Description
Tender chicken and perfectly cooked pasta tossed in a creamy, flavorful basil Parmesan sauce. This easy-to-make dish is a guaranteed crowd-pleaser!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 pound pasta (spaghetti, linguine, or fettuccine work well)
- 8 cups water
- 1 tablespoon salt
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup reserved pasta water
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Sprinkle the mixture evenly over both sides of the chicken breasts, pressing lightly to adhere.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Remove the chicken from the skillet and place it on a cutting board. Let it rest for 5 minutes before slicing it into thin strips.
- Cook the Pasta: Fill a large pot with 8 cups of water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat.
- Add the pasta to the boiling water and cook according to the package directions, usually about 8-10 minutes, or until al dente.
- Before draining the pasta, reserve about 1/4 cup of the pasta water.
- Drain the pasta in a colander and set aside.
- Make the Basil Parmesan Sauce: In the same skillet you used to cook the chicken (wipe it clean first), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Stir in the chopped fresh basil and the reserved pasta water. Season with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
- Assemble and Serve: Gently fold in the sliced chicken into the pasta and sauce mixture.
- Serve immediately. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcook the chicken; use a meat thermometer.
- Cook pasta al dente.
- Adjust the sauce to your liking.
- For a vegetarian version, omit the chicken and add sautéed vegetables.
- Use gluten-free pasta to make this dish gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes