18 Delicious Shredded Chicken Pasta Recipes Easy to Make

Pasta lovers, rejoice! If you’re craving something comforting, quick, and utterly delicious, you’ve hit the jackpot with these 18 shredded chicken pasta recipes. Perfect for busy weeknights or when you’re in need of some hearty comfort food, each dish promises to be a crowd-pleaser. So, grab your fork and let’s dive into these easy-to-make meals that’ll have everyone asking for seconds!

Creamy Garlic Parmesan Shredded Chicken Pasta

Get ready to dive into a dish that combines comfort with elegance, perfect for any night of the week.

Ingredients

• 2 cups shredded chicken (use rotisserie for ease)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (substitute half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 8 oz pasta of choice (penne or fettuccine works well)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp unsalted butter (for richness)
• 1/4 cup pasta water (reserved before draining)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
3. Add shredded chicken to the skillet. Stir to combine with garlic, cook for 2 minutes to warm through.
4. Pour in heavy cream, bring to a simmer. Let it cook for 3 minutes, stirring occasionally.
5. Reduce heat to low. Stir in Parmesan cheese until melted and sauce is smooth.
6. Add cooked pasta, reserved pasta water, butter, salt, black pepper, and red pepper flakes to the skillet. Toss everything together until well coated and heated through.
7. Remove from heat. Let sit for 2 minutes to thicken slightly.

The pasta boasts a creamy, velvety sauce with a punch of garlic and a hint of spice. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Spicy Buffalo Shredded Chicken Pasta

Very few dishes strike the perfect balance between comfort and kick like this one. It’s a weeknight savior with just enough heat to wake up your taste buds.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1/2 cup ranch dressing (or blue cheese for a tangier twist)
• 8 oz penne pasta (whole wheat for a healthier option)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add shredded chicken and buffalo sauce to the skillet. Stir to coat evenly and heat through, about 3 minutes.
5. Reduce heat to low. Stir in ranch dressing until the chicken is well coated, about 1 minute.
6. Add cooked pasta to the skillet. Toss gently to combine with the chicken mixture.
7. Sprinkle cheddar cheese over the top. Cover the skillet for 2 minutes to let the cheese melt.
8. Remove from heat. Garnish with chopped green onions before serving.

Yield a creamy, spicy pasta with a satisfying crunch from the green onions. Perfect for piling high in bowls with extra buffalo sauce on the side.

Healthy Avocado Lime Shredded Chicken Pasta

Easy to whip up, this dish combines creamy avocado and zesty lime with tender shredded chicken for a refreshing pasta meal.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for convenience)
• 1 ripe avocado, mashed (choose one that yields slightly to pressure)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 8 oz whole wheat pasta (or any pasta of choice)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (about 1 tbsp)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Add shredded chicken to the skillet, stirring to warm through, about 2 minutes.
5. In a medium bowl, combine mashed avocado, lime juice, salt, and pepper. Mix until smooth.
6. Drain pasta, reserving 1/4 cup of pasta water. Return pasta to the pot.
7. Add the avocado mixture and reserved pasta water to the pot. Toss until the pasta is evenly coated.
8. Fold in the warmed chicken and garlic mixture until everything is well combined.
9. Garnish with chopped cilantro before serving, if desired.

Perfectly balanced, the creamy avocado clings to each strand of pasta, while the lime adds a bright contrast. Serve chilled for a summer picnic or warm for a cozy dinner.

Cheesy Broccoli Shredded Chicken Pasta

Overwhelmed by weeknight dinners? This cheesy broccoli shredded chicken pasta is your quick fix.

Ingredients

• 2 cups shredded chicken (use rotisserie for ease)
• 2 cups broccoli florets (fresh or frozen)
• 8 oz pasta (penne or fusilli works well)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup heavy cream (or milk for lighter version)
• 2 tbsp butter (unsalted preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Boil pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add broccoli florets, sauté for 3-4 minutes until bright green.
3. Push broccoli to one side, melt butter in the pan. Add shredded chicken, garlic powder, salt, and pepper. Stir to combine.
4. Pour in heavy cream, bring to a simmer. Let it thicken slightly, about 2 minutes.
5. Add cooked pasta and shredded cheddar cheese. Stir until cheese melts and everything is well coated.
6. Remove from heat. Let it sit for 2 minutes to thicken.

