In our household, pasta has always been more than just a meal—it’s practically our love language, one we used to share with our dog Libby. I’m pretty sure Libby loves spaghetti strings more than we do…

Though my husband and I pride ourselves on being true “foodies,” if we’re being honest, “food snobs” might be a better fit and when it comes to pasta, it gets even worse, because it’s either a “done to perfection” or “why bother” kind of vibe.

Years ago and long before we were married, my husband ran a couple of Italian restaurants and with his Greek, Italian, Cypriot and Arabic decent, his passion for Italian cuisine is something to behold, especially when he’s crafting pasta dishes.

Really though… He has this incredible knack for turning simple ingredients into something extraordinary with flavours so robust, you’ll still relish in the taste days after. Since we’re quite competitive—in the kitchen and in general—pasta nights at our house would often turn into friendly competitions, both equally convinced that our next creation will outshine the other’s, especially when it comes to bolognese.

Ironically, our recipes are never exactly the same. Sure, the basics are there, but we’re always tweaking, always trying to add a little something extra to make it better than before. As a result, we’ve probably created more variations of bolognese than I can count, each one with its own unique twist.

But as much as I love a good bolognese—and believe me, I really do—there’s something about a chicken basil penne pasta that just hits differently for me. It’s the kind of dish that brings together the richness of cream, the freshness of basil, and the tender juiciness of chicken in a way that’s pure comfort on a plate. So, while my husband might be the master of bolognese, (don’t tell him I said so) when it comes to this creamy chicken and basil pasta, I’d like to think that I’m the true master chef.

This dish has become my go-to for those evenings when I want something indulgent yet satisfying. It’s a recipe that has evolved over time, much like our relationship with food. And while our bolognese rivalry might continue, I have a feeling that this creamy, basil-infused pasta will always have a special place in my heart—and on our dinner table.

Creamy Chicken and Basil Pasta Recipe

Ingredients
2 cups dry penne pasta
2 skinless chicken breasts, cut into strips
1 cup cherry tomatoes
3-4 medium ripe tomatoes (softened in boiling water, peeled)
1 cup chopped mushrooms
1 tin full cream coconut milk
1 tablespoon soy sauce (optional, for umami flavor)
1/2 cup fresh basil, chopped
Juice of 1/2 lemon (optional)
1 clove garlic, minced
1/2 red onion, roughly chopped
Olive oil (for sautéing and cooking)
Salt and pepper (to taste)
Chicken spice blend (preferably paprika-rich)
**Prep Time: 15-20 minutes | Cooking Time: 25-30 minutes | Total Time: approx. 40-50 minutes | Serves 3-4**

Method

Prepare the Chicken: Cut the chicken breasts into strips and season them with olive oil and your preferred chicken spice (I recommend a paprika-rich blend). Set aside.
Sauté the Vegetables: In a large skillet, heat some olive oil over medium heat. Sauté the chopped red onion until it becomes translucent. Add the mushrooms and cherry tomatoes, season with garlic, salt, and pepper, and cook until the vegetables are softened. Remove from heat and set aside.
Prepare the Tomato Sauce: Take the previously skinned/peeled tomatoes (softened in boiling water), crush them, and add them to the same skillet. Pour in the coconut milk, soy sauce (optional), and chopped basil. Simmer for about 5 minutes to allow the flavors to meld. Transfer the sauce to a blender and blend until smooth. Set the sauce aside to cool slightly.
Cook the Chicken: In the same skillet, heat a tablespoon of olive oil over medium heat. Add the seasoned chicken strips and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
Combine Everything: Transfer the blended sauce and sautéed vegetables back into the skillet with the chicken. Simmer everything together on low-medium heat for about 10 minutes, allowing the flavors to develop.
Cook the Pasta: While the sauce and chicken are simmering, bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Serve: Toss the cooked pasta with the creamy chicken and basil sauce. Serve immediately, garnishing with additional fresh basil if desired.

Nutritional Information Per Serving

Calories: ~450-500 kcal
Protein: ~25-30g
Carbohydrates: ~40-45g
- Fiber: ~4g
- Sugars: ~6-8g
Fat: ~20-25g
- Saturated Fat: ~15-18g (from coconut milk)
Cholesterol: ~60-70mg
Sodium: ~450-500mg (can vary with soy sauce and added salt)
Vitamin A: ~15% of DV (from tomatoes and paprika spice)
Vitamin C: ~20% of DV (from tomatoes and fresh basil)
Calcium: ~5-7% of DV
Iron: ~15-20% of DV

Additional Notes:

The actual values might vary depending on the specific brands and types of ingredients used.
The coconut milk contributes significantly to the saturated fat content.
The optional ingredients (like soy sauce and lemon juice) may slightly alter the sodium and vitamin C content.

I hope this creamy chicken and basil pasta becomes a favourite in your kitchen, just like it has in ours. It’s the kind of dish that’s simple to make, but packed with flavour—perfect for any night when you want something comforting and satisfying.

Give it a try, and enjoy the rich, delicious flavours with your loved ones. As always, let me know your thoughts and feel free to share your favourite recipes!

Creamy Chicken and Basil Pasta