Overwhelmed by dinner decisions? You’re not alone! We’ve gathered 31 mouthwatering, easy chicken pasta recipes that skip the heavy cream but keep all the flavor. Perfect for busy weeknights or cozy weekends, these dishes promise comfort without the fuss. Get ready to find your new go-to meal—let’s dive into these delicious, creamy-free creations!
Lemon Herb Chicken Pasta
Craving a bright, satisfying dinner that comes together fast? This lemon herb chicken pasta delivers zesty flavor with minimal effort. Perfect for busy weeknights when you want something fresh yet comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz linguine or spaghetti
– 2 lemons, zested and juiced (you’ll need about ¼ cup juice)
– 3 cloves garlic, minced
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese, plus extra for serving
– 2 tbsp olive oil
– A handful of fresh parsley, chopped
– A couple of sprigs of fresh thyme, leaves stripped
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 9–11 minutes, then drain, reserving ½ cup of the pasta water.
3. While the pasta cooks, season the chicken pieces generously with salt and pepper.
4. Heat 1 tbsp 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 without moving for 4–5 minutes until golden brown on one side.
6. Flip the chicken and cook for another 3–4 minutes until cooked through and no longer pink inside, then transfer to a plate.
7. Tip: Don’t overcrowd the skillet—cook in batches if needed to get a good sear.
8. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
9. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned.
10. Pour in the lemon juice and scrape up any browned bits from the bottom of the skillet.
11. Stir in the heavy cream, lemon zest, thyme leaves, and a pinch of salt and pepper.
12. Simmer the sauce for 2–3 minutes until slightly thickened, stirring occasionally.
13. Tip: If the sauce seems too thick, thin it with a splash of the reserved pasta water.
14. Return the cooked chicken and drained pasta to the skillet, tossing to coat everything in the sauce.
15. Remove from heat and stir in the Parmesan and half of the chopped parsley.
16. Tip: Adding cheese off the heat prevents it from clumping or becoming grainy.
17. Divide among plates and garnish with the remaining parsley and extra Parmesan if desired.
Delightfully creamy with a sharp lemon kick, this pasta balances rich and bright flavors. The tender chicken and al dente noodles soak up the herb-infused sauce beautifully. Try it with a simple side salad or crusty bread to mop up every last drop.
Garlic Chicken Spaghetti
Underestimate this simple pasta at your own peril—it delivers restaurant-quality flavor with minimal effort. Using pantry staples, you’ll have a creamy, garlicky dinner ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of spaghetti
– 4 boneless, skinless chicken breasts, cut into bite-sized pieces
– 6 cloves of garlic, minced
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– A splash of white wine (about ¼ cup)
– A couple of tablespoons of butter
– Salt and pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Season the chicken pieces with salt and pepper, then add them to the skillet in a single layer—don’t overcrowd to ensure a good sear.
5. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, reduce the heat to medium and add the butter.
8. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
9. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom—this adds depth of flavor.
10. Stir in the heavy cream and bring the mixture to a gentle simmer.
11. Add the Parmesan cheese and stir until melted and smooth, about 2–3 minutes.
12. Drain the spaghetti and add it directly to the skillet with the sauce.
13. Toss the pasta in the sauce until well coated, then fold in the cooked chicken.
14. Season with additional salt and pepper if needed, and serve immediately.
Velvety sauce clings to every strand of pasta, with tender chicken adding a savory punch. For a fresh twist, top with chopped parsley or a squeeze of lemon just before serving.
Tomato Basil Chicken Penne
Finally, a weeknight pasta dish that delivers restaurant-quality flavor without the fuss. This tomato basil chicken penne comes together in under 30 minutes, making it perfect for busy evenings when you crave something satisfying and fresh. The combination of juicy chicken, sweet tomatoes, and aromatic basil creates a classic Italian-American comfort meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces
– 12 oz of penne pasta
– 2 tbsp of olive oil
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 (28 oz) can of crushed tomatoes
– 1/2 cup of chicken broth
– A big handful of fresh basil leaves, chopped (save a few for garnish)
– 1/2 cup of grated Parmesan cheese
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat.
