15 Summer Chicken Pasta Recipes That Keep It Light But Loaded With Flavor

15 Summer Chicken Pasta Recipes That Keep It Light But Loaded With Flavor – because nothing says summer like vibrant, fresh ingredients tossed with perfectly cooked pasta and juicy chicken. When the temperatures rise, we crave meals that are satisfying without weighing us down, and these recipes deliver exactly that. From bright lemon garlic spaghetti to creamy avocado pesto fusilli, each dish celebrates seasonal produce while keeping prep simple for those lazy summer evenings. You’ll find the perfect balance of light yet substantial in every forkful, whether you’re craving a chilled pasta salad for picnics or a quick skillet meal for weeknight dinners.

These recipes transform ordinary chicken and pasta into extraordinary summer fare with clever twists like grilled peaches in balsamic glazes, fresh herb-infused oils, and unexpected crunchy toppings. We’ve included options for every summer occasion – backyard barbecues, beach house dinners, or meal-prepped lunches to enjoy poolside. The best part? Most come together in 30 minutes or less, giving you more time to soak up the sunshine while still serving up restaurant-worthy flavor.

Lemon Basil Chicken Pasta

Lemon Basil Chicken Pasta is a refreshing dish that combines tender chicken with light pasta, zesty lemon, and aromatic basil. It’s perfect for summer evenings when you want something tasty yet simple to prepare.

The bright flavors of lemon and basil elevate this dish, making it a favorite at any gathering. Plus, it comes together quickly, making it ideal for busy weeknights or a leisurely weekend meal.

Ingredients

• 8 oz spaghetti or linguine
• 2 chicken breasts, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 cup fresh basil leaves, roughly chopped
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Add minced garlic and cook for an additional minute.
3. Add Flavor: Stir in the lemon juice and zest, then add the cooked pasta to the skillet. Toss to combine, ensuring the pasta is well-coated.
4. Finish with Basil: Remove from heat and fold in the chopped basil. Adjust seasoning if necessary.
5. Serve: Plate the pasta and garnish with additional basil and Parmesan cheese, if desired. Enjoy your Lemon Basil Chicken Pasta!

Spicy Chicken and Avocado Pasta

This Spicy Chicken and Avocado Pasta is a delightful dish that combines tender chicken, creamy avocado, and a hint of heat. It’s light yet satisfying, making it perfect for those warm summer evenings.

The pasta is quick to whip up, and the fresh ingredients pack a punch of flavor. Plus, it’s a great way to enjoy the season’s bounty while keeping things simple in the kitchen!

Ingredients

• 8 oz spaghetti or your choice of pasta
• 1 lb chicken breast, diced
• 2 ripe avocados, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh basil or mint for garnish
• Juice of 1 lime

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Stir in minced garlic and red pepper flakes, seasoning with salt and pepper.
3. Combine: In a large bowl, combine the cooked pasta, chicken mixture, and lime juice. Toss until well combined.
4. Add Avocado: Gently fold in the sliced avocados, being careful not to mash them.
5. Serve: Garnish with fresh basil or mint and additional lime juice if desired. Enjoy!

Pesto Grilled Chicken Fettuccine

Pesto Grilled Chicken Fettuccine is a delightful summer dish that combines the freshness of basil pesto with grilled chicken and perfectly cooked fettuccine. The flavors are bright and satisfying, making it a fantastic choice for a light yet filling meal. This recipe is quick to prepare, making it perfect for busy weeknights or casual gatherings with friends.

The grilled chicken adds a smoky touch, while the creamy pesto clings to the pasta, creating a delicious harmony of tastes. It’s not just easy to make, but also a great way to showcase seasonal ingredients. You’ll want to whip this dish up again and again!

Ingredients

• 8 ounces fettuccine
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for about 6-7 minutes on each side, or until cooked through. Remove from the grill and let rest for a few minutes before slicing.
4. In a large bowl, combine the cooked fettuccine and pesto, tossing until the pasta is well coated.
5. Slice the grilled chicken and serve it on top of the fettuccine. Sprinkle with grated Parmesan and garnish with fresh basil leaves before serving.

