There’s nothing quite like the perfect pairing of tender chicken and flavorful pasta to make weeknight dinners feel special. Whether you’re craving creamy comfort food, zesty Italian classics, or something quick and easy, we’ve gathered 28 mouthwatering recipes that will inspire your next meal. Get ready to discover new favorites that your whole family will love!
Creamy Garlic Chicken Tenderloins with Penne
Hangry? We’ve all been there, and these creamy garlic chicken tenderloins with penne are here to rescue your taste buds from the brink of dinner despair. It’s the kind of comfort food that whispers sweet nothings to your soul while packing a flavorful punch that’ll make you forget you ever considered ordering takeout. Seriously, this dish is so good, it might just become your new weeknight MVP.
Ingredients
– 1 lb chicken tenderloins, patted dry
– 8 oz penne pasta
– 3 tbsp clarified butter, divided
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmigiano-Reggiano
– 1/4 cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/4 cup of pasta water, and set aside.
4. Season the chicken tenderloins generously with kosher salt and freshly ground black pepper on both sides.
5. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering.
6. Add the chicken tenderloins and sear for 4–5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the chicken to a plate and tent with foil to rest.
8. Reduce the heat to medium and add the remaining 1 tablespoon of clarified butter to the same skillet.
9. Sauté the minced garlic for 30–45 seconds, until fragrant but not browned.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in the grated Parmigiano-Reggiano until the sauce is smooth and slightly thickened, about 2–3 minutes.
12. Return the cooked penne and reserved pasta water to the skillet, tossing to coat evenly in the sauce.
13. Slice the rested chicken tenderloins into bite-sized pieces and fold them into the pasta mixture.
14. Stir in the fresh parsley and adjust seasoning with additional salt and pepper if needed.
15. Serve immediately while hot.
Velvety and rich, this dish boasts a luxuriously creamy sauce that clings perfectly to every penne ridge, while the tender chicken adds a satisfying protein punch. For a fun twist, top with extra Parmigiano-Reggiano and a sprinkle of red pepper flakes to balance the richness with a subtle heat.
Lemon Herb Chicken Tenderloin Fettuccine
Fabulously fresh and zesty, this Lemon Herb Chicken Tenderloin Fettuccine is the weeknight dinner hero you never knew you needed—it’s basically a vacation for your taste buds without the pesky sunscreen application!
Ingredients
– 1 lb chicken tenderloins, patted dry
– 12 oz fettuccine pasta
– 3 tbsp extra-virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– Zest and juice of 2 lemons
– 2 tbsp unsalted butter
– 1/4 cup fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, season the chicken tenderloins evenly with kosher salt and black pepper.
4. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken tenderloins to the skillet and sear for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into strips.
7. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil.
8. Sauté the minced garlic for 1 minute until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
10. Add the unsalted butter, stirring until fully melted and incorporated into the sauce.
11. Stir in the freshly grated Parmigiano-Reggiano cheese until the sauce is smooth and slightly thickened.
12. Incorporate the lemon zest and lemon juice, mixing thoroughly.
13. Drain the cooked fettuccine, reserving 1/4 cup of pasta water, and add the pasta to the skillet.
14. Toss the pasta in the sauce, adding reserved pasta water as needed to achieve a silky consistency.
15. Fold in the sliced chicken tenderloins, fresh parsley, and thyme leaves until evenly distributed.
16. Serve immediately in warmed bowls. Zesty and vibrant, this dish boasts tender chicken strips and creamy, herb-infused pasta with a bright lemon finish that’s downright addictive—try topping it with extra Parmigiano-Reggiano and a sprinkle of red pepper flakes for a spicy kick that’ll make your taste buds do a happy dance!
Spicy Cajun Chicken Tenderloin Linguine
Now, if you’re tired of bland pasta that whispers when it should shout, let me introduce you to this fiery Cajun chicken linguine that’ll make your taste buds do a happy dance. Seriously, this dish brings the heat and the flavor in the most delicious way possible!