4. Season the chicken pieces with salt and pepper, then add them to the skillet in a single layer.
5. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through, with an internal temperature of 165°F.
6. Remove the chicken from the skillet and set it aside on a plate.
7. Add the remaining 1 tbsp of olive oil to the same skillet over medium heat.
8. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
9. Stir in the minced garlic and cook for 30 seconds, just until fragrant—be careful not to burn it, as this can make the dish bitter.
10. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
11. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally, until slightly thickened.
12. Return the cooked chicken to the skillet and stir to combine with the sauce.
13. Add the drained penne pasta to the skillet and toss everything together until well coated.
14. Stir in the chopped basil and grated Parmesan cheese until evenly distributed.
15. Serve immediately, garnished with the reserved basil leaves.
The penne soaks up the rich, tangy tomato sauce, while the chicken stays tender and juicy. For a creative twist, top it with a drizzle of balsamic glaze or serve alongside a crisp green salad to balance the hearty flavors.
Spicy Chicken Arrabbiata
Oven-baked chicken gets a fiery makeover in this spicy arrabbiata. It’s a weeknight-friendly dish that packs bold flavor with minimal effort. You’ll have dinner ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs of boneless, skinless chicken thighs
– A couple of tablespoons of olive oil
– 1 medium onion, diced
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine (about ¼ cup)
– 1 teaspoon of red pepper flakes (or more if you like it extra spicy)
– A handful of fresh basil, chopped
– Salt and black pepper
– 12 ounces of spaghetti
Instructions
1. Preheat your oven to 400°F.
2. Season the chicken thighs generously with salt and black pepper on both sides.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the chicken for 3-4 minutes per side until golden brown, then remove and set aside. Tip: Don’t overcrowd the pan to get a good sear.
5. In the same skillet, add another tablespoon of olive oil and sauté the diced onion for 5 minutes until softened.
6. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
7. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
8. Stir in the crushed tomatoes and bring to a simmer.
9. Return the seared chicken to the skillet, nestling it into the sauce.
10. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
11. While the chicken bakes, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente, then drain.
12. Remove the skillet from the oven and stir in the chopped basil. Tip: Adding basil at the end preserves its fresh flavor.
13. Serve the spicy chicken arrabbiata over the cooked spaghetti.
The chicken stays juicy while the sauce clings to every strand of pasta with a vibrant kick. Try topping it with extra basil or a sprinkle of Parmesan for a creamy contrast.
Pesto Chicken Linguine
Zesty pesto chicken linguine transforms basic pantry staples into a vibrant weeknight dinner. This creamy pasta dish comes together in under 30 minutes, perfect for busy evenings. You’ll love the fresh basil flavor paired with tender chicken and al dente pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of linguine pasta
– 2 boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon of olive oil
– 3 cloves of garlic, minced
– A generous ½ cup of basil pesto (store-bought or homemade)
– ½ cup of heavy cream
– A splash of pasta water (about ¼ cup reserved)
– A couple of tablespoons of grated Parmesan cheese for finishing
– 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 linguine and cook according to package directions until al dente, about 9-11 minutes. Tip: Reserve ¼ cup of the starchy pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Season the chicken cubes with salt and pepper, then add them to the skillet in a single layer.
5. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Reduce the heat to medium and add the minced garlic to the skillet, cooking for 1 minute until fragrant. Tip: Don’t let the garlic burn or it will turn bitter.
7. Stir in the pesto and heavy cream, mixing until fully combined and heated through, about 2 minutes.
8. Drain the cooked pasta and add it directly to the skillet with the sauce.
9. Toss everything together, adding the reserved pasta water a little at a time until the sauce coats the pasta nicely. Tip: The starchy water helps the sauce cling to the pasta.
10. Remove from heat and stir in the grated Parmesan cheese until melted.
Enjoy the creamy, herbaceous sauce clinging to each strand of pasta. The tender chicken adds a satisfying protein punch, while the fresh basil flavor shines through. For a twist, try adding sun-dried tomatoes or serving with a sprinkle of red pepper flakes for heat.
Mushroom Chicken Fettuccine
Get ready for a cozy, satisfying dinner that comes together in under an hour. Mushroom Chicken Fettuccine combines tender chicken and earthy mushrooms in a creamy, garlicky sauce that clings perfectly to wide pasta ribbons. It’s the ultimate comfort food for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of fettuccine pasta
– A couple of boneless, skinless chicken breasts (about 1.5 pounds), cut into 1-inch pieces
– 8 ounces of cremini mushrooms, sliced
– 3 cloves of garlic, minced
– A splash of olive oil (about 2 tablespoons)
– A cup of heavy cream
– Half a cup of grated Parmesan cheese
– A tablespoon of butter
– A teaspoon of dried thyme
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken pieces generously with salt and pepper.
5. Add the chicken to the hot skillet in a single layer, cooking for 5-6 minutes without moving it to get a good sear, then flip and cook for another 4-5 minutes until cooked through. Remove to a plate.
6. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
7. In the same skillet, melt the butter over medium heat.
8. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
9. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
10. Tip: Add the garlic last to prevent it from burning and turning bitter.
11. Pour in the heavy cream and bring to a gentle simmer.
12. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 2-3 minutes.
13. Return the cooked chicken to the skillet, stirring to coat in the sauce.
14. Drain the cooked fettuccine, reserving about half a cup of the pasta water.
15. Add the drained pasta directly to the skillet with the sauce and chicken.
16. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
17. Tip: The starchy pasta water is key for creating a silky, emulsified sauce.
18. Season the final dish with additional salt and pepper if desired.
19. Finish by garnishing with extra Parmesan and a crack of black pepper.
Flavorful and rich, this dish delivers a creamy, garlicky sauce that perfectly coats every strand of pasta. The seared chicken stays juicy, while the mushrooms add an earthy depth that balances the richness. For a fresh twist, top it with chopped parsley or serve alongside a crisp green salad to cut through the creaminess.
Sun-Dried Tomato Chicken Rigatoni
Dinner just got easier with this one-pan wonder that packs a flavor punch. Sun-dried tomatoes and garlic create a rich, savory sauce that clings perfectly to rigatoni and tender chicken. It’s a restaurant-quality meal you can whip up on any busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– A good glug of olive oil (about 2 tablespoons)
– 4 cloves of garlic, minced
– A jar of sun-dried tomatoes in oil (about 1 cup, drained and chopped, but save that flavorful oil!)
– A couple of cups of chicken broth
– A big handful of fresh spinach
– A splash of heavy cream (about 1/2 cup)
– A pound of rigatoni pasta
– A generous sprinkle of grated Parmesan cheese
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil for the pasta.
2. While the water heats, pat the chicken pieces dry with paper towels and season them all over with salt and pepper.
3. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers.
4. Add the chicken in a single layer and cook for 5-7 minutes, without moving it, until the bottom is golden brown. Flip and cook for another 4-5 minutes until cooked through. Remove the chicken to a plate. Tip: Don’t crowd the pan; cook in batches if needed for the best sear.
5. Add the rigatoni to the boiling water and cook according to package directions for al dente, usually 11-13 minutes.
6. In the same skillet, add a tablespoon of the reserved sun-dried tomato oil. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the chopped sun-dried tomatoes and cook for another minute.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
9. Let the sauce simmer for 5 minutes to reduce slightly and concentrate the flavors.
10. Stir in the heavy cream and return the cooked chicken to the skillet.
11. Add the fresh spinach and cook for 2-3 minutes, just until the spinach wilts. Tip: Add the spinach in batches if your pan is full; it wilts down quickly.
