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This creamy basil sauce goes great with chicken and pasta

Chicken and pasta with creamy basil sauce
Photo by Shari Pennington

This creamy pasta makes a delicious dinner. The recipe pairs well with the Cabernet Sauvignon Rose from Cana Vineyards and Winery and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 4 T. butter
  • 4 - 6 oz chicken breasts
  • 1 small onion, finely chopped
  • ½ c. red bell pepper, chopped
  • 2 t. minced garlic
  • 1 t. chicken bouillon paste
  • ½ t. smoked paprika
  • ½ c. water

  • 1 ½ c. heavy cream
  • ½ t. Red pepper flakes
  • 1 ½ c. packed basil leaves, divided
  • 1 c. freshly grated parmesan cheese
  • Salt and pepper to taste
  • 8 ounces penne pasta, cooked according to package directions
  • Frying pan


Step 1: Melt the butter in a large fry pan. Saute the chicken on both sides until completely cooked through.

Step 2: Remove from the pan when the chicken reaches 165 degrees and rest on a plate.

Step 3: In the same fry pan, saute the onions, red bell pepper and garlic. Add the bouillon paste then add the smoked paprika.

Step 4: Continue to saute to bloom the paprika and melt the bouillon. Add the water then cream. Stir well and bring to a simmer.

Step 5: Add the red pepper flakes and the freshly grated parmesan cheese. Chiffonade the basil and add one cup to the pan.

Step 6: Season with salt and pepper. Slice the chicken and return to the pan. Stir in the pasta then serve garnished with the remaining fresh basil.