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Basil Cream Chicken Recipe

My family likes basil, and this dish is our favorite. The basil flavor complements the rich, creamy sauce.—Billie Vaughan, Slinger, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1-1/3 cups finely chopped green onions
  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons canola oil
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon white pepper
  • Hot cooked fettuccine


  • 1. In a skillet, saute the chicken, onions and mushrooms in oil until the chicken is no longer pink.
  • 2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine. Yield: 6-8 servings.

Nutritional Facts

1 serving (4 ounces) equals 362 calories, 28 g fat (15 g saturated fat), 118 mg cholesterol, 405 mg sodium, 8 g carbohydrate, 1 g fiber, 21 g protein.

Reviews for Basil Cream Chicken

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Reviewed Dec. 5, 2013

"I've been making this super impressive recipe for several years. The only thing I do differently than the printed recipe is add 3/4 tsp. salt."

Reviewed May. 15, 2013

"Look fwd. to making soon! K."

Reviewed Nov. 13, 2012

"I'm looking for outstanding recipes. And while this one was good, it seemed to be missing something (garlic?, salt?).

My sauce was also super thick, although that most likely my fault."

Reviewed Mar. 25, 2010

"wonderfully fragrant and creamy, hubby LOVED it!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.