Sometimes I want something light for dinner. And by light, I mean no heavy sauce but still rockin’ with flavor and satisfying. This garlic and oil pasta with chicken is exactly that kind of dinner.

Juicy chicken, crisp carrots, broccoli and sweet corn are tossed with whole wheat pasta in a simple olive oil garlic sauce with a pinch of crushed red pepper. There is no cream and no jarred sauce, just one skillet and a pot of pasta.

The Best Olive Oil Garlic Chicken Pasta (No Cream Sauce)

I played around with this light olive oil sauce a couple times until my husband actually requested it! It totally caught me by surprise, since my steak and potato man usually doesn’t enjoy lighter dishes. That shows how amazingly tasty this garlic chicken pasta recipe turned out.

You may have noticed that I’m a big fan of dinners that combine chicken and vegetables, like my Chicken Fiesta Soup, Pineapple Chicken Fried Rice and my Pasta Primavera. I’m not against side dishes, especially if the side dish is asparagus with coconut oil. However, I love the combination of juicy chicken and crisp, fresh vegetables blended in one bite.

I’m also loving how this pasta has just enough sauce to keep it from being bland but doesn’t overpower the natural flavors. Broccoli and carrots deserve the spotlight sometimes.

Since the olive oil is the sauce, it matters which one you buy. There are home taste tests, refrigerator tests and other purity tests to help you figure out whether your olive oil is the real deal, and there’s plenty of conflicting info. I do my best research and stick with a brand I feel is legit. Since I love my Costco, I usually go with Kirkland.

One last thing. I’m officially a Garofalo pasta addict. It’s Italian, you can taste the quality, and it’s not crazy expensive. I first found it at Costco, and I definitely recommend trying it!

Why You’ll Love This Garlic Chicken Pasta

Light but satisfying. A garlicky olive oil sauce coats everything without the heaviness of a cream sauce.
Loaded with vegetables. Carrots, broccoli and corn go right into the pan with the chicken.
Husband approved. Even a steak and potato man asks for this one.
Simple ingredients. Pasta, chicken tenders, olive oil, garlic and a few vegetables from the freezer.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Whole wheat pasta: Bowtie, fusilli or penne all work. Short shapes with ridges and twists catch the garlic oil and little bits of vegetable. Whole wheat pasta also has a nutty flavor that stands up well to garlic. Cook it according to the package directions so it is ready when the skillet is.
Chicken tenders: Thawed and cut into 1 inch pieces. Tenders are lean and cook quickly, and small pieces mean every forkful gets some chicken. Boneless chicken breast cut the same size works too.
Extra virgin olive oil: This is the sauce, so use a good one. It carries the garlic and pepper flavor through the whole dish and keeps the pasta from tasting dry.
Minced garlic: Toasted in the oil until golden brown, which turns it sweet and nutty instead of sharp. Jarred minced garlic is fine, or mince about three fresh cloves.
Salt and pepper: Mixed right into the oil so the seasoning gets spread over the chicken, vegetables and pasta evenly.
Crushed red pepper: Optional. It adds a gentle warmth in the background. Leave it out for kids or add more if you like heat.
Carrots: Four large carrots, peeled and sliced into 1/4 inch pieces. Thin slices soften in just a few minutes but still have a little crunch and a natural sweetness.
Broccoli: I use the frozen organic broccoli from Costco. Frozen florets are already trimmed and only need a minute or two in the hot pan. Fresh florets work too; cut them small so they cook in the same time.
Frozen sweet corn: Adds little pops of sweetness and color against the garlic and pepper. No need to thaw it first.

