The Ultimate Creamy Chicken Pasta Recipe
Craving something comforting, quick, and bursting with flavor? This creamy chicken pasta delivers just that! With a rich, velvety sauce packed with garlic, parmesan, and rosemary, all balanced by a zing of lemon, it's the perfect dish for a cozy weeknight dinner.
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Servings: 2 people
Calories: 298kcal
Ingredients
- 200 g dried pasta (or 300g fresh pasta)
- 1 tbsp olive oil
- 1 chicken breast (see notes)
- 1 tbsp flour
- 1 tbsp butter
- 3 garlic cloves, finely chopped
- 1 tbsp fresh rosemary, roughly chopped
- ¾ cup cream
- 1 tsp black pepper
- 1 tbsp lemon juice
- 50 g parmesan, finely grated
- Lemon zest (for garnish)
- Extra rosemary (for garnish)
Instructions
Cook the pasta:
- Boil salted water and cook the pasta, but stop 1 minute before the recommended cooking time.
- Save 1 cup of pasta water before draining.
Prepare the chicken:
- Flatten the chicken breast to an even thickness (about 1-1.5 cm) using a rolling pin and plastic wrap.
- Season both sides with salt and pepper, then dust with flour.
Cook the chicken:
- Heat olive oil in a pan over medium-high heat.
- Cook the chicken for about 2 minutes on each side, or until fully cooked.
- Wrap the chicken in foil and set aside.
Make the sauce:
- In the same pan, melt butter over medium heat and sauté garlic for 1 minute (avoid browning).
- Add rosemary and cook for an additional 30 seconds.
Add cream and simmer:
- Pour in the cream and bring to a gentle simmer. Adjust the heat as necessary.
- Stir in the parmesan in 2-3 small additions, allowing it to melt each time.
- Add black pepper and lemon juice, stirring to combine.
Thicken the sauce:
- Add ¼ cup of reserved pasta water to the sauce and simmer for 2-3 minutes to thicken it slightly.
Combine pasta and sauce:
- Toss the cooked pasta in the sauce and let it simmer for another 1-2 minutes.
Serve:
- Slice the chicken and place it on top of or mix it through the pasta.
- Garnish with extra rosemary, lemon zest, and additional parmesan, if desired.
Notes
Notes:
- Pasta: You can use any pasta you prefer, but fettuccine is a great choice. Weighing your pasta portions ensures the perfect sauce-to-pasta ratio.
- Sauce consistency: The sauce might seem too runny when you first add the pasta, but don’t worry—cream sauces thicken up quickly.
- Chicken: You can substitute chicken breasts with thighs for a more flavorful option, or use two breasts if you want more chicken. Feel free to cook the chicken your way—either pan-fry or slice it before dusting with flour.
- Non-cream version: If you prefer a lighter option, check out my Garlic Parmesan Chicken Pasta without cream.
Nutrition
Calories: 298kcal | Carbohydrates: 26g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1036mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3605IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg