Creamy Basil Chicken Pasta

Creamy Basil Chicken Pasta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD..
Craving a comforting bowl of pasta? Try making this diabetes-friendly creamy basil chicken pasta to take it up a notch! The homemade sauce made of fresh herbs adds a burst of flavor that’ll make this a family favorite recipe.
  • Servings
    4 Servings
  • Serving size
    4 oz chicken, ½ cup pasta, ½ cup sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 oz chicken, ½ cup pasta, ½ cup sauce
  • Amount per serving Calories 430

  • Total Fat 19g
    • Saturated Fat 5.2g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 300mg
  • Total Carbohydrate 37g
    • Dietary Fiber 4g
    • Total Sugars 11g
    • Added Sugars 0g
  • Protein 41g
  • Potassium 890mg
  • Phosphorus 565mg


  • baby spinach
    5 oz
  • fresh basil leaves
    1 cup
  • flat leaf parsley (packed)
    1/2 cup
  • half-and-half
    2 tbsp
  • olive oil (divided)
    3 tbsp
  • garlic (minced)
    1 tsp
  • onion powder
    1/2 tsp
  • flour
    2 tbsp
  • fat-free milk
    3 cup
  • reduced-fat Italian cheese
    1/2 cup
  • no-salt-added Italian seasoning
    1/2 tsp
  • boneless, skinless chicken breasts (halved lengthwise into thin filets)
    1 lbs
  • whole wheat penne pasta (cooked)
    2 cup
  • Parmesan cheese (grated)
    1/4 cup
  • fresh basil (julienned)
    1/4 cup


  1. Bring a large pot of water to a boil. Add baby spinach to the pot and blanch for 1 minute. Use a slotted spoon to remove the spinach to a bowl of ice water. Add parsley and packed basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water. Drain water and squeeze out as much liquid from the greens as possible.

  2. Add spinach, parsley, and basil to a food processor. Add half and half to the food processor, then purée. Set aside.

  3. Heat a saucepan over medium heat. Add 2 tablespoons of olive oil, garlic, and onion powder. Add flour and whisk for 1 minute. Add milk and whisk until smooth.

  4. Add cheese, Italian seasoning, salt (optional), and pepper. Stir until sauce is thickened. Add puréed greens and stir to combine.

  5. Add puréed greens and stir to combine.

  6. Meanwhile, heat a large skillet over medium heat. Add remaining olive oil. Cook chicken for 3–4 minutes per side, until golden brown and cooked through.

  7. To serve, divide chicken and pasta between plates. Top with sauce, Parmesan, and fresh julienned basil.

  • Recommended

    This is not a very “Italian” flavor meal, if you are looking for lots of garlic and oregano etc. this one is more like a pesto. My T1D SO was a bit skeptical about the serving size being “enough”, but with the chicken and the whole wheat pasta, it satisfied him. He gave it an 8 out of 10. We’ll be making it again. It is a lot of step, and the directions aren’t super great (not very specific about the sequencing of some steps), but once I figured it out, it feels completely doable again. It’s worth a try!