Basil Chicken and Pasta

Basil Chicken and Pasta

263 Reviews 14 Pics
Stacey Adkins
Recipe by  Stacey Adkins

“This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
  2. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
  3. Toss drained pasta with basil sauce and serve immediately.

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Reviews (263)

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I thought this recipe was fantastic!! Upon seeing what ingrediants were called for, I decided that a vegetable was needed to add color (and I like some sort a veggie in all my pastas). approx 2 min before the pasta was finished, I added half a bag of frozen chopped broccoli. Also, when the chicken and garlic was almost done, I sauted a half cup of red bell peppers and half cup of fresh sliced muchrooms. Finally, to thicken the sauce, I added 1/2 cup of parmesen cheese rather than the required 1/4 cup. I was worried that I might of altered the original recipe too much but rather when all was said and was WONDERFUL!! My family won't eat it any other way. My 5 yr old always has 2 servings and even my picky brother in law (age 15)scarfed 2 helpings down...muchrooms and all. This is a great and easy recipe that anyone can do and if you want to add your fav veggie like I did, I think there is plenty of room for experimentation. I have made this many times since and my taste buds never tire of it. It is worth a try and then..try to see what you can do with it to make it better suit your tastes.



Super simple and quick. I've made it 3 times and made the following revisions: Definitely use fresh basil (2tsp dried should be 2tbs fresh), add a chopped shallot to perk up the flavor, and double the sauce. There's enough fat in this dish already so saute in olive oil instead of butter. To make the presentation more attractive, use tricolor rotini and throw in a couple generous handfuls of frozen petite peas during the last 3 minutes of boiling the pasta.



I took the suggestions of making more sauce (added more garlic, *fresh* basil, cheese, cream) and last time added a bit (a really teeny bit) of sugar . I definitely recommend trying that. It takes the bitterness of the parm out of the dish. I think you can make it with just about any hearty pasta shape. I've made it with fusilli and farfelle and today am going to try it with pappardelle. Fantastic recipe. My thanks to Stacey and the other reviewers.

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Amount Per Serving (4 total)

  • Calories
  • 535 cal
  • 27%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 34.5 g
  • 69%
  • Cholesterol
  • 167 mg
  • 56%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet



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Chicken In Basil Cream


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Pasta with Chicken Mushroom Cream Sauce