12. Drain the cooked rigatoni, reserving about 1/2 cup of the pasta water.
13. Add the drained pasta directly to the skillet with the sauce and chicken. Toss everything to combine, adding splashes of the reserved pasta water if the sauce seems too thick. Tip: The starchy pasta water helps the sauce cling to the noodles.
14. Remove from heat and stir in half of the grated Parmesan cheese.
15. Season the entire dish with additional salt and pepper if needed.
Finished with a final sprinkle of Parmesan, this dish is all about contrasting textures. The rigatoni holds the creamy, tangy sauce in its tubes, while the chicken stays juicy and the sun-dried tomatoes add a delightful chew. For a fresh twist, top it with a handful of chopped basil or serve it alongside a simple arugula salad dressed with lemon.
Broccoli and Chicken Fusilli
Oven-roasted broccoli and tender chicken tossed with fusilli pasta makes a satisfying weeknight meal that comes together quickly. This one-pan dish delivers vibrant flavors and minimal cleanup, perfect for busy evenings. You’ll love how the garlic and Parmesan cheese melt into a simple sauce that coats every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound)
– A head of broccoli, cut into florets
– 12 ounces of fusilli pasta
– 3 tablespoons of olive oil, divided
– 3 cloves of garlic, minced
– A splash of chicken broth (about ½ cup)
– A generous handful of grated Parmesan cheese (about ¾ cup)
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and bring a large pot of salted water to a boil for the pasta.
2. Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the broccoli in the oven for 15–20 minutes until tender and slightly charred at the edges.
4. While the broccoli roasts, cook the fusilli in the boiling water according to package directions until al dente, then drain and set aside.
5. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Season the chicken breasts with salt and pepper, then cook them in the skillet for 6–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
7. Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.
8. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
10. Add the cooked fusilli, roasted broccoli, and sliced chicken to the skillet, tossing everything to combine.
11. Stir in the grated Parmesan cheese until it melts and coats the pasta evenly, adding a splash more broth if needed to loosen the sauce.
12. Season with additional salt and pepper to taste before serving.
Golden, crispy broccoli and juicy chicken mingle with the twirls of fusilli in a cheesy, garlicky embrace. The pasta’s ridges catch every bit of the savory sauce, making each forkful irresistible. Try topping it with extra Parmesan and a squeeze of lemon for a bright finish, or serve it alongside a simple green salad to round out the meal.
Honey Garlic Chicken Bow Tie Pasta
Finally, a weeknight dinner that’s both impressive and easy. This honey garlic chicken with bow tie pasta delivers sweet, savory flavor in under 30 minutes. It’s a crowd-pleaser that feels special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, cut into 1-inch pieces
– A splash of olive oil
– A good pinch of salt and black pepper
– 3 cloves of garlic, minced
– 1/3 cup of honey
– 1/4 cup of soy sauce
– 2 tablespoons of unsalted butter
– A 12-ounce box of bow tie pasta
– A handful of fresh parsley, chopped (optional for garnish)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the bow tie pasta to the boiling water and cook according to package directions, usually 11-13 minutes, until al dente.
3. While the pasta cooks, season the chicken pieces evenly with salt and black pepper.
4. Heat a large skillet over medium-high heat and add the olive oil.
5. Add the chicken to the hot skillet in a single layer, cooking for 5-7 minutes until golden brown and cooked through, turning occasionally. Tip: Don’t overcrowd the pan; cook in batches if needed for even browning.
6. Remove the cooked chicken from the skillet and set it aside on a plate.
7. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
8. Stir in the honey, soy sauce, and butter, whisking continuously for 2-3 minutes until the sauce is smooth and slightly thickened. Tip: Keep the heat medium to prevent the honey from burning.
9. Return the cooked chicken to the skillet, tossing to coat it evenly in the sauce, and cook for 1-2 minutes to heat through.
10. Drain the cooked pasta and add it directly to the skillet with the chicken and sauce, tossing everything together until well combined. Tip: Reserve a 1/4 cup of pasta water before draining to adjust sauce consistency if needed.
