Spicy Basil Chicken Pasta
This spicy basil chicken pasta recipe is a flavorful dish perfect for using up a bunch of fresh herbs you have from the spring and summer bounty. A fresh and light dinner idea with a kick of heat from a delicious homemade sauce.
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This spicy chicken pasta is on heavy rotation for us as one of our fave spring pasta and summer meal ideas. Other bright and garden fresh recipes include this ranch slaw and this creamy chicken pasta bake with garden veggies. Check out all of our spring and summer recipes for more inspo.
Why you will love this recipe
If fresh herbs are your thing, this recipe is for you. It is a basil heavy sauce that is bursting with all the garden goodness.
This basil and chicken pasta recipe is naturally gluten free. Bonus! Check out our gluten free pasta reco below.
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Chicken – We generally favor chicken breast, but you could also use boneless skinless chicken thighs if you prefer dark meat.
- Pasta – Penne noodles are the best for this recipe because the edges really grab all that luscious sauce. We eat mostly gluten-free and highly recommend Rummo gluten-free pasta.
- Jalapeno Pepper – This brings the heat. Leave the seeds in for the ultimate in fire, or scrape them out for a milder taste.
- Avocado – Creamy, fresh, rich. Avocado is highly underrated in sauces, IMO.
- Sour Cream – We get cream from the avocado, but sour cream adds a nice level of tang.
- Garlic – Freshly minced garlic is the lifeblood of any good pasta. Prove me wrong. 😉
- Fresh Lime Juice – This adds a bit of tang and balances out the creaminess.
- Light Olive Oil – Using light olive oil keeps the sauce from being overpowered by the oil.
- Fresh Basil – Only fresh will do. I also recommend taking a huge deep inhale because the aroma of basil is AMAZING.
- Salt and Black Pepper – Crucial for bringing out all the best flavors in your ingredients. Optional to add red pepper flakes on top.
- Crafted from a blend of rice and corn, providing a superior gluten-free option.
- Despite being gluten-free, this pasta maintains the same texture.
Equipment
A few key items are needed for this recipe.
- Immersion Blender and Jar – This is for easily blending up the sauce. You could also use a regular blender.
- Mixing Bowl – A large mixing bowl is best for tossing the pasta with the sauce.
- Large Skillet – For cooking up your chicken pieces.
- Large Pot and Strainer – Use to cook the pasta and drain the water when it is done.
High-powered 300-watt motor tackles any blending task quickly and quietly.
The blade is easily removable and simple to clean.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by prepping the jalapenos by slicing, scraping out seeds (or leaving them in for more heat!), and chopping into chunks. Peel the garlic cloves and crush them.
Step 2
Then add the jalapeños and garlic, along with the lime juice, olive oil, salt, and pepper to a tall jar. Pulse with an immersion blender until broken down.
Step 3
Next, add the remaining sauce ingredients, then blend until smooth.
Taste and add more salt or pepper, if desired. Set aside.
Step 4
Then, prep the chicken
Heat a few swirls of olive oil and some butter or ghee in a large skillet over medium heat. Once the pan is hot, add the seasoned chicken pieces.
Cook the chicken through. This takes 10-15 minutes. Flip at the halfway point to brown both sides.
Step 5
Meanwhile, cook the pasta according to the package instructions. Boil a large pot of liberally salted water to cook your noodles in. We recommend cooking the pasta to al dente.
Reserve a cup of pasta water when you drain it and leave the noodles in the strainer.
Expert Tip!
Using well-salted water to cook pasta adds so much flavor! The pasta will absorb the cooking water as it boils, and salting it prevents your noodles from tasting bland.
Step 6
Add the sauce to a large mixing bowl with 2-3 tablespoons of the reserved pasta water and stir.
Step 7
Add the pasta to the bowl and toss with the sauce. Add the cooked chicken pieces and toss again.
Serve warm, topped with parmesan cheese and pepper flakes, if desired.
Substitutions and recipe variations
Make this recipe even quicker and easier by subbing in rotisserie chicken instead of cooking the chicken bites.
Mix it up with the fresh herbs. Swap half of the basil for parsley, cilantro, or dill for some interesting variations.
Use a variety of pasta. We love using penne for the ridges, but rigatoni, spaghetti, bucatini, or fusilli will all grab up the yummy sauce.
Switch up the protein with whatever you see that’s fresh at the grocery stores. Steak, shrimp, or salmon all taste delicious
Leave off the chicken for a tasty vegetarian version. Bump up the vegetables by adding some sauteed onion, bok choy, carrots, snap peas, mushrooms, and/or bell peppers.
Serving suggestions
Our go-to is plating it up and serving it with a simple lettuce salad on the side. Have bowls of shredded parmesan and chili flakes on the table to sprinkle on top. Delish!
Pair it with a sweet drink to balance the heat. We love this honey-sweetened iced green tea, which is perfect for spring and summer.
Serve with this tomato and smashed cucumber salad with fresh dill and mint for the ultimate summer experience.
FAQS
It can range from mild to hot depending on how many jalapeno seeds you leave in when making the basil sauce.
Absolutely! We make it gluten-free 100% of the time. Rummo is our go-to brand.
Storage tips
To Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. We don’t recommend freezing this recipe.
More pasta recipes
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Spicy Basil Chicken Pasta
Ingredients
- 2 chicken breasts, cut into bite sized pieces
- 1 tbsp olive oil and ghee (for the pan)
- 3 cups penne pasta **use gluten free if needed
Sauce Ingredients
- 2 jalapenos, seeded (if desired) and roughly chopped
- 2 cloves garlic, smashed
- 2 tbsp fresh lime juice
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp light olive oil
- 1 cup fresh basil leaves (packed)
- ½ avocado
- ¼ cup sour cream
Instructions
- Slice off the stem ends of the jalapeños, then halve them lengthwise. For less heat, scrape out the seeds and membrane, then cut into chunks.
- Peel the garlic cloves and crush them.
- Add the jalapeños, garlic, lime juice, olive oil, salt, and pepper to a tall jar, then pulse with an immersion blender until broken down.
- Add the remaining sauce ingredients, then blend until smooth.
- Taste and add more salt or pepper, if desired. Set aside.
- Cut the chicken breast into bite sized pieces and season with salt and pepper.
- Heat a few swirls of olive oil and some butter or ghee in a large skillet over medium heat. Once it is hot, add the seasoned chicken pieces.
- Cook the chicken through. This takes 10-15 minutes. Flip at the halfway point to brown both sides.
- Meanwhile, cook the pasta according to the package instructions. Use liberally salted water to cook your noodles in. Reserve some of the pasta water when you drain it. Leave the noodles in the strainer.
- Add the sauce to a large mixing bowl with 2-3 tablespoons of the reserved pasta water and stir.
- Add the pasta to the bowl and toss with the sauce. Add the cooked chicken pieces and toss again.
- Serve warm, topped with parmesan cheese and pepper flakes, if desired.