Just when you thought chicken pasta couldn’t get any better, we’re skipping the cream without sacrificing flavor! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, these 21 delicious recipes prove that creamy isn’t the only way to create a satisfying dish. Get ready to find your new go-to pasta recipe—let’s dive into these easy, mouthwatering options!
Garlic Butter Chicken Pasta
Delightfully simple yet profoundly satisfying, this Garlic Butter Chicken Pasta is a weeknight hero that transforms humble ingredients into a creamy, aromatic masterpiece. Imagine tender chicken nestled in silky, garlic-infused sauce, clinging to perfectly al dente pasta for a dish that feels both comforting and elegant.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces of dried fettuccine pasta
- 1 pound of boneless, skinless chicken breasts, sliced into 1-inch strips
- 1 teaspoon of kosher salt, plus more for pasta water
- ½ teaspoon of freshly cracked black pepper
- 2 tablespoons of rich extra virgin olive oil
- 4 tablespoons of unsalted European-style butter
- 6 cloves of fresh garlic, minced
- 1 cup of heavy cream
- ½ cup of freshly grated Parmesan cheese
- ¼ cup of fresh Italian parsley, finely chopped
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Season the chicken strips evenly with 1 teaspoon of kosher salt and ½ teaspoon of freshly cracked black pepper.
- Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the seasoned chicken to the skillet in a single layer and cook undisturbed for 5-7 minutes until the bottom develops a golden-brown crust.
- Flip each chicken piece and cook for an additional 4-5 minutes until cooked through and no longer pink in the center. Transfer to a plate and tent with foil to keep warm.
- Add the fettuccine to the boiling water and cook according to package directions until al dente, typically 8-10 minutes.
- Reduce the skillet heat to medium-low and add 4 tablespoons of unsalted European-style butter.
- Once the butter has melted, add 6 cloves of minced fresh garlic and sauté for 1 minute until fragrant but not browned, stirring constantly to prevent burning.
- Pour 1 cup of heavy cream into the skillet, increase the heat to medium, and bring to a gentle simmer, stirring occasionally.
- Let the sauce simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Reduce the heat to low and stir in ½ cup of freshly grated Parmesan cheese until fully melted and the sauce is smooth.
- Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
- Add the drained pasta and cooked chicken to the skillet with the sauce, tossing gently to coat everything evenly.
- If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until your desired consistency is reached.
- Remove the skillet from the heat and stir in ¼ cup of finely chopped fresh Italian parsley.
Zesty with garlic and luxuriously creamy, this pasta boasts a velvety sauce that clings to each strand, while the tender chicken adds a satisfying, savory bite. For a vibrant twist, garnish with a sprinkle of red pepper flakes or serve alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
Lemon Herb Chicken Spaghetti
Delightfully bright and comforting, this Lemon Herb Chicken Spaghetti transforms simple weeknight ingredients into an elegant, restaurant-worthy meal. With its vibrant citrus notes and aromatic herbs, it’s a dish that feels both fresh and deeply satisfying, perfect for a cozy dinner or a casual gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces dried spaghetti
- 3 tablespoons rich extra virgin olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried spaghetti and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
- Drain the spaghetti, reserving 1/2 cup of the pasta water, and set aside.
- While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the cubed chicken breasts, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through.
- Transfer the chicken to a plate, covering loosely to keep warm.
- Reduce the heat to medium and add the remaining 1 tablespoon of rich extra virgin olive oil to the skillet.
- Sauté the minced garlic for 1 minute, until fragrant but not browned.
- Pour in the dry white wine and simmer for 2–3 minutes, scraping up any browned bits from the pan, until reduced by half.
- Stir in the heavy cream, lemon zest, and lemon juice, and bring to a gentle simmer.
- Add the freshly grated Parmesan cheese, whisking continuously until melted and smooth.
- Tip: For a silkier sauce, gradually incorporate the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Return the cooked chicken and drained spaghetti to the skillet, tossing to coat evenly in the sauce.
- Fold in the fresh parsley and thyme leaves, and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Cook for 1–2 minutes, until everything is heated through and well combined.
