost without extra effort.
Ingredients
- 8 oz whole-wheat pasta
- 2 chicken breasts, sliced
- 3 cloves garlic, minced
- 2 cups spinach
- 1 lemon (zest + juice)
- 2 tbsp olive oil
- 1/3 cup pasta water
- Salt, pepper, chili flakes (optional)
Instructions
- Cook pasta; reserve 1/2 cup pasta water.
- Sauté chicken in olive oil, season with salt and pepper.
- Add garlic 30 seconds, then add spinach to wilt.
- Toss in pasta, lemon zest/juice, and a splash of pasta water to gloss.
2) Creamy Greek Yogurt Alfredo Chicken Pasta
This “Alfredo-style” sauce uses Greek yogurt for creamy comfort without heavy cream. It’s tangy, rich-tasting, and perfect with broccoli or peas stirred in.
Ingredients
- 8 oz pasta (whole wheat or chickpea)
- 2 cups cooked chicken, shredded
- 3/4 cup plain Greek yogurt
- 1/3 cup grated Parmesan
- 1/2 cup warm pasta water
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt, pepper
Instructions
- Cook pasta; reserve 1 cup pasta water.
- Warm garlic in a pan (tiny bit of oil or splash of water).
- Off heat, whisk yogurt + Parmesan + seasoning + pasta water until silky.
- Toss pasta and chicken in sauce; add water as needed for creaminess.
3) Chicken Pesto Zoodle-Pasta Mix
Half pasta, half zucchini noodles keeps the bowl big and light. Pesto gives instant flavor, and chicken makes it a full meal with minimal cooking.
Ingredients
- 4 oz pasta
- 2 zucchini, spiralized (or thinly sliced)
- 2 chicken breasts, cubed
- 1/3 cup basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- Cherry tomatoes (optional)
- Salt, pepper
Instructions
- Cook pasta.
- Sauté chicken in olive oil; season.
- Add zoodles 1–2 minutes just to soften.
- Toss with pesto and cooked pasta; add tomatoes if using.
4) Tomato Basil Chicken Marinara Pasta
Classic marinara made better with lean chicken and fresh basil. It’s simple, family-friendly, and perfect for meal prep since it reheats beautifully.
Ingredients
- 8 oz pasta
- 2 chicken breasts, sliced
- 2 cups marinara sauce
- 1 tsp olive oil
- 1/2 tsp oregano
- Handful fresh basil
- Salt, pepper
Instructions
- Cook pasta.
- Sear chicken with olive oil, salt, pepper.
- Pour in marinara + oregano; simmer 5–8 minutes.
- Toss with pasta and basil right before serving.
5) Chicken & Broccoli Garlic Parmesan Pasta
Broccoli adds crunch and color, and the garlic-Parmesan coating tastes indulgent while staying simple. Great when you want “comfort food” that still feels clean.
Ingredients
- 8 oz pasta
- 2 cups broccoli florets
- 2 chicken breasts, cubed
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/3 cup Parmesan
- 1/3–1/2 cup pasta water
- Salt, pepper
Instructions
- Boil pasta; add broccoli in the last 2 minutes; reserve water.
- Sauté chicken until cooked through.
- Add garlic, then pasta + broccoli.
- Add Parmesan and pasta water; toss until lightly saucy.
6) Chicken Fajita Pasta (One-Pan Style)
Bell peppers, onions, and fajita spices turn pasta night into a Tex-Mex dinner. It’s colorful, smoky, and easy to adjust from mild to spicy.
Ingredients
- 8 oz pasta
- 2 chicken breasts, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tsp fajita seasoning
- 1 tbsp olive oil
- 1 cup salsa (or diced tomatoes)
- 1/3 cup plain Greek yogurt (optional)
Instructions
- Cook pasta.
- Sauté chicken with seasoning; remove.
- Cook peppers/onions; add salsa to warm.
- Toss in pasta and chicken; swirl in yogurt if desired.
7) Chicken Primavera (Veggie-Loaded)
A garden-style pasta packed with crisp-tender vegetables and herby chicken. It tastes fresh and bright, and the veggies make every bite feel lighter.
Ingredients
- 8 oz pasta
- 2 chicken breasts, cubed
- 1 cup zucchini, chopped
- 1 cup bell pepper, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp Italian herbs
- Salt, pepper
Instructions
- Cook pasta.
- Cook chicken with herbs, salt, pepper; set aside.
- Sauté veggies 4–6 minutes.
- Toss everything together; add a splash of pasta water if dry.
8) Chicken & Mushroom “Light Cream” Pasta
Mushrooms bring deep savory flavor so you don’t need much creaminess. A little broth and yogurt (or milk) makes a cozy sauce that isn’t heavy.
Ingredients
- 8 oz pasta
- 2 chicken breasts, sliced
- 2 cups mushrooms, sliced
- 2 cloves garlic
- 1/2 cup low-sodium chicken broth
- 1/3 cup Greek yogurt (or 1/4 cup milk)
- 1 tbsp olive oil
- Salt, pepper, thyme
Instructions
- Cook pasta.
