16fresh basil leavesrolled and cut into ribbons {chiffonade}
6-8oz.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.
Keyword chicken casserole, Chicken Pasta with Basil Cream, chicken spaghetti