Crispy Chicken Basil Pasta Recipes

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BASIL CHICKEN AND PASTA



Basil Chicken and Pasta image

This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!

Provided by Stacey Adkins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 8

1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
½ teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
¼ cup grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
  • Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
  • Toss drained pasta with basil sauce and serve immediately.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 28.6 g, Cholesterol 167.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 34.5 g, SaturatedFat 18.9 g, Sodium 223.6 mg, Sugar 0.2 g

CHICKEN BASIL PASTA



Chicken Basil Pasta image

Make and share this Chicken Basil Pasta recipe from Food.com.

Provided by Kiki Freebird

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups rotini pasta (I used Muellers whole grain)
3/4 lb chicken tenderloins, cut into bite-sized chunks (I used 6 frozen tenderloins, which was about 12 oz)
1 small yellow onion, chopped
3 garlic cloves, chopped
1 cup fresh basil, torn & packed
1 (14 1/2 ounce) can diced tomatoes (garlic & onion)
2 tablespoons sun-dried tomatoes (dry in package, not packed in oil. If you do use the kind in oil, I suggest rinsing them first)

Steps:

  • Heat skillet on medium. Spray with nonstick spray.
  • Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.).
  • Toss in onion and garlic. Stir 1 minute.
  • Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
  • Add can of diced tomatoes and half of basil.
  • Simmer 3-5 minutes, until basil is wilted.
  • Add sun-dried tomatoes and rest of basil.
  • Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
  • Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!

Nutrition Facts : Calories 327.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 49.4, Sodium 102.3, Carbohydrate 46.8, Fiber 3.6, Sugar 5.5, Protein 28.4

CRISPY CHICKEN BASIL PASTA



Crispy chicken basil pasta image

Juicy crispy lemon pepper chicken served with creamy basil pasta. A simple dinner the whole family will love. Empty plates, guaranteed!

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 17

1 tbsp butter
1 onion (finely chopped)
2-3 garlic cloves (minced )
1 cup fresh basil (roughly chopped )
1 tsp dried herbs of your choice ((basil, rosemary, sage, thyme or Herbs de Provence all work well))
1 cup whipping or heavy cream
1-2 tsp lemon juice
salt and pepper (to taste )
500 g (1lb) pasta (cooked )
500 g (1lb) chicken breasts
1 cup flour (seasoned with salt and pepper )
3 eggs
2 cups panko breadcrumbs
2 tsp lemon pepper
1 tsp salt
1 tsp garlic powder
½ cup grated Parmesan

Steps:

  • Halve the chicken breasts horizontally, creating two thin cutlets.
  • In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt.
  • Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step.
  • In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil.
  • Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through.
  • Remove and allow to drain on a wire rack set over a sheet pan.
  • Melt the butter in a pan then add the onion. Cook until soft and translucent.
  • Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
  • Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
  • Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
  • Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta then serve with the crispy chicken.

Nutrition Facts : Calories 478 kcal, Carbohydrate 64 g, Protein 30 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 142 mg, Sodium 660 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE



Crispy Chicken Cutlets with Basil-Parsley Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 28

2 pounds chicken cutlets
Salt and pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-ounce) jar pine nuts (pignoli)
1 lemon, zested
2 eggs, beaten
Olive oil, for shallow frying
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, eyeball it
1 Roma or plum tomato, seeded and finely chopped, for garnish
2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice
Salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available in soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas

Steps:

  • Season the cutlets with salt and pepper on both sides turn lightly in flour.
  • Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
  • Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
  • Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
  • Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
  • When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

CREAMY TOMATO-BASIL PASTA WITH CHICKEN



Creamy Tomato-Basil Pasta with Chicken image

A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 4

Number Of Ingredients 10

3 cups penne pasta, uncooked
¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
4 (4 ounce) boneless, skinless chicken breasts
1 cup fat-free, reduced-sodium chicken broth
½ teaspoon garlic powder
½ teaspoon black pepper
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 cups grape tomatoes
½ cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Steps:

  • Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
  • Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
  • Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 47.9 g, Cholesterol 91 mg, Fat 15.8 g, Fiber 3.6 g, Protein 38.2 g, SaturatedFat 7.7 g, Sodium 636.1 mg, Sugar 2.2 g

PENNE PASTA WITH CHICKEN & CRISPY PANCETTA



Penne Pasta With Chicken & Crispy Pancetta image

Need a fast, filling, family-pleasing dinner? Look no further. Pasta, chicken, pancetta, cherry tomatoes and garlic bring together this delicious dish. ENJOY!

Provided by Feast Your Eyes

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

Steps:

  • Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
  • Wash chicken and pat dry with paper towels; season with salt and pepper.
  • Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
  • Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
  • To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
  • Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
  • Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

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