Ingredients
– 1 lb chicken tenderloins, patted dry
– 2 tbsp Cajun seasoning blend
– 3 tbsp clarified butter, divided
– 8 oz linguine pasta
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup sliced scallions
– 1 tbsp freshly squeezed lemon juice
– Kosher salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per gallon of water).
2. Season chicken tenderloins evenly with Cajun seasoning blend on all surfaces.
3. Heat 2 tbsp clarified butter in a large skillet over medium-high heat until shimmering (approximately 350°F).
4. Sear chicken tenderloins for 4-5 minutes per side until internal temperature reaches 165°F and crust forms.
5. Remove chicken from skillet and rest on cutting board for 5 minutes to redistribute juices.
6. Add linguine to boiling water and cook for 9-11 minutes until al dente (firm to the bite).
7. Drain pasta, reserving 1/2 cup pasta water for sauce consistency.
8. In the same skillet, reduce heat to medium and add remaining 1 tbsp clarified butter.
9. Pour in heavy cream and simmer for 2-3 minutes until slightly thickened.
10. Whisk in grated Parmigiano-Reggiano until fully incorporated and smooth.
11. Add cooked linguine to sauce, tossing to coat evenly, using reserved pasta water as needed.
12. Slice rested chicken tenderloins against the grain into 1/2-inch pieces.
13. Fold chicken pieces into pasta mixture gently to maintain texture.
14. Finish with freshly squeezed lemon juice and toss once more.
15. Garnish with sliced scallions and serve immediately.
Zesty doesn’t even begin to cover it—this linguine delivers a perfect al dente bite that cradles the creamy, spice-infused sauce. The tender chicken pieces provide a satisfying contrast to the silky pasta, while the lemon brightens every rich mouthful. For an extra kick, serve with crusty garlic bread to sop up every last drop of that incredible sauce!
Chicken Tenderloin Alfredo with Broccoli
Mmm, who knew chicken tenderloins could get this fancy? This Chicken Tenderloin Alfredo with Broccoli is about to become your new weeknight hero—creamy, dreamy, and packed with enough green goodness to make your mom proud (but we won’t tell if you skip the salad).
Ingredients
– 1 lb chicken tenderloins, patted dry
– 2 cups broccoli florets, blanched
– 8 oz fettuccine pasta
– 1 cup heavy cream
– 1/2 cup unsalted butter, clarified
– 3 cloves garlic, minced
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 tsp freshly grated nutmeg
– Kosher salt and freshly cracked black pepper
– 2 tbsp extra-virgin olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/4 cup of starchy pasta water, and set aside.
4. Season chicken tenderloins generously with kosher salt and freshly cracked black pepper on both sides.
5. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken tenderloins for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing into strips.
8. In the same skillet, melt 1/2 cup clarified butter over medium heat.
9. Sauté 3 cloves minced garlic for 1 minute until fragrant but not browned.
10. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in 1/2 cup freshly grated Parmigiano-Reggiano until fully melted and sauce thickens slightly.
12. Stir in 1/4 tsp freshly grated nutmeg and season with kosher salt to taste.
13. Add blanched broccoli florets and sliced chicken to the sauce, tossing to coat evenly.
14. Combine sauce mixture with cooked pasta, adding reserved pasta water as needed to achieve a silky consistency.
15. Garnish with additional Parmigiano-Reggiano and black pepper before serving.
Unbelievably creamy and luxuriously smooth, this alfredo clings to every strand of pasta while the tender chicken and crisp-tender broccoli add just the right textural contrast. Serve it immediately with a side of garlic bread for dipping—because let’s be real, that sauce is too good to leave behind.
Pesto Chicken Tenderloins with Bowtie Pasta
Zesty and zippy, these pesto chicken tenderloins with bowtie pasta are about to become your new weeknight superhero—saving you from boring dinners with flair and flavor that’ll make your taste buds do a happy dance.
Ingredients
- 1 pound boneless, skinless chicken tenderloins
- 8 ounces bowtie pasta
- 1/2 cup basil pesto
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the bowtie pasta and cook for 10–12 minutes, stirring occasionally, until al dente.