Warm, creamy, and packed with flavor, this dish is a crowd-pleaser. Serve with a sprinkle of extra cheese or a side of garlic bread for an extra touch.

Sun-Dried Tomato and Basil Shredded Chicken Pasta

Just when you thought pasta couldn’t get any better, this sun-dried tomato and basil shredded chicken pasta proves otherwise. It’s a hearty, flavorful dish that’s perfect for any night of the week.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 8 oz pasta (penne or fusilli works well)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 2 cloves garlic, minced
• 1/2 cup heavy cream (substitute with half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat reserved sun-dried tomato oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add shredded chicken and sun-dried tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until chicken is heated through.
4. Pour in heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring constantly, until slightly thickened.
5. Stir in cooked pasta, basil, and Parmesan cheese. Toss everything together until well combined and heated through, about 1-2 minutes. Season with salt and pepper to taste.
6. Remove from heat and let it sit for a minute to allow flavors to meld.

Best served immediately, this pasta boasts a creamy texture with bursts of tangy sun-dried tomatoes and fresh basil. For an extra touch, drizzle with a bit of olive oil and sprinkle additional Parmesan on top.

Pesto Shredded Chicken Pasta with Pine Nuts

Just when you thought pasta couldn’t get any better, this pesto shredded chicken pasta with pine nuts comes along. It’s a game-changer for weeknight dinners, combining ease with gourmet flavors.

Ingredients

– 2 cups shredded cooked chicken (use rotisserie for ease)
– 1/2 cup pesto (homemade or store-bought)
– 1/2 cup pine nuts, toasted (watch closely to avoid burning)
– 8 oz pasta (penne or fusilli works well)
– 1 tbsp olive oil (or any neutral oil)
– Salt (adjust to taste)
– 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large pan over medium heat. Add shredded chicken and warm through, about 2 minutes.
3. Stir in pesto until chicken is evenly coated. Cook for another minute to blend flavors.
4. Add cooked pasta to the pan, tossing to combine with the pesto chicken mixture.
5. Sprinkle toasted pine nuts over the pasta, gently mixing to distribute evenly.
6. Season with salt if needed, and serve immediately with grated Parmesan on top.
Warm, nutty, and bursting with fresh pesto flavor, this dish is a texture lover’s dream. Try serving it with a side of roasted vegetables for a complete meal.

Alfredo Shredded Chicken Pasta with Mushrooms

Easy to make and packed with flavor, this dish combines creamy Alfredo sauce with tender chicken and earthy mushrooms for a satisfying meal.

Ingredients

• 2 cups shredded chicken (pre-cooked, saves time)
• 8 oz fettuccine pasta (or any pasta of choice)
• 1 cup heavy cream (for richer sauce, use half-and-half)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1 cup sliced mushrooms (button or cremini work well)
• 2 tbsp unsalted butter (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• Salt and pepper (measure with your heart)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Be careful not to burn it.
4. Stir in shredded chicken and cook for 2 minutes to warm through. Season with salt and pepper.
5. Pour in heavy cream and bring to a simmer. Let it cook for 3 minutes, stirring occasionally, until slightly thickened.
6. Add Parmesan cheese and stir until melted and sauce is smooth. Tip: Remove skillet from heat while adding cheese to prevent clumping.
7. Combine cooked pasta with the Alfredo sauce and chicken mixture. Toss well to coat evenly. Tip: Reserve some pasta water to adjust sauce consistency if needed.

Serve this creamy pasta with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal. The sauce clings beautifully to the pasta, offering a rich and comforting bite every time.

