Rosemary cream chicken pasta

 Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.

Oh hi there glorious creamy chicken pasta. You guys. This pasta recipe is so crazy-good, I can’t wait for you to try it.

The idea for this rosemary cream chicken pasta recipe was born one night when I had very little to work with for dinner (there seems to be a running theme when it comes to my recipes). I wanted something super savory and delicious but didn’t have much in the fridge/pantry and even less want to stand in front of the stove for long.

I grabbed a pack of chicken breasts and the rest just kind of fell in place. I halved the chicken breasts to cut-down on the cooking time and seasoned them generously with fresh rosemary, salt and pepper. A quick fry in a hot pan resulted in gorgeously golden, fragrant chicken. After removing them from the pan I added some stock (although wine would be equally good) and once that had reduced a little stirred in some garlic. I wanted the garlic to be mellow so I didn’t fry it first and then added a good glug of cream, lemon juice and s+p.

The sauce was so good, I could drink it! I sliced the chicken and tossed it with the pasta and sauce and honestly, I could eat this chicken pasta every day. So savory, so easy and completely delicious.

4.88 from 8 votes

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Rosemary cream chicken pasta

Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party. 

Author: Alida Ryder

Ingredients

• 4 sprigs fresh rosemary finely chopped
• 4 chicken breast fillets halved horizontally
• 2 tbsp olive oil

For the cream sauce

• 1 cup chicken stock/wine
• 3 cloves garlic finely chopped
• 1 cup heavy/whipping cream
• 1-2 tbsp lemon juice fresh
• Parmesan to serve

Instructions

1. Remove the rosemary leaves from the stalks and finely chop. 

2. Slice the chicken in half horizontally, resulting in two thin chicken fillets. 

3. Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper. 

4. Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest. 

5. Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits. 

6. Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds. 

7. Pour in the cream and lemon juice and allow to simmer for 5 minutes. 

8. Season to taste. 

9. Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add grated parmesan and serve. 

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