Easy Shredded Chicken Pasta
This shredded chicken pasta has become my go-to dinner for those nights when I want something comforting but don’t have the energy for anything complicated. I started making it when I had leftover rotisserie chicken and needed to stretch it into a full meal.
The chicken shreds mix perfectly with the pasta, soaking up the simple garlic butter sauce, while a handful of parmesan adds just enough salty bite. It’s become a regular at my house because it’s filling, uses ingredients I usually have around, and takes about 20 minutes start to finish. Plus, it’s one of those rare dishes that everyone from picky kids to tired adults will actually eat without complaint.
What you need for Easy Shredded Chicken Pasta
Ingredients You’ll Need For This Recipe
- 1 pound penne or rotini pasta
- 2 large chicken breasts (about 1.5 pounds)
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
How to make Easy Shredded Chicken Pasta
1. Start by bringing a large pot of water to boil for your pasta. While you’re waiting for that, cut your chicken breasts horizontally through the middle to create 4 thinner cutlets – this helps them cook more quickly and evenly.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken cutlets and cook for about 5-6 minutes per side until they’re golden brown and cooked through. You’ll know they’re ready when they feel firm when pressed and the juices run clear. Transfer them to a plate and let them rest for 5 minutes – they’ll be easier to shred.
3. While your chicken rests, lower the heat to medium and add the remaining tablespoon of oil to the same skillet. Toss in your diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, just until you can smell its fragrance – watch it carefully because garlic can burn quickly.
4. Your water should be boiling by now. Add a generous pinch of salt and your pasta, then cook according to package directions until al dente.
5. Meanwhile, use two forks to shred your rested chicken into bite-sized pieces. It should pull apart easily while still being juicy inside.
6. Add the diced tomatoes (with their juice), chicken broth, Italian seasoning, salt, and pepper to your skillet with the onions and garlic. Bring to a simmer and let it bubble gently for about 8-10 minutes until the sauce thickens slightly. You want it to coat the back of a spoon but still be loose enough to mix with pasta.
7. Add the shredded chicken back to the sauce and stir to combine. Let it warm through for 2-3 minutes.
8. When your pasta is done, reserve about 1 cup of the starchy cooking water before draining. Add the drained pasta directly to your sauce and toss everything together. If it seems dry, add a splash of the reserved pasta water – the starch helps the sauce stick to the pasta.
9. Turn off the heat and stir in the Parmesan cheese until it melts into the sauce. Give it a taste and add more salt or pepper if needed. The sauce should be creamy and cling nicely to the pasta.
10. Serve hot in bowls, topped with a sprinkle of extra Parmesan and torn fresh basil leaves if you’re using them. The basil adds a lovely fresh pop of flavor and makes it look like something from a restaurant!
🔍 Recipe Notes & Tips
- Use kitchen shears instead of a knife to cut chicken – way easier and safer
- No Italian seasoning? Mix equal parts basil, oregano and thyme
- A large non-stick skillet is your friend here – less sticking, easier cleanup
- Cook extra chicken while you’re at it – great for meals later in the week
- Grate Parmesan fresh – pre-grated won’t melt as smoothly
- Save yourself chopping time with pre-diced onions
- Pasta water should taste like sea water – don’t be shy with salt
🍽️ Serving Suggestions
- Pair with a simple green salad and garlic bread
- Light-bodied red wine works great (Chianti or Pinot Noir)
- Make it fancy: serve in warmed bowls with extra fresh herbs
- Perfect for casual dinner parties – easy to scale up
- Kids love it with extra cheese on top
- Great for meal prep – portions beautifully
📦 Storage & Leftovers
- Keeps 3-4 days in airtight container in fridge
- Freezes okay (up to 2 months) but pasta gets softer
- Best way to reheat: splash of water, covered in microwave
- Sauce thickens in fridge – thin with pasta water when reheating
- Tastes even better next day as flavors meld
- Add fresh Parmesan when reheating to revive flavors
- If freezing, slightly undercook pasta to prevent mushiness
Easy Shredded Chicken Pasta Recipe
Ingredients
- 1 pound penne or rotini pasta
- 2 large chicken breasts about 1.5 pounds
- 3 tablespoons olive oil divided
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish optional
Instructions
- Start by bringing a large pot of water to boil for your pasta. While you’re waiting for that, cut your chicken breasts horizontally through the middle to create 4 thinner cutlets – this helps them cook more quickly and evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken cutlets and cook for about 5-6 minutes per side until they’re golden brown and cooked through. You’ll know they’re ready when they feel firm when pressed and the juices run clear. Transfer them to a plate and let them rest for 5 minutes – they’ll be easier to shred.
- While the chicken rests, lower the heat to medium and add the remaining tablespoon of oil to the same skillet. Toss in your diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, just until you can smell its fragrance – watch it carefully because garlic can burn quickly.
- Your water should be boiling by now. Add a generous pinch of salt and your pasta, then cook according to package directions until al dente.
- Meanwhile, use two forks to shred your rested chicken into bite-sized pieces. It should pull apart easily while still being juicy inside.
- Add the diced tomatoes (with their juice), chicken broth, Italian seasoning, salt, and pepper to your skillet with the onions and garlic. Bring to a simmer and let it bubble gently for about 8-10 minutes until the sauce thickens slightly. You want it to coat the back of a spoon but still be loose enough to mix with pasta.
- Add the shredded chicken back to the sauce and stir to combine. Let it warm through for 2-3 minutes.
- When your pasta is done, reserve about 1 cup of the starchy cooking water before draining. Add the drained pasta directly to your sauce and toss everything together. If it seems dry, add a splash of the reserved pasta water – the starch helps the sauce stick to the pasta.
- Turn off the heat and stir in the Parmesan cheese until it melts into the sauce. Give it a taste and add more salt or pepper if needed. The sauce should be creamy and cling nicely to the pasta.
- Serve hot in bowls, topped with a sprinkle of extra Parmesan and torn fresh basil leaves if you’re using them. The basil adds a lovely fresh pop of flavor and makes it look like something from a restaurant!
