30 Irresistible Easy Chicken Pasta Recipes Without Cream

Venturing beyond heavy cream sauces? You’re in the right place! We’ve gathered 30 irresistible, easy chicken pasta recipes that prove you don’t need cream for incredible flavor. From quick weeknight dinners to cozy comfort food, these dishes are all about simplicity and taste. Get ready to find your new favorite meal—let’s dive into the deliciousness!

Garlic Lemon Chicken Pasta

Every home cook needs a reliable weeknight pasta dish that delivers big flavor with minimal effort. Garlic Lemon Chicken Pasta is exactly that—a bright, savory meal ready in under 30 minutes. Expect tender chicken and al dente pasta coated in a vibrant, garlicky lemon sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 12 ounces dried linguine
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 3 tablespoons extra-virgin olive oil, divided
– 4 large garlic cloves, minced
– 1/2 cup dry white wine
– 1 cup low-sodium chicken broth
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup chopped fresh flat-leaf parsley
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, season the chicken pieces generously with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chicken in a single layer and cook undisturbed for 3-4 minutes to develop a golden-brown sear.
6. Flip the chicken pieces and cook for another 3-4 minutes until cooked through and no longer pink in the center. Transfer to a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the minced garlic and cook for 30-45 seconds until fragrant but not browned, stirring constantly to prevent burning.
9. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 1-2 minutes until reduced by half.
10. Stir in the chicken broth and lemon juice, then bring the mixture to a gentle simmer.
11. Whisk in the heavy cream and let the sauce simmer for 3-4 minutes until slightly thickened.
12. Reduce the heat to low and stir in the grated Parmigiano-Reggiano until fully melted and the sauce is smooth.
13. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
14. Add the drained pasta and cooked chicken back to the skillet with the sauce.
15. Toss everything together over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to loosen the sauce to a silky consistency that coats the pasta.
16. Remove from heat and stir in the chopped parsley.
17. Taste and adjust seasoning with additional salt and pepper if necessary.
Finally, the finished dish offers a perfect balance of textures, with al dente pasta and juicy chicken enveloped in a luxuriously creamy yet bright sauce. The sharpness of the lemon and Parmigiano-Reggiano cuts through the richness beautifully. For a fresh twist, garnish with lemon zest or serve alongside a simple arugula salad dressed with lemon vinaigrette.

Herbed Chicken and Tomato Sauce Pasta

Rustic yet refined, this herbed chicken and tomato sauce pasta transforms simple ingredients into a comforting meal. Fresh herbs and quality tomatoes create a vibrant sauce that clings perfectly to al dente pasta. Tender chicken adds satisfying protein for a complete dinner.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1/4 cup dry white wine
– 1 tsp granulated sugar
– 1/4 cup fresh basil leaves, chiffonade-cut
– 2 tbsp fresh oregano leaves, minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 12 oz dried rigatoni pasta
– 1/4 cup Parmigiano-Reggiano cheese, freshly grated

Instructions

1. Season chicken pieces evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add chicken in a single layer and sear until golden brown on all sides, 6-8 minutes total. Remove chicken and set aside.
4. Reduce heat to medium and add diced onion to the same pot. Sauté until translucent, 4-5 minutes.
5. Add minced garlic and cook until fragrant, 30 seconds.
6. Deglaze with white wine, scraping up browned bits from the bottom of the pot. Simmer until reduced by half, 2 minutes.
7. Add crushed tomatoes, sugar, remaining salt, and pepper. Bring to a gentle simmer.
8. Return chicken to the sauce. Simmer uncovered for 15 minutes, stirring occasionally.
9. Meanwhile, cook rigatoni in a large pot of heavily salted boiling water until al dente, 10-12 minutes. Reserve 1 cup pasta water before draining.
10. Stir fresh basil and oregano into the sauce during the final 2 minutes of cooking.
11. Combine drained pasta with the sauce, adding reserved pasta water 1/4 cup at a time until desired consistency is achieved.
12. Divide among bowls and garnish with freshly grated Parmigiano-Reggiano.

Juicy chicken pieces contrast beautifully with the silky, herb-infused tomato sauce that coats each rigatoni crevice. For a brighter finish, top with lemon zest or serve alongside garlic-rubbed crostini to soak up every last drop of sauce.

