Pasta with basil cream sauce isn’t just dinner—it’s silky, herbaceous indulgence that turns any weeknight into a flavor celebration. Forget boring noodles; this sauce clings, comforts, and wows with every bite. Ready to make your pasta taste like a chef whipped it up just for you? 🍝
Why This Recipe Works
- Simple, fresh flavors: Fresh basil and garlic shine without overpowering the creamy sauce.
- Rich, silky texture: Heavy cream and butter create a luscious coating for every pappardelle strand.
- Quick to make: Ready in under 20 minutes, perfect for busy weeknights or last-minute dinner impressing.
- Customizable: Easily add chicken, shrimp, or vegetables without losing flavor balance.
- Cheesy depth: Fresh Parmesan adds a subtle nutty umami that elevates the sauce.
How to Make Pasta with Basil Cream Sauce in 20 Minutes
Creamy, comforting, and packed with fresh flavor, this Pasta with Basil Cream Sauce is a quick weeknight winner. Fresh basil, garlic, and Parmesan combine with rich heavy cream and butter to create a luxurious sauce that clings to every pappardelle strand.
You can make this dish in under 20 minutes, making it perfect for busy nights or last-minute dinners. Serve it as-is or add shrimp, chicken, or seasonal vegetables for a hearty twist.
This easy Italian pasta recipe highlights the bright, aromatic taste of basil while delivering the indulgent creaminess everyone loves. Master this simple basil cream pasta recipe, and you’ll have a go-to dish that impresses family and friends alike.
Cooking Tips & Tricks
- Perfect pasta: Taste a strand a minute before package time to ensure al dente.
- Prevent curdling: Warm the cream slightly before adding to pasta and stir gently.
- Flavor boost: Add a squeeze of lemon or pinch of salt at the end to brighten the sauce.
- Even coating: Toss pasta with sauce in the pan over low heat for silky coverage.
Ingredient Insights
- Pappardelle: Wide noodles catch the creamy basil sauce beautifully.
- Fresh basil: Adds vibrant aroma and flavor that dried basil can’t match.
- High-quality Parmesan: Nutty, umami flavor elevates the sauce.
- Butter & cream: Create the luxurious texture that makes this dish comforting.
Pasta with Basil Cream Sauce
A quick and easy pasta recipe featuring basil cream sauce.
Servings: 2 people
Ingredients
- ½ pound pappardelle pasta
- 1 cup heavy cream
- ½ cup fresh basil
- 2 cloves garlic minced
- ¼ cup Parmesan cheese fresh grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add pappardelle and cook al dente according to package instructions.
- Reserve ½ cup pasta water, then drain. Tip: Saving pasta water helps loosen the sauce if it’s too thick later.
Saute Garlic
- In a medium saucepan, heat olive oil over medium heat. Add minced garlic and cook 1–2 minutes until fragrant. Tip: Don’t brown the garlic; it will turn bitter.
Add the Cream
- Pour in heavy cream and bring to a gentle simmer over medium-low heat. Stir occasionally to prevent sticking.
Add the Basil
- Tear or roughly chop fresh basil leaves and stir into the cream. Let them wilt for 1–2 minutes. Tip: Fresh basil gives a bright flavor, so add it just before blending.
Blend the Sauce
- Remove the pan from heat and carefully transfer to a blender or use an immersion blender to puree until smooth. Tip: Blending hot cream can be tricky—hold the lid with a towel and start slowly.
Finish Sauce
- Return the sauce to low heat. Stir in grated Parmesan and butter until melted and fully incorporated. Tip: If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Season
- Taste and add salt and pepper as needed.
Combine with Pasta
- Add the drained pasta to the sauce and toss to coat evenly. Tip: Tossing in the pan over low heat helps the sauce cling to the noodles.
Serve Immediately
- Garnish with extra Parmesan or basil leaves if desired.
Variations & Add-Ins
- Protein options: Chicken, shrimp, or crispy pancetta all pair beautifully.
- Vegetable boosts: Spinach, cherry tomatoes, or roasted asparagus add color and nutrition.
- Flavor twists: Red pepper flakes for heat, a pinch of nutmeg for warmth.
- Cheese variations: Swap Parmesan for Pecorino Romano for sharper notes.
Make-Ahead & Storage Tips
- Make-ahead sauce: Prepare cream sauce 1 day ahead, store in fridge, reheat gently.
- Reheating: Warm slowly over low heat, adding a splash of cream or pasta water if needed.
- Leftover pasta: Store in an airtight container for up to 2 days.
- Freeze option: Sauce freezes better than cooked pasta; reheat and toss with freshly boiled noodles.
Serving & Pairing Ideas
- Wine pairings: Light white wines like Sauvignon Blanc or Pinot Grigio.
- Sides: Simple green salad, roasted vegetables, or garlic bread.
