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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta in a large saucepan according to package directions (omitting any salt or fat). Add the red pepper for the last 1 minute of cooking time.
Place the chicken in a colander. Reserve 2 tablespoons of the pasta cooking water. Drain the pasta mixture over the chicken in the colander; gently shake off excess water. Place the pasta mixture on a serving platter and sprinkle with pasta water, basil and olive oil; toss gently. Sprinkle with pepper and salt and top with Parmesan.