Ingredients for Basil Cream Chicken
- 3 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/4 cup chopped green onions
- 1 1/2 cups fresh mushrooms, sliced
- vegetable oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup fresh basil, chopped
- white pepper
- 1 (12 ounce) package fettuccine
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Basil Cream Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Basil Cream Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken, onion, and mushrooms. Cook until chicken is no longer pink and vegetables are tender, about 8-10 minutes. Set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour until smooth and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Stir in chopped basil and black pepper.
- Bring the sauce to a gentle boil, then reduce heat and simmer for 2 minutes, or until thickened, stirring frequently.
- Add the cooked chicken mixture to the sauce and stir to combine.
- Cook fettuccine according to package directions. Drain and add to the sauce.
- Toss to coat the pasta evenly. Serve immediately. This recipe serves 6-8.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
8g
Fat
100g
Carbs
3g
