Quick, easy and tasty. This Chicken & Basil Pasta is the perfect midweek meal that is deliciously creamy but healthier than you might think.
My take on a recipe
One of my favourite things about cooking is being able to adapt recipes. When I was at school, I would make a chicken and basil pasta that used double cream and dried basil.
I think it was a Nigel Slater recipe but I could be wrong.
It is a delicious recipe, but double cream isn’t an everyday ingredient in my opinion. I love cream, but I prefer to look for healthier alternatives.
Go-to creamy pasta sauce
Low fat cream cheese is my go-to base for creamy pasta sauces. It provides a deliciously creamy sauce but with a fraction of the calories that you might find in other sauces.
It is also a great ingredient to keep in your fridge. It has quite a long expiry date on it so I tend to always have at least one low fat and one full fat cream cheese in the fridge.
The low fat is so I can whip up a tasty pasta sauce and the full fat is for cream cheese frosting.
So quick and easy
When I say this Chicken & Basil Pasta is quick and easy I really mean it. You can make this meal in twenty minutes which is perfect for a midweek dinner. If you have any leftovers it is great for lunch the next day too.
Although I love fresh basil, if you don’t have any you can use dried or frozen basil. This would make this recipe even easier to make!
Do I have to use linguine?
Not at all. I used linguine because I like it, you can use whatever pasta you like or happen to have in the cupboard. This Chicken & Basil Pasta can easily be made gluten free by using gluten free pasta and flour.
Other recipes you might like
- Easy Cheese & Broccoli Pasta
- Sausage, Mustard & Basil Pasta
- Skinny Creamy Chicken Sausage Pasta
- Skinny Chicken Fajita Pasta
- Air Fryer Garlic Bread
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Chicken & Basil Pasta
Quick, easy and tasty. This Chicken & Basil Pasta is the perfect midweek meal that is deliciously creamy but healthier than you might think.
Ingredients
- 150 g pasta
- 200 g chicken breast (1 breast)
- 1 tsp olive oil
- ½ tsp sea salt
- pinch black pepper
- 1 clove garlic minced
- 100 g low fat cream cheese
- 40 ml semi skimmed milk
- 1 tbsp plain flour
- 30 g Parmesan finely grated
- 10-15 basil leaves
Instructions
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Cook your pasta in salted boiling water as per the packet's instructions
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Cut the chicken into fine slices
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Add the olive oil to a pan on a medium high heat. Once the oil is hot, add the chicken and stir until it is golden brown
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Turn the heat to low and add the salt, pepper and garlic
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In a separate bowl, mix together the low fat cream cheese, milk and flour
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Once the pasta is cooked but still al dente (with a slight bite), add it to the chicken. Make sure you reserve the water the pasta has cooked in
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Add the cream cheese mixture and stir through. Add a splash of pasta water to loosen the sauce to your preference
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Add the Parmesan and tear in the basil. Stir through and serve immediately
Helen - Cooking with my kids says
This looks delicious. I feel the same as you about cream. I rarely have it or use it so am always trying different substitutes. #cookblogshare
Michelle Frank | Flipped-Out Food says
Ooohh, the double cream version sounds yummy too—but so DECADENT! I love the tweaks you’ve made to lower the calories. This sounds like just the comfort food fix I need!
Donna says
oo this sounds yummy! I’d happily eat pasta every day I think, and absolutely with the double cream!
Jacqui Bellefontaine says
Love simple quick pasta dishes like this perfect for mid week. Thank you for linking to #CookBlogShare
Hannah says
This looks absolutely delicious! So perfectly creamy – which is perfect with the chicken and basil!
Claire says
So so tasty and really easy to make! Great for a quick dinner
Curly says
Perfect for a quick midweek meal isn’t it 🙂