Creamy Basil Chicken
Creamy Basil Chicken with pasta and peas is a creamy, easy weeknight meal the whole family will enjoy.
Servings: 4 people
Calories: 560kcal
Ingredients
- 4 chicken cutlets
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 9 oz linguine
- 1 cup chicken stock
- ½ cup grated parmesan cheese
- ½ teaspoon crushed red pepper flakes
- ¾ cup heavy cream
- 2 cups peas
- ½ cup fresh basil
- 1 teaspoon salt and pepper
Instructions
- Season chicken cutlets with garlic powder, onion powder, salt and pepper on both sides. (If using chicken breasts, slice 2 in half lengthwise and pound to an even thickness, then season)
- Melt butter and olive oil in a large skillet over medium heat. Add the chicken and brown on both sides until cooked through about 4 minutes per side.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, drain and set aside.
- Remove chicken from the skillet and place on a plate. Add the chicken stock to the skillet and use a wooden spoon to scrape up the browned bits. Then whisk in the heavy cream and bring to a simmer.
- Once simmering, whisk in the parmesan cheese and crushed red pepper flakes. Stir occasionally until the sauce thickens, about 3 minutes, then stir in the peas and basil and cook for another minute.
- Add the chicken and pasta and stir until coated. Season with additional salt and pepper to taste.
Notes
If using chicken breasts, you'll need 2. Slice in half lengthwise and pound to an even thickness to ensure they cook quickly.
Linguine can be replaced with fettuccine, angel hair, spaghetti or a noodle like penne.
Peas can be replaced spinach, broccoli (steam separately), or green beans (steam separately)
Nutrition
Serving: 4servings | Calories: 560kcal | Carbohydrates: 19g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 1416mg | Potassium: 1147mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1967IU | Vitamin C: 36mg | Calcium: 208mg | Iron: 3mg
