Vibrant, flavorful, and ready in under 30 minutes—this chicken basil pasta is about to become your go-to dinner solution. Very few dishes deliver such restaurant-quality results with minimal effort, making it perfect for busy weeknights or impromptu gatherings. You’ll love how the fresh basil and juicy chicken come together in a creamy, garlicky sauce that clings perfectly to every strand of pasta.
Why This Recipe Works
- The combination of fresh basil and garlic creates an aromatic base that infuses the entire dish with bright, herbaceous flavors without overpowering the tender chicken.
- Using heavy cream and Parmesan cheese results in a luxuriously creamy sauce that coats the pasta evenly, avoiding any dryness or clumping while adding rich, savory depth.
- Searing the chicken breasts at high heat locks in juices and develops a golden-brown crust, ensuring each bite is moist and packed with flavor rather than bland or rubbery.
- Incorporating a splash of pasta water into the sauce helps emulsify the ingredients, creating a silky, cohesive texture that clings to every noodle for a perfectly balanced bite.
- Finishing with a drizzle of extra virgin olive oil and fresh basil just before serving enhances the freshness and adds a final layer of complexity, making it taste gourmet with minimal effort.
Ingredients
- 12 ounces dried fettuccine pasta
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup reserved pasta water
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs or pasta server
- Grater for Parmesan cheese
Instructions
Step 1: Prepare the Pasta and Chicken
Fill a large pot with 4 quarts of water, add 2 teaspoons of salt, and bring it to a rolling boil over high heat—this ensures the pasta cooks evenly and seasons it from within. While waiting, pat the chicken cubes dry with paper towels to promote browning, then season them generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Once the water is boiling vigorously, add the fettuccine and stir immediately to prevent sticking. Cook according to package directions, usually 10–12 minutes, until al dente (firm to the bite). Reserve 1/2 cup of the starchy pasta water before draining, as it will help create a silky sauce later. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 2: Cook the Chicken to Perfection
Carefully add the seasoned chicken cubes to the hot skillet in a single layer, avoiding overcrowding to ensure even browning—work in batches if needed. Sear the chicken for 4–5 minutes without moving it, allowing a golden-brown crust to form on one side. Flip each piece and cook for another 3–4 minutes until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is evenly browned. Transfer the cooked chicken to a clean plate and tent with foil to keep warm. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil, using a wooden spoon to scrape up any browned bits from the bottom—these add incredible flavor to the sauce.
Step 3: Sauté the Aromatics
Add the minced garlic to the skillet and sauté for 45–60 seconds, stirring constantly until fragrant but not browned—overcooking can make it bitter. If using red pepper flakes, add them now to toast slightly and release their heat. Quickly stir in half of the chopped basil and cook for just 15–20 seconds to wilt it slightly, which helps release its essential oils and brighten the dish. Pour in the heavy cream and use a whisk to combine it with the garlic and basil, simmering gently for 1–2 minutes until it begins to thicken slightly. Season the sauce with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.
Step 4: Combine Everything and Create the Sauce
Reduce the heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth, about 1–2 minutes—avoid boiling to prevent curdling. Add the drained pasta and cooked chicken back to the skillet, tossing gently with tongs to coat everything in the sauce. Slowly drizzle in the reserved pasta water, 2 tablespoons at a time, while tossing continuously until the sauce reaches a creamy, cohesive consistency that clings to the pasta. Cook for another 1–2 minutes, allowing the flavors to meld, then remove from heat. Stir in the remaining chopped basil just before serving to preserve its fresh flavor and vibrant color.
Step 5: Serve Immediately with Garnishes
Divide the pasta among serving bowls, ensuring each portion has plenty of chicken and sauce. Drizzle with a touch of extra virgin olive oil for richness and garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese. Serve immediately while hot, as pasta continues to absorb sauce and can become dry if left standing. For added texture, offer red pepper flakes on the side for those who enjoy extra heat. This dish pairs wonderfully with a simple green salad or garlic bread to round out the meal.
Tips and Tricks
For the best results, use fresh basil rather than dried—its bright, sweet flavor is essential and can’t be replicated. If you must substitute, try 1/3 cup of pesto added at the end, but reduce added salt since pesto is already seasoned. To prevent the cream sauce from breaking, avoid boiling it after adding cheese; keep the heat low and stir constantly. If the sauce seems too thick, add more pasta water gradually until desired consistency is reached. For extra flavor, marinate the chicken cubes in 1 tablespoon of olive oil, lemon juice, and herbs for 30 minutes before cooking. Always reserve pasta water—it’s gold for sauces due to its starch content, which helps emulsify and thicken. To save time, use pre-cooked rotisserie chicken; shred it and add it when combining with the sauce. For a richer sauce, substitute half the heavy cream with full-fat coconut milk, which adds a subtle sweetness. If you’re grating your own Parmesan, avoid the pre-shredded kind, which contains anti-caking agents that can make the sauce grainy. To make this dish ahead, prepare the components separately and combine just before serving, reheating gently to avoid overcooking the chicken. For a lighter version, replace heavy cream with half-and-half or whole milk, but note the sauce will be thinner. Always taste and adjust seasoning at the end, as pasta can dull saltiness. If you love garlic, roast whole cloves beforehand for a mellower, sweeter flavor. To enhance freshness, add a squeeze of lemon juice at the end. For crispier chicken, dust the cubes lightly with flour before searing. Store leftovers in an airtight container in the fridge for up to 3 days, reheating with a splash of cream or water to revive the sauce.
