10 Chicken Penne Pasta Recipes That Skip the Cream

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Nothing beats a comforting bowl of chicken penne, but sometimes you want to skip the heavy cream. These 10 recipes deliver all the flavor without the dairy, perfect for busy weeknights or a lighter take on a classic favorite. Let’s dig in!

Lemon Pepper Chicken Penne

Lemon pepper pasta? Oh, this one's a game-changer. We're skipping the heavy cream and going straight for zesty, garlicky, olive-oil goodness that'll make your taste buds do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

All Ingredients

8 ounces penne pasta (about half a box)
2 boneless skinless chicken breasts (about 1 pound total)
2 teaspoons lemon pepper seasoning
1/2 teaspoon salt, plus more for pasta water
3 tablespoons olive oil, divided
4 cloves garlic, thinly sliced or minced
Juice of 1 lemon (about 2 tablespoons)
1/2 cup low-sodium chicken broth
1/4 cup fresh parsley, chopped (plus more for garnish)
1/4 teaspoon red pepper flakes (optional, but you know you want it)

Instructions

Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining. Tip: Don't skip the pasta water – it's the secret to a silky sauce without cream.
While pasta cooks, season chicken breasts with lemon pepper seasoning and salt on both sides. Let sit for 5 minutes to absorb the flavors.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes per side (internal temp should reach 165°F). Transfer to a plate and let rest, then slice into strips.
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Sauté garlic and red pepper flakes (if using) for about 30 seconds until fragrant – don't let it burn!
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly, about 2 minutes.
Add cooked pasta, sliced chicken, and a splash of reserved pasta water to the skillet. Toss everything together, adding more pasta water if needed to create a light sauce that coats the pasta. Tip: Use tongs to toss – easy and keeps everything mixed.
Remove from heat. Stir in fresh parsley. Taste and adjust seasoning with salt or extra lemon pepper. Serve immediately with a lemon wedge if you're feeling extra.

Here's the thing: this pasta is bright, bold, and totally addictive. The lemon pepper zing pairs perfectly with the tender chicken, and the garlic-infused olive oil makes every bite feel indulgent without the dairy hangover. Honestly, you'll want to double the recipe – trust me.

Tomato Basil Chicken Penne

Ditch the cream, folks—because this Tomato Basil Chicken Penne brings all the rich, tangy flavor without a drop of dairy. We're talking tender chicken, juicy tomatoes, and fragrant basil, all tangled up in al dente penne. It's like a weeknight hug in a bowl, but with less guilt and more garlic.

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

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (about 1 lb total)
A big pinch of salt and pepper
A splash of olive oil

For the Sauce and Pasta

A glug of olive oil (maybe 2 tablespoons)
3 cloves garlic, minced (or more, we're not judging)
1 can (28 oz) crushed tomatoes
A handful of fresh basil leaves, chopped
1 lb penne pasta
Grated Parmesan for serving (optional, but come on)

Instructions

Season the chicken breasts generously with salt and pepper on both sides.
Heat a splash of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest.
In the same skillet, add a glug more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant—don't let it burn!
Pour in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low. Let it gently bubble for 10 minutes, stirring occasionally. Tip: A slow simmer deepens the flavor without splattering your stovetop.
Meanwhile, cook the penne in a large pot of salted boiling water until al dente, according to package directions. Before draining, scoop out 1 cup of pasta water and set aside. Tip: That starchy water is liquid gold for saucy pasta.
Slice the rested chicken into bite-sized pieces.
Add the drained pasta and sliced chicken to the simmering sauce. Toss everything together with the chopped basil. If the sauce seems thick, add a splash of reserved pasta water until it coats the penne nicely. Tip: The pasta water helps the sauce cling to every noodle.
Serve hot, topped with grated Parmesan if you're feeling fancy (and you should).

So there you have it—a bowl of pure, unadulterated comfort that proves you don't need cream to be indulgent. The penne soaks up that bright tomato sauce, each bite punched up with garlic and fresh basil. Serve it with a crusty bread to mop up every last drop, or just eat it straight from the pan (no judgment here).

