Let’s be honest—some days you just need a recipe that gets you. Something that’s comforting but not heavy, elegant but still weeknight-friendly. That’s where this easy chicken pasta recipes no cream needed swoops in like the dinner hero you didn’t know you needed. Whether you’re trying to keep things a little lighter or you’re just out of cream and not about to make a store run (we’ve all been there), this dish is everything you want in a meal: rich flavor, satisfying texture, and absolutely zero fuss.
This one’s been on heavy rotation in my house lately—partially because it’s so darn simple, and partially because everyone eats it without bargaining for dessert after (a true win in my book). With juicy pan-seared chicken, garlicky white wine sauce, and silky pasta kissed with butter and parmesan, it’s pure weeknight gold.
Why You’ll Love This Easy Chicken Pasta Recipes No Cream Required
- Lighter but still luscious: No cream, but you’d never miss it. Butter and pasta water do the heavy lifting.
- Weeknight magic: Ready in under 30 minutes. Yes, really.
- Simple pantry staples: Everything in this dish is likely already hanging out in your fridge or pantry.
- Picky-eater approved: Chicken + pasta + cheese? Always a win.
Ingredients You’ll Need (No Cream, Just Flavor)
Here’s what you’ll grab from the kitchen:
- Chicken breasts or thighs – Protein-packed and perfect for pan-searing. Flatten them out for even cooking!
- Flour – Just a light dusting to help that golden crust form on the chicken.
- Olive oil – For searing the chicken and building flavor in the sauce.
- Dried or fresh pasta – Spaghetti or fettuccine both work beautifully.
- Garlic – Sliced thin to infuse that oil with delicious, mellow flavor.
- White wine – Adds depth to the sauce (plus, you get to sip the rest).
- Butter – Makes the sauce silky and indulgent—without a drop of cream.
- Black pepper – For a subtle kick.
- Parmesan – Adds that salty, umami-rich finish.
- Flat-leaf parsley – For freshness and a pop of color.
- Salt – To taste, because you’re the boss of your seasoning.
NOTE: For ingredient amounts and full details, scroll down to the recipe card at the bottom!
How to Make This Cream-Free Chicken Pasta Perfection
1. Boil the Pasta
Start with salted boiling water and cook your pasta just shy of al dente (trust me, it’ll finish in the sauce later). Don’t forget to reserve a cup of pasta water before draining—it’s liquid gold.
2. Cook the Chicken
Flatten your chicken for even cooking. Season it well, dust with flour, and pan-fry in olive oil until golden and cooked through. Let it rest under foil before slicing.
3. Build the Sauce
Start with cold olive oil and sliced garlic in a skillet. Let it gently sizzle to infuse the oil without burning the garlic. Pour in the wine, let it reduce, then start whisking in cold butter cubes one by one until you’ve got a dreamy, velvety sauce.
4. Add the Pasta
Whisk in some reserved pasta water, toss in the cooked noodles, then layer on parmesan and give it all a good twirl until it turns into a glossy, cheesy masterpiece.
5. Finish and Serve
Toss in parsley, season to taste, then plate it up with sliced chicken and maybe an extra shower of parmesan (go ahead, you deserve it).
Katherine’s Tips & Little Secrets
- No white wine? You can use chicken broth for a milder flavor—but wine really adds something special.
- No fresh parsley? Dried works in a pinch, but fresh brings the zing.
- Make it yours: Add baby spinach or cherry tomatoes to the sauce if you want a veggie boost.
- Flat whisk = magic. Seriously, it helps emulsify the sauce beautifully. If you don’t have one, a regular whisk will still get the job done.
A Little Backstory…
This recipe was born on a night when I was low on groceries and even lower on energy. Cream? None. Heavy sauces? No thanks. But with a little butter, wine, and parmesan, something magical happened. The kind of magic that makes your family pause mid-bite and go, “Wait, this is SO good.” And that’s when I knew this one was a keeper.
FAQs About This Easy Chicken Pasta (Without the Cream)
Can I substitute chicken thighs for chicken breast?
Absolutely! Thighs are juicier and just as tasty—use whichever you prefer.
What if I don’t have white wine?
Chicken broth works great too, though wine gives it that little extra depth.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. A splash of water or broth when reheating helps revive the sauce.
Whether you’re cooking for the family or just treating yourself after a long day, this easy chicken pasta recipe (no cream needed!) is here to make dinnertime feel a little bit special without demanding much in return. It’s simple, satisfying, and full of the kind of flavor that makes you want to eat straight from the pan (no judgment here).
So go ahead—pour yourself a glass of that wine you cooked with, twirl some pasta onto your fork, and enjoy every bite. You earned this.
Print
Easy Chicken Pasta Recipes No Cream for Quick Dinners
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
This easy chicken pasta recipe (no cream!) is your go-to for a light yet indulgent dinner. With juicy seared chicken, garlicky white wine sauce, and perfectly cheesy pasta, it’s a one-pan wonder ready in 30 minutes.
Ingredients
1 – 2 chicken breasts (or thighs, see notes)
1 tablespoon flour
1 tablespoon olive oil
200 grams dried pasta, spaghetti or fettuccine work best (or 300 grams fresh pasta)
For the sauce
1 tablespoon olive oil
3 cloves garlic finely sliced
½ cup white wine I used a sauvignon blanc
70 grams cold butter cut into four cubes
½ teaspoon black pepper
60 grams parmesan very finely grated
½ cup flat leaf parsley finely chopped
salt to taste
Instructions
Cook the Pasta
Boil your pasta in salted water, undercooking by 1 minute. Reserve 1 cup of pasta water, then drain.Prep the Chicken
Flatten the chicken to an even thickness. Season with salt and pepper, then dust with flour.Sear the Chicken
In a skillet over medium-high heat, cook chicken in olive oil for about 2 minutes per side, or until cooked through. Wrap lightly in foil and set aside to rest.Infuse the Garlic Oil
In a clean skillet, add olive oil and garlic. Start from cold and heat gently to infuse flavor, cooking just until fragrant—about 30 seconds.Add Wine and Reduce
Pour in white wine and let it simmer gently for about 4 minutes, reducing by half.Incorporate Butter
Lower heat and whisk in butter cubes one at a time, until the sauce becomes smooth and slightly thickened.Finish the Sauce
Add ¼ cup pasta water and whisk vigorously to emulsify. Stir in black pepper.Combine Pasta and Sauce
Toss cooked pasta into the sauce. Spread into a flat layer and sprinkle parmesan over the top. Let it melt for 1 minute, then toss to create a glossy finish.Serve
Mix in parsley, season to taste, and top with sliced chicken and extra parmesan if desired.
Notes
Butter Sauce Tip: Use cold butter for proper emulsification. If it’s too warm, the sauce may break.
Wine Substitute: Use low-sodium chicken broth if you prefer to skip wine.
Pasta Water Magic: This starchy liquid helps bind and thicken your sauce—don’t skip it!
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Easy Chicken Recipes
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: easy chicken pasta recipes no cream, creamy pasta without cream, garlic butter chicken pasta, no cream pasta dish, light pasta recipes
