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 pasta. 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.
Chicken & Basil Pasta
- 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
Cook your pasta in salted boiling water as per the packet's instructions
Cut the chicken into fine slices
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
Turn the heat to low and add the salt, pepper and garlic
In a separate bowl, mix together the low fat cream cheese, milk and flour
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
Add the cream cheese mixture and stir through. Add a splash of pasta water to loosen the sauce to your preference
Add the Parmesan and tear in the basil. Stir through and serve immediately