chicken basil pasta recipe

Written ByJenny Smyth Posted on
chicken basil pasta recipe
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The Best chicken basil pasta recipe

I’ve been making this chicken basil pasta recipe for years, and it’s always a crowd-pleaser. My family loves it because it’s easy to make and packed with flavor.

I love it because it’s a great way to get some protein and veggies on the table without feeling like I’m sacrificing flavor. The best part is that it’s incredibly versatile – I can serve it as a weeknight dinner, pack it in lunches for the kids, or even make it for a special occasion like a holiday party.

The key to this recipe is using fresh basil, which gives the dish a bright and herbaceous flavor that’s hard to resist. I’ve tried making it with dried basil before, but it just doesn’t have the same oomph.

When you combine the juicy chicken with the tangy tomato sauce and the fragrant basil, you get a flavor combination that’s just magic. And let’s not forget about the health benefits – this dish is a great way to get some lean protein and fiber into your diet without feeling like you’re sacrificing taste.

Plus, you can customize it to suit your family’s tastes by adding in other veggies or switching out the protein source.

Chicken Basil Pasta

Chicken Basil Pasta

4.6 from 1295 votes

A quick and flavorful pasta dish featuring tender chicken, fresh basil, and a light garlic sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz (340g) penne or fettuccine
1 tbsp salt for pasta water

For the Chicken and Sauce

1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1/2 cup (120ml) chicken broth
1/4 cup (60ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1/2 cup (20g) fresh basil leaves, torn
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook until al dente according to package directions, usually 10 to 12 minutes.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
5Add the chicken pieces in a single layer and cook without stirring for 4 to 5 minutes until golden brown on one side.
6Flip and cook another 3 to 4 minutes until the chicken is cooked through and no longer pink inside.
7Reduce the heat to medium and add the minced garlic and red pepper flakes to the skillet.
8Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic.
9Pour in the chicken broth and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
10Let it simmer for 2 to 3 minutes until slightly reduced.
11Stir in the heavy cream and Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth.
12Season with salt and black pepper to taste.
13Add the drained pasta to the skillet and toss to coat evenly with the sauce.
14If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
15Remove the skillet from heat and gently fold in the torn basil leaves.
16Serve immediately, garnished with extra Parmesan and basil if desired.

🔧Equipment

Large pot for pasta
Large skillet
Colander
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use whole wheat pasta. Fresh basil is essential for the best flavor; dried basil will not provide the same result.

Watch Video Of How Chicken Basil Pasta Works

This chicken basil pasta recipe is one of my go-tos for weeknight dinners because it’s so easy to make and packs such great flavor. And because it’s so versatile, I can serve it up as-is or customize it to suit my family’s tastes by adding in extra veggies or switching out the protein source.

One of my favorite things about this recipe is how well it reheats – just add a splash of water or broth to revive the sauce and you’re good to go! Plus, because it’s made with fresh ingredients, this dish is perfect for special occasions like holidays or parties when you want something impressive but still easy to execute.

❓ Frequently Asked Questions About Chicken Basil Pasta

Q: What type of pasta should I use for this recipe?

A: You can use any type of pasta you like, but I find that long, thin shapes like spaghetti or fettuccine work best. The key is to choose a shape that will hold onto the flavorful sauce without getting too soggy.

Q: Can I use dried basil instead of fresh?

A: While you can use dried basil in a pinch, fresh basil is really where it’s at for this recipe. Fresh basil has a more vibrant flavor and aroma than dried basil, which makes all the difference in this dish.

Q: How do I store leftovers?

A: You can store leftovers in an airtight container in the fridge for up to three days. Reheat by adding a splash of water or broth to help revive the sauce.

Q: Can I make this recipe gluten-free?

A: Yes! To make this recipe gluten-free, simply substitute gluten-free pasta and be sure to check your ingredients for any gluten-containing items.

Q: How do I prevent the chicken from overcooking?

A: The key is to cook the chicken until it reaches an internal temperature of 165°F (74°C), then let it rest for a few minutes before slicing. This ensures that the chicken stays juicy and flavorful.

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