Spicy Garlic Chicken Penne

Spicy garlic chicken penne delivers bold flavors in under 30 minutes. This creamy pasta dish balances heat from red pepper flakes with aromatic garlic and tender chicken. It’s a satisfying weeknight dinner that feels restaurant-quality.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1 tsp crushed red pepper flakes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper

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. Drain pasta in a colander, reserving 1/2 cup of pasta water.
4. Pat chicken cubes dry with paper towels and season generously with kosher salt and black pepper.
5. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken cubes in a single layer and cook for 5–7 minutes until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a plate, leaving drippings in the skillet.
8. Reduce heat to medium and add minced garlic and crushed red pepper flakes to the skillet.
9. Sauté for 30–45 seconds until fragrant, stirring constantly to prevent burning.
10. Pour heavy cream into the skillet and bring to a gentle simmer, scraping up any browned bits from the bottom.
11. Stir in grated Parmesan cheese until fully melted and sauce thickens slightly, about 2–3 minutes.
12. Return cooked chicken and drained pasta to the skillet, tossing to coat evenly in the sauce.
13. Add reserved pasta water 1 tablespoon at a time if sauce appears too thick.
14. Remove from heat and fold in fresh parsley.
15. Adjust seasoning with additional salt and pepper if needed.

Delightfully creamy with a subtle kick, this pasta features tender chicken and perfectly cooked penne. The sauce clings beautifully to each noodle, creating a rich, cohesive dish. For a vibrant twist, top with lemon zest or serve alongside a crisp arugula salad.

Lemon Basil Chicken Fusilli

Just when you need a bright, satisfying meal, this Lemon Basil Chicken Fusilli delivers. Juicy chicken and al dente pasta come together with a zesty, herbaceous sauce for a quick weeknight win. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz fusilli pasta
– 2 tbsp extra-virgin olive oil, divided
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken stock
– Zest and juice of 1 large lemon
– 1/2 cup fresh basil leaves, thinly sliced
– 1/2 cup grated Parmesan cheese
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside.
4. While the pasta cooks, season the chicken cubes generously with kosher salt and freshly ground black pepper.
5. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken in a single layer and sear for 5–6 minutes, turning once, until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the chicken to a plate, leaving any drippings in the skillet.
8. Reduce the heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil to the skillet.
9. Sauté the minced garlic for 30–45 seconds until fragrant but not browned.
10. Pour in the heavy cream and chicken stock, scraping up any browned bits from the bottom of the skillet.
11. Simmer the sauce for 3–4 minutes until slightly thickened, stirring constantly.
12. Stir in the lemon zest, lemon juice, and half of the sliced basil.
13. Return the cooked chicken and drained pasta to the skillet, tossing to coat evenly in the sauce.
14. Add the grated Parmesan cheese and toss until melted and creamy, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
15. Remove from heat and fold in the remaining sliced basil.
16. Season with additional kosher salt and freshly ground black pepper to taste.
Delightfully creamy with a tangy lemon kick, this dish balances rich sauce against tender chicken and toothsome pasta. Serve it immediately, garnished with extra basil and a sprinkle of Parmesan, for a vibrant, restaurant-quality meal at home.

Roasted Red Pepper Chicken Spaghetti

Let’s get straight to a satisfying, one-pan dinner that’s packed with smoky-sweet flavor and minimal cleanup. This roasted red pepper chicken spaghetti comes together quickly for a weeknight win, delivering creamy comfort with a vibrant twist. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt, plus more for pasta water
– ½ tsp freshly cracked black pepper
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup jarred roasted red peppers, drained and thinly sliced
– 1 tsp smoked paprika
– ½ tsp crushed red pepper flakes
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– 8 oz dried spaghetti
– ½ cup freshly grated Parmesan cheese
– ¼ cup chopped fresh parsley