- Drain the pasta in a colander, reserving 1/4 cup of the starchy pasta water for later use.
- Pat the chicken tenderloins dry with paper towels to ensure a crisp sear.
- Season both sides of the chicken with fine sea salt and freshly ground black pepper.
- Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken tenderloins and cook for 4–5 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
- Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to redistribute juices.
- Slice the chicken into 1/2-inch strips against the grain for maximum tenderness.
- In the same skillet, reduce the heat to low and add the drained pasta, basil pesto, and reserved pasta water.
- Toss gently for 1–2 minutes until the pasta is evenly coated and the sauce emulsifies.
- Fold in the sliced chicken and grated Parmigiano-Reggiano cheese, stirring to combine.
- Serve immediately while hot.
Unbelievably tender chicken meets the playful twists of bowtie pasta, all hugged by a vibrant, herbaceous pesto that clings to every nook and cranny. For a show-stopping presentation, garnish with extra cheese and a drizzle of olive oil, or pair with a crisp green salad to balance the richness.
Tuscan Chicken Tenderloin Tagliatelle
Hang onto your aprons, folks—this isn’t your average weeknight pasta! Tuscan Chicken Tenderloin Tagliatelle brings a sun-drenched Italian escape right to your kitchen, with tender chicken, silky pasta, and a creamy, herb-infused sauce that’ll have you dreaming of rolling hills and vineyard views.
Ingredients
– 1 lb chicken tenderloins, patted dry
– 8 oz tagliatelle pasta
– 2 tbsp extra-virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes in oil, julienned
– 1/4 cup grated Parmigiano-Reggiano
– 2 tbsp unsalted butter
– 1 tsp fresh rosemary, finely chopped
– 1/2 tsp red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tagliatelle pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, season the chicken tenderloins generously with kosher salt and black pepper on both sides.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the chicken tenderloins for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into strips.
7. In the same skillet, reduce the heat to medium and melt the unsalted butter.
8. Sauté the minced garlic for 30–45 seconds until fragrant but not browned.
9. Stir in the julienned sun-dried tomatoes and red pepper flakes, cooking for 1 minute to release their oils.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Add the finely chopped rosemary and grated Parmigiano-Reggiano, stirring until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
12. Drain the cooked tagliatelle, reserving 1/4 cup of pasta water.
13. Add the pasta and sliced chicken to the skillet, tossing to coat in the sauce.
14. If the sauce is too thick, gradually incorporate the reserved pasta water until desired consistency is reached.
15. Season with additional salt and pepper if needed, then remove from heat.
A velvety, rich sauce clings to every strand of tagliatelle, while the seared chicken adds a juicy, savory contrast. For a show-stopping presentation, garnish with extra Parmigiano-Reggiano and a drizzle of olive oil—perfect alongside a crisp green salad and a glass of Chianti.
Mediterranean Chicken Tenderloins with Orzo
Savor this Mediterranean masterpiece that transforms humble chicken tenderloins into a flavor-packed dinner hero, proving that weeknight meals can be both effortless and extraordinary—no passport required!
Ingredients
– 1.5 lbs pasture-raised chicken tenderloins, patted dry
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp dried oregano
– 1 tsp smoked paprika
– ½ tsp crushed red pepper flakes
– 1 cup uncooked orzo pasta
– 2 cups low-sodium chicken broth, warmed
– 1 cup cherry tomatoes, halved
– ½ cup Kalamata olives, pitted and sliced
– ¼ cup crumbled feta cheese
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1 tbsp minced garlic
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil.
2. Season the chicken tenderloins evenly with dried oregano, smoked paprika, and crushed red pepper flakes.
3. Sear the chicken in the hot skillet for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer the cooked chicken to a plate and tent with foil to rest.
5. Tip: Deglaze the skillet with ¼ cup of warm chicken broth, scraping up the browned bits for added flavor.
6. Add the remaining 1 tablespoon of extra-virgin olive oil to the skillet and sauté minced garlic for 30 seconds until fragrant.
