How to Make Chicken Pasta Recipes No Cream
A Cream-Free Chicken Pasta That Won My Heart in Tuscany
Rediscovering chicken pasta recipes no cream in Italy
I still remember the first time I was served what I now call my go-to chicken pasta recipe with no cream. It happened in a quiet Tuscan village near Lucca, where a kind nonna handed me a warm plate of penne, tomato, garlic, and olive oil—with tender chicken woven in. No heavy sauce, no dairy—just honest ingredients. That dish flipped my view on what chicken pasta recipes no cream could taste like. It wasn’t lacking. It was better. Fresher. Brighter.
Now that I live in the hills outside Florence, this kind of pasta is on regular rotation in my kitchen. I dice boneless chicken breasts, sear them in olive oil, then simmer them in a broth of tomatoes and herbs. When I toss in the pasta—typically penne or fusilli—it absorbs every drop of that savory sauce. Each bite feels light but comforting, which is exactly what I want on a weeknight. No cream means no heaviness, and it allows the basil, oregano, and chicken to shine on their own terms.
Why chicken pasta recipes with no cream still pack flavor
It’s all about building depth without dairy. First comes the garlic and onion, sizzled in olive oil. Then, diced tomatoes and a splash of chicken broth create a light base that coats the pasta beautifully. Add dried basil and oregano, and you’ve got that cozy Italian aroma we all love. No shortcuts, no fillers—just quality ingredients and care.
If this sounds like your kind of dish, you’ll also enjoy my Cajun Smoked Sausage Pasta and the dairy-free twist in Boursin Chicken Pasta with Tomatoes, which lean on real flavor, not cream.
Print
How to Make Chicken Pasta Recipes No Cream
- Total Time: 30
- Yield: 4 1x
Description
This flavorful chicken pasta recipe skips the cream but not the comfort. Using simple ingredients like tomatoes, garlic, and broth, it’s a weeknight dinner you’ll crave again and again.
Ingredients
1 lb boneless skinless chicken breasts, diced
12 oz penne or fusilli pasta
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1/2 cup chicken broth
1 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
1. Cook pasta in salted water according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
3. In the same skillet, sauté onions for 2–3 minutes, then add garlic and cook for 1 more minute.
4. Stir in diced tomatoes, chicken broth, basil, and oregano. Bring to a simmer.
5. Return cooked chicken to the skillet and simmer for 5 minutes to blend flavors.
6. Add cooked pasta to the skillet and toss well to coat. Adjust seasoning if needed.
7. Serve warm, garnished with fresh parsley or basil.
Notes
Use fusilli or rigatoni if penne is unavailable.
Add red pepper flakes for a spicy twist.
Leftovers store well for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
Why No-Cream Chicken Pasta Recipes Are Better for Everyday Cooking
Lighter, faster, and easier on your stomach
There’s a reason why more people are searching for chicken pasta recipes no cream these days. They’re faster to cook, easier to digest, and you don’t need a stocked dairy shelf to get started. I’ve served this pasta to guests who didn’t even realize it was dairy-free—they just asked for seconds. That’s when you know the dish works.
Without cream, you skip the heavy simmering step and go straight into flavor-building. You also save time. This recipe comes together in 30 minutes flat—less if you’re multitasking. It’s the kind of weeknight magic that doesn’t rely on shortcuts or processed sauces. Just olive oil, chicken, garlic, and a can of tomatoes—that’s it. Add pasta and your meal is done.
And let’s talk about digestion. Creamy dishes can feel too rich, especially in warmer weather. This version leaves you satisfied, not sluggish. Whether you’re feeding kids or planning date night, it’s a smart, low-fuss option with big flavor.
Smart swaps and pantry heroes
This recipe proves that you don’t need cream to get richness. One trick I use? Simmering the chicken in a mix of chicken broth and diced tomatoes. It gives the sauce a silky body without a drop of dairy. A pinch of dried basil and oregano adds depth. If you have fresh parsley or basil, sprinkle some on top—it lifts everything.
You can also get creative with the pasta. Penne is great, but fusilli works beautifully too. It hugs the sauce in every curve. Want something spicier? Add red pepper flakes, or check out my Spicy Cajun Garlic Butter Sausage Pasta for bold ideas. Or if you’re craving seafood instead of chicken, the Cajun Shrimp and Smoked Sausage Pasta is a flavorful alternative.
With chicken pasta recipes no cream, you’re not cutting corners—you’re making room for creativity.
