Description
This Creamy Chicken Pasta recipe is a quick and comforting weeknight dinner, featuring tender chicken breast cooked in a garlic and rosemary-infused creamy parmesan sauce, brightened with fresh lemon juice and zest. Ready in just 25 minutes, it’s a reliable staple with a perfect balance of rich and fresh flavors.
Ingredients
Pasta
- 200 grams dried pasta or 300 grams fresh pasta
Chicken
- 1 x chicken breast (about 150-200 grams)
- 1 tablespoon flour
- Salt and pepper to season
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary leaves, roughly chopped
- ¾ cup cream
- 50 grams Parmesan, very finely grated
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- Lemon zest and extra rosemary to finish
- ¼ cup reserved pasta water
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil and cook the pasta until just under al dente, about 1 minute less than package instructions. Reserve 1 cup of pasta water before draining the pasta.
- Prepare Chicken: Flatten the chicken breast to an even thickness of about 1 to 1.5 cm by placing plastic wrap over it and pounding gently with a rolling pin. Season both sides generously with salt and pepper, then dust with flour to lightly coat.
- Cook Chicken: Heat olive oil in a frying pan over medium-high heat. Fry the chicken for 2 minutes on each side, or until cooked through if the chicken is thicker. Once cooked, wrap loosely in foil and set aside to rest.
- Sauté Garlic and Rosemary: In the same pan, reduce heat to medium and melt the butter. Add finely chopped garlic and fry gently for about a minute without browning. Add chopped rosemary and cook for an additional 30 seconds to release aroma.
- Make Cream Sauce: Pour in the cream and bring to a gentle simmer over medium-low heat, making sure it doesn’t boil. Gradually add the grated Parmesan in two or three batches, stirring and allowing each addition to melt into the sauce before adding more.
- Season Sauce: Stir in black pepper and lemon juice quickly to incorporate and brighten the sauce.
- Thicken Sauce: Add ¼ cup of the reserved pasta water and let the sauce gently simmer for 2 to 3 minutes to thicken slightly and develop a silky texture.
- Toss Pasta: Add the drained pasta to the sauce and toss well to coat. Let it bubble gently for a minute or two to absorb the flavors.
- Serve: Slice the rested chicken breast and either place on top of the pasta or toss through it. Garnish with extra rosemary leaves, freshly grated lemon zest, and additional Parmesan as desired.
Notes
- Flattening the chicken breast ensures even cooking and tender texture.
- Undercooking pasta slightly allows it to finish cooking in the sauce without becoming mushy.
- Reserve pasta water is essential to adjust the sauce’s consistency and help it cling to the pasta.
- You can substitute fresh rosemary with dried if necessary, but use half the amount.
- For a lighter option, use half-and-half instead of cream, but the sauce will be less rich.
