Gemelli with Chicken and Vegetables in Tomato Basil Cream Sauce

Nutriscore Rating: 69/100

Indulge in the comforting flavors of Gemelli with Chicken and Vegetables in Tomato Basil Cream Sauce, a dish that brilliantly blends tender gemelli pasta, juicy chicken breast, and fresh garden vegetables in a velvety, herb-infused sauce. This hearty recipe highlights vibrant cherry tomatoes and zucchini, simmered to perfection in a rich combination of crushed tomatoes, heavy cream, and fragrant basil. A touch of grated Parmesan cheese adds savory depth, while optional red pepper flakes offer a subtle kick. Perfect for weeknight dinners or casual gatherings, this 45-minute pasta dish is a true crowd-pleaser, combining restaurant-quality flavor with the ease of home cooking. Serve it hot, garnished with fresh basil and extra Parmesan for an Italian-inspired meal everyone will love.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 12 oz Gemelli pasta
• 2 pieces Boneless, skinless chicken breast
• 2 tbsp Olive oil
• 3 cloves Garlic cloves, minced
• 2 cups Cherry tomatoes, halved
• 1 medium Zucchini, diced
• 1 cup Heavy cream
• 1 cup Crushed canned tomatoes
• 1 cup Fresh basil leaves, chopped
• 1 tsp Salt
• 1 tsp Black pepper
• 1 cup Parmesan cheese, grated
• 0.25 tsp Red pepper flakes (optional)

📝 Instructions

8 steps

1. Bring a large pot of salted water to a boil and cook the gemelli pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. While the pasta is cooking, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.

3. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

4. Add the cherry tomatoes and zucchini to the skillet. Cook for 5-6 minutes, or until the vegetables are tender and slightly caramelized.

5. Stir in the crushed canned tomatoes, heavy cream, chopped basil, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally.

6. Add the cooked gemelli pasta and sliced chicken to the skillet. Toss everything together to coat evenly, adding reserved pasta water a few tablespoons at a time if the sauce is too thick.

7. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated.

8. Garnish with extra basil leaves and Parmesan cheese, if desired. Serve hot and enjoy!

Nutrition Facts

1 serving (472.6g)

Calories		844
% Daily Value*
Total Fat		37.8 g	48%
	Saturated Fat	18.0 g	90%
	Polyunsaturated Fat	0.0 g
Cholesterol		154 mg	51%
Sodium		1032 mg	45%
Total Carbohydrate		74.2 g	27%
	Dietary Fiber	6.6 g	24%
	Total Sugars	9.9 g
Protein		49.2 g	98%
Vitamin D		0.0 mcg	0%
Calcium		315 mg	24%
Iron		4.3 mg	24%
Potassium		1072 mg	23%

*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.

Source of Calories

Fat: 1359 cal (40.9%%)

Protein: 783 cal (23.5%%)

Carbs: 1184 cal (35.6%%)