Heavenly in its balance, this dish offers tender chicken and perfectly al dente spaghetti enveloped in a luxuriously creamy, citrus-kissed sauce. The fresh herbs provide a fragrant finish, making it ideal for serving alongside a crisp green salad or with an extra sprinkle of Parmesan for added depth.
Mediterranean Chicken Penne
Yearning for a vibrant, sun-drenched escape? This Mediterranean Chicken Penne artfully marries tender, herb-kissed poultry with al dente pasta in a luscious, garlic-infused tomato sauce, delivering a taste of coastal bliss to your weeknight table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces penne pasta
– 2 tablespoons rich extra virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 1/2 cup dry white wine
– 1/2 cup low-sodium chicken broth
– 1/4 cup heavy cream
– 1/2 cup pitted Kalamata olives, halved
– 1/4 cup sun-dried tomatoes in oil, thinly sliced
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh basil
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
4. Pat the chicken cubes completely dry with paper towels to ensure a golden sear.
5. Season the chicken evenly on all sides with kosher salt, freshly ground black pepper, and the smoked paprika.
6. Heat 1 tablespoon of the extra virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
7. Add the seasoned chicken in a single layer and cook undisturbed for 4-5 minutes until a deep golden crust forms on the bottom.
8. Flip the chicken pieces and cook for another 3-4 minutes until cooked through and no longer pink in the center. Transfer to a clean plate.
9. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
10. Add the finely diced onion and cook, stirring frequently, for 4-5 minutes until softened and translucent.
11. Add the minced garlic and dried oregano, cooking for 30 seconds until fragrant, being careful not to let the garlic burn.
12. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer for 2 minutes until reduced by half.
13. Stir in the fire-roasted diced tomatoes with their juices and the low-sodium chicken broth, bringing the mixture to a gentle simmer.
14. Let the sauce simmer uncovered for 8-10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
15. Reduce the heat to low and stir in the heavy cream until fully incorporated and the sauce is a uniform, creamy orange hue.
16. Return the cooked chicken and any accumulated juices to the skillet, along with the halved Kalamata olives and sliced sun-dried tomatoes.
17. Add the drained penne pasta to the skillet, tossing gently to coat everything in the sauce. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until your desired consistency is reached.
18. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese and chopped fresh basil until the cheese melts into the sauce.
19. Taste and adjust seasoning with additional salt and pepper if needed.
Just before serving, garnish with an extra sprinkle of Parmesan and basil. The finished dish offers a delightful contrast of textures—tender chicken, chewy pasta, and briny olives—all enveloped in a velvety, herbaceous sauce. For a stunning presentation, serve it family-style in a warm, shallow bowl, perhaps with a side of crusty bread to soak up every last drop of the luxurious sauce.
Sun-Dried Tomato Chicken Fettuccine
Vividly capturing the essence of Italian comfort with a modern twist, this Sun-Dried Tomato Chicken Fettuccine transforms a weeknight staple into an elegant affair. The dish marries the deep, concentrated sweetness of sun-dried tomatoes with tender, golden chicken, all enveloped in a luxuriously creamy sauce that clings to every strand of pasta. It’s a symphony of savory flavors that feels both indulgent and perfectly balanced, promising a restaurant-quality experience from your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 teaspoon of fine sea salt, plus more for pasta water
– ½ teaspoon of freshly cracked black pepper
– 3 tablespoons of rich extra virgin olive oil, divided
– 4 cloves of fresh garlic, minced
– 1 cup of julienned sun-dried tomatoes packed in oil, drained
– 1 cup of heavy cream
– 1 cup of freshly grated Parmigiano-Reggiano cheese
– ¼ cup of finely chopped fresh basil leaves
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken pieces dry with paper towels and season them evenly on all sides with the fine sea salt and freshly cracked black pepper.
4. Heat 2 tablespoons of the rich extra virgin olive oil in a large, deep skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the seasoned chicken pieces to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding, and cook undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip each chicken piece and continue cooking for another 3-4 minutes until cooked through and no longer pink in the center, then transfer to a clean plate. Tip: Letting the chicken develop a good sear without moving it creates a flavorful fond in the pan, which will enrich the sauce.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the minced fresh garlic and cook, stirring constantly, for 30-45 seconds until fragrant but not browned.
