Craving something comforting, quick, and bursting with flavor? This creamy chicken pasta delivers just that! With a rich, velvety sauce packed with garlic, parmesan, and rosemary, all balanced by a zing of lemon, it's the perfect dish for a cozy weeknight dinner.
- 200 g dried pasta (or 300g fresh pasta)
- 1 tbsp olive oil
- 1 chicken breast (see notes)
- 1 tbsp flour
- 1 tbsp butter
- 3 garlic cloves, finely chopped
- 1 tbsp fresh rosemary, roughly chopped
- ¾ cup cream
- 1 tsp black pepper
- 1 tbsp lemon juice
- 50 g parmesan, finely grated
- Lemon zest (for garnish)
- Extra rosemary (for garnish)
Cook the pasta:
Boil salted water and cook the pasta, but stop 1 minute before the recommended cooking time.
Save 1 cup of pasta water before draining.
Prepare the chicken:
Flatten the chicken breast to an even thickness (about 1-1.5 cm) using a rolling pin and plastic wrap.
Season both sides with salt and pepper, then dust with flour.
Cook the chicken:
Heat olive oil in a pan over medium-high heat.
Cook the chicken for about 2 minutes on each side, or until fully cooked.
Wrap the chicken in foil and set aside.
Make the sauce:
In the same pan, melt butter over medium heat and sauté garlic for 1 minute (avoid browning).
Add rosemary and cook for an additional 30 seconds.
Add cream and simmer:
Pour in the cream and bring to a gentle simmer. Adjust the heat as necessary.
Stir in the parmesan in 2-3 small additions, allowing it to melt each time.
Add black pepper and lemon juice, stirring to combine.
Serve:
Slice the chicken and place it on top of or mix it through the pasta.
Garnish with extra rosemary, lemon zest, and additional parmesan, if desired.
Notes:
- Pasta: You can use any pasta you prefer, but fettuccine is a great choice. Weighing your pasta portions ensures the perfect sauce-to-pasta ratio.
- Sauce consistency: The sauce might seem too runny when you first add the pasta, but don’t worry—cream sauces thicken up quickly.
- Chicken: You can substitute chicken breasts with thighs for a more flavorful option, or use two breasts if you want more chicken. Feel free to cook the chicken your way—either pan-fry or slice it before dusting with flour.
- Non-cream version: If you prefer a lighter option, check out my Garlic Parmesan Chicken Pasta without cream.