Lemon-Basil Chicken Rotini Recipe
Lemon-Basil Chicken Rotini Recipe photo by Taste of Home
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Lemon-Basil Chicken Rotini Recipe

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My husband and sons like to have meat with their meals, but I prefer more veggies. This combo is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, TX
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 6 servings


  • 3 cups uncooked white fiber rotini or whole wheat rotini
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups shredded carrots
  • 4 garlic cloves, thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 3 ounces reduced-fat cream cheese
  • 1 tablespoon lemon juice
  • 1-1/2 cups frozen peas (about 6 ounces), thawed
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Nutritional Facts

1-1/3 cups: 308 calories, 8g fat (4g saturated fat), 56mg cholesterol, 398mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.


  1. Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan.
  2. Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted.
  3. Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon peel, salt, pepper and pepper flakes; heat through. Yield: 6 servings.
Originally published as Lemon-Basil Chicken Rotini in Taste of Home November 2015, p29

Full-Bodied White Wine

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

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rllewis7 User ID: 7124309 238284
Reviewed Nov. 28, 2015

"I agree that the brightness of the lemon and the heat from the pepper make this recipe a very well balanced dish."

JMartinelli13 User ID: 92779 237718
Reviewed Nov. 20, 2015

"Omitted the mushrooms, used full fat cream cheese. My guys aren't fans of peas, added them to just my portion. Filling but not heavy."

i_like_pie User ID: 1201160 235558
Reviewed Oct. 24, 2015

"This was just enough different to be delicious. I was out of mushrooms, but will try that next time. Also, instead of the grated carrots, I added frozen peas and carrots before adding the chicken back in, and it worked great."

prethar123 User ID: 8558977 234962
Reviewed Oct. 14, 2015

"Wonderful! Delicious. I love the occasional hint of the red pepper flakes as well as lemon zest and yet it's not a spicy but a well balanced dish. The second time around, I'll add roasted shiitake mushrooms and/or 1/2 cup of the pasta water and 1/2 cup of Parmigiano-Reggiano. It doesn't need any changing but just to fuss with it because it's what I like to do."

Aula User ID: 1127835 234219
Reviewed Oct. 8, 2015

"I enjoy trying new recipes and my husband enjoys eating them. This was delicious. I did not include any added salt because there was enough in the cheese and in the chicken broth. Next time I will use 2 1/2 cups of the rotini instead of 3. Will definitely make it again."

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