9. Stir in the drained, julienned sun-dried tomatoes and cook for 1 minute to warm them through and release their oils.
10. Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and bring the mixture to a gentle simmer.
11. Reduce the heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano cheese until the sauce is smooth and slightly thickened, about 2 minutes. Tip: Adding the cheese off the heat or on very low heat prevents it from clumping or becoming grainy.
12. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat the chicken in the sauce, and heat through for 1-2 minutes.
13. Reserve ½ cup of the starchy pasta cooking water, then drain the cooked fettuccine and add it directly to the skillet with the sauce and chicken.
14. Toss everything together vigorously, adding splashes of the reserved pasta water as needed until the sauce coats each strand of pasta in a silky, glossy layer. Tip: The starchy pasta water is key for helping the sauce emulsify and cling perfectly to the pasta.
15. Remove the skillet from the heat and fold in the finely chopped fresh basil leaves.
Lusciously creamy and richly savory, each forkful offers the delightful contrast of tender chicken, chewy pasta, and the intense, sweet-tart pop of sun-dried tomatoes. The velvety sauce, infused with garlic and nutty Parmigiano-Reggiano, provides a luxurious backdrop that makes this dish feel special. For a vibrant finish, garnish with extra basil and a final flourish of cheese, or pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Spicy Cajun Chicken Linguine
Dazzling with bold flavors and comforting textures, this Spicy Cajun Chicken Linguine brings the vibrant soul of Louisiana to your table. It’s a dish that masterfully balances heat, smokiness, and a rich, creamy sauce, perfect for a sophisticated yet approachable weeknight dinner or a special gathering. Each forkful promises a delightful harmony of tender chicken, al dente pasta, and a sauce that clings beautifully to every strand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons high-quality Cajun seasoning blend
– 12 ounces dried linguine pasta
– 3 tablespoons rich extra virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 1 large red bell pepper, thinly sliced
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley, for garnish
– Kosher salt, for seasoning
Instructions
1. In a medium bowl, toss the chicken breast pieces with the Cajun seasoning blend until evenly coated.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the dried linguine to the boiling water and cook for 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
4. While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
5. Add the seasoned chicken pieces to the hot skillet in a single layer, cooking for 5-7 minutes until golden brown and cooked through, turning once halfway.
6. Transfer the cooked chicken to a clean plate and set aside, tenting loosely with foil to keep warm.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
8. Add the finely diced yellow onion and thinly sliced red bell pepper, sautéing for 5-6 minutes until softened and fragrant.
9. Stir in the minced garlic and cook for 1 minute, just until aromatic to avoid burning.
10. Pour in the heavy cream and low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing it to thicken slightly.
12. Reduce the heat to low and whisk in the freshly grated Parmesan cheese and unsalted butter until the sauce is smooth and creamy.
13. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce and heat through for 2 minutes.
14. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
15. Add the drained linguine to the skillet with the sauce and chicken, tossing everything together to combine thoroughly.
16. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until your desired consistency is reached.
17. Taste and season with kosher salt only if needed, as the Cajun seasoning and Parmesan provide ample flavor.
18. Divide the pasta among four plates and garnish generously with the chopped fresh parsley.
Velvety and luxurious, the creamy sauce clings to each strand of linguine, while the Cajun-spiced chicken offers a satisfying, juicy bite. For a stunning presentation, serve it in shallow bowls with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of the flavorful sauce.
Zesty Chicken Pesto Pasta
On a brisk evening, when the craving for something both comforting and vibrant strikes, few dishes satisfy like a well-crafted pasta. Our Zesty Chicken Pesto Pasta marries the succulence of perfectly seared poultry with the herbaceous brightness of homemade pesto, all tangled with al dente noodles for a meal that feels both indulgent and refreshingly light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz dried linguine pasta
– 2 cups fresh basil leaves, packed and vibrant green
– ½ cup rich extra virgin olive oil, divided
– ⅓ cup finely grated Parmigiano-Reggiano cheese
– ¼ cup toasted pine nuts, with a warm, buttery aroma
– 2 cloves fresh garlic, minced
– 1 lemon, for its bright zest and juice
– 1 tsp coarse sea salt, plus more for seasoning
– ½ tsp freshly cracked black pepper
– ¼ tsp red pepper flakes, for a subtle kick
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 12 oz dried linguine pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente with a slight bite.
