Hey there, busy home cooks! Hungry for a comforting pasta dinner but tired of heavy cream sauces? You’re in luck—we’ve gathered 33 simple, creamy-free chicken pasta recipes that are perfect for quick weeknight meals. From zesty lemon garlic to rich tomato basil, these dishes deliver big flavor without the fuss. Dive in and find your new favorite!
Lemon Herb Chicken Pasta
Just what you need for a quick, flavorful dinner. This lemon herb chicken pasta comes together fast with bright, fresh ingredients. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
– 8 oz linguine or any long pasta
– 3 tbsp olive oil, or any neutral oil
– 4 cloves garlic, minced (use more for extra kick)
– 1/4 cup fresh lemon juice, about 2 lemons
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano, or 1 tbsp fresh
– 1/2 tsp red pepper flakes, adjust to heat preference
– Salt and black pepper, to season throughout
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken pieces generously with salt, black pepper, and dried oregano.
5. Add chicken to the skillet in a single layer and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate.
7. Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet.
8. Add minced garlic and red pepper flakes, sauté for 30-60 seconds until fragrant but not browned.
9. Pour in lemon juice and scrape up any browned bits from the bottom of the skillet.
10. Add butter and stir until melted and sauce slightly thickens, about 1-2 minutes.
11. Drain pasta, reserving 1/4 cup of pasta water.
12. Return cooked chicken and any juices to the skillet with the sauce.
13. Add drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
14. Stir in chopped parsley and adjust seasoning with salt and pepper.
15. Serve immediately. With tender chicken and al dente pasta coated in a zesty, herby sauce, this dish is both light and comforting. Try topping with extra lemon zest or grated Parmesan for a flavor boost.
Garlic Butter Chicken Fettuccine
A comforting classic, this garlic butter chicken fettuccine comes together quickly for a satisfying weeknight dinner. Rich, creamy, and packed with flavor, it’s a crowd-pleaser that feels indulgent yet simple to make.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for more flavor)
– 12 oz fettuccine pasta (or linguine if preferred)
– 4 tbsp unsalted butter (divided use)
– 4 cloves garlic, minced (about 2 tbsp)
– 1 cup heavy cream (room temperature to prevent curdling)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1/4 cup chopped fresh parsley (or 1 tbsp dried)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
5. Season chicken pieces evenly with salt and pepper.
6. Add chicken to skillet in a single layer, cooking for 5-6 minutes until golden brown and internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a plate.
8. Reduce heat to medium and add 2 tbsp butter to the same skillet.
9. Sauté garlic for 1 minute until fragrant but not browned.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Add remaining 2 tbsp butter and Parmesan cheese, whisking until smooth and slightly thickened (about 2-3 minutes).
12. Return cooked chicken to the skillet, stirring to coat in sauce.
13. Add drained pasta and toss to combine, adding reserved pasta water 1 tbsp at a time if sauce is too thick.
14. Stir in chopped parsley and adjust seasoning with additional salt if needed.
15. Serve immediately while hot.
Not overly heavy, the sauce clings perfectly to each strand of pasta with tender, juicy chicken in every bite. For a fresh twist, top with extra Parmesan and a squeeze of lemon juice just before serving.
Tomato Basil Chicken Spaghetti
Gather around for a simple yet satisfying weeknight dinner. This tomato basil chicken spaghetti comes together quickly with fresh flavors. Perfect for busy evenings when you crave something homemade.
Ingredients
– 8 oz spaghetti
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh basil, chopped (plus more for garnish)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional for heat)
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes.
3. Drain spaghetti and set aside, reserving 1/2 cup pasta water.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken cubes and cook until browned and internal temperature reaches 165°F, about 6-8 minutes, stirring occasionally.
6. Remove chicken from skillet and set aside.
7. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
8. Pour in crushed tomatoes and bring to a simmer.
9. Stir in cooked chicken, salt, black pepper, and red pepper flakes if using.
10. Simmer sauce for 5 minutes to allow flavors to meld.
11. Add cooked spaghetti to the skillet and toss to coat with sauce.
12. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
13. Remove from heat and stir in fresh basil.
14. Sprinkle with grated Parmesan cheese before serving.
Delightfully tender chicken mingles with al dente spaghetti in a vibrant tomato basil sauce. The fresh basil adds a bright, herbaceous note that complements the richness. Serve immediately with extra Parmesan and a side of garlic bread for a complete meal.
