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Course Main Course
Cuisine American, Italian
Servings 3


  • 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}


  • 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


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