Instructions

1. Pat the chicken pieces dry with paper towels to ensure a proper sear.
2. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
3. Season the chicken evenly with kosher salt and black pepper.
4. Add the chicken to the hot oil in a single layer, searing undisturbed for 4–5 minutes until deeply golden brown on one side.
5. Flip the chicken pieces and cook for an additional 3–4 minutes until cooked through. Transfer to a clean plate.
6. Add the remaining tablespoon of olive oil to the same skillet over medium heat.
7. Sauté the diced onion for 5–6 minutes, stirring occasionally, until softened and translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the sliced roasted red peppers, smoked paprika, and red pepper flakes, toasting the spices for 30 seconds to bloom their flavors.
10. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
11. Bring the sauce to a gentle simmer and let it reduce for 5–7 minutes, stirring occasionally, until slightly thickened.
12. Meanwhile, bring a large pot of generously salted water to a rolling boil.
13. Cook the spaghetti according to package directions until al dente, typically 8–10 minutes.
14. Reserve ½ cup of the starchy pasta water before draining the spaghetti.
15. Return the seared chicken and any accumulated juices to the skillet with the sauce.
16. Add the drained spaghetti and half of the reserved pasta water to the skillet, tossing to coat thoroughly.
17. Stir in the grated Parmesan cheese until melted and the sauce clings to the pasta, adding more pasta water if needed to reach a silky consistency.
18. Remove the skillet from the heat and fold in the chopped fresh parsley.
Creamy, with a subtle kick from the smoked paprika and red pepper flakes, this dish balances rich comfort with bright, smoky notes. The al dente spaghetti holds the velvety sauce beautifully, while the tender chicken adds hearty substance. For a fresh contrast, serve it alongside a simple arugula salad dressed with lemon vinaigrette.

Zesty Pesto Chicken Pasta

Bursting with vibrant flavor, this Zesty Pesto Chicken Pasta is a quick, satisfying weeknight solution. It combines tender chicken with a bright, herbaceous sauce for a complete meal in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 12 oz dried linguine pasta
• 1 cup fresh basil pesto
• 2 tbsp extra-virgin olive oil
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried linguine pasta to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken breast cubes completely dry with paper towels to ensure proper browning.
4. Season the chicken cubes evenly on all sides with the kosher salt and freshly cracked black pepper.
5. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the chicken cubes to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Sear the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 165°F.
8. Transfer the cooked chicken to a clean plate and tent loosely with foil to rest.
9. Reduce the skillet heat to medium-low and add the unsalted butter.
10. Add the minced garlic and red pepper flakes to the skillet and sauté for 30-45 seconds, just until fragrant, being careful not to burn the garlic.
11. Pour the heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
12. Whisk in the fresh basil pesto until fully incorporated and the sauce is smooth and heated through.
13. Drain the cooked linguine, reserving 1/2 cup of the starchy pasta water.
14. Add the drained pasta and the cooked chicken to the skillet with the pesto sauce.
15. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce to a glossy, clinging consistency.
16. Remove the skillet from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted.

Zesty and creamy, the sauce clings beautifully to each strand of pasta, while the seared chicken adds savory depth. For a fresh contrast, serve immediately with a simple arugula salad dressed in lemon vinaigrette.

Mediterranean Chicken Orzo Salad

A vibrant, one-bowl meal that’s perfect for meal prep or a quick weeknight dinner, this Mediterranean Chicken Orzo Salad combines tender chicken, al dente orzo, and crisp vegetables with a bright lemon-herb dressing. It’s packed with protein and fresh flavors, ready in under an hour.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts, patted dry
– 1 cup orzo pasta
– 2 tbsp extra-virgin olive oil, divided
– 1 cup English cucumber, finely diced
– 1 cup cherry tomatoes, halved
– ½ cup Kalamata olives, pitted and halved
– ¼ cup red onion, finely minced
– ¼ cup fresh parsley, finely chopped
– 2 tbsp fresh dill, finely chopped
– 3 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat a grill pan or skillet over medium-high heat (400°F).
2. Season the chicken breasts evenly on both sides with ½ tsp kosher salt and ¼ tsp black pepper.
3. Add 1 tbsp olive oil to the hot pan, then place the chicken breasts in the pan.
4. Cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes to retain juices.
6. While the chicken rests, bring 4 cups of salted water to a boil in a medium saucepan.
7. Add the orzo to the boiling water and cook for 8-9 minutes, stirring occasionally, until al dente.
8. Drain the orzo in a fine-mesh sieve, rinse briefly under cold water to stop cooking, and shake dry.
9. In a large mixing bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, Dijon mustard, and minced garlic until emulsified.
10. Dice the rested chicken into ½-inch cubes and add to the bowl with the dressing.
11. Add the cooked orzo, diced cucumber, halved cherry tomatoes, halved Kalamata olives, minced red onion, chopped parsley, and chopped dill to the bowl.
12. Gently toss all ingredients until evenly coated with the dressing, seasoning with additional salt and pepper if needed.
13. Chill the salad in the refrigerator for 15 minutes to allow flavors to meld.
14. Divide the salad among serving bowls or pack into airtight containers for meal prep.

Zesty lemon and herbs cut through the richness of the chicken and olives, while the orzo provides a satisfying, toothsome bite. For a creative twist, serve it stuffed into hollowed-out tomatoes or alongside grilled pita bread for scooping.

Sun-Dried Tomato and Chicken Linguine

Savor this sun-dried tomato and chicken linguine for a quick, satisfying weeknight meal. Sun-dried tomatoes add intense umami depth, while tender chicken and al dente pasta create a balanced dish. It’s ready in under 30 minutes, making it perfect for busy evenings.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 12 oz boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz linguine pasta
– 1/2 cup julienned sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh basil
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium-high heat.
4. Season chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Add chicken to the skillet in a single layer and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F).
6. Transfer chicken to a plate and tent with foil to rest.
7. Reduce skillet heat to medium and add butter to melt.
8. Sauté minced garlic for 30 seconds until fragrant but not browned.
9. Deglaze the skillet with white wine, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
10. Stir in heavy cream and sun-dried tomatoes, then bring to a gentle simmer.
11. Reduce heat to low and whisk in Parmigiano-Reggiano until fully incorporated and sauce thickens slightly, about 2 minutes.
12. Drain pasta, reserving 1/4 cup pasta water.
13. Add drained linguine and cooked chicken to the skillet, tossing to coat in the sauce.
14. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
15. Remove from heat and fold in fresh basil.
16. Divide among plates and serve immediately.

Whip up this dish for a creamy, savory pasta with chewy sun-dried tomatoes and perfectly seared chicken. The sauce clings to each strand of linguine, offering a rich, tangy flavor from the tomatoes and wine. For a creative twist, top with toasted pine nuts or serve alongside a crisp arugula salad dressed with lemon vinaigrette.

Savory Herb Chicken Rotini

Tender chicken and rotini pasta combine in this savory herb dish for a satisfying weeknight dinner. This recipe delivers bold flavor with minimal effort, using fresh herbs and simple techniques. You’ll have a complete meal ready in under an hour.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 12 oz rotini pasta
– 2 tbsp extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup chicken stock
– ¼ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotini pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving ½ cup of pasta water, and set aside.
4. While pasta cooks, pat chicken pieces dry with paper towels and season evenly with kosher salt and black pepper.
5. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken pieces in a single layer and cook for 6-8 minutes until golden brown on all sides and internal temperature reaches 165°F.
7. Transfer cooked chicken to a plate and cover loosely with foil to rest.
8. Reduce skillet heat to medium and add unsalted butter.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in chicken stock, scraping up any browned bits from the skillet bottom with a wooden spoon.
11. Add heavy cream, fresh rosemary, and fresh thyme leaves, then simmer for 3-4 minutes until slightly thickened.
12. Stir in grated Parmesan cheese until fully melted and sauce is smooth.
13. Return cooked chicken and drained pasta to the skillet, tossing to coat evenly in sauce.
14. Add reserved pasta water 1 tablespoon at a time if sauce needs thinning, stirring between additions.
15. Cook for 2-3 minutes until everything is heated through and well combined.

Lusciously creamy sauce clings to every spiral of pasta, while the fresh herbs provide aromatic depth that complements the tender chicken. For a vibrant presentation, garnish with additional thyme sprigs and serve immediately while hot. This dish pairs beautifully with a crisp green salad or roasted vegetables for a complete meal.

Simple Garlic Chicken Farfalle

Perfect for a busy weeknight, this garlic chicken farfalle delivers bold flavor with minimal effort. Pan-seared chicken and a creamy garlic sauce come together in under 30 minutes. It’s a satisfying one-pan meal that feels indulgent yet simple to prepare.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 8 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 12 oz farfalle pasta
• 2 tbsp unsalted butter
• 1/4 cup fresh flat-leaf parsley, finely chopped

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Season the chicken pieces generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
4. Add the chicken pieces in a single layer, ensuring they are not crowded, and sear undisturbed for 4-5 minutes until a deep golden-brown crust forms.
5. Flip each piece and continue cooking for another 3-4 minutes until cooked through and the internal temperature reaches 165°F. Transfer to a plate.
6. Add the farfalle pasta to the boiling water and cook according to package directions until al dente, typically 10-12 minutes.
7. Reduce the skillet heat to medium-low and add the minced garlic, sautéing for 45-60 seconds until fragrant but not browned.
8. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the pan bottom, and simmer until reduced by half, about 2 minutes.
9. Stir in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly for 2-3 minutes.
10. Whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth.
11. Drain the cooked farfalle pasta, reserving 1/2 cup of the starchy pasta water.
12. Return the seared chicken and any accumulated juices to the skillet with the sauce.
13. Add the drained farfalle and unsalted butter to the skillet, tossing to coat everything evenly in the sauce.
14. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
15. Remove from heat and fold in the finely chopped fresh flat-leaf parsley.