Garlic Olive Oil Chicken Penne

Penne pasta gets an instant upgrade when tossed with juicy chicken, roasted garlic, and a fiery kick of red pepper flakes. This isn't your average weeknight pasta—it's a flavor-packed, crave-worthy dish that comes together faster than you can say 'delizioso'!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

1 lb penne pasta
1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
¼ cup olive oil (plus extra for drizzling)
1 head garlic
1 tsp red pepper flakes (or to taste)
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
Salt and black pepper, to taste
½ cup grated Parmesan cheese (optional)

Instructions

Preheat oven to 400°F.
Cut the top off the garlic head to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool slightly, then squeeze cloves out of skins. (Tip: Add a pinch of salt before roasting for extra flavor.)
Meanwhile, bring a large pot of heavily salted water to a boil. Add penne and cook until al dente, according to package directions. Reserve 1 cup of pasta water before draining. (Tip: Save more than you think—it's the secret to a silky sauce.)
While pasta cooks, season chicken pieces with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 4 minutes, then flip and cook another 3–4 minutes until golden and cooked through (internal temp 165°F). Remove chicken and set aside.
Reduce heat to medium. Add remaining 2 tbsp olive oil, the roasted garlic cloves, and red pepper flakes. Cook for 1 minute, mashing garlic into the oil with a fork until it forms a paste. (Tip: Don't skip mashing—it releases all that sweet, nutty goodness.)
Add drained pasta and cooked chicken to the skillet. Pour in about ½ cup reserved pasta water and toss everything together. If the sauce seems dry, add more water a splash at a time until it coats the pasta nicely.
Remove from heat. Stir in fresh parsley and basil. Taste and adjust salt and pepper. Serve immediately with Parmesan on top if desired.

One bite of this garlicky, slightly spicy penne and you'll be hooked. The roasted garlic melts into a creamy, buttery sauce that coats every noodle, while the chicken stays tender and juicy. Perfect as a quick dinner or meal prep hero—just add a side salad and call it a night!

Spicy Arrabbiata Chicken Penne

PHEW! Ready to set your taste buds on fire? This fiery arrabbiata chicken penne is the ultimate weeknight warrior—packed with chili peppers, tomatoes, and garlic, and absolutely zero cream. Let's get saucy!

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

Ingredients

For the Chicken

2 chicken breasts (about 1 lb)
a good pinch of salt and pepper
a couple of tablespoons olive oil

For the Sauce & Pasta

a generous glug of olive oil (about 3 tbsp)
4 garlic cloves, thinly sliced
2 or 3 fresh red chili peppers (like Fresno or red jalapeño), sliced – adjust for heat
1 can (28 oz) crushed tomatoes
a teaspoon of dried oregano
a pinch of red pepper flakes (optional, you wild thing)
1 lb penne pasta
about half a cup of reserved pasta water
a handful of fresh basil leaves for garnish
salt to taste

Instructions

Season the chicken breasts with salt and pepper on both sides.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side (internal temp 165°F). Transfer to a plate and let rest.
While chicken rests, bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente (typically 10-12 minutes). Reserve about 1/2 cup pasta water before draining.
In the same skillet, reduce heat to medium and add 3 tbsp olive oil. Add sliced garlic and chili peppers; sauté for 1-2 minutes until fragrant but not burnt. Tip: Watch the garlic—it can go from golden to angry in seconds.
Pour in the crushed tomatoes, add oregano and red pepper flakes if using. Stir and bring to a simmer. Let it bubble away for 10 minutes, stirring occasionally, until thickened.
Slice the rested chicken into bite-sized pieces. Add chicken (and any juices) to the sauce. Stir to coat.
Add the drained penne to the skillet along with about 1/4 cup of the reserved pasta water. Toss everything together over low heat. If it seems too thick, add more pasta water a splash at a time until saucy. Taste and adjust salt.
Serve in bowls, top with fresh basil leaves.

Ridiculously fiery yet balanced, this arrabbiata chicken penne delivers a punch of heat that's mellowed by sweet tomatoes and savory chicken. The lack of cream means the chili-garlic flavor shines. Serve with a side of crusty bread for dipping—you'll want to mop up every last drop!

Cheesy Baked Chicken Penne

Oh, you thought mac and cheese was the ultimate comfort pasta? Meet its grown-up cousin: Cheesy Baked Chicken Penne. Tender chicken, al dente penne, and a no-cream tomato sauce topped with mozzarella and Parmesan—baked until bubbly.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

1 pound penne pasta
2 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F.
Cook penne al dente per package directions; drain. Tip: reserve 1/2 cup pasta water to thin sauce if needed.
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high. Cook chicken 5–6 minutes per side until golden and 165°F internal. Slice into bite-sized pieces.
In the same skillet, sauté onion 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
Stir in crushed tomatoes, oregano, basil, 1/2 tsp salt, and 1/4 tsp pepper. Simmer 5 minutes.
Combine cooked pasta, sauce, and chicken in a large bowl. Transfer to a greased 9×13 baking dish.
Top evenly with shredded mozzarella and grated Parmesan. Tip: use freshly grated Parmesan for best melt.
Bake uncovered 20–25 minutes until bubbly and cheese is melted. Broil 2 minutes for a golden top.
Let rest 5 minutes before serving to set the layers.

Grab a fork—this penne is pure comfort. The mozzarella pulls apart gooey, while Parmesan adds a salty crunch. Serve with a crisp salad, or just eat it straight from the dish (no judgment!).

Herb Roasted Chicken Penne

Get ready for a pasta dish that's basically a hug in a bowl—herb-loaded, roasted chicken in a light, savory broth that's so cozy, you'll want to wear it as a sweater. This penne is my weeknight superhero.

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

Ingredients

For the Chicken

2 boneless skinless chicken breasts (about 1 lb)
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried rosemary (or a couple of fresh sprigs)
1 tsp dried thyme

For the Pasta

12 oz penne pasta
1 tbsp butter
3 cloves garlic, minced (or a generous spoonful)
4 cups low-sodium chicken broth
1/4 cup grated Parmesan cheese
A splash of heavy cream (about 2 tbsp)
Salt and pepper to finish
Fresh parsley for garnish (optional but cute)

Instructions

Preheat your oven to 400°F. Season the chicken breasts with olive oil, salt, pepper, rosemary, and thyme. Place them on a baking sheet lined with parchment paper.
Roast the chicken for 20-25 minutes, until the internal temp hits 165°F. Tip: Let it rest for 5 minutes before slicing—keeps it juicy.
Meanwhile, cook the penne in salted boiling water until al dente, about 9-11 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Don't burn it!
Pour in the chicken broth and bring to a gentle simmer. Let it reduce slightly, about 3-4 minutes. Tip: Taste the broth before adding salt—Parmesan adds saltiness.
Slice the roasted chicken into bite-sized pieces. Add to the skillet along with any juices from the baking sheet.
Stir in the cooked penne, Parmesan cheese, and a splash of heavy cream. Toss until everything is coated and glossy. Adjust salt and pepper.
Serve in bowls, garnished with fresh parsley. For extra zing, squeeze a little lemon juice on top—trust me.

Whether you serve this tucked into a bowl with crusty bread or straight from the pot like a midnight snack, every twirl brings that herby, savory goodness. Your kitchen will smell like a rustic Italian farmhouse—in the best way.

Mushroom and Onion Chicken Penne

This pasta dish is like a warm hug on a plate—but with more garlic and wine. Think juicy chicken, silky mushrooms, and sweet onions all tangled up in al dente penne with a buttery white wine sauce. It's weeknight comfort food that feels fancy without the fuss.

