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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 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
- 500 g (1lb) penne pasta
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.
While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.
Calories: 424kcal | Carbohydrates: 64g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 101mg | Potassium: 497mg | Fiber: 3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg