Name: Chicken and Snap Pea Pasta with Creamy Garlic-Basil Sauce recipe
Ingredients: For the Pasta: 1 pound pasta of your choice (fettuccine, linguine, penne, or shells work particularly well); Salt, for boiling pasta water; 2 tablespoons olive oil; For the Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon paprika; For the Creamy Garlic-Basil Sauce: 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken broth; ½ cup grated Parmesan cheese, plus more for serving; 1 cup fresh basil leaves, packed; Salt and black pepper to taste; For the Snap Peas and Finishing Touches: 8 ounces snap peas, trimmed and halved; ¼ cup fresh parsley, chopped, for garnish (optional); Red pepper flakes, for serving (optional); Lemon wedges, for serving (optional); Pasta: Feel free to use your favorite pasta shape. Long pasta like fettuccine or linguine beautifully coats with the creamy sauce, while shorter pasta shapes like penne or shells are great for capturing the sauce in their crevices. Whole wheat pasta or gluten-free pasta can also be used for dietary preferences.; Chicken: Chicken thighs can be substituted for chicken breasts for a richer flavor. Ensure they are boneless and skinless and cut into bite-sized pieces. For a vegetarian option, consider using cannellini beans or chickpeas instead of chicken.; Heavy Cream: While heavy cream provides the richest and creamiest sauce, you can substitute with half-and-half or even whole milk for a lighter version. Keep in mind that the sauce will be less thick and rich with these substitutions. For a dairy-free option, full-fat coconut milk (from a can, not the carton) can be used, but it will slightly alter the flavor profile.; Parmesan Cheese: Freshly grated Parmesan cheese is highly recommended for its flavor and texture. Pecorino Romano cheese can be used as a substitute for a sharper, saltier flavor. For a dairy-free option, nutritional yeast can add a cheesy, umami flavor, though it won’t melt in the same way as Parmesan.; Basil: Fresh basil is essential for the vibrant flavor of this sauce. If fresh basil is unavailable, you can use 2 tablespoons of dried basil, but the flavor will be less intense. Consider adding a touch of fresh spinach or baby kale for extra greens if desired.; Snap Peas: Snap peas provide a wonderful sweetness and crunch. Snow peas can be used as a substitute, though they are slightly flatter. Green beans, asparagus (cut into bite-sized pieces), or even broccoli florets can also be used for variation.; Garlic: Fresh garlic is crucial for the aromatic and pungent flavor of the sauce. Garlic powder is not a suitable substitute in this recipe.; Chicken Broth: Low-sodium chicken broth is recommended to control the saltiness of the dish. Vegetable broth can be used for a vegetarian version.; Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil or avocado oil can also be used.

Ingredients

Scale

- For the Pasta:
  - - 1 pound pasta of your choice (fettuccine, linguine, penne, or shells work particularly well)
  - - Salt, for boiling pasta water
  - - 2 tablespoons olive oil

- For the Chicken:
  - - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  - - 1 tablespoon olive oil
  - - 1 teaspoon salt
  - - ½ teaspoon black pepper
  - - ½ teaspoon garlic powder
  - - ½ teaspoon dried oregano
  - - ½ teaspoon paprika

- For the Creamy Garlic-Basil Sauce:
  - - 2 tablespoons olive oil
  - - 4 cloves garlic, minced
  - - 1 cup heavy cream
  - - ½ cup chicken broth
  - - ½ cup grated Parmesan cheese, plus more for serving
  - - 1 cup fresh basil leaves, packed
  - - Salt and black pepper to taste

- For the Snap Peas and Finishing Touches:
  - - 8 ounces snap peas, trimmed and halved
  - - ¼ cup fresh parsley, chopped, for garnish (optional)
  - - Red pepper flakes, for serving (optional)
  - - Lemon wedges, for serving (optional)

Ingredient Notes and Substitutions:

- Pasta: Feel free to use your favorite pasta shape. Long pasta like fettuccine or linguine beautifully coats with the creamy sauce, while shorter pasta shapes like penne or shells are great for capturing the sauce in their crevices. Whole wheat pasta or gluten-free pasta can also be used for dietary preferences.

- Chicken: Chicken thighs can be substituted for chicken breasts for a richer flavor. Ensure they are boneless and skinless and cut into bite-sized pieces. For a vegetarian option, consider using cannellini beans or chickpeas instead of chicken.

- Heavy Cream: While heavy cream provides the richest and creamiest sauce, you can substitute with half-and-half or even whole milk for a lighter version. Keep in mind that the sauce will be less thick and rich with these substitutions. For a dairy-free option, full-fat coconut milk (from a can, not the carton) can be used, but it will slightly alter the flavor profile.

- Parmesan Cheese: Freshly grated Parmesan cheese is highly recommended for its flavor and texture. Pecorino Romano cheese can be used as a substitute for a sharper, saltier flavor. For a dairy-free option, nutritional yeast can add a cheesy, umami flavor, though it won’t melt in the same way as Parmesan.

- Basil: Fresh basil is essential for the vibrant flavor of this sauce. If fresh basil is unavailable, you can use 2 tablespoons of dried basil, but the flavor will be less intense. Consider adding a touch of fresh spinach or baby kale for extra greens if desired.

- Snap Peas: Snap peas provide a wonderful sweetness and crunch. Snow peas can be used as a substitute, though they are slightly flatter. Green beans, asparagus (cut into bite-sized pieces), or even broccoli florets can also be used for variation.

- Garlic: Fresh garlic is crucial for the aromatic and pungent flavor of the sauce. Garlic powder is not a suitable substitute in this recipe.

- Chicken Broth: Low-sodium chicken broth is recommended to control the saltiness of the dish. Vegetable broth can be used for a vegetarian version.

- Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil or avocado oil can also be used.

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta. Drain the pasta and set aside. Drizzling the drained pasta with a tablespoon of olive oil will prevent it from sticking together while you prepare the rest of the dish.

1. Prepare the Chicken: While the pasta is cooking, prepare the chicken. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, pepper, garlic powder, oregano, and paprika. Make sure the chicken is evenly coated with the spices.

1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Ensure the chicken is cooked to an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside.

1. Sauté the Garlic: In the same skillet, add 2 tablespoons of olive oil and minced garlic. Sauté over medium heat for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. The aroma of sautéed garlic is a key indicator that it’s ready.

1. Make the Creamy Garlic-Basil Sauce: Pour the heavy cream and chicken broth into the skillet with the sautéed garlic. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 2-3 minutes, allowing the sauce to slightly thicken.

1. Add Parmesan and Basil: Stir in the grated Parmesan cheese until melted and smooth. Remove the skillet from the heat and immediately stir in the fresh basil leaves. The heat from the sauce will wilt the basil and release its aromatic oils. Season the sauce with salt and black pepper to taste. Remember to taste and adjust seasoning as needed – a pinch of salt can really enhance the flavors.

1. Combine Pasta, Chicken, and Snap Peas: Add the cooked pasta and cooked chicken back to the skillet with the creamy garlic-basil sauce. Toss gently to coat the pasta and chicken evenly in the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water is starchy and will help to emulsify the sauce, making it even creamier and clinging beautifully to the pasta. Add the snap peas to the skillet and toss gently to combine. Cook for another 1-2 minutes, just until the snap peas are bright green and slightly tender-crisp. Overcooking the snap peas will make them lose their delightful crunch.

1. Serve and Garnish: Serve the Chicken and Snap Pea Pasta immediately, garnished with fresh parsley (if using) and extra grated Parmesan cheese. Offer red pepper flakes and lemon wedges on the side for those who like a little extra spice or brightness.

Nutrition

Serving Size: one normal portion
Calories: 550-650 kcal
Sugar: 5-8g
Sodium: 500-700mg
Fat: 25-35g
Saturated Fat: 15-20g
Carbohydrates: 50-60g
Fiber: 4-6g
Protein: 35-45g
Cholesterol: 150-180mg