Pesto Chicken Penne
Craving a quick, flavorful dinner? Pesto Chicken Penne delivers bold basil and garlic notes with tender pasta and juicy chicken. It’s a one-pan wonder ready in under 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 12 oz penne pasta (or any short pasta shape)
– 1 cup basil pesto (store-bought or homemade)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper (adjust to taste)
– 1/4 cup reserved pasta water (for sauciness)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of pasta water before draining the pasta; set both aside.
4. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Season 1 lb chicken cubes with salt and black pepper on all sides.
6. Add chicken to the skillet in a single layer; cook for 5-7 minutes until golden brown and internal temperature reaches 165°F, flipping halfway.
7. Reduce heat to low and stir in 1 cup pesto, coating the chicken evenly.
8. Add the drained pasta and 1/4 cup reserved pasta water to the skillet, tossing to combine.
9. Sprinkle 1/2 cup Parmesan cheese over the mixture and toss until melted and creamy.
10. Serve immediately, garnished with extra Parmesan if desired.
Lusciously creamy with a vibrant herb kick, the pesto clings perfectly to each penne ridge. For a fresh twist, top with toasted pine nuts or serve alongside a crisp salad.
Spinach and Chicken Tagliatelle
Yield a satisfying meal with tender chicken and fresh spinach in a creamy sauce over wide pasta. You’ll love how quickly it comes together for a weeknight dinner that feels special.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
– 12 oz tagliatelle pasta (or fettuccine if unavailable)
– 4 cups fresh spinach, roughly chopped (packed)
– 1 cup heavy cream (sub half-and-half for lighter option)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tsp dried Italian seasoning
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste (start with 1/2 tsp each)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add tagliatelle and cook according to package directions until al dente, about 8-10 minutes.
3. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
4. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
5. Add chicken pieces in a single layer and season with salt, black pepper, and Italian seasoning.
6. Cook chicken for 5-6 minutes, turning occasionally, until browned and internal temperature reaches 165°F.
7. Tip: Don’t overcrowd the skillet to ensure proper browning.
8. Reduce heat to medium and add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
9. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
10. Add spinach and cook for 2-3 minutes, stirring, until wilted.
11. Tip: Wilt spinach in batches if your skillet is small.
12. Stir in grated Parmesan until melted and sauce thickens slightly, about 2 minutes.
13. Add cooked pasta and 1/4 cup of reserved pasta water to the skillet, tossing to coat evenly.
14. Tip: Add more pasta water if sauce is too thick.
15. Cook for 1-2 minutes until everything is heated through and well combined.
16. Season with additional salt and pepper if needed.
Keep it simple by serving immediately with extra Parmesan. The creamy sauce clings to every strand of pasta, while the spinach adds a fresh contrast. For a twist, top with toasted pine nuts or a squeeze of lemon juice to brighten the flavors.
Avocado Chicken Pasta Salad
Let’s make a creamy, protein-packed pasta salad perfect for summer meals. Loaded with avocado and grilled chicken, it comes together quickly for a satisfying lunch or dinner.
Ingredients
– 8 oz rotini pasta (or any short pasta shape)
– 1 lb boneless, skinless chicken breasts
– 2 ripe avocados, pitted and peeled
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp lime juice (freshly squeezed for best flavor)
– 1/4 cup chopped cilantro (optional, omit if desired)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander and rinse briefly with cold water to stop cooking; set aside.
4. While pasta cooks, season chicken breasts evenly with half the salt and pepper.
5. Heat a grill or skillet over medium-high heat (about 400°F) and cook chicken for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear.
6. Remove chicken from heat and let rest for 5 minutes on a cutting board to retain moisture.
7. Dice the cooked chicken into 1-inch cubes.
8. In a large bowl, mash the avocados with a fork until smooth but slightly chunky.
9. Whisk in olive oil, lime juice, remaining salt, and pepper to form a creamy dressing.
10. Tip: Add a splash of water if dressing is too thick for easier mixing.
11. Fold the cooled pasta, diced chicken, and cilantro (if using) into the avocado dressing until evenly coated.
12. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
13. Tip: Stir gently before serving to redistribute the creamy avocado dressing.
14. Keeps well for up to 2 days if stored in an airtight container.
Keep it chilled for a refreshing crunch, with the avocado lending a rich, smooth texture against the tender chicken. Serve over greens or in lettuce cups for a low-carb twist, or pack it for picnics—it travels beautifully without wilting.
