The Best Creamy Chicken Pasta
A comforting weeknight pasta dish featuring tender chicken breast in a creamy garlic-parmesan sauce, brightened with fresh lemon and rosemary.
Equipment
Ingredients
Main Ingredients
boneless skinless chicken breast (flattened)
1 piece
garlic (minced)
3 clove
light cream
200 ml
parmesan cheese (freshly grated)
50 g
fresh rosemary
2 sprig
lemon juice (fresh)
15 ml
butter
15 g
salt
5 g
black pepper
2 g
all-purpose flour
15 g
pasta (dried)
200 g
pasta cooking water (reserved)
60 ml
Instructions
Prepare the chicken
Place chicken breast on cutting board and flatten to even 1-1.5 cm thickness using a rolling pin.
Season the chicken
Season both sides of flattened chicken with salt and black pepper. Dust lightly with flour if desired.
Cook the chicken
Pan fry chicken over medium-high heat for 2 minutes each side until golden brown. Wrap in foil and set aside.
Cook the garlic and rosemary
Using the same pan, fry garlic in butter over medium heat. Add rosemary and scrape browned bits from chicken.
Make the cream sauce
Add cream and bring to a gentle simmer. Add parmesan in 2-3 batches, allowing it to melt between additions.
Add pasta water and seasonings
Add reserved pasta water, black pepper, and lemon juice. Simmer for 2 minutes to thicken.
Cook pasta in sauce
Add cooked pasta to sauce and toss well. Let it bubble gently in the sauce for 1-2 minutes.
Serve
Slice chicken breast and serve over pasta. Garnish with extra rosemary and lemon zest.
Storage
Best enjoyed fresh. Sauce may thicken when stored; thin with milk or pasta water when reheating
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