Take-out Tuesday, Chicken with Pasta & Basil Cream

I was working on an acrylic painting requested by a friend, when I decided to try this recipe from my Paint Bucket list this month.

The title of this painting is 3 Crazy Chicks…Can you guess what the main ingredient of the recipe is?

Big surprise, CHICKEN!     And cream, spices, pasta and basil.  The original recipe, Chicken Lazone,  is from Plain Chicken,  I just changed just a couple of things and I can’t wait to share this FAST & EASY dinner with you!

I used a package of chicken tenders but you can easily just cut up boneless chicken breasts.  Toss them around in the spices

Brown them in some butter and garlic olive oil

Turn the heat down if they start to get too brown before they are cooked through

Then add the cream and let everything simmer happily away while you cook and drain the pasta

Now here is where I hope you used a really big skillet because you are going to put all this lovely pasta into the simmering chicken and cream

Sprinkle liberally with Parmesan and fresh basil cut into ribbons

You can serve it immediately or let it hang out on the lowest setting of your burner until you’re ready to eat!  This came together so quickly, about 20 minutes! We weren’t quite ready to eat so I let it simmer on the stove for about 15 minutes and it was wonderful. 

The pasta sort of absorbs the sauce and each bite is creamy dreamy.  The basil adds a great burst of summer flavor~

Here is the funny co-inky dinky part…when I took my friend her completed painting, she had just made this same recipe and she raved about it too!  We both had chicken on our minds for sure!

Thanks for sharing this great recipe Stephanie, I know everyone will enjoy it

Print

CHICKEN WITH PASTA & BASIL CREAM

Course Main Course

Cuisine American, Italian

Keyword chicken casserole, Chicken Pasta with Basil Cream, chicken spaghetti

Servings 3

Ingredients

• 1/2 tsp salt
• 1 1/2 tsp chili powder
• 1 1/2 tsp minced onion
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 6-8 chicken tenders
• 1/4 cup butter divided
• garlic olive oil
• 2 cups heavy cream
• 1/2 cup grated Parmesan
• 16 fresh basil leaves rolled and cut into ribbons {chiffonade}
• 6-8 oz. thin spaghetti {I prefer Barilla plus}

Instructions

• Combine salt, chili powder, minced onion, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
• In an extra large saute pan, melt half of the butter over medium-high heat. Add a healthy dash of garlic oil. Cook the chicken tenders until done, about 8 minutes.
• Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Cook the pasta and drain. Add drained pasta to the skillet with chicken. Add Parmesan and basil, reserving some for final garnishing. Heat through and serve. Garnish with reserved Parmesan and basil ribbons. Serves 3-4

Notes

Using thin spaghetti makes this lighter than heavier denser pasta dishes, and it’s a little sturdier than angel hair which can become overwhelmed and get clumpy.

I hope you really enjoy this fast and easy meal! HH LOVED IT, and you know he thinks he hates pasta!

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You can see another version of this painting over at JMdesigns Gallery

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I’m sharing this at these parties:

Stone Gable for ON THE MENU MONDAY

A Stroll Thru Life for INSPIRE ME TUESDAY

Memories by the Mile for TUESDAY TRIVIA

Worthing Court for HOME{WORK} WEDNESDAY

Rattlebridge Farms for FOODIE FRIDAY

It’s Overflowing for SHARE YOUR CREATIVITY

On Sutton Place for BLITZED ON PINTEREST