Sun-Dried Tomato Chicken Rigatoni
Hearty and satisfying, this pasta dish comes together quickly for a weeknight dinner. Sun-dried tomatoes add intense flavor while cream creates a luxurious sauce.
Ingredients
– 1 lb rigatoni pasta
– 1.5 lbs boneless chicken breasts, cut into 1-inch cubes
– 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp olive oil (or use reserved sun-dried tomato oil)
– 1 tsp dried basil
– 1/2 tsp red pepper flakes (optional for heat)
– Salt and black pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rigatoni and cook according to package directions until al dente, about 10-12 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken cubes with salt, pepper, and dried basil.
5. Add chicken to skillet in a single layer, cooking undisturbed for 4 minutes to develop golden crust.
6. Flip chicken pieces and cook another 4 minutes until cooked through (internal temperature 165°F).
7. Remove chicken from skillet and set aside.
8. Reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
9. Add chopped sun-dried tomatoes and red pepper flakes, stirring for 1 minute.
10. Pour in heavy cream, scraping bottom of skillet to incorporate browned bits.
11. Simmer sauce for 3-4 minutes until slightly thickened.
12. Stir in grated Parmesan until melted and smooth.
13. Return cooked chicken to skillet, tossing to coat in sauce.
14. Drain cooked pasta, reserving 1/2 cup pasta water.
15. Add pasta to skillet along with 1/4 cup reserved pasta water, tossing to combine.
16. Cook for 1-2 minutes until sauce clings to pasta, adding more pasta water if needed.
17. Season with additional salt and pepper if desired.
Velvety cream sauce clings perfectly to the rigatoni’s ridges, while sun-dried tomatoes provide sweet-tart bursts. Serve immediately with extra Parmesan and fresh basil for a restaurant-quality presentation at home.
Mushroom Chicken Linguine
Hearty and savory, this mushroom chicken linguine comes together quickly for a satisfying weeknight meal. Here’s how to make it perfectly every time.
Ingredients
– 8 oz linguine pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz cremini mushrooms, sliced (or any mushroom variety)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 5-6 minutes until browned on all sides.
6. Remove chicken from skillet and set aside on a plate.
7. Add sliced mushrooms to the same skillet and cook for 4-5 minutes until golden brown and tender.
8. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Reduce heat to medium and pour in heavy cream, stirring to combine.
10. Add Parmesan cheese, butter, salt, black pepper, and red pepper flakes if using.
11. Simmer sauce for 2-3 minutes until slightly thickened, stirring constantly.
12. Return cooked chicken to the skillet and stir to coat in sauce.
13. Add drained linguine and toss to combine, adding reserved pasta water 1 tbsp at a time if sauce is too thick.
14. Garnish with fresh parsley and additional Parmesan cheese before serving.
Deliciously creamy with tender chicken and earthy mushrooms, this pasta dish boasts a rich, velvety sauce that clings perfectly to every strand. Serve immediately with crusty bread to soak up the extra sauce, or add a side salad for a complete meal.
Balsamic Chicken Bucatini
Perfectly seared chicken meets al dente bucatini in a rich balsamic glaze. This one-pan wonder delivers restaurant-quality flavor with minimal cleanup. Ready in under 30 minutes for busy weeknights.
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips (pound evenly for consistent cooking)
– 12 oz bucatini pasta (or sub fettuccine if unavailable)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 4 cloves garlic, minced (fresh preferred for best flavor)
– 1/2 cup balsamic vinegar (aged variety for deeper taste)
– 1/4 cup chicken broth (low-sodium recommended)
– 2 tbsp unsalted butter (adds richness to the sauce)
– 1 tsp red pepper flakes (adjust for desired spice level)
– Salt and black pepper (to season throughout)
– Fresh basil leaves, for garnish (optional but recommended)
Instructions
1. Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per gallon).
2. Add bucatini and cook for 9-11 minutes until al dente (check package timing).
3. Reserve 1/2 cup pasta water before draining; set pasta aside.
4. Season chicken strips generously with salt and black pepper on all sides.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken in a single layer; cook undisturbed for 3-4 minutes until golden brown.
