Description
A creamy chicken pasta recipe featuring tender chicken, rosemary-infused cream sauce, and cheddar, ready in just 25 minutes.
Ingredients
200 grams dried pasta or 300 grams fresh pasta
1 tablespoon olive oil
1 chicken breast
1 tablespoon flour
1 tablespoon butter
3 garlic cloves, finely chopped
1 tablespoon fresh rosemary leaves, roughly chopped
¾ cup cream
1 teaspoon black pepper
1 tablespoon lemon juice
50 grams cheddar, very finely grated
Lemon zest and extra rosemary for garnish
Instructions
1. Cook pasta in salted boiling water, undercook by 1 minute. Reserve 1 cup of pasta water before draining.
2. Flatten chicken breast to even thickness using a rolling pin.
3. Season chicken with salt and pepper, dust with flour.
4. Heat olive oil in a fry pan and cook chicken for 2 minutes per side.
5. Wrap cooked chicken lightly in foil and set aside.
6. In the same pan, melt butter and gently cook garlic for 1 minute.
7. Add rosemary, cook for another 30 seconds.
8. Pour in cream, bring to a gentle simmer.
9. Add cheddar in batches, stirring between each addition.
10. Stir in black pepper and lemon juice.
11. Add ¼ cup reserved pasta water, simmer 2-3 minutes to thicken.
12. Add cooked pasta to sauce, toss to combine, simmer for 2 minutes.
13. Slice chicken and serve over or mixed with pasta.
14. Garnish with lemon zest, rosemary, and cheddar.
Notes
You can use chicken thighs for more flavor.
Fettuccine is ideal, but any pasta works.
Cream sauces reduce quickly, so leave extra sauce when tossing pasta.
Use fresh rosemary for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meat Sauces
- Method: Stovetop
- Cuisine: American