How to Make Garlic Chicken Pasta

Cook the pasta. Prepare the pasta according to the package directions, drain it and set it aside while you work on the skillet.
Mix the garlic oil. In a small bowl, combine the olive oil, garlic, salt, pepper and crushed red pepper. Having it ready means everything hits the pan at once and the garlic cooks evenly.
Toast the garlic. Pour the oil mixture into a large pan over medium heat and heat it for 1 to 2 minutes, until the garlic turns golden brown and smells nutty. Watch it closely, since garlic goes from golden to burnt quickly.
Cook the chicken. Add the chicken pieces and cook, stirring now and then, until they are white all the way through and reach 165°F inside. Move the chicken to a plate.
Cook the vegetables. In the oil left in the pan, cook the carrots for 2 to 3 minutes, until slightly tender. Add the broccoli and corn and cook 1 to 2 minutes more, until the broccoli is bright green and hot.
Toss it together. Return the chicken to the pan and add the cooked pasta. Stir until everything is coated in the olive oil sauce and glossy.
Serve right away. This pasta is at its best hot, while the vegetables are still crisp.

Kami’s tip: Let the garlic turn golden brown in the oil before the chicken goes in. That toasty garlic oil is the whole sauce, so give it the full 1 to 2 minutes.

Ways to Customize Garlic Chicken Pasta

Change the pasta. Bowtie, fusilli and penne are all listed in the recipe, so use whichever shape you have.
Add more heat. Increase the crushed red pepper, or leave it out entirely for picky eaters.
Use other vegetables. Zucchini, peas or asparagus can stand in for some of the broccoli. Add tender vegetables last so they stay crisp.
Finish it fresh. A squeeze of lemon or a little grated Parmesan over the top brightens the olive oil sauce.

Garlic Chicken Pasta FAQs

What pasta works best? Whole wheat bowtie, fusilli or penne. I’m a big fan of Garofalo, which I first found at Costco.
How do I know the chicken is done? Cut into a larger piece. It should be white all the way through, and an instant read thermometer should show 165°F.
Can I use fresh broccoli instead of frozen? Yes. Cut it into small florets and give it an extra minute or two in the pan so it turns bright green and crisp tender.
Is this pasta spicy? Only a little. The crushed red pepper is optional, so leave it out for a mild version or add more for extra kick.
Can I swap the vegetables? Yes. Keep the total amount about the same and add quick cooking vegetables like zucchini or peas near the end, after the carrots.
How do I store leftovers? Keep leftovers in an airtight container in the fridge for 3 to 4 days.
How do I reheat it? Warm it in a skillet over medium low heat with a drizzle of olive oil or a splash of water, stirring until hot, or microwave it covered.
Can I make it ahead? You can slice the carrots and cut the chicken a day ahead and keep them in the fridge. Cook the dish right before dinner so the vegetables stay crisp.

Kitchen Tools for This Recipe

Garlic Chicken and Veggie Pasta

This garlic and oil pasta with chicken tosses whole wheat pasta, chicken, carrots, broccoli and corn in a toasted garlic olive oil sauce. It is light, fresh and full of flavor without any cream.

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Ingredients

1 lb whole wheat pasta bowtie, fusilli, or penne, prepared according to package directions
10 organic chicken tenders thawed and cut into 1 inch pieces
3/4 cup extra virgin olive oil
1 Tbs minced garlic
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper optional
4 large organic carrots peeled and sliced into 1/4 inch pieces
1 lb organic broccoli I use the frozen organic broccoli from Costco
1 cup frozen sweet corn

Instructions

Prepare pasta according to package directions.
In a small bowl, combine olive oil, garlic, salt, pepper, and crushed pepper.
In a large pan over medium heat, pour olive oil mixture and heat for 1 to 2 minutes. Cook until garlic turns golden brown.
Add chicken and cook only until no longer pink. Removed chicken pieces and place on plate.
In the remaining oil mixture, cook carrots for 2 to 3 minutes until slightly tender. Add broccoli and corn. Cook for additional 1 to 2 minutes.
Return chicken and cook pasta to dish. Stir until everything is covered in olive oil sauce.
Serve immediately and enjoy!

Made this garlic chicken pasta? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing which vegetables you tossed in.