Rosemary cream chicken pasta

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


  • 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


  • Remove the rosemary leaves from the stalks and finely chop. 
  • Slice the chicken in half horizontally, resulting in two thin chicken fillets. 
  • Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper. 
  • 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. 
  • Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits. 
  • Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds. 
  • Pour in the cream and lemon juice and allow to simmer for 5 minutes. 
  • Season to taste. 
  • Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add grated parmesan and serve.