3. While the pasta cooks, pat 1 lb boneless, skinless chicken breast cubes dry with paper towels to ensure a golden sear.
4. Season the chicken evenly with ½ tsp coarse sea salt and ¼ tsp freshly cracked black pepper.
5. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the seasoned chicken cubes to the skillet in a single layer, searing for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
8. In a food processor, combine 2 cups fresh basil leaves, ⅓ cup finely grated Parmigiano-Reggiano cheese, ¼ cup toasted pine nuts, 2 cloves minced fresh garlic, zest and juice of 1 lemon, ¼ tsp red pepper flakes, and the remaining rich extra virgin olive oil.
9. Pulse the mixture until smooth and emulsified, scraping down the sides as needed, to create a vibrant pesto sauce.
10. Reserve ½ cup of the starchy pasta cooking water, then drain the linguine and return it to the pot off the heat.
11. Add the pesto sauce and reserved pasta water to the pot, tossing vigorously to coat the noodles evenly and create a silky emulsion.
12. Gently fold in the seared chicken cubes until just combined.
13. Taste and adjust seasoning with additional coarse sea salt if desired, then divide among plates.
With each forkful, you’ll experience the tender bite of al dente pasta enveloped in a creamy, herbaceous pesto that’s punctuated by the bright acidity of lemon. The seared chicken adds a savory depth, while a final sprinkle of extra Parmigiano-Reggiano and a drizzle of olive oil can elevate this dish for an elegant weeknight dinner or casual gathering.
Rustic Tuscan Chicken Pasta
Zestful yet comforting, Rustic Tuscan Chicken Pasta marries the robust flavors of sun-drenched Italy with the cozy appeal of a weeknight favorite. Imagine tender chicken simmered in a creamy, garlic-infused sauce with vibrant sun-dried tomatoes and fresh spinach, all clinging to perfectly al dente pasta. This dish transforms simple ingredients into an elegant, soul-warming meal that feels both indulgent and effortlessly approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons of rich extra virgin olive oil
– 4 cloves of fresh garlic, minced
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of sun-dried tomatoes packed in oil, drained and thinly sliced
– 2 cups of fresh baby spinach leaves
– 1 teaspoon of dried Italian seasoning
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
4. While the pasta cooks, pat the chicken pieces dry with paper towels to ensure a golden sear.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken pieces to the skillet in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
7. Transfer the cooked chicken to a plate and set aside, leaving any drippings in the skillet.
8. Reduce the heat to medium and add the minced fresh garlic to the skillet, sautéing for 30-45 seconds until fragrant but not browned.
9. Pour in the heavy cream, stirring constantly to combine with the garlic and pan drippings.
10. Add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
11. Stir in the sun-dried tomatoes, fresh baby spinach leaves, dried Italian seasoning, finely ground black pepper, and kosher salt, cooking for 1-2 minutes until the spinach wilts.
12. Return the cooked chicken to the skillet, along with the drained pasta, tossing gently to coat everything in the sauce.
13. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
14. Remove from heat and let rest for 2 minutes to allow flavors to meld.
15. Serve immediately in warm bowls, garnished with additional Parmesan if desired.
Nourishing and deeply satisfying, this pasta boasts a luxuriously creamy texture that clings to each strand, punctuated by the sweet-tart pop of sun-dried tomatoes and the earthy freshness of spinach. For a creative twist, top with toasted pine nuts or serve alongside a crisp arugula salad dressed in lemon vinaigrette to balance the richness.