Know that the finished dish offers tender chicken with a crisp sear, perfectly coated in a luxuriously creamy and garlic-forward sauce. The farfalle’s bow-tie shape beautifully captures the sauce in every bite. For a vibrant twist, finish with a squeeze of fresh lemon juice or serve alongside a crisp arugula salad dressed lightly in lemon vinaigrette.

Grilled Chicken Fettuccine with Spinach

Craving a hearty pasta dish that comes together quickly? Grilled chicken fettuccine with spinach delivers rich flavor and satisfying texture in under an hour. This recipe balances smoky char, creamy sauce, and fresh greens perfectly.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt, divided
– ½ tsp freshly cracked black pepper, divided
– 12 oz dried fettuccine pasta
– 3 tbsp unsalted butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 5 oz fresh baby spinach leaves
– 1 tbsp fresh lemon juice

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush chicken breasts with 1 tbsp olive oil and season evenly with ½ tsp salt and ¼ tsp pepper.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. While chicken grills, bring a large pot of salted water to a rolling boil.
5. Cook fettuccine according to package directions until al dente, about 10-12 minutes. Reserve ½ cup pasta water before draining.
6. In a large skillet, melt butter with remaining 1 tbsp olive oil over medium heat.
7. Add minced garlic and sauté for 1 minute until fragrant but not browned.
8. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
9. Whisk in Parmigiano-Reggiano until sauce is smooth and slightly thickened, about 2 minutes.
10. Add spinach in batches, wilting each addition before adding more, about 3 minutes total. Tip: Use tongs to gently toss spinach for even wilting.
11. Stir in lemon juice, remaining ½ tsp salt, and ¼ tsp pepper.
12. Slice rested chicken against the grain into ½-inch strips.
13. Add drained pasta and sliced chicken to the skillet, tossing to coat evenly. Tip: Add reserved pasta water 1 tbsp at a time if sauce needs thinning.
14. Cook for 1-2 minutes until everything is heated through.
Hearty fettuccine strands cling to the velvety, garlic-infused cream sauce, while tender spinach adds fresh contrast. Serve immediately in shallow bowls, garnished with extra Parmigiano-Reggiano and a crack of black pepper for a restaurant-quality presentation at home.

Tomato Basil Chicken Tagliatelle

Craving a comforting yet sophisticated weeknight dinner? This Tomato Basil Chicken Tagliatelle delivers restaurant-quality flavor with straightforward technique. Cozy up to tender chicken and al dente pasta in a vibrant, herbaceous sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 12 ounces dried tagliatelle pasta
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– Kosher salt and freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
– 3 tablespoons unsalted butter, divided
– 4 garlic cloves, minced
– 1/2 cup dry white wine
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
– 1 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of heavily salted water to a rolling boil.
2. Season chicken pieces generously with kosher salt and freshly ground black pepper.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
4. Add chicken in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear chicken until golden brown on all sides and cooked through, about 6-8 minutes total.
6. Transfer cooked chicken to a clean plate, leaving any fond in the skillet.
7. Add tagliatelle to boiling water and cook according to package directions until al dente.
8. Reduce skillet heat to medium and add remaining 2 tablespoons butter.
9. Add minced garlic and sauté until fragrant, about 30 seconds.
10. Deglaze skillet with white wine, scraping up browned bits with a wooden spoon.
11. Simmer wine until reduced by half, about 2 minutes.
12. Add hand-crushed San Marzano tomatoes and their juices to the skillet.
13. Bring sauce to a gentle simmer and cook until slightly thickened, about 10 minutes.
14. Stir in heavy cream and simmer for 2 additional minutes.
15. Return cooked chicken to the skillet, along with any accumulated juices.
16. Drain pasta, reserving 1/2 cup pasta water.
17. Add drained tagliatelle directly to the skillet with the sauce.
18. Toss pasta and sauce together, adding reserved pasta water as needed to achieve a silky consistency.
19. Remove skillet from heat and stir in grated Parmigiano-Reggiano until melted.
20. Fold in sliced basil leaves just before serving.
Expect perfectly al dente pasta coated in a velvety, tomato-cream sauce that clings beautifully to each ribbon. Each bite offers tender chicken with bright basil notes cutting through the rich, savory base. Elevate the presentation by finishing with a drizzle of high-quality olive oil and extra basil leaves for a restaurant-worthy plate.

