Chicken with Linguine in Basil Cream Sauce


Makes 4-6 servings



4-6 boneless, skinless chicken breasts

Olive oil

Kosher salt and pepper

Basil Cream Sauce

1 ½ cups fresh basil leaves

½ cup Parmigiano-Reggiano

2 ounces walnuts

Olive oil

4 cloves garlic

¼ cup olive oil

1 pint or 16 ounces of heavy whipping cream

Linguine Pasta


Preheat oven to 350 degrees F


Rub chicken breasts lightly with olive oil and season with grated black pepper and salt. Place on a shallow baking sheet and bake in oven for approximately 30-35 minutes.

While chicken is baking, in food processor, combine basil leaves and garlic. Begin processing and pour olive oil in a steady stream. Process until mixture begins to emulsify. Add walnuts and parmesan cheese and process for about 1 minute.

Heat whipping cream in saucepan until it begins to simmer. Slowly pour about ½ half of cream mixture into the food processor and pulse for approximately 20 seconds until incorporated. Pour mixture back into the saucepan with remaining cream and simmer for about 5 minutes until thickened.

Cook linguine, per instructions and drain. Toss with basil cream sauce and additional Parmigiano-Reggiano. Season pasta with salt and grated black pepper, to taste.

To Serve: Plate the linguine and top with sliced chicken breasts. Sprinkle with additional cheese and garnish with fresh basil leaves.