BBQ Shredded Chicken Pasta with Corn

Make this BBQ shredded chicken pasta with corn for a hearty meal that’s packed with flavor. It’s perfect for busy weeknights or casual gatherings.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for convenience)
• 1 cup BBQ sauce (choose your favorite brand)
• 1 cup corn kernels (fresh or frozen)
• 8 oz pasta (penne or fusilli works well)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup shredded cheddar cheese (optional for topping)
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the corn kernels and sauté for 3-4 minutes until slightly charred.
5. Stir in the shredded chicken and BBQ sauce. Cook for 2-3 minutes until heated through.
6. Combine the pasta with the chicken mixture in the skillet. Toss well to coat evenly.
7. Season with salt and pepper to taste. Tip: For extra flavor, let the mixture sit for 5 minutes off the heat before serving.
8. Serve hot, topped with shredded cheddar cheese if desired. Tip: Garnish with fresh cilantro for a fresh contrast.

Serve this dish with a side of garlic bread to soak up the sauce. The smoky BBQ pairs perfectly with the sweet corn and tender pasta.

Lemon Butter Shredded Chicken Pasta

Vibrant and zesty, this dish combines tender chicken with a creamy lemon butter sauce over pasta. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 8 oz pasta (penne or fettuccine works well)
• 3 tbsp unsalted butter (for richer flavor)
• 2 cloves garlic, minced (fresh is best)
• 1/2 cup heavy cream (sub half-and-half for lighter version)
• 1/4 cup lemon juice (about 2 lemons, adjust to taste)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 tbsp olive oil (or any neutral oil)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add shredded chicken to the skillet. Stir to combine with garlic and heat through, about 2 minutes.
4. Reduce heat to low. Add butter, heavy cream, lemon juice, salt, and pepper. Stir until butter is melted and sauce is smooth.
5. Add cooked pasta to the skillet. Toss to coat evenly with the sauce.
6. Sprinkle Parmesan cheese over the pasta. Stir until cheese is melted and sauce thickens slightly, about 1-2 minutes.
7. Garnish with fresh parsley and additional Parmesan cheese before serving.

Packed with creamy texture and bright lemon flavor, this pasta is a crowd-pleaser. Serve with a side of garlic bread to soak up the extra sauce.

Thai Peanut Shredded Chicken Pasta

Looking for a quick, flavorful dinner? This Thai peanut shredded chicken pasta combines creamy peanut sauce with tender chicken and al dente pasta.

Ingredients

• 8 oz pasta (linguine or spaghetti works best)
• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1/2 cup creamy peanut butter (natural, unsweetened)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp red pepper flakes (adjust to heat preference)
• 1/4 cup chopped cilantro (optional for garnish)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While pasta cooks, heat oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
4. Add peanut butter, soy sauce, honey, and lime juice to the skillet. Stir continuously until the mixture is smooth and well combined, about 2 minutes.
5. Add shredded chicken to the skillet, stirring to coat evenly with the peanut sauce. Cook for 2-3 minutes until chicken is heated through.
6. Combine the cooked pasta with the chicken and peanut sauce in the skillet, tossing gently to ensure everything is evenly coated.
7. Garnish with chopped cilantro before serving, if desired.

Perfectly balanced with a hint of spice, this dish offers a satisfying chew from the pasta and a rich, creamy texture from the peanut sauce. Try serving it with a side of steamed vegetables for added crunch.

Mexican Shredded Chicken Pasta with Black Beans

Yield a flavorful twist on pasta night with this Mexican shredded chicken pasta. It’s a hearty, one-pot wonder that combines tender chicken, black beans, and pasta in a rich, spicy sauce.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1 cup black beans, drained and rinsed (canned works fine)
• 2 cups penne pasta (or any short pasta)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1 tsp chili powder (adjust to taste)
• 2 cups chicken broth (low sodium preferred)
• 1/2 cup salsa (medium heat suggested)
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the shredded chicken, black beans, cumin, and chili powder. Stir to combine and cook for 2 minutes.
3. Pour in the chicken broth and salsa. Bring to a boil.
4. Add the penne pasta. Reduce heat to a simmer. Cover and cook for 12 minutes, stirring occasionally.
5. Remove the lid. Stir in the shredded cheese until melted. Season with salt if needed.
6. Let the pasta sit for 2 minutes off the heat to thicken the sauce.

Lusciously creamy with a kick, this pasta dish is a crowd-pleaser. Serve with a dollop of sour cream or fresh avocado slices for extra richness.