How to Make Chicken Pasta Recipes No Cream Taste Like They’re From a Restaurant
Cook the chicken the right way
When you’re making chicken pasta recipes no cream, how you cook the chicken matters. You want it tender, juicy, and well-seasoned—not dry or bland. I always start by heating olive oil in a wide skillet and searing diced chicken over medium-high heat. Let it sit for a minute or two before turning—this creates that golden edge you want. Once the chicken is browned and cooked through, set it aside and build your sauce in the same pan.
That fond—the browned bits left behind—is flavor gold. When you add your onions, garlic, and broth, they loosen those savory bits, giving your sauce real depth. It’s one of those little chef secrets that makes your pasta taste like something you’d order at a local trattoria.
Tomatoes, broth, and herbs: the no-cream trifecta
Most people assume cream is what gives pasta its richness, but that’s not always true. In this case, it’s the tomatoes, herbs, and a good splash of chicken broth doing the work. Together, they create a sauce that’s light yet full-bodied. The key is letting it simmer just long enough for the flavors to marry before tossing in your cooked pasta.
I often make this dish when I want something simple but deeply satisfying. It’s the same reason my readers love the Creamy Boursin Shrimp Pasta—even without cream, the flavors are balanced and bold. You’ll also find great inspiration in this classic Cajun Pasta with Smoked Sausage, which plays with the same principles.
By the time you stir the pasta into the skillet, the sauce should cling just right. And when you top it with fresh herbs, you won’t miss the cream—you’ll just reach for another forkful. That’s the beauty of great chicken pasta recipes no cream: they surprise you every time.
Serving, Storing, and Customizing Your Chicken Pasta Recipes No Cream
Easy to serve, even easier to make ahead
One thing I love about these chicken pasta recipes no cream is how beautifully they hold up—even the next day. If you’re serving guests, plate it warm straight from the skillet and top it with chopped parsley or fresh basil. It looks rustic and inviting. Add crusty bread on the side and maybe a crisp salad, and you’ve got a complete dinner that feels thoughtful without being fussy.
Got leftovers? Lucky you. This pasta stores well in the fridge for up to three days. Reheat it gently with a splash of broth or water to loosen the sauce. No cream means no curdling or separation—just delicious leftovers waiting for lunch.
Make it your own
What’s great about chicken pasta recipes no cream is how flexible they are. Want a bit of heat? Add crushed red pepper or even a spoon of Cajun spice. I’ve also stirred in spinach right before serving—it wilts perfectly and adds a pop of green.
If you’re craving more boldness, try blending in flavors inspired by my Recipes page where I share meals like One Pot Smoky Cajun Chicken and Sausage Pasta. Those dishes show how seasoning alone can create richness, no dairy needed.
And if you’re feeding kids or picky eaters, skip the herbs and go simpler. The base recipe is comforting, adaptable, and fast—a reminder that chicken pasta recipes no cream can still be creamy… just not in the traditional sense.
FAQ
What can I use instead of cream in chicken pasta?
For chicken pasta recipes with no cream, the best alternatives are chicken broth, canned diced tomatoes, olive oil, and sautéed onions or garlic. These create richness without dairy, especially when simmered with herbs.
Will the pasta still taste creamy without cream?
Yes! While not creamy in a dairy sense, dishes like these use tomato and broth-based sauces that feel silky and flavorful. A quick simmer with quality ingredients creates a naturally rich mouthfeel, making chicken pasta recipes no cream surprisingly satisfying.
Can I make this recipe gluten-free or low-carb?
Absolutely. Just swap in gluten-free pasta or spiralized zucchini. The no-cream tomato base makes it adaptable to dietary needs without compromising flavor.
How do I add more protein or vegetables?
Toss in white beans, spinach, mushrooms, or even bell peppers. These work beautifully with the herbs and broth in most chicken pasta recipes no cream, adding both texture and nutrition.
Conclusion
These chicken pasta recipes with no cream prove one thing: you don’t need dairy to make something truly delicious. From my little Tuscan kitchen to yours, this dish captures everything I love about Italian cooking—flavor, simplicity, and heart. Whether you’re feeding a family or making a weeknight meal for two, this recipe brings real comfort without the heaviness of cream. And if you’re hungry for more, be sure to visit the Recipes section or try the ever-popular Cajun Shrimp and Smoked Sausage Pasta for more no-cream dinner wins.
