Tri Color Pasta Recipe With Chicken: Vibrant Dish With Garlic-Herb Sauce

This vibrant pasta dish brings color and flavor to your dinner table with minimal effort. I developed this recipe after testing multiple variations to perfect the balance of textures and tastes.

The tri-color pasta provides visual appeal while the chicken adds protein. A garlic-herb sauce ties everything together with aromatic depth. The combination is both satisfying and impressive for any occasion.

What makes this dish work is the simplicity of the technique. The pasta cooks while you prepare the chicken and sauce, making it efficient for busy weeknights. The result is a restaurant-quality meal ready in under 30 minutes.

Serve this with a sprinkle of fresh parsley for a pop of color. The flavors only improve as they meld together.

Ingredients for Tri Color Pasta Recipe with Chicken

Bright pasta, tender chicken, and a creamy garlic-herb sauce come together effortlessly.

The chicken makes this meal. Boneless, skinless breasts work best—avoid thighs here (they release too much moisture). Look for even thickness so pieces cook uniformly. I grab mine from Whole Foods when quality matters, but any supermarket will do for a quick weeknight version. The tri-color pasta? Barilla or De Cecco hold their shape best.

Out of chicken broth? Water plus bouillon cube in a pinch. No Italian seasoning? Use half the amount of dried oregano plus basil. Heavy cream can be subbed with half-and-half (just know the sauce won’t be as rich). The butter can be skipped entirely if you’re watching calories—just double the olive oil for cooking.

Leftovers keep 4-5 days in the fridge, though the pasta soaks up sauce over time. Freezes OK for 2 months, but the cream might separate slightly when reheated. Best served fresh with that parsley garnish—adds a pop of color and freshness.

Step-by-Step Instructions for Tri Color Pasta With Chicken

Here’s how I make this vibrant, creamy dish with perfectly tender chicken.

Step 1: Cook the Pasta and Chicken

Bring a large pot of salted water to a boil and add the 12 oz Tri-Color Pasta. Cook according to package directions until al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup of pasta water.

Meanwhile, heat 1 tbsp of the Olive Oil in a large skillet over medium-high heat. Season the 1.5 lb Boneless Chicken Breast with salt and black pepper, then add it to the skillet. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.

Step 2: Build the Creamy Garlic-Herb Sauce

In the same skillet, add the remaining 2 tbsp Olive Oil and the 4 cloves Garlic Cloves. Sauté for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Stir in the 2 tbsp Unsalted Butter and let it melt.

Sprinkle the 2 tbsp All-Purpose Flour over the garlic and butter, stirring constantly for 1 minute to cook the flour. Slowly whisk in the 1.5 cups Chicken Broth and 0.5 cup Heavy Cream, ensuring there are no lumps. Stir in the 1 tbsp Dried Italian Seasoning and let the sauce simmer for 3-4 minutes until it begins to thicken.

Step 3: Combine and Finish

Return the cooked chicken to the skillet with the sauce. Add the drained Tri-Color Pasta and toss everything together to coat the pasta and chicken evenly. If the sauce is too thick, add some of the reserved pasta water, 1 tbsp at a time, to reach your desired consistency.

Remove from heat and stir in the 0.5 cup Parmesan Cheese until it’s fully melted and incorporated. Taste and adjust seasoning with more salt or black pepper if needed.

Step 4: Garnish and Serve

Transfer the pasta to serving plates or a large serving bowl. Sprinkle the 0.25 cup Fresh Parsley evenly over the top for a pop of color and freshness. Serve immediately while the dish is warm and the sauce is creamy.

Each bite should have tender chicken, vibrant pasta, and a rich, garlic-herb sauce clinging to every piece. This dish is best enjoyed fresh, so dig in right away!

Regional Styles of tri color pasta recipe with chicken

Northern Italian Style

In Lombardy, they’d use pappardelle instead of tri-color pasta, keeping the vibrancy with spinach and tomato-infused dough. The chicken gets pounded thin, lightly breaded, and pan-fried in butter and sage for a delicate crunch. 🗺️

Southern Italian Twist

Sicilian cooks might swap the cream for ricotta salata and add sun-dried tomatoes and Kalamata olives to the sauce. The pasta stays tri-color, but the sauce becomes tangier and more robust. I love this version for summer.

American Comfort

Midwestern home cooks often add cream of mushroom soup to the sauce for extra richness. They’ll use rotisserie chicken to save time, keeping the tri-color pasta for that fun, family-friendly look. It’s a weeknight staple.

Mediterranean Flare

Greek-inspired versions add feta cheese and oregano to the sauce, with lemon zest for brightness. The chicken gets marinated in olive oil, lemon, and garlic before cooking. It’s light yet satisfying.

This version reminds me of Sunday family dinners.

Spicy Mexican Fusion

Add 1 tsp chipotle powder to the sauce and top with avocado slices and cilantro. The tri-color pasta stays, but the dish leans into smoky, bold flavors. It’s a fun twist for taco night.

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