7. Stir in the uncooked orzo and toast for 1 minute, coating it in the oil and garlic.
8. Pour in the remaining warm chicken broth, bring to a simmer, and reduce heat to low.
9. Cover and cook the orzo for 10 minutes, stirring occasionally, until liquid is absorbed and pasta is al dente.
10. Tip: Avoid overcooking the orzo to maintain a slight bite, which prevents mushiness.
11. Fold in the halved cherry tomatoes and sliced Kalamata olives, warming through for 2 minutes.
12. Return the rested chicken tenderloins to the skillet, nestling them into the orzo mixture.
13. Drizzle with fresh lemon juice and sprinkle with crumbled feta cheese and chopped fresh parsley.
14. Tip: Let the dish sit for 2 minutes off heat to allow flavors to meld before serving.
Delight in the tender, juicy chicken paired with orzo’s creamy yet firm texture, all brightened by zesty lemon and briny olives. Serve it family-style straight from the skillet for a rustic touch, or plate it with a extra sprinkle of feta and a drizzle of olive oil to impress dinner guests.
Chicken Tenderloin Cacciatore with Spaghetti
Mmm, nothing says “I’ve got my life together” like a bubbling skillet of Chicken Tenderloin Cacciatore—unless you count remembering to water your plants, but let’s be real, this is way more rewarding.
Ingredients
– 1 lb chicken tenderloins, patted dry
– 2 tbsp extra-virgin olive oil
– 1 cup finely diced yellow onion
– 3 cloves garlic, minced
– 1 cup dry red wine, such as Chianti
– 1 (28 oz) can San Marzano tomatoes, hand-crushed
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 8 oz dried spaghetti
– 1/4 cup fresh basil, chiffonade
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Season 1 lb chicken tenderloins generously with kosher salt and freshly ground black pepper on all sides.
2. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken tenderloins to the skillet and sear for 3-4 minutes per side until golden brown; remove and set aside on a plate. Tip: Avoid overcrowding the skillet to ensure a proper sear.
4. Reduce heat to medium and add 1 cup finely diced yellow onion; sauté for 5 minutes until translucent.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Deglaze the skillet with 1 cup dry red wine, scraping up any browned bits from the bottom, and simmer for 3 minutes until reduced by half.
7. Add 1 (28 oz) can hand-crushed San Marzano tomatoes, 1 tsp dried oregano, and 1/2 tsp red pepper flakes; bring to a simmer.
8. Return chicken tenderloins to the skillet, nestling them into the sauce, and simmer uncovered for 15 minutes until chicken is cooked through and sauce has thickened. Tip: Simmer gently to prevent the tomatoes from becoming bitter.
9. Meanwhile, cook 8 oz dried spaghetti in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes; drain and set aside.
10. Stir 1/4 cup fresh basil chiffonade into the cacciatore sauce and adjust seasoning with kosher salt and freshly ground black pepper if needed. Tip: Add basil at the end to preserve its bright flavor and color.
11. Serve the chicken tenderloin cacciatore over the cooked spaghetti. Tender, saucy, and packed with rustic Italian flair, this dish boasts a melt-in-your-mouth texture from the slow-simmered chicken and a tangy, herbaceous sauce that clings perfectly to every strand of pasta. For a fun twist, top with a sprinkle of pecorino Romano or serve alongside a crisp green salad to balance the richness.
Thai Peanut Chicken Tenderloin Noodles
Brace yourselves, flavor adventurers, because we’re about to dive fork-first into a bowl of pure, unapologetic deliciousness that’ll make your taste buds do a happy dance! This Thai-inspired noodle situation combines tender chicken, slurp-worthy noodles, and a peanut sauce so good you might just consider drinking it straight from the bowl (no judgment here).
Ingredients
– 1 lb chicken tenderloins, thinly sliced against the grain
– 8 oz dried rice noodles
– 3 tbsp roasted peanut oil
– 4 garlic cloves, finely minced
– 1 tbsp fresh ginger, microplaned
– 1/4 cup creamy natural peanut butter
– 2 tbsp tamari sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1/2 cup full-fat coconut milk
– 1 tbsp honey
– 1/2 tsp crushed red pepper flakes
– 1/4 cup fresh cilantro leaves, roughly chopped
– 2 green onions, thinly sliced on bias
– 1/4 cup roasted peanuts, roughly crushed
– 1 lime, cut into wedges
Instructions
1. Place rice noodles in a large heatproof bowl and cover with boiling water; let soak for 8 minutes until pliable but still slightly firm.