Balsamic Chicken Rotini
Heralding a harmonious blend of rustic comfort and refined elegance, this Balsamic Chicken Rotini transforms simple pantry staples into a deeply satisfying, restaurant-worthy meal. Imagine tender, golden-brown chicken nestled among perfectly al dente pasta spirals, all luxuriously coated in a glossy, sweet-tart balsamic reduction that clings to every bite. It’s a dish that promises to be both a reliable weeknight hero and an impressive centerpiece for casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 ounces rotini pasta
– 3 tablespoons rich extra virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1/2 cup high-quality balsamic vinegar
– 2 tablespoons unsalted butter
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the 12 ounces of rotini pasta to the boiling water and cook for 9-11 minutes, or until just al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the 1 pound of cubed chicken breasts completely dry with paper towels to ensure a proper sear.
4. Season the chicken evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly cracked black pepper.
5. Heat 2 tablespoons of rich extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear for 5-7 minutes until golden brown on all sides and cooked through. Transfer to a clean plate.
7. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
8. Add the finely diced yellow onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
9. Stir in the 3 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
10. Pour in the 1 cup of low-sodium chicken broth and 1/2 cup of high-quality balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan for maximum flavor.
11. Bring the liquid to a simmer and let it reduce for 8-10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
12. Drain the cooked rotini pasta, reserving 1/2 cup of the starchy pasta water.
13. Reduce the heat under the skillet to low and whisk in the 2 tablespoons of unsalted butter until fully melted and emulsified into the sauce.
14. Return the seared chicken and any accumulated juices to the skillet, along with the drained pasta and 1/4 cup of the reserved pasta water, tossing everything to coat thoroughly. Add more pasta water, one tablespoon at a time, if a looser sauce is desired.
15. Remove the skillet from the heat and stir in the 1/4 cup of freshly grated Parmesan cheese and the 1/4 cup of chopped fresh basil until just combined.
With its glossy, deeply flavored sauce clinging to the tender chicken and perfectly textured pasta, each forkful offers a delightful balance of savory, sweet, and tangy notes. The final sprinkle of Parmesan and fresh basil adds a bright, aromatic finish that elevates the entire dish. For a stunning presentation, serve it family-style in a warm, shallow bowl, perhaps with a side of crusty bread to soak up every last drop of the exquisite balsamic glaze.
Lemon Garlic Chicken Pasta
Delightfully bright yet comforting, this Lemon Garlic Chicken Pasta transforms simple pantry staples into an elegant weeknight dinner. The dish marries tender chicken with a luscious, garlic-infused sauce, all brightened by the fresh zest and juice of a lemon. It’s a perfect harmony of flavors that feels both sophisticated and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 12 oz dried fettuccine pasta
– 4 cloves fresh garlic, minced
– 1 large lemon, for zest and juice
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 tbsp rich extra virgin olive oil
– 2 tbsp unsalted butter
– 1/4 cup fresh parsley, finely chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the boneless, skinless chicken pieces dry with paper towels to ensure a golden sear.
4. Season the chicken evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
5. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken pieces in a single layer and cook for 5–6 minutes, turning once, until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the cooked chicken to a plate and tent with foil to keep warm.
8. Reduce the skillet heat to medium and add 1 tbsp rich extra virgin olive oil and 2 tbsp unsalted butter.
9. Add the minced fresh garlic and cook for 1 minute until fragrant but not browned.
10. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2–3 minutes until reduced by half.
11. Stir in 1 cup heavy cream and bring to a gentle simmer over medium heat.
12. Zest the large lemon directly into the sauce, then juice it to yield about 3 tbsp of fresh lemon juice and add it to the skillet.
13. Whisk in 1/2 cup freshly grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2–3 minutes.
14. Drain the cooked fettuccine pasta, reserving 1/2 cup of the pasta water.
15. Add the drained pasta and cooked chicken to the skillet with the sauce, tossing to coat evenly.
16. If the sauce is too thick, gradually add the reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
17. Remove from heat and stir in 1/4 cup finely chopped fresh parsley, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
18. Serve immediately, garnished with additional Parmesan cheese if desired.
Now, the finished dish offers a luxurious texture with the creamy sauce clinging to each strand of pasta, while the lemon provides a vibrant, tangy contrast that cuts through the richness. For a creative twist, serve it alongside a crisp arugula salad or with a sprinkle of red pepper flakes for a hint of heat.
