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top down view of creamy tomato basil pasta in a skillet

Creamy Tomato Basil Chicken Pasta

4.85 from 45 votes
Created by Mariam Ezzeddine
Ready in 30 minutes, this Creamy Tomato Basil Chicken Pasta is a simple but delicious weeknight dinner that the whole family will love. Rich, flavorful, and easy, this creamy chicken pasta comes together so quickly!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
servings

Ingredients

  • 8 oz. fettuccine pasta uncooked
  • Shaved parmesan cheese for garnishing, or grated
  • Fresh chopped basil for garnishing

Chicken

  • 1.5 lb. chicken tenders julienned
  • 2 tbsps. all purpose flour for coating chicken
  • 2 tbsps. olive oil light tasting
  • ½ tsp. black pepper for chicken
  • ½ tsp. salt for chicken

Creamy Sauce

  • 1½ cup heavy cream
  • 3 cloves garlic minced
  • 2 tbsps. butter
  • 2 cups grape tomatoes diced, or vine tomatoes
  • 1 cup chicken broth low sodium
  • 1 tsp. onion powder
  • ½ tsp. chili flakes
  • ¼ cup fresh basil chopped, packed
  • ½ cup parmesan cheese grated
  • ½ tsp. salt or more to taste
  • ¾ tsp. black pepper

Instructions

  • In a large pot of boiling water, cook fettuccine according to the instructions on the package.
  • Julienne the chicken and then salt and pepper to taste with ½ tsp of salt and ½ tsp of black pepper and coat the chicken with 2 tbsps. of flour.
  • In a large skillet over medium heat, heat olive oil. Once hot, sauté the chicken until golden brown. Once the chicken is golden brown, remove and set aside. Cover with foil wrap to preserve the heat.
  • In the same skillet, add in the butter and sauté the garlic until fragrant. Add in the tomatoes and continue to sauté until the tomatoes are soft and tender.
  • Add in the heavy cream, chicken broth, onion powder, salt, pepper and chili flakes. Simmer on low heat for 3-5 minutes until the sauce thickens up. Then add in the fresh chopped basil and parmesan cheese. Cook for another couple of minutes.
  • Add the pasta and cooked chicken back into the skillet and toss to coat well. Continue to cook on low heat for 2-3 more minutes so that the pasta absorbs the sauce well.
  • Serve immediately and garnish with freshly chopped basil and parmesan cheese.

Video

Notes

  • Make sure to cut your chicken in equal bite size pieces, so the pieces will be cooked evenly.
  • Use enough cold water so when the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely.
  • Make sure your pot is boiling before adding the pasta. Noodles that are added too soon will be soggy and not properly cooked. It's best to set a timer so you don't forget about it.
  • As soon as you put your pasta in the water make sure to stir it. This stops the pasta from sticking together.
  • Make sure to toss well, until your pasta is coated in the sauce.
  • Serve with a garnish of additional freshly chopped basil and Parmesan cheese.
  • To store, keep in an airtight container in the refrigerator.

Nutrition

Serving: 6g | Calories: 572kcal | Carbohydrates: 45g | Protein: 34g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 549mg | Potassium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1450IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 2mg
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