Creamy chicken breast pasta with garlic and basil cooks fast in one pan after the pasta is ready. The chicken sears quickly, then finishes in a light cream sauce.
The sauce coats the pasta while the basil adds freshness at the end.
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1. Bring a large pot of salted water to a boil. Cook 6 oz pasta according to package instructions until al dente. Drain, reserve 0.5 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add 1 clove garlic minced, sauté 30 seconds until fragrant, not browned.
4. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature 165°F, surface golden.
5. Remove chicken, set aside.
6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan to skillet. Simmer gently 2-3 minutes until sauce thickens and coats the back of a spoon.
7. Return chicken and pasta to skillet. Toss to combine. Add reserved pasta water 1 tbsp at a time if sauce is too thick.
8. Stir in 0.25 cup fresh basil leaves torn.
9. Turn off heat. Let rest 2 minutes.
10. Finish with extra basil leaves.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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