Description
This simple creamy chicken pasta is rich, cozy, and ready in just 30 minutes. Made with tender chicken, lemon, rosemary, and Parmesan, it’s the perfect easy weeknight dinner when you want comfort food without the fuss.
Ingredients
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200 g dried pasta (or 300 g fresh pasta)
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1 tablespoon olive oil
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1 chicken breast, sliced into thin strips
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1 tablespoon butter
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1 tablespoon all-purpose flour
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3 garlic cloves, finely chopped
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1 tablespoon fresh rosemary leaves, roughly chopped
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¾ cup heavy cream
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1 teaspoon black pepper
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1 tablespoon lemon juice
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50 g Parmesan cheese, very finely grated
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Lemon zest, for finishing
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Extra rosemary, for garnish
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Salt, to taste
Instructions
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Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain. -
Cook the chicken
Heat olive oil in a large skillet over medium heat. Add chicken strips, season lightly with salt, and cook for 4–5 minutes until golden and cooked through. Remove chicken and set aside. -
Start the sauce
In the same pan, melt butter over medium-low heat. Add garlic and rosemary. Cook for 1 minute until fragrant . -
Thicken
Sprinkle in flour and stir constantly for 30 seconds. Slowly pour in cream, whisking until smooth. -
Flavor it up
Add black pepper and lemon juice. Let the sauce gently simmer for 2–3 minutes until slightly thick and glossy. -
Bring it together
Add cooked pasta and chicken back to the pan. Toss well, adding reserved pasta water a little at a time if needed. -
Finish strong
Turn off heat. Stir in Parmesan until melted and creamy . Finish with lemon zest and extra rosemary .
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 servings