Creamy chicken and basil pasta

    30 min

    A wonderful chicken pasta, which is quick and easy to make. Pasta is tossed with chicken in a creamy basil sauce. Enjoy with garlic bread, if desired.

    361 people made this

    Serves: 4 

    • 340g fusilli pasta
    • 30g butter
    • 450g skinless, boneless chicken breast fillets, cut into 1.25cm cubes
    • 3 cloves garlic, finely chopped
    • 1/2 teaspoon ground black pepper
    • 2 teaspoons dried basil
    • 250ml double cream
    • 4 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large pot with boiling salted water, cook pasta until al dente. Drain.
    2. Meanwhile, in a large frying pan melt the butter. Add the chicken and garlic, saute until lightly brown and juices run clear. Stir in the pepper, basil, double cream and Parmesan. Bring to the boil and simmer for 3 to 4 minutes.
    3. Toss drained pasta with the sauce and serve immediately.

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    Average global rating:

    Reviews in English (281)


     -  04 Feb 2012


    Tasty and very simple and quick to make. Needs a salad though as is pretty heavy. Yum yum!  -  20 Dec 2011


    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 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.  -  15 Mar 2002  (Review from Allrecipes US | Canada)