Cherry Tomato and Mozzarella Pasta

This Cherry Tomato and Mozzarella Pasta is a delightful summer dish that bursts with freshness and flavor. It combines juicy cherry tomatoes and creamy mozzarella, creating a light yet satisfying meal that’s perfect for warm weather. Simple to prepare, it’s an excellent option for busy weeknights or casual gatherings with friends.

The combination of sweet tomatoes and rich mozzarella, along with a sprinkle of fresh basil, makes every bite delicious. Plus, it comes together in just a few steps, making it an ideal recipe for anyone looking to enjoy a quick, flavorful meal without spending hours in the kitchen.

Ingredients

• 8 ounces spaghetti or your favorite pasta
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
3. Add the Tomatoes: Stir in the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften. Season with salt and pepper.
4. Combine: Add the cooked pasta to the skillet along with the mozzarella and chopped basil. Toss everything together gently to combine, allowing the heat to slightly melt the cheese.
5. Serve: Plate the pasta and garnish with additional basil if desired. Enjoy your fresh and vibrant meal!

Garlic Shrimp and Spinach Penne

Garlic Shrimp and Spinach Penne is a delightful dish that brings summer flavors to your plate. The combination of tender shrimp, fresh spinach, and al dente penne pasta creates a light yet satisfying meal. With its simple preparation, this recipe is perfect for busy weeknights or casual get-togethers.

The garlic adds a lovely aromatic touch, while the spinach provides a fresh, vibrant contrast. Toss in some grated Parmesan for a savory finish, and you’ve got a dish that’s not only tasty but also a breeze to whip up!

Ingredients

• 8 ounces penne pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon

Instructions

1. Cook the Penne: In a large pot of boiling salted water, cook the penne according to package directions until al dente. Drain and set aside.
2. Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and red pepper flakes, cooking until the shrimp turns pink, about 3-4 minutes.
3. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
4. Combine: Add the cooked penne to the skillet and toss everything together, adding lemon juice and Parmesan cheese before serving.

Zucchini Noodle Chicken Alfredo

Zucchini Noodle Chicken Alfredo is a delicious twist on a classic favorite. This dish features tender chicken and creamy Alfredo sauce, all served over spiralized zucchini noodles, making it both light and satisfying. The flavors blend beautifully, creating a dish that feels indulgent without the heaviness of traditional pasta.

This recipe is simple to whip up, taking just about 30 minutes from start to finish. Perfect for a quick weeknight dinner, it’s a crowd-pleaser that will have everyone asking for seconds!

Ingredients

• 2 medium zucchinis, spiralized
• 1 pound chicken breast, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Season with salt and pepper.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce thickens, about 2-3 minutes.
4. Add the spiralized zucchini to the skillet, tossing to coat in the sauce. Cook for 2-3 minutes until the zucchini is tender but still crisp.
5. Serve immediately, garnished with fresh parsley.

Mediterranean Chicken Orzo Salad

This Mediterranean Chicken Orzo Salad is a delightful mix of flavors and textures that perfectly captures the essence of summer. With juicy grilled chicken, tender orzo pasta, and a vibrant array of vegetables, it’s refreshing yet hearty enough to satisfy your cravings. Tossed with a zesty dressing, every bite bursts with freshness and warmth.

Not only is this dish simple to prepare, but it’s also versatile and can be served warm or cold. Perfect for a picnic or a light dinner, it brings the Mediterranean coast right to your table!

Ingredients

• 2 cups orzo pasta
• 2 cups cooked chicken, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the orzo according to package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooked orzo, diced chicken, cherry tomatoes, olives, feta cheese, red onion, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss gently to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing touch.

Sun-Dried Tomato and Chicken Farfalle

This Sun-Dried Tomato and Chicken Farfalle dish is a vibrant and satisfying option for summer days. Featuring tender chicken pieces and the rich, tangy flavor of sun-dried tomatoes, it’s a quick and easy recipe that’s perfect for a weeknight meal.

The farfalle pasta adds a fun shape to the mix, making it not only delicious but visually appealing as well. Tossed with fresh herbs and cherry tomatoes, this dish is light yet packed with flavor, making it an ideal choice for warmer weather.

