chicken tenderloin recipe with pasta
- The Best chicken tenderloin recipe with pasta
- Garlic Butter Chicken Tenderloin with Creamy Pasta
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Garlic Butter Chicken Tenderloin with Creamy Pasta Works
- ❓ Frequently Asked Questions About Garlic Butter Chicken Tenderloin with Creamy Pasta
The Best chicken tenderloin recipe with pasta
This recipe for chicken tenderloin with pasta has been a go-to in our house for years—not just because it’s simple and delicious, but because it’s the kind of meal that feels like a little treat without the fuss. I love how the tenderloins stay juicy and flavorful even after being baked, and the pasta soaks up all that savory sauce without getting soggy. It’s the kind of dish that feels special for a family dinner or a weeknight when everyone is hungry but doesn’t require a fancy restaurant vibe. My kids—especially my teenage boys—always ask for it because it’s quick, easy to customize (swap the pasta for zucchini noodles if they’re watching their carbs), and the garlic and herbs in the sauce make it feel like something more than just chicken and noodles.
What really makes this recipe work for me is how balanced it is. The chicken tenderloins are lean but still packed with protein, and the pasta adds a satisfying carbs for energy. The sauce is light enough that it doesn’t overpower the meal, but the herbs and lemon brighten it up just enough to make it feel fresh. I’ve served it on busy school nights, for Sunday dinners, and even as a lunch when we’re all running late—no one ever complains. Plus, the health benefits are pretty neat: it’s got lean protein to keep us full, fiber from the veggies (if we add them), and complex carbs from the pasta or whole grains if we use them. My kids don’t even realize how good for them it is until they tell me they’re not hungry for seconds. It’s that kind of dish that makes eating healthy feel easy and tasty.
Garlic Butter Chicken Tenderloin with Creamy Pasta
A flavorful dish featuring tender chicken tenderloin coated in garlic butter, served with al dente pasta in a rich tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless chicken tenderloins (6 oz each)
- 2 tbsp olive oil
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 8 oz fettuccine or linguine
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1 cup tomato sauce
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped
- Red pepper flakes (optional)
👨🍳Directions
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1 Preheat oven to 425°F (220°C). In a shallow bowl, combine flour, garlic powder, paprika, salt, and black pepper.
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2 Dip each chicken tenderloin into the flour mixture, coating evenly on both sides. Set aside.
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3 Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a baking sheet and place in the oven for 5 minutes.
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4 Cook pasta according to package instructions until al dente. Drain and set aside.
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5 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in tomato sauce and heavy cream, simmer for 3-4 minutes. Stir in Parmesan cheese until melted. Season with salt and pepper.
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6 Divide cooked pasta among plates. Top each serving with chicken tenderloins and the garlic butter sauce. Garnish with chopped parsley and red pepper flakes if desired.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Large skillet
- Oven
- Pasta pot
- Whisk
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken Tenderloin with Creamy Pasta Works
This chicken tenderloin with pasta dish is always a reliable crowd-pleaser because it’s simple enough to prepare ahead of time while still feeling special for a family gathering. The tender, seasoned chicken pairs perfectly with creamy pasta, making it a hearty and satisfying meal that doesn’t require last-minute stress. It’s ideal for busy weeknights or casual get-togethers because it’s balanced—tender, flavorful, and easy to scale up without losing quality.
❓ Frequently Asked Questions About Garlic Butter Chicken Tenderloin with Creamy Pasta
What is the best way to prepare chicken tenderloins for this recipe, and how do I ensure they cook evenly?
The best way to prepare chicken tenderloins is to pat them dry with paper towels and season lightly with salt and pepper before cooking. For even cooking, use a non-stick skillet or baking sheet—if frying, cook in batches at 350°F (175°C) for 6–8 minutes until internal temp reaches 165°F (74°C). For baking, season and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
Can I use pre-cooked or frozen chicken tenderloins in this recipe, and if so, what adjustments should I make?
Yes, you can use pre-cooked or frozen tenderloins, but adjustments are needed: thaw frozen ones first if needed, then cut into bite-sized pieces (if not pre-cut) and cook separately from the pasta. For pre-cooked, simply heat through in the sauce (add 1–2 minutes to the pasta cooking time). Avoid overcooking to prevent dryness.
How do I make the sauce for this dish taste richer without adding extra oil?
Boost flavor by deglazing the pan with 1–2 tbsp broth, wine, or tomato paste after cooking the chicken. Stir in 1 tbsp butter at the end for richness, or add ½ tsp garlic powder, onion powder, or smoked paprika for depth. For a creamy twist, finish with ¼ cup heavy cream or coconut milk (if dairy-free).
What pasta shapes work best with this dish, and are there any that should be avoided?
Best pasta shapes: penne, fusilli, or rotini (their ridges hold sauce well). Spaghetti or linguine can work but may require extra sauce. Avoid small shells or farfalle (they can get lost in the sauce), and skip rigatoni unless you’re using a thick, chunky sauce.
Can I make this recipe ahead of time, and how should I store or reheat the leftovers?
Yes! Assemble the dish (uncooked chicken + pasta + sauce) and refrigerate for up to 2 days. Reheat gently: stir in ¼ cup water or broth while cooking pasta, then simmer together for 5–7 minutes on low heat. Avoid microwaving directly on chicken to prevent rubbery texture—use a low-heat oven (325°F/160°C) for 10–15 minutes with a splash of water.
