Weeknight Chicken and Pasta Recipe
Weeknight Chicken and Pasta Recipe photo by Taste of Home

Weeknight Chicken and Pasta Recipe

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“I came up with this dish to use up leftover chicken one night when I unexpectedly had to feed a crowd. It was such a success that I make a variation of it almost weekly." Nancy Brown - Dahinda, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cups uncooked whole wheat bow tie pasta
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1-1/2 cups cubed cooked chicken breast
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 2 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced chives

Nutritional Facts

1-1/4 cup: 394 calories, 9g fat (3g saturated fat), 53mg cholesterol, 399mg sodium, 48g carbohydrate (5g sugars, 7g fiber), 28g protein


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 4 servings.
Originally published as Weeknight Chicken and Pasta in Healthy Cooking June/July 2010, p62

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 30, 2013

"This is a "go to" recipe for a tasty, quick meal."

Reviewed Jan. 20, 2013

"This was ok. It was missing something and there wasn't much sauce to it.

I think doubling the sauce and perhaps adding mushrooms would make it better."

Reviewed Jan. 15, 2013

"It has potential... I agree with Carol 39110 -- the thyme/tarragon flavor is VERY strong and there isn't much of a sauce. But it was good enough to warrant a second try."

Reviewed Nov. 24, 2011

"We did not care for the thyme/tarragon flavor. It needs more of a sauce."

Reviewed Apr. 11, 2011

"Wonderful and quick! Could eat it all myself."

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