Basil Cream Pasta

Basil Cream Pasta

This is our adaptation of  a recipe that instantly grabbed my attention while skimming through the endless pages of enticing recipes on Pinterest. The original recipe was for Chicken in Basil Cream Sauce, but after putting our own little twists on the sauce we decided to put the dish over pasta so that we could enjoy every last drop of the tasty sauce. We loved this dish and will definitely try variations of it for years to come!


  • 2 skinless, boneless chicken breasts
  • 1 box Barilla spaghetti
  • 3 tablespoons butter
  • 1 clove garlic (1/2 teaspoon minced)
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon black pepper
  • Italian seasoning
    • Cook pasta according to package directions.
    • Lightly season chicken with salt, pepper, and dried Italian seasoning. Cook in skillet of medium-high heat, flipping once until the chicken is cooked through and juices run clear. Remove and keep warm.
    • Add the garlic to the skillet and cook for 30 seconds over medium heat.
    • Add the chicken broth and bring to a boil over medium-high heat. Stir to loosen browned bits from pan.
    • Add in the cream and sun-dried tomatoes.  Boil and stir for a minute or two. Reduce heat.
    • Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through and it begins to thicken. If the sauce isn’t as thick as you like it, try adding a dollop of ricotta cheese or a small handful of shredded mozzarella.
    • Serve chicken over pasta with sauce poured over the top.
    • Prepare to be amazed at the delicious dish you just made!

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Recipe Name
Basil Cream Pasta
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