- Presentation: Top with fresh basil leaves and extra Parmesan shavings for a restaurant feel.
- Meal style: Perfect for weeknight dinners or casual entertaining.
18 Responses
Excuse the ignorance, what does it mean to “cut en chiffonade”?
p.s. LOVE the site!
To “cut en chiffonade”is the fancy chef term to cut leafy green vegetables or herbs including the recipes basil into long thin strips or ribbons. The classic technique is to stack the leaves on top of each other, roll them up into a cylinder lengthwise and then slicing across the roll every 1/8inch or 1/4 inch depending on how narrow you want your strips.
Personally, I typically just stack them and cut long strips with my knife or scissors. I bet this might even be a good job for my new favorite gadget, the pizza cutter.
I’ll do some writing about different knife cuts and post it on the blog in the next week or two.
Two questions:
How long should the sauce be let to simmer down for after the cream is added? I let it simmer down for a good 20 minutes but it still didn’t seem right. This relates to my second question:
What should the consistency of the sauce be? After letting it simmer for about 20 minutes it was still extremely soupy. I thought after letting it cool it might coagulate but no such luck. It was still usable and very tasty, I would just have preferred it to be more sauce instead of soup like.
After adding the cream to the sauce, it doesn’t need to simmer for a long time—usually 5–10 minutes over low to medium heat is sufficient. The goal is to gently warm the cream and allow it to incorporate with the butter, garlic, and Parmesan, not to reduce it drastically. Simmering for 20 minutes can actually thin the sauce if the heat is too high or the pan is uncovered, because the water in the cream can evaporate unevenly, leaving a soupy texture rather than a rich, emulsified sauce. Stir frequently and keep the heat low to maintain smoothness without overcooking the cream.
The ideal consistency of a basil cream sauce is thick enough to coat the pasta evenly but still pourable—think a silky ribbon that clings to each strand rather than a heavy, stiff paste. If your sauce is too thin, you can gently thicken it by letting it reduce slightly over low heat, stirring constantly, or by adding a small amount of grated Parmesan off the heat, which helps emulsify and enrich the sauce. Remember, the sauce will thicken a bit as it cools, but it won’t drastically change; aiming for the right texture while it’s hot is key.
First, the sauce “should” be whatever consistency you like. With that said there are a number of things you can do to increase the consistency:
1) Cut down or even eliminate the chicken broth
2) Use heavy cream instead of light cream
3) simmer it longer or
4) thicken it with roux. Simmer the onions in butter instead of oil, say 2-3 tablespoons worth. After the onions have softened add 2-3 tablespoons of flour and cook this for a few minutes. Then add the chicken stock and proceed with the recipe, ensuring to whisk the roux thoroughly into the stock.
Thanks for writing.
How do you sharpen a pizza cutter?
To sharpen a pizza cutter, start by removing any built-up residue with warm, soapy water and drying it thoroughly. Next, use a whetstone or a fine-grit sharpening stone, holding the blade at a slight angle and rolling it along the edge as if you’re honing a knife, working both sides evenly. If you don’t have a stone, a folded piece of aluminum foil can help: repeatedly slice through it to slightly realign and hone the blade. After sharpening, rinse and dry the cutter, then test it on a soft pizza crust to ensure it glides smoothly. Regular maintenance prevents dullness and keeps slicing effortless without excessive pressure.
How many servings aprox. you get with the qunatities you provide here?
Thanks!
What is a “medium to large batch of basil?”
Great post, I was looking for a straight forward basil cream sauce. Thanks.
Hi Mandy, you are very welcome. – RG
Terran, to answer your question. 6 to 8 nice size leaves is a med to large bunch, but I use 8.
BTW, This is a great sauce for serving with Lobster ravioli, and fresh bread. UUmmmm
Gonna try this, sounds great! This is the first recipe for this I am seeing Chicken Broth on, I was thinking it should have it in there! Thank-you!
I would like to add some browned cremini mushrooms to this sauce – your thoughts? Also can I make ahead and add to pasta later?
Angie, if you follow my site or my social media, I’m always preaching to play around with mine or anyone else’s recipes to make them your own. Browned cremini mushrooms sound fantastic. Give them a try and let me know how it goes. As for making the sauce ahead of time, again, give it a try. It should be fine. I might be a little concerned about the cream but I’ve enjoyed leftovers of this dish and they tasted great. Maybe even better.
We made this for dinner tonight and it was really really good! The only change we made was using double cream (because it needed used). The bit of heat breaks the creaminess. This will definitely be made here again! Thanks for the recipe!
Jean, you are very welcome and thanks for the tip.
This went on top of lasagna rolls for the sauce. Used heavy cream, reduced until I was happy with the consistency. Also added minced red pepper to the onions… Ended up ridiculous.