11. Garnish with chopped fresh parsley if desired.
Delightfully sticky and glossy, the sauce clings perfectly to every bow tie and chicken piece. The sweet honey balances the salty soy and rich garlic for a flavor that’s addictive. Serve it straight from the skillet for a cozy family meal, or plate it up with a simple side salad to brighten the dish.
Mediterranean Chicken Orzo
Zesty and satisfying, this one-pot Mediterranean Chicken Orzo is your weeknight hero. It combines juicy chicken, tender orzo, and bright Mediterranean flavors in under an hour. You’ll love how the orzo soaks up all the delicious juices.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
– A good glug of olive oil (about 2 tbsp)
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 1 cup of orzo pasta
– A 14.5-oz can of diced tomatoes, with their juices
– 2 cups of chicken broth
– A big handful of fresh spinach (about 2 cups)
– A couple of tablespoons of chopped fresh parsley
– A generous sprinkle of dried oregano (about 1 tsp)
– A pinch of salt and black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken pieces with salt and pepper, then add them to the hot pot in a single layer. Tip: Don’t crowd the pan to get a good sear.
3. Cook the chicken for 5-7 minutes, turning occasionally, until browned on all sides. Remove the chicken to a plate and set aside.
4. Add the diced onion to the same pot and cook for 4-5 minutes, stirring, until softened.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Add the orzo to the pot and toast it for 1-2 minutes, stirring constantly. Tip: Toasting the orzo adds a nutty flavor.
7. Pour in the can of diced tomatoes with their juices and the chicken broth. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to a simmer.
9. Return the browned chicken and any accumulated juices to the pot, nestling it into the liquid.
10. Cover the pot and let it simmer for 10 minutes, stirring once halfway through.
11. Uncover the pot and stir in the fresh spinach. Cook for 2-3 more minutes, just until the spinach is wilted and the orzo is tender. Tip: The orzo should be al dente, so check it at the 10-minute mark.
12. Remove the pot from the heat and stir in the chopped parsley and dried oregano.
13. Taste and adjust seasoning with more salt and pepper if needed.
Orzo emerges creamy and rich, perfectly coating the tender chicken. The tomatoes and spinach add pops of freshness, making each bite vibrant. Serve it straight from the pot with a squeeze of lemon or a dollop of Greek yogurt for extra tang.
Spinach and Chicken Orecchiette
Orecchiette pasta with spinach and chicken makes a satisfying one-pot meal that comes together quickly. Our version uses simple ingredients for maximum flavor without fuss. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of orecchiette pasta
– A couple of boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
– 5 ounces of fresh baby spinach
– A splash of olive oil (about 2 tablespoons)
– 3 cloves of garlic, minced
– A pinch of red pepper flakes
– A cup of chicken broth
– A half cup of heavy cream
– A quarter cup of grated Parmesan cheese
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the orecchiette pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Season the chicken pieces with salt and black pepper, then add them to the skillet in a single layer.
5. Cook the chicken for 5-7 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F, then transfer to a plate.
6. In the same skillet, add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
7. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Stir in the heavy cream and bring the mixture to a simmer over medium heat, letting it thicken slightly for 2-3 minutes.
9. Add the cooked chicken and baby spinach to the skillet, stirring until the spinach wilts, about 1-2 minutes.
10. Toss the drained orecchiette pasta into the skillet, coating it evenly with the sauce.
11. Sprinkle the grated Parmesan cheese over the pasta, stirring until melted and combined.
12. Taste and adjust seasoning with more salt or black pepper if needed, then remove from heat.
Here, the orecchiette’s little ear shapes perfectly cradle the creamy sauce, while the spinach adds a fresh bite. Serve it hot with extra Parmesan on the side for a comforting weeknight dinner that feels indulgent yet simple.
