Basil Chicken and Pasta Recipe

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Most Helpful Positive Review

Jan 05, 2004

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 done...it 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.

—DREGINEK

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Most Helpful Critical Review

Feb 24, 2011

Simple and filling, yet bland. I added chopped cooked "crisp-tender" broccoli and sauted red peppers on the advice of the most helpful reviewer, and these were welcome additions. Increasing the parmesan to 1/2 cup as another reviewer suggested would also have helped, though I opted not to because of kid-friendliness.

—NESODDEN COOK

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334 Ratings

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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.

—SomedayGirl

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Jan 05, 2004

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.

—PrincessJenna

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Feb 03, 2013

I believe that this is actually a 4.5 star recipe, but still excellent! I made a few changes to suit health and ingredients I had on hand. Used spaghetti, which was nice, but next time I would try a rotini or similar. I had cooked the cubed chicken ahead of time, in onions and garlic- added flavor. I substituted a mix of Greek yogurt and milk for cream. I also doubled the amount of 'cream' I added- and it still wasn't enough! Next time, I'll triple it (the better to dip bread in)! This recipe made enough for 3 or 4 people. The taste of the sauce was excellent, and it was quick to make. Will make again! 2nd making comments: Perfect for a dinner party. Use rotini or similar because it’s perfect for the sauce. My earlier comments about needing more sauce are spot on – make much more sauce than you think you’ll need. Also, when making for guests, make sure that you do use a majority of cream or the sauce might curdle (example: I used 2 c cream and 1 c yogurt/milk mix and this was perfect, but a remake the next day with only yogurt/milk curdled. Tastes ok (not as good as w cream) but looked funny). Elegant tasting and easy. Be sure to use good Parmesan. Also, this would support a variety of veggies added to it – experiment!

—mk

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Jan 05, 2004

This was very good. I agree that the sauce should be doubled. I also increased the parmesan cheese to 1/3 cup (we really like it). Fresh mushrooms would be a great addition. Thanks for the recipe!

—VICTORIAJ

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Feb 14, 2006

My husband and I really like this dish. I have made it several times, making slight changes each time. Last time was our favorite. I added yellow bell pepper, extra cheese, 2 cups heavy cream, and cajun seasoning. Yum!

—jocsmith14

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Jan 28, 2006

This was excellent! Definitely a keeper. I doubled the sauce and used fresh basil and fresh parmesan. I also added a diced red bell pepper and diced tomatoes at the last minute. Very quick and easy to make. Can't wait to have again. Goes great with a glass of white wine.

—Stacy

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Nutrition

Calories
535 kcal
27%

Carbohydrates
28.6 g
9%

Cholesterol
167 mg
56%

Fat
31.3 g
48%

Fiber
1.6 g
6%

Protein
34.5 g
69%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basil Chicken and Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 535
Calories from Fat: 281

% Daily Value *
Total Fat 31.3g 48 %
Saturated Fat 18.9g 94 %
Cholesterol 167mg 56 %
Sodium 224mg 9 %
** Potassium 379mg 11 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 1.6g 6 %
Protein 34.5g 69 %
** Sugars 0.2g
** Vitamin A 23 %
** Vitamin C 5 %
** Calcium 16 %
** Iron 13 %
** Thiamin 10 %
** Niacin 144 %
** Vitamin B6 43 %
** Magnesium 15 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.