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The Best Creamy Chicken Pasta Recipe

This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 200 grams dried pasta or 300 grams fresh pasta
  • 1 tablespoon olive oil
  • 1 x chicken breast ((see notes))
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 3 garlic cloves (finely chopped)
  • 1 tablespoon fresh rosemary leaves (roughly chopped)
  • 3/4 cup cream
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 50 grams parmesan (very finely grated)
  • Lemon zest and extra rosemary to finish

Method
 

  1. Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
  2. Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.
  3. Season the breast well with salt and pepper on each side then dust with the flour.
  4. Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).
  5. Lightly wrap in foil and set aside.
  6. Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all. 
  7. Add the rosemary and cook for a further 30 seconds.
  8. Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).
  9. Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
  10. Add the pepper and lemon juice and mix in quickly.
  11. Add 1/4 cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.
  12. Add the cooked pasta, toss and let it gently bubble away for a minute or two.
  13. Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
  14. I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, use a meat thermometer to check for an internal temperature of 165°F (75°C) and ensure the juices run clear.
  • To prevent the sauce from breaking, keep the heat low when adding the cream and stir continuously until it thickens; this helps maintain a smooth texture.
  • If you don't have fresh rosemary, dried rosemary can be used in a pinch—just reduce the amount to about a teaspoon, as dried herbs are more concentrated in flavor.
  • For an extra creamy sauce, consider adding a splash of pasta water gradually until you reach your desired consistency; this also helps the sauce cling better to the pasta.
  • This dish can be stored in the fridge for up to 3 days; reheat gently on the stove over low heat, adding a splash of cream or pasta water to revive the sauce's creaminess.

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