Chicken in Tomato-Basil Cream Sauce Recipe
Chicken in Tomato-Basil Cream Sauce Recipe photo by Taste of Home

Chicken in Tomato-Basil Cream Sauce Recipe

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This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 3 teaspoons butter, divided
  • 8 plum tomatoes, seeded and chopped
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup uncooked whole wheat orzo pasta
  • 1 cup evaporated milk
  • 1/2 cup loosely packed basil leaves, julienned
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled feta cheese

Nutritional Facts

1-1/2 cups: 417 calories, 12g fat (6g saturated fat), 94mg cholesterol, 723mg sodium, 41g carbohydrate (10g sugars, 9g fiber), 35g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetable 1/2 whole milk 1/2 fat


  1. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
  2. Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.
Originally published as Chicken in Tomato-Basil Cream Sauce in Healthy Cooking August/September 2012, p48

Full-Bodied White Wine

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

Reviews for Chicken in Tomato-Basil Cream Sauce

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Reviewed Jan. 3, 2016

"Excellent recipe! The fresh Basil really makes the recipe special."

Reviewed Nov. 9, 2015

"This is a great dish. Like the other reviewers, I added more broth when the orzo started looking dry. The feta really makes this dish stand out. I will definitely make again!"

Reviewed Aug. 23, 2015

"Really good and will definitely make again. I followed the recipe exactly and thought it had just the right amount of liquid. Wouldn't change a thing."

Reviewed Aug. 1, 2015

"Good recipe . I also used more liquid , both chicken broth and evaporated milk . Think I will add a little more garlic and a pinch of cayenne pepper next time . This was a great "comfort" food with fewer carbohydrates than most . Will definitely try again ,"

Reviewed Jul. 17, 2015

"I thought this was a good recipe and a little different than average. I do however think it needs more liquid. The 1/2 c of chicken broth called for was not enough to cook the orzo for 10 minutes. I thought that but went ahead and followed the recipe but my orzo was stuck to the pan and had no liquid left after 10 minutes. I also used the whole can of evaporated milk because it needed it and also it comes in a 12 oz can and I see no reason to save 4 oz. :)"

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