- Sauté chicken; remove.
- Cook mushrooms until browned; add garlic.
- Add broth, reduce slightly; turn off heat and stir in yogurt, then toss with pasta + chicken.
9) Chicken Caprese Pasta
This tastes like a Caprese salad turned into dinner: juicy tomatoes, basil, and a little mozzarella. It’s simple, summery, and surprisingly filling.
Ingredients
- 8 oz pasta
- 2 cups cooked chicken, chopped
- 1–2 cups cherry tomatoes, halved
- 1/2 cup mozzarella pearls (or diced part-skim mozzarella)
- Fresh basil
- 1 tbsp olive oil
- Balsamic drizzle (optional)
- Salt, pepper
Instructions
- Cook pasta.
- Toss hot pasta with olive oil, tomatoes, salt and pepper.
- Add chicken and mozzarella; stir gently.
- Top with basil and optional balsamic drizzle.
10) Chicken Spinach Sun-Dried Tomato Pasta
Sun-dried tomatoes add punchy flavor so the sauce can stay light. Spinach and chicken make it hearty enough for dinner without feeling weighed down.
Ingredients
- 8 oz pasta
- 2 chicken breasts, sliced
- 1/3 cup sun-dried tomatoes (in oil, drained)
- 2 cups spinach
- 2 cloves garlic
- 1 tbsp olive oil
- 1/3–1/2 cup pasta water
- Salt, pepper
Instructions
- Cook pasta; reserve water.
- Sauté chicken; add garlic and sun-dried tomatoes.
- Add spinach to wilt.
- Toss with pasta and pasta water to bring it together.
11) Chicken Buffalo Pasta (Protein-Packed)
Spicy buffalo sauce meets creamy yogurt for a lighter version of a bar-food favorite. It’s bold, tangy, and amazing with celery or ranch-seasoned veggies.
Ingredients
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce
- 1/3 cup Greek yogurt
- 1/4 cup pasta water
- 1/4 cup green onions (optional)
- Salt, pepper
Instructions
- Cook pasta; reserve water.
- Mix buffalo sauce + yogurt + pasta water.
- Toss pasta with chicken and sauce.
- Top with green onions; adjust heat with extra buffalo sauce.
12) Chicken & Peas Lemon Pepper Pasta
This is the fast, clean “pantry pasta” that still tastes fresh. Lemon pepper seasoning does the heavy lifting, while peas add sweetness and color.
Ingredients
- 8 oz pasta
- 2 chicken breasts, sliced
- 1 cup peas (frozen)
- 1 tbsp olive oil
- 1 lemon (juice)
- 1–2 tsp lemon pepper seasoning
- 1/3 cup pasta water
- Salt (as needed)
Instructions
- Cook pasta; add peas in the last minute; reserve water.
- Sauté chicken in olive oil.
- Toss pasta/peas with chicken, lemon juice, seasoning.
- Add pasta water for a glossy finish.
13) Chicken Bolognese (Lean, High-Protein)
A lighter twist on Bolognese using ground chicken. It’s still rich and cozy, but with leaner protein and plenty of tomato flavor.
Ingredients
- 8 oz pasta
- 1 lb ground chicken
- 1 small onion, diced
- 2 cloves garlic
- 2 cups crushed tomatoes
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt, pepper
Instructions
- Cook pasta.
- Sauté onion in olive oil; add garlic.
- Brown ground chicken; season.
- Add tomatoes + seasoning; simmer 10 minutes, then serve over pasta.
14) Chicken & Asparagus Garlic Lemon Pasta
Asparagus keeps this feeling crisp and springy. Garlic and lemon make a clean sauce that clings to pasta with just a bit of starchy water.
Ingredients
- 8 oz pasta
- 2 chicken breasts, sliced
- 1 bunch asparagus, cut into 2-inch pieces
- 3 cloves garlic
- 2 tbsp olive oil
- 1 lemon (zest + juice)
- 1/3–1/2 cup pasta water
- Salt, pepper
Instructions
- Cook pasta; add asparagus in last 2 minutes; reserve water.
- Sauté chicken; add garlic.
- Add pasta + asparagus.
- Finish with lemon zest/juice and pasta water; toss well.
15) Chicken Sesame Ginger Noodle Pasta (Asian-Inspired)
A quick sesame-ginger sauce turns pasta into a noodle-style bowl. It’s savory, slightly sweet, and great with shredded carrots or cucumbers for crunch.
Ingredients
- 8 oz spaghetti (or rice noodles)
- 2 chicken breasts, sliced
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp honey (or maple)
- 1 tsp grated ginger
- 1 clove garlic, grated
- Sesame seeds, scallions
Instructions
- Cook pasta/noodles.
- Sauté chicken until done.
- Whisk sauce: sesame oil, soy sauce, vinegar, honey, ginger, garlic.
- Toss noodles with chicken and sauce; top with seeds and scallions.
If you want, I can turn these into a full blog-style article with headings, tips (protein/veg swaps, meal-prep storage), and a short FAQ—tell me your target audience and whether you prefer “quick weeknight” or “weight-loss friendly” framing.