Spinach and Artichoke Shredded Chicken Pasta

Uncomplicated yet flavorful, this dish combines tender chicken, creamy spinach, and tangy artichokes for a satisfying meal.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 8 oz pasta (penne or fusilli works well)
• 1 cup frozen spinach, thawed and drained (squeeze out excess water)
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup heavy cream (substitute with half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add shredded chicken, spinach, and artichoke hearts to the skillet. Stir to combine and heat through, about 2 minutes.
4. Pour in heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally.
5. Stir in Parmesan cheese, salt, and pepper. Cook for another minute until cheese is melted and sauce is creamy.
6. Add the cooked pasta to the skillet. Toss until evenly coated with the sauce.
7. Remove from heat. Serve immediately, garnished with extra Parmesan if desired.

Silky sauce clings to every noodle, offering a rich blend of flavors. Try topping with red pepper flakes for a spicy kick or serving alongside garlic bread for dipping.

Roasted Red Pepper Shredded Chicken Pasta

Whip up this Roasted Red Pepper Shredded Chicken Pasta for a quick, flavorful dinner. Perfect for busy weeknights, it combines tender chicken with smoky peppers.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1 lb pasta (penne or fusilli works well)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup roasted red peppers, chopped (jarred is fine)
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
3. Add chopped roasted red peppers to the skillet. Cook for 2 minutes, stirring occasionally.
4. Stir in shredded chicken and heavy cream. Simmer for 3 minutes until the sauce slightly thickens.
5. Add cooked pasta to the skillet. Toss to coat evenly with the sauce.
6. Sprinkle Parmesan cheese over the pasta. Season with salt and black pepper to taste. Toss again.
7. Garnish with fresh basil before serving. Serve hot with extra Parmesan on the side.

Unbelievably creamy with a hint of spice, this pasta dish is a crowd-pleaser. Try serving it with a side of garlic bread for an extra touch of comfort.

Cajun Shredded Chicken Pasta with Andouille Sausage

Vibrant flavors meet comfort in this Cajun Shredded Chicken Pasta with Andouille Sausage. Perfect for a weeknight dinner that packs a punch.

Ingredients

• 2 cups shredded chicken (use rotisserie for ease)
• 1 cup Andouille sausage, sliced (smoked sausage works too)
• 2 cups heavy cream (half-and-half for lighter version)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz penne pasta (or any short pasta)
• 2 cloves garlic, minced (fresh is best)
• 1/2 cup chicken broth (low sodium recommended)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add Andouille sausage slices. Cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add minced garlic. Sauté for 30 seconds until fragrant.
3. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Tip: This adds depth to the sauce.
4. Add heavy cream and Cajun seasoning. Stir to combine. Bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. While sauce simmers, cook pasta according to package instructions until al dente. Drain and set aside. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency.
6. Add shredded chicken and cooked sausage back to the skillet. Stir in Parmesan cheese until melted and sauce thickens, about 3 minutes.
7. Combine cooked pasta with the sauce. Toss well to coat. If needed, add reserved pasta water to loosen the sauce.

Serve this dish hot for a creamy, spicy, and utterly satisfying meal. The smokiness of the sausage pairs beautifully with the tender chicken and al dente pasta. Try garnishing with chopped parsley or extra Parmesan for an extra touch.

Greek Yogurt Shredded Chicken Pasta with Cucumber

Absolutely perfect for a quick, healthy meal, this Greek Yogurt Shredded Chicken Pasta with Cucumber combines creamy textures with fresh crunch.

Ingredients

• 2 cups shredded chicken (use rotisserie for ease)
• 1 cup Greek yogurt (full-fat for creaminess)
• 2 cups pasta (penne or fusilli works best)
• 1 cucumber, diced (peel if desired)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (to taste)
• 1 tbsp lemon juice (fresh for brightness)

Instructions

1. Boil pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, mix shredded chicken, Greek yogurt, olive oil, garlic powder, salt, pepper, and lemon juice in a large bowl.
3. Add diced cucumber to the chicken mixture and stir gently to combine.
4. Toss the cooked pasta into the chicken and cucumber mixture until evenly coated.
5. Chill in the refrigerator for 30 minutes to let flavors meld.

