Chicken in a Basil Cream Sauce recipe


  • 1 package Spaghetti, 16 Ounce Package
  • 4 Tablespoons Olive Oil
  • 4 Skinless, Boneless Chicken Breasts
  • ½ cups Flour
  • 1 Egg
  • 1 Tablespoon Water
  • 1 cup Panko (or Regular) Breadcrumbs
  • ½ cups Grated Parmesan Cheese
  • 2 Tablespoons Chopped Fresh Basil
  • 2 cups Heavy Cream
  • ½ cups Grated Parmesan Cheese
  • ½ cups Chopped Fresh Basil
  • 1 cup Chopped Tomato
  • Salt And Pepper, to taste

Cooking Instructions

Cook spaghetti Meanwhile, heat olive oil in skillet over medium high heat. Remove chicken from package and sprinkle with salt and pepper.

Prepare your breading station: In one shallow bowl, add the flour and some salt and pepper. In another shallow bowl, add egg and water and mix well.

In the third shallow bowl, add the panko, 1/2 cup Parmesan cheese, 2 tablespoons of chopped basil and salt and pepper.

Coat each piece of chicken by first dredging in the flour mixture, next in the egg mixture and finally in the panko mixture.

Fry breaded chicken in oil for roughly 4-5 minutes per side.
While chicken is cooking, add heavy cream to saucepan and heat over medium to medium high heat until a small simmer begins.

Immediately add 1/2 cup Parmesan cheese and stir to incorporate cheese.

Then remove pan from heat and add 1/2 cup of chopped basil. When pasta is done drain it.

Assemble the dish by placing a serving of pasta on 4 plates, top each with one piece of chicken, pour 1/4 of sauce mixture over the top and sprinkle with 1/4 cup of chopped tomato.Garnish with additional chopped basil if desired.

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