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

Ingredients

1 lb chicken breast, cubed
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
8 oz cremini mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1/2 cup dry white wine
2 tbsp unsalted butter
1 lb penne pasta
1/4 cup grated Parmesan (optional)

Instructions

Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining. Tip: Don't skip this—pasta water is liquid gold for creating a silky sauce.
While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken cubes with 1/2 tsp salt and 1/4 tsp pepper. Add to skillet and cook, stirring occasionally, until golden and cooked through, about 6-7 minutes. Transfer to a plate and set aside.
Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet. Add mushrooms and onions; cook, stirring occasionally, until golden brown and softened, about 5-6 minutes. Tip: Give mushrooms space—crowding them leads to steaming, not searing!
Add garlic and dried thyme; cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let simmer until wine reduces by half, about 2 minutes. Stir in butter until melted and sauce is glossy.
Return chicken to the skillet, along with any accumulated juices. Add drained penne and 1/4 cup reserved pasta water; toss to combine. If sauce seems thick, add more pasta water a tablespoon at a time until it coats the pasta nicely. Taste and adjust salt and pepper with remaining 1/2 tsp salt and 1/4 tsp pepper. Sprinkle Parmesan on top if using.

Craving something cozy? The mushroom-onion-chicken trio delivers deep savory umami, while the white wine butter sauce adds a touch of elegance. Serve it with a crisp green salad and crusty bread to soak up every drop.

Roasted Vegetable Chicken Penne

Zooming in on a weeknight dinner that packs a punch without the heavy cream? You've found it. This roasted bell pepper and zucchini chicken penne gets a tangy twist from balsamic glaze — it's basically a flavor party in a bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 large red bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
2 boneless, skinless chicken breasts (about 1 lb)
8 oz penne pasta
3 tbsp balsamic glaze
2 tbsp olive oil, divided
3 cloves garlic, minced
Salt and black pepper to taste

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
Toss the sliced bell pepper and zucchini with 1 tbsp olive oil, half the minced garlic, and a generous pinch of salt and pepper. Spread in a single layer on the baking sheet. (Tip: Crowding leads to steaming, so give them space for that gorgeous roast.)
Roast the veggies for 20-25 minutes, flipping halfway, until they're tender and charred at the edges. Meanwhile, bring a large pot of salted water to a boil.
Cook the penne according to package directions until al dente (usually 10-12 minutes). Drain, reserving 1/4 cup pasta water, and set aside. (Tip: Reserve that water — it's a secret weapon for loosening sauces.)
While the pasta cooks, season the chicken breasts with salt and pepper. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 6-7 minutes per side, until golden brown and a meat thermometer reads 165°F in the thickest part. (Tip: Let the chicken rest 5 minutes before slicing — this keeps it juicy.)
Transfer the chicken to a cutting board and let rest. Once rested, slice into bite-sized strips. Return the skillet to low heat and add the remaining garlic, sautéing for 30 seconds until fragrant.
Add the roasted veggies, cooked penne, and sliced chicken to the skillet. Drizzle with balsamic glaze and toss gently to coat. If the pasta seems dry, add a splash of reserved pasta water until it reaches your desired consistency. (Tip: The glaze thickens as it cools, so toss quickly for even distribution.)
Serve immediately, garnished with a crack of black pepper or fresh basil if you're feeling fancy. No basil? No problem — this dish shines on its own.

Zesty, satisfying, and ready in under an hour — this is the kind of dish that makes you feel like a kitchen rockstar. The caramelized veggies plus the tangy-sweet balsamic glaze create a weeknight marvel that's anything but basic.

Caesar Style Chicken Penne

Ugh, another pasta recipe that’s about to wreck your keto vibe? Not this one. We’re swapping carby penne for spiralized zucchini, dousing it in a creamy, anchovy-kissed Caesar dressing, and topping it with juicy chicken and crunchy romaine. Caesar salad meets pasta night — and your macros won’t even be mad.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

1 pound boneless, skinless chicken breasts (about 2 medium)
4 medium zucchini (spiralized into noodles — or about 4 cups zoodles)
1/2 cup Caesar dressing (go classic, but check the carb count — or make your own)
2 tablespoons olive oil
1 teaspoon anchovy paste (or 4 anchovy fillets, mashed — don't be scared)
1/2 cup freshly grated Parmesan cheese (the real stuff, not the can)
2 cups chopped romaine lettuce (from about 1 heart)
Salt and freshly ground black pepper to season the chicken