With its creamy yogurt dressing and crisp cucumber, this dish offers a refreshing contrast. Wonderful served cold, it’s ideal for picnics or as a make-ahead lunch.

Bacon Ranch Shredded Chicken Pasta

Savory meets creamy in this Bacon Ranch Shredded Chicken Pasta, a dish that’s as easy to make as it is delicious. Perfect for busy weeknights or lazy weekends.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 6 slices bacon, chopped (thick-cut preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 packet ranch seasoning (1 oz, adjust to taste)
• 1/2 cup heavy cream (substitute with half-and-half for lighter version)
• 1/2 cup chicken broth (low sodium recommended)
• 8 oz penne pasta (or any short pasta)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped bacon. Cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon; set aside.
2. In the same skillet, add shredded chicken and ranch seasoning. Stir to combine and cook for 2 minutes.
3. Pour in heavy cream and chicken broth. Bring to a simmer. Cook for 3 minutes, stirring occasionally.
4. Meanwhile, cook penne pasta according to package instructions until al dente. Drain.
5. Add cooked pasta to the skillet with the chicken mixture. Toss to coat evenly.
6. Sprinkle shredded cheddar cheese over the pasta. Cover the skillet for 1 minute to melt the cheese.
7. Garnish with cooked bacon and chopped parsley before serving.

This pasta is creamy with a smoky bacon flavor and a tangy ranch kick. Serve it with a side of garlic bread for a complete meal.

Chili Lime Shredded Chicken Pasta with Cilantro

Vibrant flavors meet in this dish, combining zesty lime, spicy chili, and fresh cilantro for a quick, satisfying meal.

Ingredients

• 2 cups shredded chicken (use rotisserie for ease)
• 8 oz pasta (penne or fusilli works well)
• 2 tbsp olive oil (or any neutral oil)
• 1 lime, juiced (about 2 tbsp)
• 1 tsp chili powder (adjust to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
• Salt to taste

Instructions

1. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large pan over medium heat, 30 seconds.
3. Add shredded chicken to the pan, stirring to warm through, 2 minutes.
4. Squeeze lime juice over chicken, sprinkle with chili powder, and toss to coat evenly.
5. Add cooked pasta to the pan, mixing well to combine with the chicken and spices.
6. Stir in chopped cilantro, reserving some for garnish, and cook for another minute.
7. Season with salt to taste, serve immediately.

Here, the pasta absorbs the chili-lime mix, offering a bold, tangy bite. Garnish with extra cilantro for a fresh contrast or serve with avocado slices for creaminess.

Garlic Butter Shredded Chicken Pasta with Asparagus

Zesty and satisfying, this dish combines tender chicken, al dente pasta, and crisp asparagus in a rich garlic butter sauce. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 2 cups shredded chicken (use rotisserie for ease)
• 8 oz pasta (penne or fusilli works well)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 tbsp unsalted butter (for richer flavor)
• 3 garlic cloves, minced (more if you love garlic)
• 1/2 cup chicken broth (low sodium preferred)
• 1/4 cup grated Parmesan (freshly grated tastes best)
• Salt and pepper (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 3-4 minutes until bright green and slightly tender. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
4. Add shredded chicken to the skillet, stirring to coat in the garlic butter. Cook for 2 minutes to warm through.
5. Pour in chicken broth, scraping any browned bits from the bottom of the skillet. Simmer for 2 minutes to slightly reduce.
6. Return cooked pasta and asparagus to the skillet. Toss everything together until well combined and heated through.
7. Remove from heat. Stir in grated Parmesan until melted and creamy. Season with salt and pepper to taste.

Nowhere else will you find a dish that balances creamy, garlicky flavors with the fresh crunch of asparagus so perfectly. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Conclusion

Simply put, these 18 shredded chicken pasta recipes are a game-changer for busy weeknights or cozy weekends. Packed with flavor and easy to whip up, they’re sure to become staples in your kitchen. We’d love to hear which ones you try—drop a comment with your favorites! And don’t forget to share the love by pinning this article on Pinterest for fellow pasta enthusiasts to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.