Simple Basil Chicken Pasta

Basil chicken pasta is one of those easy dishes that’s always a hit! Perfect with leftover chicken meat too!

chicken pasta dishes

Oh, do we love pasta. And, do we love chicken. And, another love? Basil, yes, fresh sweet basil. Put them all together and you’ve got something divine. 

Chicken and pasta is popular in our home. You might want to try One Skillet Creamy Italian Pasta

Looking for a red sauce type One Skillet Chicken Pasta?

Or another one pan meal, my Baked Italian Chicken Pasta. 

basil pasta

There’s nothing more fresh and Italian than basil! 

For many, and for me, basil is my go to fresh herb. It’s a perfect pizza topper and can be used with so many recipes. Basil has a sweet, aromatic and somewhat peppery. flavor. 

Rich in polyphenols, basil like other herbs is thought to help prevent chronic diseases. 

chicken and pasta recipes

Another reason I’m using so much basil is not only flavor but health benefits.

It’s a great source of vitamins K, A and C and also supplies manganese and iron. But, don’t stop there. Basil also is choked full of calcium, magnesium and omega-3 fatty acids. 

With its anti-inflammatory properties, basil can help lower the risk of conditions like arthritis, heart disease and bowl issues. And, basil has excellent antibacterial properties. 

simple chicken pasta recipes

Regardless of what you’re doing pasta wise, you can always know that basil will enhance so much of the flavors. 

So, next time you’re in the produce aisle, buy fresh basil! And, make sure you grow basil in your summer garden regardless how large or small it is! 

Quite expectedly, basil pairs well with Mediterranean flavors and works best when added at the end of cooking. But, I also use fresh basil chopped up in my pasta sauces. It’s also a nice accompaniment to fresh salads. 

healthy chicken pasta recipes

You can certainly go for a gluten free type of pasta, but I find them not as satisfying overall with my pasta. 

However, I must say that GF pastas on the market have improved dramatically. 

While we don’t eat pasta daily, well, only when we’re in Italy, we do indulge in the best Italian pasta I can source locally. 

leftover chicken recipes with pasta

Another plus about this recipe? If you’ve got leftover chicken, say from a rotisserie chicken or chicken that you’ve baked, you can use it in this recipe. 

Deboning chicken and freezing it is a little tedious because you MUST make sure you get all the tiny bones out. I use my hands when I’m doing this because I can ‘feel’ as I’m removing the meat from the bones. 

And, in an airtight container or freezer bag chicken can be frozen. It’s going to be good up to about 4 to 6 months. Make sure it’s airtight. 

creamy chicken pasta recipes

Yes, there’s a creaminess to this recipe. And, it comes from cream/milk and finely grated pecorino cheese. OK, ready to dive in! xoxx ally

Simple Basil Chicken Pasta

Yield: Serves 3-4

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Ingredients

• 1.5 to 2 lbs. chicken breasts, boneless and skinless, thin cuts work well and cook faster
• 1/3 cup extra virgin olive oil, divided
• 1/4 tsp. red chili flakes
• 5-6 stems of fresh basil with leaves, tied together with cooking twine, plus more for serving
• 2 cups chicken bone broth (you can use some of the liquid from the braised chicken)
• 8 ounces partially cooked pasta, cook about 3 to 4 minutes, mezze rigatoni or penne pasta are best for this dish
• 1 cup pecorino cheese, finely grate, plus more for serving
• 1 cup heavy cream
• 4-5 cups fresh spinach, packed
• Salt and Pepper to taste

Instructions

1. In an 8-10" skillet with a lid, put the chicken, drizzle about half of the olive oil on it. Add the red chili flakes and fresh basil. Add about 4-5 cups of filtered water. Just enough to cover the chicken. Cover the chicken with the lid.
2. Turn heat to medium. Simmer boil (adding more water if needed) for about 75 minutes or until the chicken is super tender and can be shredded with two forks. (Caution: Add more water as this chicken is cooking.)
3. Remove the basil bouquet and snip off any remaining cooked leaves and add back into the chicken. Shred the chicken in the liquid, cover and let it sit on the residual heat of the blaze.
4. Prepare the pasta. Set aside.
5. Put it in another 8-10" skillet, the chicken bone broth. Turn heat to medium and let it get hot. Add the pasta, about half the pecorino cheese and heavy cream. Blend well.
6. Turn heat to low. Add the pasta and the spinach. Toss and blend. Cover and let the spinach wilt for about 8 minutes or so.
7. Add the chicken from the other skillet. If more liquid is needed, use that from the chicken.
8. When hot, scoop into bowls and serve immediately.

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