Ingredients

• 8 oz farfalle pasta
• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the farfalle and cook according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
3. Add the Veggies: Stir in the minced garlic, sun-dried tomatoes, and cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes soften.
4. Combine: Add the cooked farfalle to the skillet and toss everything together. Stir in the fresh basil and adjust seasoning if needed.
5. Serve: Plate the pasta and top with grated Parmesan cheese before serving.

Mango Chicken Pasta Salad

Mango Chicken Pasta Salad is a refreshing dish perfect for summer days. The combination of tender chicken, sweet mango, and crunchy veggies makes every bite bursting with flavor. This salad is not only light but also satisfying, making it a great meal on its own or a side dish for gatherings.

With its easy preparation, you can whip this up in no time. Whether you’re enjoying it at a picnic or serving it for dinner, this salad is bound to impress with its colorful presentation and delightful taste.

Ingredients

• 2 cups rotini pasta
• 1 cup cooked chicken, shredded or cubed
• 1 ripe mango, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Combine Ingredients: In a large bowl, combine the cooled pasta, cooked chicken, diced mango, cherry tomatoes, red bell pepper, red onion, and fresh basil.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
4. Mix Together: Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
5. Chill and Serve: Let the salad sit for at least 30 minutes in the refrigerator to allow flavors to meld before serving.

Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta is a delightful dish that combines tender chicken with a zesty lemon sauce over a bed of pasta. The creamy texture and fresh flavors are perfect for a light summer meal, making it both satisfying and refreshing. This recipe is simple to whip up in under 30 minutes, making it ideal for busy weeknights or leisurely weekends.

The bright lemon notes come through beautifully, while the creamy sauce adds a comforting richness. It’s a great way to enjoy chicken and pasta, and you can easily customize it with your favorite veggies or herbs.

Ingredients

• 8 oz fettuccine or spaghetti
• 2 cups boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds. Pour in the chicken broth and simmer for 2 minutes. Stir in heavy cream, lemon zest, and lemon juice, and let the mixture simmer until it thickens slightly.
4. Combine: Add the cooked chicken and pasta to the skillet, tossing to coat everything in the creamy lemon sauce. Adjust seasoning with salt and pepper as needed.
5. Serve: Plate the pasta and garnish with fresh parsley. Enjoy your creamy lemon chicken pasta!

Roasted Vegetable Chicken Pasta

This roasted vegetable chicken pasta is a delightful dish that combines tender chicken with a colorful medley of seasonal vegetables. The mix of flavors is fresh and vibrant, making it perfect for summer dining. Not only does it taste amazing, but it’s also super easy to whip up, making it an ideal weeknight meal.

The roasted vegetables add a lovely sweetness and depth, while the chicken provides a hearty protein boost. Tossed with your favorite pasta, this dish is light yet satisfying, ensuring you feel good about what you’re eating. Plus, it can easily adapt to whatever veggies you have on hand!

Ingredients

• 8 oz pasta (spaghetti or your choice)
• 2 cups mixed bell peppers, diced
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 lb chicken breast, diced
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the diced chicken, bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper. Toss until everything is well coated.
3. Spread the mixture onto a baking sheet in a single layer and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
4. While the chicken and vegetables roast, cook the pasta according to the package instructions. Drain and set aside.
5. Once the chicken and vegetables are done, combine them with the cooked pasta in a large bowl. Toss to mix everything together.
6. Serve warm, garnished with fresh parsley.

Chili Lime Chicken Pasta

Chili Lime Chicken Pasta is a bright and zesty dish that perfectly captures the essence of summer. The combination of tender chicken, a kick of chili, and the refreshing taste of lime makes it a delightful meal that’s both satisfying and light.

This recipe is simple to whip up, making it great for a quick weeknight dinner or a weekend gathering. With its vibrant flavors, it’s sure to impress anyone at your table!

Ingredients

• 8 oz spaghetti or your choice of pasta
• 2 chicken breasts, diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Juice of 2 limes
• Zest of 1 lime
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Drain and set aside.
2. Prepare the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, salt, and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes.
3. Add Flavor: Stir in lime juice and zest, mixing well to coat the chicken.
4. Combine: Add the cooked pasta to the skillet, tossing everything together to combine. Adjust seasoning if necessary.
5. Serve: Garnish with fresh cilantro and sprinkle with Parmesan cheese if desired. Enjoy your Chili Lime Chicken Pasta right away!

Grilled Chicken Caprese Pasta

Grilled Chicken Caprese Pasta is a delightful dish that perfectly combines the fresh flavors of summer. This recipe features tender grilled chicken, juicy tomatoes, creamy mozzarella, and aromatic basil, tossed with al dente pasta. It’s not only quick and easy to prepare but also packed with vibrant tastes that make it a go-to meal for warm evenings.

This dish balances the richness of chicken and cheese with the lightness of fresh herbs and tomatoes. The result is a satisfying plate that’s sure to impress without requiring hours in the kitchen. Perfect for a family dinner or a gathering with friends, this recipe is sure to be a hit!

Ingredients

• 2 boneless, skinless chicken breasts
• 8 ounces spaghetti or your favorite pasta
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella balls
• 1/4 cup fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions

1. Grill the Chicken: Preheat the grill to medium heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for 6-7 minutes on each side or until cooked through. Remove from grill and let rest before slicing.
2. Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and fresh basil. Add sliced grilled chicken on top.
4. Dress the Dish: Drizzle with olive oil and balsamic glaze. Toss gently to combine everything without breaking the mozzarella.
5. Serve: Divide the pasta into bowls and enjoy immediately!

Thai Peanut Chicken Pasta

This Thai Peanut Chicken Pasta brings together the comforting familiarity of pasta with the bold flavors of Thai cuisine. Expect a delightful combination of tender chicken, crunchy peanuts, and a rich peanut sauce that ties everything together. It’s a dish that’s easy to whip up, making it perfect for a summer meal when you’re craving something refreshing yet satisfying.

The creamy peanut sauce, infused with hints of garlic and ginger, coats each strand of pasta beautifully. Topped with fresh herbs and peanuts for a bit of crunch, this recipe will keep you coming back for more!

Ingredients

• 8 oz linguine or spaghetti
• 1 lb boneless, skinless chicken breasts, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 cup chicken broth
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup crushed peanuts for garnish

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the linguine until al dente, following package instructions. Drain and set aside.
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute.
3. Make the Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, and chicken broth until smooth. Pour the sauce over the cooked chicken and stir to combine.
4. Toss with Pasta: Add the drained pasta to the skillet and toss everything together until well combined and heated through.
5. Serve: Remove from heat and stir in chopped green onions and cilantro. Serve warm, garnished with crushed peanuts.

Herbed Chicken and Asparagus Linguine

This Herbed Chicken and Asparagus Linguine is all about freshness and flavor. The tender chicken, paired with crisp asparagus and tossed in a light olive oil sauce, makes for a delightful dish that’s perfect for warm summer evenings. Plus, it’s simple to whip up, making it a go-to for weeknight dinners or when entertaining friends.

The combination of herbs and the slight crunch of asparagus brings a burst of vibrant taste to each bite. It’s satisfying without being heavy, ensuring you enjoy a light meal that still feels indulgent. Serve it warm or at room temperature, and it’s sure to please everyone at the table!

Ingredients

• 8 ounces linguine pasta
• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the oregano and thyme. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and let rest before slicing.
3. Sauté the Asparagus: In the same skillet, add the remaining olive oil and minced garlic. Add the asparagus and sauté for 3-4 minutes until tender but still crisp. Stir in the remaining herbs.
4. Combine: Toss the cooked linguine into the skillet with the asparagus and mix well. Add the sliced chicken on top and toss gently to combine all the flavors.
5. Serve: Garnish with fresh parsley and enjoy your Herbed Chicken and Asparagus Linguine warm!

Final Thoughts

Summer cooking should be as effortless and enjoyable as the season itself, and these chicken pasta recipes prove that light eating doesn’t mean sacrificing taste. By combining lean protein with seasonal vegetables and smart flavor boosters, you get meals that feel indulgent while keeping you energized for all your warm-weather adventures. Whether you’re feeding a crowd or just whipping up a quick dinner after a day in the sun, these versatile recipes will become your go-to all season long. Here’s to easy, breezy meals that let you spend less time in the kitchen and more time making summer memories!