Zesty Chicken Capellini
Ditch the takeout menus—this Zesty Chicken Capellini is a 30-minute weeknight lifesaver that packs a punch with bright lemon and garlic. It’s all about big flavor with minimal fuss, using pantry staples you likely already have on hand. Perfect for when you need something satisfying fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 ounces of capellini pasta (that’s the thin spaghetti)
– 3 tablespoons of olive oil, plus a splash more for finishing
– 4 cloves of garlic, minced (go for the pre-minced jar if you’re in a rush)
– Zest and juice from 1 large lemon (about ¼ cup juice)
– A couple of big handfuls of fresh baby spinach
– ½ cup of grated Parmesan cheese, plus extra for serving
– A pinch of red pepper flakes, if you like a little heat
– 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 capellini pasta to the boiling water and cook for 4-5 minutes, stirring occasionally, until al dente (it should still have a slight bite).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken pieces generously with salt and pepper.
5. Add the chicken to the hot skillet in a single layer, cooking for 5-6 minutes without moving it to get a good sear.
6. Flip the chicken pieces and cook for another 4-5 minutes until cooked through and no longer pink inside.
7. Remove the chicken from the skillet and set it aside on a plate.
8. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
9. Add the minced garlic and red pepper flakes (if using) to the skillet, cooking for 30-45 seconds just until fragrant—don’t let it brown.
10. Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the garlic.
12. Pour in the lemon juice and zest, tossing everything to combine.
13. Add the reserved pasta water a splash at a time, tossing continuously, until a light sauce coats the pasta.
14. Stir in the baby spinach and cook for 1-2 minutes just until wilted.
15. Return the cooked chicken to the skillet, tossing to combine and heat through.
16. Remove the skillet from the heat and stir in the ½ cup of grated Parmesan until melted.
17. Finish with a final drizzle of olive oil and a crack of black pepper.
Zesty and vibrant, this dish delivers a perfect balance of tangy lemon and savory garlic clinging to every strand of pasta. The chicken stays juicy, and the spinach adds a fresh, tender bite. For a fun twist, try serving it in shallow bowls with extra Parmesan and a side of crusty bread to soak up every last drop of that bright sauce.
Tuscan Chicken Rotini
Kick off your weeknight dinner with this creamy Tuscan chicken rotini that comes together in one pan. Keep it simple with tender chicken, sun-dried tomatoes, and spinach in a garlicky cream sauce. You’ll have a restaurant-quality meal on the table faster than ordering takeout.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– A good glug of olive oil
– A small yellow onion, diced
– 4 cloves of garlic, minced
– A cup of heavy cream
– A half cup of chicken broth
– A cup of grated Parmesan cheese
– A handful of sun-dried tomatoes, chopped
– A couple of big handfuls of fresh spinach
– A pound of rotini pasta
– A sprinkle of salt and black pepper
– A pinch of red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotini pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat a large skillet over medium-high heat and add a good glug of olive oil.
4. Season the chicken pieces with salt and black pepper, then add them to the hot skillet in a single layer.
5. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the cooked chicken from the skillet and set aside on a plate.
7. In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent.
8. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
10. Stir in the heavy cream and bring the mixture to a gentle simmer.
11. Reduce heat to medium-low and let the sauce simmer for 2-3 minutes until slightly thickened.
12. Whisk in the grated Parmesan cheese until completely melted and smooth.
13. Add the chopped sun-dried tomatoes and fresh spinach, stirring until the spinach wilts, about 1-2 minutes.
14. Return the cooked chicken to the skillet and stir to combine with the sauce.
15. Drain the cooked pasta and add it directly to the skillet, tossing everything together until well coated.
16. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
Perfectly cooked rotini cradles the creamy sauce in every twist, while sun-dried tomatoes add sweet-tart bursts against the savory chicken. Serve it straight from the skillet with extra Parmesan for a cozy family meal, or portion it into containers for next-day lunches that taste even better.
Conclusion
Perfect for busy weeknights, these 31 chicken pasta recipes prove you don’t need cream for incredible flavor. We hope you’ve found some new family favorites to try! Let us know which recipe you love most in the comments below, and don’t forget to share this roundup on Pinterest to help other home cooks discover these delicious, easy meals.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
