Creamy Chicken and Basil Pasta

Serves 4


  • 300-400g fresh tricolour fettuccine
  • 1 Tbsp olive oil
  • 1/2 onion, peeled, finely sliced
  • 1 clove garlic, peeled, crushed
  • 300g chicken breast, skin and bones removed
  • 3/4 cup frozen peas, blanched
  • 1/2 cup chicken stock (made with 1/2 stock cube dissolved in 1/2 cup water)
  • 1 cup cream
  • 1/2 cup shredded basil leaves
  • 1/4 cup grated or shaved parmesan
  • salt to taste
  • pepper to taste
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How to cook perfect pasta


Cook the fettuccine according to the packet instructions and drain.

In a frying pan, heat the oil and sauté the onions, garlic and chicken until the chicken is cooked. Add the peas, stock and cream and simmer for 1 minute.

Add the cooked pasta, basil and parmesan. Simmer for a few minutes until the pasta is heated through and the sauce is creamy. Season well and serve with the extra parmesan.

Smart Tip: If the creamy sauce becomes too sticky before serving, add a few tablespoons of boiling water. You can use leftover roast chicken meat in this recipe.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Food Magazine

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