Light Tuscan Chicken Ravioli

Escape the ordinary with this elegant yet approachable pasta dish. Light Tuscan Chicken Ravioli combines delicate pasta pockets with a savory chicken filling, all bathed in a creamy sun-dried tomato sauce. It’s restaurant-quality comfort food you can make at home.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

– 1 package (9 oz) fresh cheese ravioli
– 2 boneless, skinless chicken breasts (about 1 lb), cut into ½-inch cubes
– 2 tbsp extra-virgin olive oil
– 3 garlic cloves, minced
– ½ cup sun-dried tomatoes in oil, drained and thinly sliced
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– ½ cup freshly grated Parmesan cheese
– ¼ cup fresh basil leaves, chiffonade-cut
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season chicken cubes generously with salt and pepper on all sides.
4. Add chicken to skillet in a single layer; cook undisturbed for 4 minutes to develop a golden-brown sear.
5. Flip chicken pieces and cook for another 3 minutes until cooked through and internal temperature reaches 165°F.
6. Transfer chicken to a clean plate using a slotted spoon, leaving drippings in skillet.
7. Reduce heat to medium-low; add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Stir in sun-dried tomatoes and cook for 1 minute to release their oils.
9. Pour in heavy cream and chicken broth, scraping up any browned bits from skillet bottom.
10. Simmer sauce for 5 minutes until slightly thickened, stirring occasionally.
11. Meanwhile, add ravioli to boiling water and cook according to package directions, typically 3-4 minutes until al dente.
12. Drain ravioli thoroughly, reserving ¼ cup pasta water.
13. Return chicken to skillet with sauce; stir to combine and heat through for 1 minute.
14. Remove skillet from heat; stir in Parmesan cheese until fully melted and incorporated.
15. Add cooked ravioli to skillet, gently tossing to coat in sauce.
16. If sauce appears too thick, gradually add reserved pasta water until desired consistency is reached.
17. Fold in fresh basil just before serving.

The tender ravioli pockets burst with creamy filling against the rich, velvety sauce. Sun-dried tomatoes provide a sweet-tart contrast to the savory chicken, while fresh basil adds a bright herbal finish. Try serving it over a bed of sautéed spinach or with crusty garlic bread to soak up every drop of sauce.

Citrus Herb Chicken Alfredo

Craving a creamy pasta with a bright, herbaceous twist? This Citrus Herb Chicken Alfredo combines tender chicken, a rich Alfredo sauce, and zesty citrus notes for a restaurant-quality meal at home. It’s quick enough for a weeknight but impressive for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
• Kosher salt and freshly ground black pepper
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 12 oz fettuccine pasta

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season chicken breasts evenly on both sides with kosher salt and freshly ground black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken to the skillet and cook for 6–7 minutes per side, until internal temperature reaches 165°F and exterior is golden brown.
5. Transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes.
6. Add fettuccine to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
8. Pour in heavy cream, stirring constantly to incorporate any browned bits from the pan.
9. Simmer cream for 3–4 minutes until slightly thickened, then remove from heat.
10. Whisk in grated Parmigiano-Reggiano cheese until fully melted and sauce is smooth.
11. Stir in lemon zest, orange zest, lemon juice, orange juice, parsley, and thyme.
12. Drain pasta, reserving ½ cup of pasta water.
13. Slice rested chicken crosswise into ½-inch strips.
14. Add drained pasta and sliced chicken to the sauce, tossing to coat evenly. Tip: Add reserved pasta water 1 tbsp at a time if sauce needs thinning.
15. Season with additional salt and pepper if needed, then serve immediately. Tip: For optimal flavor, use freshly squeezed citrus juice and zest just before adding to the sauce.

The sauce clings luxuriously to each strand of pasta, with the citrus cutting through the richness for a balanced bite. This dish pairs beautifully with a crisp white wine or a simple arugula salad for a complete meal.

Conclusion

Looking for simple, creamy-free comfort food? This roundup proves you don’t need heavy cream for delicious chicken pasta! From quick skillet meals to cozy bakes, there’s a perfect dish for every night. We’d love to hear which recipe becomes your new favorite—drop a comment below! If you found this helpful, please share it on Pinterest to help other home cooks.