2. Drain noodles thoroughly and toss with 1 tbsp peanut oil to prevent sticking.
3. Heat remaining 2 tbsp peanut oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
4. Add chicken tenderloin slices in a single layer and sear for 2 minutes per side until golden brown.
5. Push chicken to one side of skillet and add minced garlic and microplaned ginger; sauté for 30 seconds until fragrant.
6. Whisk together peanut butter, tamari, rice vinegar, sesame oil, coconut milk, honey, and red pepper flakes in a small bowl until smooth.
7. Pour peanut sauce mixture into skillet with chicken and bring to a simmer over medium heat.
8. Add drained noodles to skillet and toss continuously for 2 minutes until noodles are fully coated and heated through.
9. Remove from heat and fold in chopped cilantro and sliced green onions.
10. Transfer to serving bowls and garnish with crushed peanuts and lime wedges.
Heavenly doesn’t even begin to cover it—the noodles achieve that perfect chewiness while clinging to the luxuriously creamy peanut sauce, with the chicken remaining remarkably tender against the crunch of peanuts and bright pop of lime. Serve this beauty family-style with extra lime wedges for squeezing, and watch how quickly it disappears from the table!
Chicken Tenderloin Carbonara with Peas
Brace yourselves, carbonara lovers—this isn’t your nonna’s classic! We’re tossing tender chicken tenderloins and sweet peas into the creamy, dreamy pasta party for a weeknight win that’ll have you doing a happy dance. Who said comfort food can’t be a little extra?
Ingredients
– 8 ounces dried spaghetti
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup freshly grated Pecorino Romano cheese
– 1/4 cup heavy cream
– 1 tablespoon extra-virgin olive oil
– 12 ounces chicken tenderloins, patted dry
– 1 cup frozen peas, thawed
– 4 slices thick-cut bacon, diced
– 2 cloves garlic, minced
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken tenderloins with kosher salt and freshly ground black pepper on both sides.
5. Sear the chicken tenderloins for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
6. Transfer the cooked chicken to a cutting board and let rest for 3 minutes before slicing into bite-sized pieces.
7. In the same skillet, add the diced bacon and cook over medium heat for 6-8 minutes until crispy, rendering the fat.
8. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
9. Stir in the thawed peas and cook for 2 minutes until warmed through.
10. In a medium bowl, whisk together the lightly beaten pasture-raised eggs, freshly grated Pecorino Romano cheese, and heavy cream until smooth.
11. Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
12. Immediately add the hot spaghetti to the skillet with the bacon and pea mixture, tossing to combine.
13. Remove the skillet from heat and quickly pour in the egg mixture, stirring vigorously to create a creamy sauce without scrambling the eggs.
14. If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
15. Gently fold in the sliced chicken tenderloins and season with additional freshly ground black pepper to taste.
Effortlessly elegant, this dish boasts a luxuriously creamy sauce clinging to every strand of pasta, punctuated by the savory crunch of bacon and pops of sweet peas. Serve it straight from the skillet for a rustic family-style meal, or garnish with extra Pecorino and a sprinkle of red pepper flakes for a spicy kick that’ll make your taste buds sing!
Basil Tomato Chicken Tenderloin Rotini
Craving something that’ll make your taste buds do a happy dance? This Basil Tomato Chicken Tenderloin Rotini is here to save your weeknight dinner game with its vibrant, herb-kissed charm and effortless elegance. It’s the kind of dish that looks fancy but secretly comes together faster than you can say “second helping.”
Ingredients
– 1 lb chicken tenderloins, patted dry
– 12 oz rotini pasta
– 2 tbsp extra-virgin olive oil
– 3 cloves garlic, minced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1 tsp red pepper flakes
– 1/2 cup heavy cream
– 1/2 cup grated Parmigiano-Reggiano cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a piece at 9 minutes for perfect texture).
3. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
4. Season the chicken tenderloins generously with kosher salt and black pepper on both sides.
5. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken tenderloins and sear for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F.
7. Transfer the chicken to a plate and let rest for 3 minutes before slicing into 1/2-inch strips.
8. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
9. Stir in the hand-crushed San Marzano tomatoes and red pepper flakes, simmering for 5 minutes to meld flavors.
10. Pour in the heavy cream and 1/4 cup of reserved pasta water, stirring to combine into a velvety sauce.
11. Add the cooked rotini and sliced chicken to the skillet, tossing to coat evenly (tip: use tongs for gentle mixing to avoid breaking pasta).
12. Fold in the chiffonade-cut basil and grated Parmigiano-Reggiano cheese until just incorporated.
13. Season with additional salt and pepper if needed, and simmer for 2 more minutes to thicken slightly (tip: add more pasta water if sauce is too thick).
Who knew comfort could taste so sophisticated? The tender rotini cradles the creamy tomato sauce, while the basil adds a fresh, aromatic punch that’ll have you sneaking bites straight from the pan. Serve it family-style in a big bowl with extra cheese on top—because let’s be real, there’s no such thing as too much Parm.
Garlic Butter Chicken Tenderloin Angel Hair
Heavens, have mercy on your taste buds because this garlic butter chicken tenderloin angel hair is about to become your new weeknight obsession! It’s the kind of dish that makes you wonder why you ever ordered takeout—flavor-packed, fuss-free, and downright delightful. Trust me, your skillet and your soul will thank you.
Ingredients
– 1 lb chicken tenderloins, patted dry
– 8 oz angel hair pasta
– 4 tbsp unsalted clarified butter
– 4 cloves garlic, minced
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp red pepper flakes
– 2 tbsp extra virgin olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add angel hair pasta and cook for 4 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/4 cup of pasta water, and set aside.
4. Season chicken tenderloins evenly with kosher salt and black pepper.
5. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken tenderloins for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest on a cutting board for 5 minutes.
8. Reduce skillet heat to medium and add clarified butter, allowing it to melt fully.
9. Sauté minced garlic for 1 minute until fragrant but not browned.
10. Deglaze skillet with dry white wine, scraping up any browned bits with a wooden spoon.
11. Simmer wine for 2 minutes until reduced by half.
12. Pour in heavy cream and bring to a gentle simmer for 2 minutes.
13. Stir in grated Parmesan cheese until smoothly incorporated.
14. Add reserved pasta water to adjust sauce consistency.
15. Toss cooked angel hair pasta in the sauce until evenly coated.
16. Slice rested chicken tenderloins into 1-inch pieces.
17. Fold chicken pieces and chopped parsley into the pasta mixture.
18. Garnish with red pepper flakes and additional Parmesan if desired.
Remarkably silky and bursting with garlicky richness, this dish boasts tender chicken and perfectly sauced pasta that clings to every strand. Serve it immediately with a crisp green salad or crusty bread to soak up every last drop of that luxurious butter sauce—because let’s be real, you’ll want to.
Caprese Chicken Tenderloin with Penne
Mmm, who knew chicken tenderloins could get so fancy? This Caprese Chicken Tenderloin with Penne is basically a vacation for your taste buds—sun-drenched tomatoes, creamy mozzarella, and fresh basil all conspiring to make your weeknight dinner feel like a Mediterranean escape.
Ingredients
– 1 lb chicken tenderloins, patted dry
– 2 tbsp extra virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 8 oz penne pasta
– 2 cups cherry tomatoes, halved
– 4 oz fresh mozzarella pearls
– ¼ cup fresh basil leaves, chiffonade
– 1 tbsp balsamic glaze
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil.
2. Season the chicken tenderloins evenly with kosher salt and freshly ground black pepper on both sides.
3. Sear the chicken in the hot skillet for 4-5 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Tip: Avoid overcrowding the skillet to ensure a proper sear and even cooking.
5. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
6. Meanwhile, bring a large pot of salted water to a rolling boil and cook the penne pasta according to package instructions until al dente, about 9-11 minutes.
7. Drain the pasta and return it to the pot, off the heat.
8. In the same skillet used for chicken, add the remaining 1 tablespoon of extra virgin olive oil and the halved cherry tomatoes.
9. Sauté the tomatoes over medium heat for 3-4 minutes, until they begin to soften and release their juices.
10. Tip: Gently press the tomatoes with the back of a spoon to encourage a saucy consistency.
11. Slice the rested chicken tenderloins into ½-inch pieces and add them to the skillet with the tomatoes.
12. Add the cooked penne pasta, fresh mozzarella pearls, and chiffonade basil to the skillet, tossing gently to combine.
13. Tip: For the best flavor, add the basil just before serving to keep it vibrant and aromatic.
14. Drizzle with balsamic glaze and serve immediately.
Ready to dive in? The tender chicken and al dente penne soak up the sweet tomato juices, while the mozzarella pearls add a delightful creaminess that melts into every bite. Serve it family-style in a big bowl with extra basil on top for a dish that’s as Instagram-worthy as it is delicious.
Honey Mustard Chicken Tenderloin Farfalle
Kickstart your dinner game with this flavor-packed pasta dish that’ll have your taste buds doing the cha-cha! Honey mustard chicken tenderloin farfalle is the weeknight hero you never knew you needed—sweet, tangy, and utterly irresistible.
Ingredients
– 1 pound chicken tenderloins, trimmed
– 8 ounces farfalle pasta
– 3 tablespoons Dijon mustard
– 2 tablespoons raw honey
– 2 tablespoons extra-virgin olive oil
– 1 large shallot, finely minced
– 2 cloves garlic, microplaned
– 1 cup heavy cream
– ½ cup chicken stock, low-sodium
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– Kosher salt and freshly cracked black pepper
– ¼ cup fresh parsley, finely chopped
– ¼ cup Parmesan cheese, freshly grated
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add farfalle pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving ½ cup of pasta water, and set aside.
4. Season chicken tenderloins liberally with kosher salt, black pepper, and smoked paprika on both sides.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken tenderloins for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into ½-inch strips.
8. In the same skillet, reduce heat to medium and add minced shallot, sautéing for 2-3 minutes until translucent.
9. Add microplaned garlic and cook for 30 seconds until fragrant.
10. Whisk in Dijon mustard and raw honey until fully incorporated.
11. Pour in chicken stock and heavy cream, bringing to a gentle simmer.
12. Cook sauce for 3-4 minutes until slightly thickened, stirring constantly.
13. Incorporate unsalted butter, swirling until melted and emulsified into the sauce.
14. Add sliced chicken and drained farfalle to the skillet, tossing to coat evenly.
15. If sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
16. Stir in fresh parsley and adjust seasoning with additional salt and pepper if needed.
17. Garnish with freshly grated Parmesan cheese before serving.
Effortlessly elegant, this dish boasts tender chicken strips nestled in creamy farfalle with a perfect sweet-savory balance. The al dente pasta provides delightful chew against the velvety sauce, while the Parmesan adds a salty sharpness that cuts through the richness. Serve it family-style in a large bowl with crusty bread for sopping up every last drop of that glorious honey mustard cream!
Mushroom and Spinach Chicken Tenderloin Lasagna
Aren’t we all tired of the same old lasagna? This mushroom and spinach chicken tenderloin version is here to shake up your dinner routine with layers of flavor that’ll make your taste buds do a happy dance.
Ingredients
– 12 no-boil lasagna noodles
– 1 lb chicken tenderloins, thinly sliced
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 8 oz cremini mushrooms, thinly sliced
– 5 oz fresh baby spinach
– 24 oz whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh basil, chiffonade
– 3 cups marinara sauce
– 2 cups whole milk mozzarella, shredded
– ½ cup Parmigiano-Reggiano, freshly grated
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp red pepper flakes
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken tenderloins and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into ½-inch pieces.
