Basil Pasta with Chicken – Italian Drunken Noodles

This recipe for basil pasta is an Italian-inspired take on drunken noodles. Fresh basil has a way of changing a dish. It enlivens these slightly drunken noodles to nudge a warm dish from winter comfort and towards a lighter, spring-like indulgence.

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Basil Pasta with Chicken – Italian Drunken Noodles

Spicy chicken combined with tomatoes, onion, and noodles, finished with a good dose of basil

Course Main Course

Cuisine Italian

Keyword Basil, Chicken, Italian, Noodles, Tomatoes

Servings 2 people

Ingredients

Chicken

• 1 boneless skinless chicken breast (cut into cubes)
• 1 tbsp olive oil
• 1 tsp lemon pepper
• .5 tsp salt
• .5 tsp garlic powder
• .5 tsp cayenne
• .5 tsp basil

Pasta and Vegetables

• 1 onion minced
• 2 cloves garlic minced
• 1 can petite diced tomatoes
• .25 cups white italian dressing or white vinegar
• 3 servings pasta (really, however much pasta you enjoy for 2 people)
• salt, pepper, red pepper flakes to taste
• .5 cups fresh basil

Instructions

• Heat oil in a medium/large pan over medium heat
• Combine spices in a bowl and rub onto chicken
• Carefully add chicken and cook until done (170°F internally)
• Remove chicken from heat into a bowl and set aside
• Sauté onion in a splash of olive oil until it becomes translucent, add tomatoes, garlic, and white Italian dressing, and cook to desired finish; if you lose the water from the canned tomatoes, you may need to replenish the liquid in the pan with water
• Add salt, pepper, and red pepper flakes to taste
• Prepare noodles according to package directions in a large pan or dutch oven
• Drain noodles, retaining a bit of the water, and return pan to stove on a lower heat
• Add the tomato mixture to the noodles and stir to prevent the noodles from sticking to the pan; add the cooked chicken into the pan as well
• Continue stirring on occasion, allowing the noodles to begin to soak up the liquid
• Add fresh basil (sized/sliced to your preference) and cook for a few more minutes, letting the green darken a bit
• Serve as is or garnished with Parmesan and fresh basil

If you’re looking for what people typically associate with drunken noodles, you’d be thinking of the Thai dish pad kee mao; however many cultures use the term “drunken” in association with the use of alcohol in the preparation. I think it should be transferable, but that’s just me.

For me, drunken noodles are essentially noodles that are cooked either partially or fully and then are immersed in a sauce for final preparation (additional cook time or almost a frying cycle). Alcohol can be used in the recipes, but isn’t a requirement. In this case, I used White Italian to lighten the flavor profile.

Irrespective of the authenticity of the title, this basil pasta dish is a lovely addition to your cooking aresenal. This recipe came about when I desired something that would fulfill a desire for comfort food while not breaking out heavy creams or cheeses. It was fast, simple, and plated well. Worth it for me.

I like to have this (and also most pasta dishes) with some fresh bread product. More on that to come.