Easy Chicken Pasta Recipe (No Cream Needed!)

This absolutely Easy Chicken Pasta Recipe is the perfect any night of the week meal. You know those nights when you open the fridge, find some chicken and pasta, and think, “I should totally make something easy”? But then you realize you’re out of cream… and maybe half the things you’d usually toss into a pot?
Yep, been there. More times than I care to admit.

That’s actually how I stumbled into some of my favorite easy chicken pasta recipe with no cream. Turns out, you really don’t need heavy cream to whip up a rich, comforting plate of pasta that feels like a warm hug after a long day.
You just need a few good ingredients, a little bit of patience (or maybe just a glass of iced tea to sip while you cook), and you’re golden.

Today, I’m sharing my go-to simple chicken pasta recipes that skip the cream but definitely do not skip on flavor. Whether you’re cooking for your family, meal-prepping for the week, or just trying to survive a Monday, these recipes are quick, cozy, and totally doable.

Let’s get that water boiling, shall we?

Ingredients You’ll Need

Alright, before we fire up the stove, let’s make sure you’ve got everything ready to go. Here’s what you’ll need for these easy chicken pasta recipe without cream:

Pasta – Use your favorite shape. Penne, spaghetti, linguine, you name it. If it holds sauce, it works.

Chicken – Boneless, skinless chicken breasts or thighs. (Thighs are a little more forgiving if you tend to wander away from the stove, just saying.)

Fresh Garlic Cloves – About 3 or 4 cloves, minced nice and fine. Fresh garlic makes a world of difference here.

Butter – Just a little to add richness without being heavy.

Olive Oil – A good drizzle to help everything get golden and tasty.

Parmesan Cheese – Freshly grated if you can swing it. The pre-shredded stuff works too, but fresh Parmesan really brings that nutty, salty goodness.

Italian Parsley – Chopped up for a fresh, herby finish. It brightens up the whole dish!

How to Make This Pasta Dish

Alright, let’s get that apron on and make some magic happen. Here’s how you pull together this easy, no-cream chicken pasta:

1. Cook the Pasta

Bring a big pot of salted water to a boil. Toss in your pasta and cook it until it’s just al dente — you want it tender but still a tiny bit firm in the center.
Before you drain it, save about a cup of that starchy pasta water — it’s liquid gold for your sauce later!

2. Cook the Chicken

While the pasta’s bubbling away, grab a big skillet and heat a little olive oil over medium heat.
Season your chicken with salt and pepper, then pop it into the pan. Cook for about 5–6 minutes per side, or until it’s cooked through and nicely golden.
Once it’s done, take it out and let it rest for a few minutes before slicing it up into bite-sized pieces.

3. Make the Garlic Butter Sauce

In the same pan (because hello, flavor!), add a small knob of butter and a little more olive oil if the pan looks dry.
Toss in your minced garlic and let it cook for about 30 seconds, just until it smells amazing.
Keep it moving — garlic burns fast and we don’t want any drama today.

4. Bring It All Together

Add your cooked pasta straight into the pan with the garlic butter sauce. Toss it all around so every noodle gets coated.
If it looks a little dry, splash in some of that reserved pasta water a little at a time until it’s silky and perfect.

Now stir in the sliced chicken, sprinkle in a handful of Parmesan cheese, and toss again.
Finish it off with a good shower of chopped Italian parsley for a fresh, herby kick.

5. Serve and Enjoy

Spoon it into bowls, maybe add a little extra Parmesan on top (because why not?), and dig in while it’s still hot and cozy.

Tips and Tricks

Alright, now that you’ve got the basics down, here are a few little tricks to make this chicken pasta even easier, tastier, and a little more foolproof:

1. Don’t Skip the Pasta Water

Seriously. That starchy water you saved before draining the pasta? It’s your secret weapon. Add a splash when tossing everything together and watch your sauce turn silky and beautiful without needing cream.

2. Slice Chicken Thin for Faster Cooking

If you’re using chicken breasts, slice them in half lengthwise before cooking. They’ll cook faster and stay juicier. Nobody wants dry chicken with their pasta, trust me.

3. Butter + Olive Oil = Magic

Using both butter and olive oil gives you the best of both worlds — richness from the butter, and a nice smooth base from the oil. You don’t need cream when you’ve got this combo.

4. Add Veggies if You’ve Got ‘Em

A handful of baby spinach, some sautéed mushrooms, or even leftover roasted veggies work beautifully in this dish. It’s a great way to clean out the fridge and sneak in some greens.

5. Fresh Herbs = Flavor Bomb

Don’t skip the Italian parsley at the end. Fresh herbs add a pop of brightness and make the whole dish feel fresh and fancy, even if you’re still wearing pajama pants from this morning.

6. Leftovers? Make a Pasta Bake

If you’ve got leftovers (rare, but it happens), toss everything in a baking dish, sprinkle more Parmesan on top, and reheat it in the oven at 350°F until warm and slightly crispy around the edges.