Garlic Basil Chicken Pasta with Alfredo Sauce
This Garlic Basil Chicken Pasta is so full of flavor and is guaranteed to be a crowd pleaser! This recipe is easy and perfect for any weeknight meal! The secret to this recipe is marinating the chicken in some of the most flavorful fresh ingredients: fresh garlic, fresh basil, olive oil and shallots! It's as easy as sauteing the chicken and serving with noodles and creamy rich alfredo sauce. You're family will be asking you to make this recipe weekly!
Servings: 6 People
Calories: 718kcal
Ingredients
- 2 lbs Chicken Breasts, Boneless, skinless
- 5 Tablespoons Olive Oil, divided (If you have a flavored olive oil, use it but regular works fine too!)
- 1 Tablespoon White Wine Vinegar
- ¼ cup fresh basil, finely chopped
- 1 shallot, finely chopped
- 5 garlic cloves, finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 10 ounce tub Buitoni Alfredo Sauce (Found in your grocery refrigerator section)
- 1 box spaghetti noodles (You can use regular or Gluten Free)
Instructions
Marinating the Chicken
- Cut the chicken into bite sized pieces and place in a large Ziplock baggie and set aside.
- In a small mixing bowl, combine 4 Tablespoons of olive oil, white wine vinegar, fresh chopped basil, shallot, garlic cloves, salt and pepper. Mix well to combine.
- Pour marinade into the bag of raw chicken and close the Ziplock bag. Move the marinade around in the bag to ensure the chicken is coated well.
- Place the bag of chicken in the refrigerator and let it marinate for at least 3 hours. I recommend letting it marinate for 24 hours.
- After the chicken has marinated, take the remaining Tablespoon of olive oil and sauté the chicken in a large skillet. You will want to pour all the marinade from the baggie into the pan and sauté it with the chicken.
- Sauté the chicken until done and no longer pink, about 20 minutes.
Preparation for Serving
- While chicken is sautéing, cook the pasta according to package directions and heat the Buitoni alfredo sauce in a sauce pan according to package directions.
- When the pasta is done, drain the water from the noodles and place noodles in a big bowl. Add the cooked chicken and alfredo sauce to the noodles and toss to coat, ensuring the sauce coats the noodles and chicken well.
- Top the pasta off with shredded or shaved Parmesan cheese and serve immediately.
Notes
Below is a picture of the Buitoni sauce I use in this dish.
Nutrition
Calories: 718kcal