This Garlic Basil Chicken Pasta is bursting with flavor and is a guaranteed crowd-pleaser. It’s simple to prepare and perfect for a busy weeknight. The key is marinating the chicken in fresh ingredients—olive oil, garlic, basil and shallot—then sautéing the chicken and tossing it with spaghetti and creamy Alfredo sauce. It’s one of those recipes families ask for again and again.
I fell in love with this dish the first time I served it. After I introduced my family to this Garlic Basil Chicken Pasta with Alfredo Sauce, they wanted it every week. My son can be a picky eater, so when a recipe wins him over I make it often just to see that smile. The marinade is the real secret here—it’s incredibly flavorful and complements the pasta and Alfredo sauce perfectly.
I adapted the marinade from an idea I saw on No Spoon Necessary and tailored it to work with pasta and Alfredo sauce. The marinade combines chopped fresh garlic, basil, a shallot, olive oil and white wine vinegar. Cut the chicken breasts into bite-sized pieces, place them in a large plastic bag, pour in the marinade and seal. Shake or massage the bag so the chicken is well coated. While three hours works, I recommend marinating overnight—this deepens the flavor so every bite is tasty.
When you begin to sauté the marinated chicken, the kitchen fills with an irresistible aroma. I recently invited a couple of friends over for a photo shoot and traded food for photography help. While we tested lenses, everyone agreed the scent from the sautéed chicken was amazing. It’s one of those dishes that photographs beautifully because the ingredients are colorful and inviting.
For finishing touches, I like to toss the cooked pasta with the sautéed chicken and warmed Alfredo sauce, then top everything with shaved or grated Parmesan and a sprig of fresh thyme or basil. The lemon thyme from my garden added a lovely brightness that paired well with the creamy sauce in the photos and on the plate.
My friends loved this version, comparing it favorably to my other creamy recipes. If you prefer, you can swap the Alfredo for a pesto sauce or a simple drizzle of olive oil for a lighter option. I’ve served it both ways and they were delicious. You can also simply melt butter over the pasta or shave fresh Parmesan over hot noodles and chicken for a quick alternative.
Because I follow a gluten-free diet, I often use gluten-free pasta, but feel free to use your favorite spaghetti or any fun-shaped noodles. This dish works well with a variety of pastas and is versatile depending on what you have on hand.
This recipe is one of my favorites to share because the marinade is simple yet delivers big flavor. It’s approachable for home cooks and impressive enough for guests. I hope your family enjoys it as much as mine does.
On a side note, I’m still deciding which lens I prefer for food photography. We tested a 50mm f/1.4 and an 18-300mm f/3.5-6.3G. Both produced great results for different reasons—clarity from the zoom lens and a wider aperture from the 50mm. Playing with equipment is part of the fun, but the real star here remains the plate of pasta.
Enjoy this Garlic Basil Chicken Pasta with Alfredo Sauce—it’s rich, satisfying and full of fresh flavor.
Garlic Basil Chicken Pasta with Alfredo Sauce
Ingredients
- 2 lbs Chicken Breasts, Boneless, skinless
- 5 Tablespoons Olive Oil, divided
- 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 the refrigerated section)
- 1 box spaghetti noodles (regular or gluten free)
Instructions
Marinating the Chicken
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Cut the chicken into bite-sized pieces and place in a large Ziplock bag.
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In a small bowl, combine 4 tablespoons olive oil, white wine vinegar, chopped basil, shallot, garlic, salt and pepper. Mix well.
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Pour the marinade into the bag with the chicken, seal and move the marinade around to coat the pieces evenly.
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Refrigerate the bag and marinate for at least 3 hours, preferably up to 24 hours for best flavor.
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When ready to cook, heat the remaining tablespoon of olive oil in a large skillet and add the chicken with all the marinade to the pan.
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Sauté the chicken until cooked through and no longer pink, about 20 minutes.
Preparation for Serving
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While the chicken cooks, prepare the pasta according to package directions and warm the Alfredo sauce in a small saucepan.
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Drain the pasta, place it in a large bowl, add the cooked chicken and Alfredo sauce, and toss to coat thoroughly.
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Top with shredded or shaved Parmesan and serve immediately.
Notes