Instructions

Pat the chicken breasts dry and season both sides generously with salt and pepper. Let them rest while you prep the zucchini — this helps the seasoning penetrate.
Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Place the zoodles in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess water. Pat dry with paper towels — this step is key for avoiding a soggy dish.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the zucchini noodles and sauté for 2–3 minutes, tossing gently with tongs, just until tender but still al dente — don’t overcook or they'll turn mushy.
In a small bowl, whisk together the Caesar dressing and anchovy paste until smooth. Pour this dressing over the zucchini noodles in the skillet and toss to coat evenly. Remove from heat.
Add the chopped romaine and half of the grated Parmesan to the skillet. Toss gently — the residual heat will slightly wilt the romaine, but you want it to keep some crunch.
Plate the zoodle mixture, top with sliced chicken, and sprinkle with the remaining Parmesan. Serve immediately — this dish doesn't like to sit around.

A forkful of this gives you all the creamy, tangy, umami goodness of a classic Caesar salad, but with a satisfying pasta-like bite. The chicken stays juicy, the romaine adds freshness, and the Parmesan clings to every nook. Great as a main dish or paired with a simple side salad — though honestly, it’s a full meal on its own.

Spinach and Pine Nut Chicken Penne

Ever wondered if you could have a pasta dish that screams indulgence but whispers 'I'm healthy, bro'? Meet your new weeknight hero: Spinach and Pine Nut Chicken Penne, where sun-dried tomatoes and garlic oil do a happy dance on your taste buds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

8 oz penne pasta (half a box, your favorite shape)
2 boneless skinless chicken breasts (plump ones)
3 tbsp olive oil (a couple of big glugs)
4 cloves garlic (smashed and minced, or use a press)
1/3 cup sun-dried tomatoes in oil (drained and roughly chopped)
3 big handfuls fresh spinach (about 5 oz, that bag about to go bad)
1/3 cup pine nuts (toast 'em if you're feeling extra)
1/3 cup grated Parmesan (fresh, not the green can)
Salt and pepper (a pinch or two)
Optional: red pepper flakes (for heat, if you're brave)

Instructions

Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente — usually 10-12 minutes. Tip: Reserve about a cup of pasta water before draining; that starchy magic helps the sauce cling to the pasta.
While the pasta cooks, place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch) using a rolling pin or heavy skillet. This ensures they cook evenly and stay juicy.
Season the chicken generously on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized strips.
Reduce the heat to medium. In the same skillet, add the remaining 2 tablespoons olive oil and the minced garlic. Sauté for 30 seconds until fragrant, stirring constantly so it doesn't burn. Add the sun-dried tomatoes and cook for another minute.
Add the fresh spinach to the skillet in handfuls, tossing with tongs until it wilts down — about 2-3 minutes. Don't overcrowd; add spinach gradually.
Drain the pasta (don't forget to save that water!). Add the cooked penne directly to the skillet with the spinach and tomatoes. Toss everything together.
Sprinkle in the pine nuts (toasted if you did) and the sliced chicken. Add half the Parmesan and a splash (about 1/4 cup) of the reserved pasta water. Toss until the sauce coats the pasta and chicken. If it seems dry, add more pasta water a tablespoon at a time.
Taste and season with salt and pepper. A pinch of red pepper flakes adds a lovely kick if you like heat.
Serve immediately, topped with the remaining Parmesan.

This pasta delivers that perfect combo of creamy (thank you, pasta water and cheese) and bright (hello, sun-dried tomatoes and spinach) with a nutty crunch from pine nuts. Serve it in big bowls with a crisp green salad on the side, or just eat it straight from the skillet — no judgment here.

Conclusion

Just imagine: creamy, satisfying chicken penne without heavy cream. These recipes prove you can enjoy rich, flavorful pasta dishes using lighter, healthier ingredients. Give one a try tonight, then drop a comment with your favorite—and don’t forget to pin this roundup for later!

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