Garlic Basil Chicken with Red Roasted Pepper Alfredo Spaghetti
Indulge in the creamy, vibrant flavors of Garlic Basil Chicken with Red Roasted Pepper Alfredo Spaghetti, a dish that effortlessly combines bold seasonings and rich textures. Tender, golden-brown chicken breasts are infused with the aromatic duo of fresh garlic and basil, then paired with al dente spaghetti drenched in a luxurious roasted red pepper Alfredo sauce. Made with heavy cream, Parmesan cheese, and a hint of crushed red pepper flakes, the velvety sauce delivers both depth and a slight kick. Topped with fresh basil chiffonade for a fragrant finish, this irresistible pasta recipe is perfect for impressing guests or treating yourself to an elevated weeknight dinner. Ready in under an hour, it’s a wholesome, crowd-pleasing recipe sure to steal the spotlight on your table.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 10 leaves Fresh basil leaves
- 4 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Spaghetti
- 1 cup Roasted red peppers (from a jar, drained)
- 1 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Crushed red pepper flakes
- 4 quarts Water (for boiling spaghetti)
Instructions
Season the chicken breasts with salt, black pepper, and 2 minced garlic cloves. Rub the seasoning into the meat and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove from skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the remaining 2 minced garlic cloves until fragrant, about 1 minute. Add the roasted red peppers and cook for another 2 minutes.
Transfer the red pepper mixture to a blender or food processor. Blend until smooth, then return the mixture back to the skillet over low heat.
Stir in the heavy cream, grated Parmesan cheese, butter, and crushed red pepper flakes. Simmer gently until the sauce thickens, about 5 minutes.
In a large pot, bring 4 quarts of water to a boil and add a generous pinch of salt. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Thinly slice the cooked chicken. Add the sliced chicken to the red pepper Alfredo sauce, tossing to coat evenly. Add the cooked spaghetti to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Chiffonade the fresh basil leaves (stack the leaves, roll tightly, and thinly slice). Garnish the pasta with the basil just before serving.
Divide the pasta among plates and serve immediately with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
