This Creamy Basil Chicken Pasta is the kind of meal that feels indulgent yet takes hardly any time to whip up. With tender pan-seared chicken, sun-dried tomatoes, and a basil cream sauce that clings lovingly to each strand of pasta, it’s an easy weeknight dinner that tastes like something you’d order in a cosy Italian trattoria.
Whether you’re looking for a dinner to impress guests or simply treating yourself on a Tuesday night, this one-pot wonder delivers every time. The sauce is luscious and full of flavour, the chicken is juicy and seasoned just right, and the basil brings everything to life with its bright, herby kick.
More Pasta Recipes:
- Pappardelle, Sage and Mushroom Pasta
- Lobster Pasta With Tomato Sauce
- Baked Cheesy Tomato and Feta Pasta
- FRESH EGG NOODLE PASTA
- Slow Cooker Creamy Lemon Chicken Pasta
What makes this dish shine is how simple ingredients come together so effortlessly. The heavy cream gets a lift from the basil and garlic, and the sun-dried tomatoes provide little bursts of umami throughout. You don’t need a million ingredients, just a good pan, a wooden spoon, and a little patience while the sauce thickens.
If you’re short on time but still craving comfort, this is the recipe for you. Best of all, it’s easy to adapt. Add spinach, swap in shrimp, or spoon in a bit of pesto to dial things up a notch.
Tasty Salads:
- Ramen Salad with Sesame Noodle Crunch
- Strawberry Salad with buttermilk dressing
- My Dilly Potato Salad: Super Quick and Simple
- Chopped Egg Salad
- Strawberry Chicken Arugula Salad
Creamy Basil Chicken Pasta Ingredients
As always, I like to keep ingredients straightforward and accessible. Here’s a little more detail about the stars of the show:
- Chicken Tenders or Breasts: Use whichever you prefer! Tenders cook quickly, but if you’ve got chicken breasts on hand, just pound them to an even thickness.
- Butter: Adds a rich base to both the chicken and the sauce.
- Garlic and Onion: These aromatics form the flavour backbone of the sauce.
- Sun-Dried Tomatoes: Packed with flavour and a slight tang, these add depth and colour to the creamy base.
- Heavy Cream: This makes the sauce luxuriously rich and satisfying.
- Fresh Basil: The key to the bright, herby freshness. Use plenty, it’s not just a garnish here.
- Parmesan Cheese: For that savoury, salty finish.
- Crushed Red Pepper Flakes: Just enough to add a bit of a kick.
How to Make Creamy Basil Chicken Pasta
- In a large skillet over medium-high heat, melt 1 tablespoon of butter.
- Add the chicken and cook for 3–4 minutes on each side, until golden and cooked through. Remove and set aside.
- In the same skillet, add the remaining tablespoon of butter along with the garlic and onion. Sauté until the onion is translucent and fragrant.
- Stir in the sun-dried tomatoes, heavy cream, basil leaves, Parmesan, and red pepper flakes.
- Let the mixture simmer gently, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
- Slice the cooked chicken and return it to the pan, or serve on top.
- Toss with your favourite cooked pasta and serve immediately.
Frequently Asked Questions
Fresh basil is key here, it gives the dish its vibrant, fresh taste. Dried basil won’t offer the same punch, but if that’s all you have, reduce the amount and add it earlier in the cooking process so it has time to release flavour.
You can use any shape you like, but I love it with fettuccine, penne, or even rigatoni, something with a bit of texture that holds onto the sauce well.
Absolutely. Spinach, mushrooms, or roasted red peppers would all be great additions. Just toss them in after the sauce has thickened.
You could try using coconut cream or a plant-based alternative to heavy cream. Swap the Parmesan for a dairy-free cheese or nutritional yeast to keep it rich and savoury.
A Few Variations to Try
- Swap the chicken for shrimp or tofu for a different protein.
- Add a handful of spinach or rocket at the end for extra greens.
- Stir in a spoonful of pesto for a flavour-packed twist.
- Replace sun-dried tomatoes with cherry tomatoes for a fresher feel.
- Use half cream and half milk if you prefer a lighter version.
What to Serve with Creamy Basil Chicken Pasta
This pasta is a filling main on its own, but it shines even brighter with a few simple sides. Try a crisp green salad with a lemony vinaigrette, roasted broccoli, or a warm garlic bread. And of course, a chilled glass of Pinot Grigio or Sauvignon Blanc will complement the creamy sauce perfectly.
Storing Leftover Creamy Basil Chicken Pasta
Let any leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. When reheating, add a splash of milk or cream and warm over low heat, stirring often. This will help bring the sauce back to life and prevent it from getting too thick or oily.
Unfortunately, creamy sauces don’t freeze well as they tend to separate upon thawing, so enjoy it fresh if you can!
Leave a comment and a review below, I’d love to hear how it turned out and what variations you tried!
Creamy Basil Chicken Pasta
Ingredients
- 1 package chicken tenders or 2 breasts pounded out then seasoned with salt and pepper
- 2 tbsp butter
- 2 large garlic cloves minced
- Half an onion finely minced
- 1/4 c oil-packed sun-dried tomatoes
- 1 1/2 c heavy cream
- 1 c fresh basil leaves
- 1/4 c Parmesan cheese
- 1/4 tsp crushed red pepper flakes
Instructions
- Pan fry chicken breasts or tenders 3-4 minutes per side in 1 tbsp butter until cooked through. Remove from pan and set aside.
- Add 1 tbsp butter to the pan with garlic and onion. Cook until onion is translucent.
- Add sun-dried tomatoes, heavy cream, basil leaves, Parmesan, and crushed red pepper flakes.
- Cook down until the cream is thick enough to coat the back of a spoon.
- Add pasta, toss and serve.
Check out all my pasta recipes here.