5. In the same skillet, add diced onion and cook for 4-5 minutes until translucent.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Incorporate sliced mushrooms and cook for 6-7 minutes until browned and moisture evaporates.
8. Wilt spinach into the mixture for 1-2 minutes until just collapsed.
9. In a separate bowl, combine ricotta, beaten egg, basil, salt, pepper, and red pepper flakes.
10. Spread ½ cup marinara sauce in a 9×13 inch baking dish.
11. Arrange 4 lasagna noodles over the sauce.
12. Spread ⅓ of ricotta mixture over noodles.
13. Top with ½ of chicken and vegetable mixture.
14. Sprinkle with ⅓ of mozzarella and Parmigiano-Reggiano.
15. Repeat layers twice, ending with remaining marinara sauce and cheeses.
16. Cover with foil and bake for 25 minutes.
17. Remove foil and bake for 15-20 minutes until cheese is golden and bubbly.
18. Let rest for 15 minutes before slicing.
For maximum flavor development, allow the lasagna to rest—this helps the layers set beautifully. Freshly grated cheese melts more evenly than pre-shredded varieties. Always slice your mushrooms uniformly for consistent cooking. Finally, that golden-brown cheese crust? Perfection.
Flaky pasta layers cradle tender chicken and earthy mushrooms while the creamy ricotta cuts through the tangy marinara. Serve this beauty with garlic bread for dipping into those saucy edges, or pair with a crisp arugula salad to balance the richness.
Chicken Tenderloin Puttanesca with Bucatini
Zesty and bold, this chicken tenderloin puttanesca with bucatini is the weeknight hero you never knew you needed—packed with briny, savory flavors that’ll make your taste buds do a happy dance. It’s saucy, sassy, and seriously simple to whip up when you’re craving something comforting yet chic.
Ingredients
– 1 lb chicken tenderloins, trimmed
– 12 oz dried bucatini pasta
– 3 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1/2 tsp crushed red pepper flakes
– 2 oz anchovy fillets, finely chopped
– 1/4 cup capers, drained
– 1/2 cup pitted Kalamata olives, halved
– 28 oz canned San Marzano tomatoes, crushed by hand
– 1/4 cup fresh Italian parsley, chopped
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bucatini and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
4. Season the chicken tenderloins generously with kosher salt and freshly ground black pepper on both sides.
5. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken tenderloins and sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the chicken to a plate and let rest for 5 minutes before slicing into 1-inch pieces.
8. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil.
9. Sauté the minced garlic and crushed red pepper flakes for 1 minute until fragrant, being careful not to burn them.
10. Stir in the chopped anchovy fillets and cook for 1 minute until they dissolve into the oil.
11. Add the capers and halved Kalamata olives, cooking for 2 minutes to intensify their flavors.
12. Pour in the hand-crushed San Marzano tomatoes and bring the sauce to a simmer.
13. Cook the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly.
14. Tip: For a richer sauce, let it simmer uncovered to reduce and concentrate the flavors.
15. Add the sliced chicken tenderloins and any accumulated juices back into the skillet, stirring to coat in the sauce.
16. Fold in the cooked bucatini and reserved pasta water, tossing everything together for 2-3 minutes until well combined and heated through.
17. Tip: The starchy pasta water helps emulsify the sauce, giving it a silky texture that clings to the pasta.
18. Remove from heat and stir in the chopped fresh Italian parsley.
19. Tip: Adding parsley at the end preserves its bright, herbaceous notes for a fresh finish.
20. Season with additional kosher salt and freshly ground black pepper if needed.
Heavenly in every bite, this dish boasts a perfect harmony of tender chicken, al dente bucatini, and a robust, briny sauce that’s both bold and balanced. Serve it family-style in a large bowl, garnished with extra parsley and a drizzle of olive oil for a restaurant-worthy touch that’s sure to impress.
Conclusion
Variety is the spice of life, and these 28 chicken tenderloin pasta recipes deliver just that! We hope you’ve found inspiration to whip up something delicious. Try a recipe, share your favorite in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