Recipe Variations
- **Creamy Sun-Dried Tomato Version**: Add 1/2 cup chopped sun-dried tomatoes (oil-packed) when sautéing garlic for a tangy, sweet twist. Include 1/4 cup of the tomato oil for extra richness and stir in 2 tablespoons of tomato paste for depth. Garnish with extra tomatoes and fresh parsley instead of basil.
- **Spicy Arrabbiata Style**: Increase red pepper flakes to 1 teaspoon and add 1/4 cup chopped Calabrian chilies or jalapeños with the garlic. Stir in 1/2 cup marinara sauce with the cream for a tomato-cream hybrid, and top with crispy pancetta for smokiness.
- **Mushroom and Spinach Delight**: Sauté 8 ounces sliced cremini mushrooms with the garlic until golden, then add 2 cups fresh spinach until wilted. Use vegetable broth instead of pasta water for a earthier flavor, and substitute Asiago cheese for Parmesan.
- **Lemon Herb Freshness**: Add zest of 1 lemon and 2 tablespoons lemon juice with the cream, and use thyme instead of basil. Finish with a drizzle of lemon-infused olive oil and capers for a bright, zesty profile perfect for summer.
- **Seafood Alternative**: Replace chicken with 1 pound peeled shrimp or scallops, searing for 2–3 minutes per side. Add 1/4 cup white wine with the cream for deglazing, and garnish with chopped parsley and a pinch of Old Bay seasoning.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine works great for holding the creamy sauce, you can substitute with linguine, tagliatelle, or even penne for a shorter pasta option. The key is to choose a shape with ridges or texture that can catch the sauce, like rigatoni or fusilli. Avoid very delicate pastas like angel hair, as they can become mushy under the weight of the chicken and cream. Always adjust cooking time according to the package directions and reserve that starchy water—it’s crucial for sauce consistency regardless of pasta type.
How do I prevent the chicken from becoming dry?
To keep chicken juicy, avoid overcooking by using an instant-read thermometer to check for 165°F internally. Also, ensure your skillet is hot before adding chicken to sear quickly and lock in moisture. Cutting uniform 1-inch cubes helps them cook evenly, and resting them after cooking allows juices to redistribute. If you’re concerned, brine the chicken in salted water for 30 minutes beforehand to enhance moisture retention. Never poke or press the chicken while cooking, as this releases precious juices.
Is there a way to make this recipe dairy-free?
Yes! Substitute heavy cream with full-fat canned coconut milk for a similar richness, and use nutritional yeast or vegan Parmesan instead of dairy cheese. For a nut-free option, try blended silken tofu or cashew cream as the base. Sautéing the aromatics in avocado oil instead of olive oil can add neutrality, and be sure to adjust seasoning since dairy-free alternatives may require more salt. The sauce might be slightly thinner, so use cornstarch slurry (1 tablespoon mixed with 2 tablespoons water) to thicken if needed.
Can I prepare this dish ahead of time?
You can prep components separately: cook pasta and store tossed with a bit of oil to prevent sticking, and refrigerate cooked chicken and sauce in airtight containers for up to 2 days. When ready to serve, reheat sauce gently, add chicken and pasta with a splash of water or cream to loosen, and warm through. However, basil is best added fresh just before serving to maintain its vibrant color and flavor. Avoid freezing, as cream sauces can separate upon thawing.
What sides pair well with chicken basil pasta?
This pasta is versatile! A simple arugula salad with lemon vinaigrette cuts through the richness, while garlic bread soaks up extra sauce. Roasted vegetables like asparagus or broccoli add crunch, and a glass of crisp white wine (e.g., Pinot Grigio) complements the herbs. For heartier meals, serve with grilled Italian sausages or a caprese salad. If you’re keeping it light, steamed green beans or a tomato bruschetta work beautifully.
Summary
This chicken basil pasta delivers restaurant-quality flavor in under 30 minutes, featuring juicy seared chicken, a creamy garlic-parmesan sauce, and fresh basil for a bright, satisfying meal perfect for any night.