7. Flip chicken and cook another 3-4 minutes until internal temperature reaches 165°F.
8. Remove chicken from skillet; set aside on a plate covered loosely with foil.
9. Reduce heat to medium; add remaining 1 tbsp olive oil to the same skillet.
10. Sauté garlic and red pepper flakes for 30 seconds until fragrant (avoid browning).
11. Pour in balsamic vinegar and chicken broth; simmer for 2-3 minutes until reduced by half.
12. Whisk in butter until melted and sauce slightly thickens (emulsifies the mixture).
13. Add cooked pasta and chicken back to the skillet; toss to coat evenly.
14. Splash in reserved pasta water 1 tbsp at a time if sauce needs thinning.
15. Taste and adjust seasoning with salt or pepper if needed.
16. Garnish with fresh basil leaves before serving immediately.
Velvety balsamic glaze clings to every strand of chewy bucatini, while tender chicken adds hearty protein. The sweet-tangy sauce balances perfectly with a hint of heat from the pepper flakes. Serve with a crisp green salad or garlic bread to soak up every last drop.
Roasted Red Pepper Chicken Fusilli
Even the busiest weeknights deserve a satisfying pasta dish. Roasted red pepper chicken fusilli delivers bold flavor with minimal effort. This one-pan meal comes together quickly for a family-friendly dinner.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz fusilli pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 jar (12 oz) roasted red peppers, drained and chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried Italian seasoning
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
– Fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook according to package directions until al dente, about 9-11 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken cubes with salt, black pepper, and Italian seasoning.
5. Add chicken to skillet and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip chicken pieces and cook for another 4 minutes until cooked through (internal temperature 165°F).
7. Remove chicken from skillet and set aside on a clean plate.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Add chopped roasted red peppers and cook for 2 minutes, stirring occasionally.
10. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.
11. Stir in Parmesan cheese until melted and sauce thickens slightly, about 2 minutes.
12. Drain cooked pasta, reserving 1/2 cup pasta water.
13. Return cooked chicken to the skillet with the sauce.
14. Add drained pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
15. Season with additional salt, pepper, and red pepper flakes if desired.
16. Garnish with fresh basil leaves before serving.
Creamy sauce clings perfectly to every twist of fusilli, creating a satisfying texture. The sweet roasted peppers balance the savory chicken beautifully. Try serving with crusty bread to soak up every bit of sauce.
Mediterranean Chicken Orzo
You’ll love how this one-pot wonder combines tender chicken with orzo pasta. Year-round comfort food that comes together fast. Perfect for busy weeknights or meal prep.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too)
– 1 cup orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 1/2 cup sun-dried tomatoes, chopped (oil-packed for more flavor)
– 1/4 cup kalamata olives, pitted and halved
– 2 tbsp fresh lemon juice
– 1/4 cup crumbled feta cheese
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces and cook for 5-6 minutes, turning once, until browned on both sides.
3. Remove chicken from skillet and set aside.
4. Add diced onion to the same skillet and cook for 3-4 minutes until softened.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in orzo pasta, oregano, salt, and pepper, toasting for 1 minute.
7. Pour in chicken broth, scraping up any browned bits from the bottom.
8. Add sun-dried tomatoes and kalamata olives.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
10. Return chicken to the skillet, nestling it into the orzo.
11. Cover and cook for another 5 minutes until orzo is tender and liquid is absorbed.
12. Remove from heat and stir in lemon juice.
13. Top with crumbled feta and fresh parsley before serving.
Great texture with creamy orzo and juicy chicken chunks. Garlic and lemon brighten the rich tomatoes and olives. Serve with a crisp green salad or crusty bread for soaking up the sauce.
Zucchini Chicken Cavatappi
Dinner just got easier with this one-pan zucchini chicken cavatappi. Packed with fresh flavors and ready in under 30 minutes, it’s perfect for busy weeknights. Everyone will love the cheesy, savory combo.
Ingredients
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes (thaw if frozen)
– 8 oz cavatappi pasta (or any short pasta)
– 2 medium zucchinis, diced into ½-inch pieces (about 2 cups)
– 1 cup heavy cream (sub with half-and-half for lighter option)
– ½ cup grated Parmesan cheese, plus more for serving
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (use more for extra flavor)
– 1 tsp dried Italian seasoning (or fresh herbs if available)
– ½ tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste (start with ½ tsp salt)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add cavatappi pasta and cook according to package directions until al dente, about 9-10 minutes.