Herbed Chicken Orzo
Amidst the crisp winter air, a comforting one-pot wonder emerges to warm both kitchen and soul. Herbed chicken orzo blends tender poultry, aromatic herbs, and delicate pasta into a harmonious, rustic dish that’s as nourishing as it is elegant, perfect for cozy evenings or effortless entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup uncooked orzo pasta
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– ½ cup grated Parmesan cheese
– 2 cups fresh baby spinach leaves
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the boneless, skinless chicken breast cubes dry with paper towels to ensure a golden sear, then add them to the pot in a single layer without overcrowding.
3. Sear the chicken for 4–5 minutes, turning occasionally, until all sides develop a deep golden-brown crust and the internal temperature reaches 165°F on an instant-read thermometer.
4. Transfer the seared chicken to a clean plate using a slotted spoon, leaving any rendered fat and browned bits in the pot.
5. Reduce the heat to medium and add the finely diced yellow onion to the pot, sautéing for 3–4 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned, being careful to avoid bitterness.
7. Pour in the uncooked orzo pasta and toast for 1 minute, stirring constantly to coat each grain with the flavorful oil.
8. Add the low-sodium chicken broth and heavy cream, scraping the bottom of the pot to incorporate any fond for enhanced depth of flavor.
9. Season the mixture with kosher salt and finely ground black pepper, then bring to a gentle simmer over medium heat.
10. Reduce the heat to low, cover the pot, and let the orzo cook for 10 minutes, stirring halfway through to prevent sticking.
11. Return the seared chicken and any accumulated juices to the pot, stirring to combine.
12. Fold in the fresh baby spinach leaves, chopped fresh parsley, fresh thyme leaves, and finely chopped fresh rosemary, allowing the spinach to wilt for 1–2 minutes.
13. Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy, creating a luscious sauce.
14. Let the dish rest for 5 minutes off the heat to allow the flavors to meld and the sauce to thicken slightly.
Buttery orzo cradles the succulent herbed chicken in a velvety, Parmesan-laced sauce, while pops of fresh spinach add vibrant color and a subtle earthy note. Serve it straight from the pot for a family-style centerpiece, or garnish with extra herbs and a drizzle of olive oil for an elevated presentation that feels both rustic and refined.
Vegan Creamy Chicken Pasta
Zestfully reimagining comfort food classics, this Vegan Creamy Chicken Pasta transforms humble ingredients into a luxurious, plant-based feast. Its velvety sauce, clinging to tender pasta and savory morsels, offers a deeply satisfying experience that belies its dairy-free nature. Prepare to be captivated by a dish that is both indulgent and thoughtfully crafted.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces of dried fettuccine pasta
- 2 tablespoons of rich extra virgin olive oil
- 1 pound of plant-based chicken strips, cut into bite-sized pieces
- 1 medium yellow onion, finely diced
- 3 cloves of aromatic garlic, minced
- 1 cup of raw cashews, soaked in hot water for 1 hour
- 1 cup of unsweetened, unflavored almond milk
- 2 tablespoons of nutritional yeast
- 1 tablespoon of freshly squeezed lemon juice
- 1 teaspoon of fine sea salt
- ½ teaspoon of freshly cracked black pepper
- ¼ cup of finely chopped fresh parsley
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the dried fettuccine pasta to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, drain the soaked cashews and add them to a high-speed blender along with the almond milk, nutritional yeast, lemon juice, sea salt, and black pepper.
- Blend the mixture on high for 60-90 seconds until completely smooth and creamy, scraping down the sides once if necessary. Tip: A powerful blender is key for achieving a perfectly silky sauce without graininess.
- Heat the extra virgin olive oil in a large, deep skillet over medium-high heat until it shimmers.
- Add the plant-based chicken pieces to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Transfer the browned chicken pieces to a clean plate and set aside.
- In the same skillet, reduce the heat to medium and add the finely diced onion, cooking for 4-5 minutes until soft and translucent.
- Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Tip: Adding garlic after the onion softens prevents it from burning and becoming bitter.
- Pour the blended cashew cream sauce into the skillet with the onions and garlic, stirring to combine.
