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Creamy Basil Chicken Pasta
10 min prep time
20 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD.
How to Make Creamy Basil Chicken Pasta
Craving a comforting bowl of pasta? Try making this diabetes-friendly creamy basil chicken pasta to take it up a notch! The homemade sauce made of fresh herbs adds a burst of flavor that’ll make this a family favorite recipe.
10 min prep time
20 min cook time
4servings
4 oz chicken, ½ cup pasta, ½ cup sauce
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Step-By-Step Instructions:
- Bring a large pot of water to a boil. Add baby spinach to the pot and blanch for 1 minute. Use a slotted spoon to remove the spinach to a bowl of ice water. Add parsley and packed basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water. Drain water and squeeze out as much liquid from the greens as possible.
- Add spinach, parsley, and basil to a food processor. Add half and half to the food processor, then purée. Set aside.
- Heat a saucepan over medium heat. Add 2 tablespoons of olive oil, garlic, and onion powder. Add flour and whisk for 1 minute. Add milk and whisk until smooth.
- Add cheese, Italian seasoning, salt (optional), and pepper. Stir until sauce is thickened. Add puréed greens and stir to combine.
- Add puréed greens and stir to combine.
- Meanwhile, heat a large skillet over medium heat. Add remaining olive oil. Cook chicken for 3–4 minutes per side, until golden brown and cooked through.
- To serve, divide chicken and pasta between plates. Top with sauce, Parmesan, and fresh julienned basil.
Nutrition facts
4 Servings
-
Serving Size
4 oz chicken, ½ cup pasta, ½ cup sauce
- Amount per serving Calories 430
-
Total Fat
19g
- Saturated Fat 5.2g
- Trans Fats 0g
- Cholesterol 85mg
- Sodium 300mg
-
Total Carbohydrate
37g
- Dietary Fiber 4g
- Total Sugars 11g
- Added Sugars 0g
- Protein 41g
- Potassium 890mg
- Phosphorous 565mg
Ingredients
baby spinach
5 oz
fresh basil leaves
1 cup
flat leaf parsley (packed)
1/2 cup
half-and-half
2 tbsp
olive oil (divided)
3 tbsp
garlic (minced)
1 tsp
onion powder
1/2 tsp
flour
2 tbsp
fat-free milk
3 cup
reduced-fat Italian cheese
1/2 cup
no-salt-added Italian seasoning
1/2 tsp
boneless, skinless chicken breasts (halved lengthwise into thin filets)
1 lbs
whole wheat penne pasta (cooked)
2 cup
Parmesan cheese (grated)
1/4 cup
fresh basil (julienned)
1/4 cup
Reviews & Ratings
Recommended
My T1D SO was a bit skeptical about the serving size being “enough”, but with the chicken and the whole wheat pasta, it satisfied him.
He gave it an 8 out of 10. We’ll be making it again. It is a lot of step, and the directions aren’t super great (not very specific about the sequencing of some steps), but once I figured it out, it feels completely doable again.
It’s worth a try!