3. Drain pasta and set aside, reserving ½ cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken cubes in a single layer and season with salt, pepper, and Italian seasoning.
6. Cook chicken for 5-6 minutes, turning occasionally, until browned and internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a plate.
8. In the same skillet, add diced zucchini and cook for 4-5 minutes until slightly softened.
9. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
10. Pour in heavy cream and bring to a gentle simmer over medium heat.
11. Stir in grated Parmesan cheese until melted and sauce thickens slightly, about 2 minutes.
12. Return cooked chicken and pasta to the skillet, tossing to coat evenly in the sauce.
13. Add reserved pasta water a tablespoon at a time if sauce is too thick.
14. Season with additional salt and pepper if needed, then remove from heat.
15. Serve immediately topped with extra Parmesan cheese.
Best served hot right from the skillet for maximum creaminess. The cavatappi holds the sauce beautifully, while the zucchini adds a fresh crunch. Try garnishing with fresh basil or a squeeze of lemon for a bright finish.
Olive and Chicken Farfalle
Never underestimate how a simple pasta dish can become a weeknight hero. Olive and chicken farfalle delivers big flavor with minimal effort, making it a reliable go-to for busy households.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz farfalle pasta
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 cup pitted kalamata olives, halved
– 1/2 cup grated parmesan cheese, plus more for serving
– 1/4 cup fresh parsley, chopped
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add farfalle pasta to the boiling water and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken cubes generously with salt, black pepper, and dried oregano.
5. Add chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides.
6. Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet.
7. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
8. Stir in halved kalamata olives and cook for 1 minute to warm through.
9. Drain cooked pasta, reserving 1/2 cup of pasta water.
10. Add drained pasta to the skillet with chicken and olive mixture.
11. Pour in 1/4 cup of reserved pasta water, tossing to combine and create a light sauce.
12. Remove skillet from heat and stir in grated parmesan cheese until melted and creamy.
13. Fold in chopped fresh parsley and adjust seasoning with additional salt and pepper if needed.
14. Serve immediately in shallow bowls, topped with extra parmesan cheese.
Mouthwatering tender chicken pairs perfectly with the briny olives and al dente farfalle. The slight heat from red pepper flakes balances the richness, while parsley adds freshness. For a creative twist, serve alongside garlic bread or over a bed of arugula for added peppery notes.
Broccoli and Chicken Maccheroni
Let’s make a quick, satisfying pasta dish. Loaded with protein and veggies, it’s perfect for busy weeknights. Simple ingredients come together for big flavor.
Ingredients
– 8 oz maccheroni pasta (or similar short pasta)
– 1 lb boneless chicken breast, cubed into 1-inch pieces
– 2 cups broccoli florets, fresh or frozen
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add maccheroni pasta and cook according to package directions until al dente, about 8-10 minutes.
3. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
4. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
5. Add cubed chicken and season with salt and black pepper; cook until no longer pink, about 5-7 minutes, stirring occasionally.
6. Add minced garlic and red pepper flakes if using; cook for 1 minute until fragrant.
7. Tip: Don’t overcrowd the skillet to ensure chicken browns properly.
8. Add broccoli florets to the skillet and cook for 3-4 minutes until bright green and slightly tender.
9. Pour in heavy cream and bring to a simmer, then reduce heat to low.
10. Stir in grated Parmesan cheese until melted and sauce thickens slightly, about 2 minutes.
11. Tip: Use freshly grated Parmesan for better melting and flavor.
12. Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
13. If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.
14. Tip: Reserve pasta water—it helps emulsify the sauce and adds starchiness.
15. Serve immediately, garnished with extra Parmesan if desired.
Enjoy the creamy, cheesy sauce clinging to every noodle, with tender chicken and crisp-tender broccoli. Excellent for a quick family dinner or meal prep—it reheats well without losing texture.
Conclusion
From quick weeknight dinners to impressive meals, these 33 cream-free chicken pasta recipes offer endless delicious possibilities. We’d love to hear which ones become your family favorites—drop a comment below and don’t forget to share this roundup on Pinterest for others to enjoy!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