- Return the browned plant-based chicken pieces to the skillet, stirring to coat them in the sauce.
- Reduce the heat to low and let the sauce and chicken simmer gently for 3-4 minutes to allow the flavors to meld, stirring occasionally.
- Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
- Add the drained pasta directly to the skillet with the sauce and chicken, tossing everything together until the pasta is thoroughly coated. Tip: If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until your desired consistency is reached.
- Remove the skillet from the heat and stir in the finely chopped fresh parsley.
Luxuriously creamy and richly savory, each forkful delivers the perfect harmony of tender pasta, hearty chicken substitute, and a sauce with a delightful nutty undertone. For a vibrant contrast, garnish with a sprinkle of red pepper flakes or serve alongside a crisp, green salad dressed simply with lemon vinaigrette.
Spanish Chicken and Chorizo Pasta
Lusciously combining the bold flavors of Spain with the comforting embrace of pasta, this dish transforms a simple weeknight meal into a vibrant culinary escape. Imagine succulent chicken and smoky chorizo simmered in a rich, paprika-kissed tomato sauce, all clinging to perfectly cooked pasta for a truly satisfying experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces cured Spanish chorizo, sliced into ¼-inch coins
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 teaspoon sweet smoked paprika
– ½ teaspoon finely ground black pepper
– 1 (28-ounce) can of San Marzano tomatoes, crushed by hand
– 1 cup low-sodium chicken broth
– 12 ounces dried rigatoni pasta
– ¼ cup fresh flat-leaf parsley, roughly chopped
– ½ cup finely grated Manchego cheese
Instructions
1. Heat the rich extra virgin olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat until it shimmers.
2. Add the cubed chicken breasts in a single layer and cook undisturbed for 4-5 minutes until a golden-brown crust forms on one side, then stir and cook for another 3-4 minutes until no longer pink. Transfer to a clean plate.
3. Add the sliced Spanish chorizo to the pot and cook for 2-3 minutes, stirring occasionally, until it renders its flavorful red oil and begins to crisp at the edges.
4. Reduce the heat to medium and add the finely diced yellow onion, cooking for 5-7 minutes until soft and translucent.
5. Stir in the minced fresh garlic, sweet smoked paprika, and finely ground black pepper, cooking for 1 minute until fragrant. Tip: Blooming the spices in the oil at this stage deepens their flavor.
6. Pour in the hand-crushed San Marzano tomatoes and low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Bring the sauce to a gentle simmer, then return the cooked chicken to the pot. Reduce heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
8. Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the dried rigatoni and cook according to package instructions until al dente, about 11-13 minutes. Tip: Reserve 1 cup of the starchy pasta water before draining.
9. Drain the pasta and add it directly to the simmering sauce, tossing to coat thoroughly. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until your desired consistency is reached.
10. Remove the pot from the heat and stir in the roughly chopped fresh flat-leaf parsley.
11. Divide the pasta among four bowls and garnish generously with the finely grated Manchego cheese. Tip: Let the dish rest for 2 minutes before serving to allow the cheese to melt slightly into the sauce.
The finished dish boasts a wonderfully textured sauce that clings to every ridge of the rigatoni, with the smoky chorizo and tender chicken offering a delightful contrast in each bite. For a creative twist, serve it in shallow bowls with a side of crusty bread to soak up the robust, paprika-infused sauce.
One-Pot Chicken and Vegetable Fusilli
Zesty yet comforting, this One-Pot Chicken and Vegetable Fusilli transforms humble ingredients into a vibrant, satisfying meal that’s as effortless to prepare as it is delightful to savor. Perfect for busy weeknights or casual gatherings, it brings together tender chicken, crisp-tender vegetables, and al dente pasta in a light, herb-infused broth. The result is a harmonious dish that celebrates simplicity without sacrificing depth of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz fusilli pasta
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 1 red bell pepper, seeded and cut into 1-inch strips
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, with their juices
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– ½ cup freshly grated Parmesan cheese
– ¼ cup chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chicken cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper.
2. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken cubes in a single layer and cook undisturbed for 4–5 minutes, until golden brown on one side.
