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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.
20 min prep time
30 min cook time
4servings
1/2 cup pasta + 3/4 cup sauce + 4 oz cooked chicken
Print Recipe >
Step-By-Step Instructions:
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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 1 packed cup of basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water with the spinach. Drain water and squeeze out as much liquid from the greens as possible.
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Add spinach, parsley, and basil to a food processor. Add Greek yogurt to the food processor, then purée. Set aside.
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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.
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Add cheese, Italian seasoning, salt (optional), and pepper. Stir until sauce is thickened (about 10 minutes). Add puréed greens and stir to combine.
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Meanwhile, heat a large skillet over medium heat. Spray with nonstick cooking spray. Cook chicken for 3–4 minutes per side, until golden brown and cooked through.
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Cook pasta according to package directions to al dente stage.
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To serve, divide chicken and pasta between plates. Top with sauce, Parmesan, and remaining thinly sliced basil. Top with diced grape tomatoes if desired.
Nutrition facts
4 Servings
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Serving Size
1/2 cup pasta + 3/4 cup sauce + 4 oz cooked chicken
- Amount per serving Calories 380
- % Daily value*
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Total Fat
13g
17%
- Saturated Fat 3g 15%
- Trans Fats 0g
- Cholesterol 75mg 25%
- Sodium 360mg 16%
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Total Carbohydrate
35g
13%
- Dietary Fiber 4g 14%
- Total Sugars 10g
- Added Sugars 0g 0%
- Protein 34g
- Potassium 960mg 20%
Ingredients
baby spinach
5 oz
flat leaf parsley (packed)
1/2 cup
fresh basil leaves (divided use, 1/4 cup sliced thinly for topping)
1 1/4 cup
Plain Nonfat Greek yogurt
2 tbsp
Extra Virgin Olive Oil (divided use)
2 tbsp
garlic (minced)
1 tsp
onion powder
1/2 tsp
flour
2 tbsp
fat-free milk
3 cup
reduced-fat Italian cheese
1/4 cup
no-salt-added Italian seasoning
1/2 tsp
Kosher Salt
1/4 tsp
black pepper
1/4 tsp
nonstick cooking spray
1 spray, 0.25g
boneless, skinless chicken breasts (halved lengthwise into thin filets)
1 lbs
whole wheat penne pasta (cooked)
2 cup
Parmesan cheese (grated)
2 tbsp
grape tomatoes (optional)
1 cup
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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!