Reviewed: Oct. 20, 2009

This was great! I doubled the recipe and added panchetta it was the best. Next time I will make more sauce.

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psinatra

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Reviewed: Jun. 28, 2009

Very easy, very quick and very tasty meal. I used fresh basil instead of dried. Thanks for the great recipe.

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ChefAl

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Reviewed: Jun. 25, 2009

Tried this recipe last night with the girlfriend and a guest. It was very good, and they both loved it. We might have cooked the sauce down a bit far, but it definetly needed extra. Served with rosemary garlic bread, salad, and Luna di Luna pink merlot.

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pichoro

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Reviewed: Apr. 22, 2009

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.

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SomedayGirl

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

This was very easy to make. I had exactly everything so was excited to prepare it for my boyfriend for dinner. I used fresh basil which should make a difference in the taste. It is imperitive that you double to sauce. I had to add more immediatley when making it as described. It took doubling it to make it restaurant quality. Otherwise you will have a dry pasta. I tossed it with some farfalle and he loved it.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 7, 2009

It wasn't bad, but not a favorite.

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Lee Ann

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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Reviewed: Apr. 2, 2009

Good Stuff!!!

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jaundice lemur

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Mar. 25, 2009

I made this last night and it was delicioius and very simple. I noticed my fiance was extremely quiet so I looked over at him and he was inhaling it, didn't hear a peep out of him until he'd devoured a huge bowl. I also used fresh basil after reading the other reviews and I added bella mushrooms when I cooked the chicken then after I added the cream I put sun dried tomatoes in too. Delicious! Definitely a keeper.

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: Mar. 18, 2009

This recipe was wonderful but I jazzed it up a little to match my tastes. I followed the advice of some of the other users and added some red, green, and yellow peppers for color and some sliced mushrooms so I would feel less guilty about the heavy cream :-). I also used a combination of regular and spinach penne noodles, added a little more garlic and pepper then squeezed in a little fresh lemon. I'll definitely be using this recipe again.

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Ilena

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Reviewed: Feb. 28, 2009

This recipe was just ok. It ended up being almost pasty. This may be because I used skim milk instead of cream to save calories. I also used an off brand wheat pasta which was really starchy. I may make again when I am willing to up the calories with real cream and use fresh basil.

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Feb. 27, 2009

This recipe turned out really good after a few changes: in order to get more flavor I marinated the chicken with garlic, salt, pepper and olive oil in the morning and kept in the refrigerator all day. I didn't use any butter, only olive oil, half and half instead of heavy cream and finally a lot of "fresh basil".

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

Great easy meal for two! i added broccoli and doubled the cheese and let it simer with a lid on for about 6 minutes...yoummy!

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John Chaump

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

I loved this! I tried it with fusilli but made a few changes: I used 2T olive oil instead of butter to make it a bit healthier and only 1 clove garlic because I'm not really a fan. I used twice the amount of parmesan stated in the recipe. Finally, I was disappointed to see that I didn't have any basil so I had to omit that. It was still awesome, though I'm sure it tastes even better with basil. I'm going to try that ASAP. PS: It's not nearly as good when you reheat it so try to eat it all when you first make it! Trust me, it won't be hard. ;)

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Duygu

Cooking Level: Beginning

Living In: Istanbul, Istanbul, Turkey

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Reviewed: Jan. 12, 2009

Wonderful quick and easy dish! I cut this down to 2 servings (half the chicken and half the pasta) left everything else as is, and used shredded parmesan/asiago/romano cheese blend. My only change was that I tossed in a handful of broccoli florets to the pasta when I was cooking it. This could have used a bit more sauce. I wasn't even sure my husband would like this, but after he took the first bite he commented on how good it was. So Thanks for such a great recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 3, 2009

Great flavor, but it was way too dry. I even doubled the cream (I used half-and-half instead). I added freshly steamed broccoli florets, which rounded it out nicely. Next time I would either triple the sauce or cut the pasta down. Served with garlic bread.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 3, 2009

This was delicious!!!! Of course though there wasn't enough sauce which seems to happen to me a lot when making sauce dishes. Maybe we just like more sauce than most...i don't know! Anyway...I did as another reviewer did and added some lemom pepper. I also used fresh basil instead of dry. So for all you sauce lovers out there...double it ;)

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 31, 2008

Made this last night, not too bad but I would definetely make some changes next time around. I added about an extra 1/2c cream and it was still too dry so I would definetely double the sauce (would have listened to the suggestions but ran out of cream). Also next time I think I would use fresh basil and add some mushrooms or something to add a little flavor. Broccoli sounded like a good suggestion. Otherwise great base recipe.

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Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 16, 2008

They need to have a 1/2 star on here, because this wasn't perfect, but it was really close. I followed the directions except for the addition of sun-dried tomatoes, which added some flavor, but also quite a bit of oil. Next time I'll use dried or water packed tomatoes, or drain the jar beforehand. The end result got four thumbs up from my somewhat picky family.

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WALLYUM

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Reviewed: Nov. 20, 2008

This recipe is awesome! I've made it as is, which is very good, and I've also made it with a little cajun seasoning and a little lemon pepper, which I thought was even better! Also, I rarely have heavy cream on hand, so I use 3/4 cup of milk and 1/3 cup butter/margarine instead, and I would definitely recommend doubling the sauce. Thanks for a great and super easy meal!

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HURLEY1494

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Reviewed: Sep. 30, 2008

WOW! Don't need to change a single thing. my husband and I both agreed it was better than any pasta we've had at a restaurant. Of course, most anything would be good with that much heavy cream in it. ;-) I'd give it 15 stars if I could!

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nurseluther

Cooking Level: Intermediate

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Basil Chicken and Pasta

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