4. Flip the chicken and cook for another 3–4 minutes until browned all over and cooked through, then transfer to a plate.
5. Reduce the heat to medium and add the finely diced yellow onion to the pot, cooking for 4 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the sliced carrots and red bell pepper strips, cooking for 5 minutes until they begin to soften.
8. Pour in the low-sodium chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
9. Stir in the fusilli pasta, dried oregano, and crushed red pepper flakes, then bring to a boil.
10. Reduce the heat to medium-low, cover, and simmer for 12–14 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced slightly.
11. Return the cooked chicken to the pot and stir to combine, heating through for 2 minutes.
12. Remove from heat and stir in the freshly grated Parmesan cheese and chopped fresh parsley until the cheese melts into the sauce.
13. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
Perfectly balanced, this dish offers a delightful contrast of textures—the fusilli retains a pleasant chew, while the vegetables provide a crisp-tender bite, all enveloped in a savory, tomato-infused broth. For a creative twist, serve it garnished with extra Parmesan and a drizzle of olive oil, or pair it with a crusty baguette to soak up every last drop of the flavorful liquid.
Fresh Tomato and Basil Chicken Pasta
Radiantly simple yet deeply satisfying, this Fresh Tomato and Basil Chicken Pasta captures the essence of a sun-drenched Italian garden in a single, elegant bowl. It’s a celebration of peak-season produce and tender protein, where each ingredient sings in harmony, offering a dish that feels both effortless and profoundly comforting. Perfect for a weeknight triumph or a leisurely weekend supper, it transforms humble components into a meal that delights the senses.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 3 tablespoons rich extra-virgin olive oil, divided
– 4 cloves garlic, thinly sliced
– 1 pound ripe Roma tomatoes, diced
– 1/2 cup dry white wine
– 1/2 cup low-sodium chicken broth
– 1/2 cup freshly grated Parmesan cheese, plus more for serving
– 1/2 cup loosely packed fresh basil leaves, thinly sliced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook according to package directions until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken pieces dry with paper towels and season evenly with the kosher salt and freshly ground black pepper.
4. Heat 1 tablespoon of the rich extra-virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
5. Add the seasoned chicken pieces in a single layer and cook undisturbed for 4-5 minutes, until golden brown on the bottom.
6. Flip the chicken pieces and cook for an additional 3-4 minutes, until cooked through and no longer pink in the center. Transfer to a clean plate.
7. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet.
8. Add the thinly sliced garlic and cook for 45-60 seconds, stirring constantly, until fragrant but not browned.
9. Immediately add the diced ripe Roma tomatoes and optional crushed red pepper flakes, stirring to combine.
10. Cook the tomatoes for 3-4 minutes, until they begin to soften and release their juices.
11. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and simmer for 2 minutes to reduce slightly.
12. Stir in the low-sodium chicken broth and bring the sauce to a gentle simmer.
13. Drain the cooked spaghetti, reserving 1/2 cup of the starchy pasta water.
14. Add the drained spaghetti and cooked chicken back to the skillet with the tomato sauce, tossing to combine thoroughly.
15. If the sauce seems too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
16. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until melted and creamy.
17. Gently fold in the thinly sliced fresh basil leaves, reserving a small handful for garnish.
18. Divide the pasta among four warmed bowls and garnish with the remaining basil and additional Parmesan cheese.
What emerges is a beautifully balanced dish where the tender, savory chicken mingles with the bright, juicy tomatoes and aromatic basil, all coated in a light, glossy sauce that clings perfectly to each strand of pasta. For a delightful variation, try serving it with a side of crusty garlic bread to soak up every last drop of the flavorful sauce, or top it with a drizzle of high-quality olive oil and a sprinkle of flaky sea salt just before serving.
Conclusion
Just like that, you’ve got 21 fantastic chicken pasta recipes without cream to explore! Whether you’re craving something light and lemony or hearty and herby, there’s a dish here for every night of the week. I hope you find a new family favorite. Give one a try this week, and let me know which recipe you love most in the comments below. Don’t forget to pin this roundup to your Pinterest boards for easy saving!
