Creamy Rosemary Chicken Pasta
User Reviews
4.6
14 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
589 kcal
-
Course
Main Course
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Cuisine
Italian
Creamy Rosemary Chicken Pasta
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This Creamy Rosemary Chicken Pasta is a simple weeknight meal that is still fancy enough to serve when you have guest coming for dinner. If you are looking for dinner ideas for the whole family then this easy chicken pasta dish will be your new favourite comfort food.
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Ingredients
For The Chicken:
- 2 chicken breast large, boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon salt
- black pepper
- 4 tablespoon all-purpose flour plain flour
For The Pasta:
- 12 oz pappardelle
- 1 tablespoon butter
- 2 teaspoon olive oil
- ⅓ cup white wine dry
- ¾ cup chicken broth or chicken stock
- 3 tablespoon rosemary finely chopped fresh
- 1 cup half and half
- 1 teaspoon cornstarch heaped
Instructions
- Sandwich the chicken breast between two sheets of clingfilm and then use a rolling pin to flatten the chicken to 1 inch thick. Repeat with the second chicken breast.
- Season the breasts with the garlic powder, salt and pepper.
- Tip the flour into a shallow dish and lightly dredge each breast in flour. Be sure to shake off the excess.
- Melt the butter and olive oil in a large skillet or non stick pan.
- Fry the chicken until it is golden brown and cooked through. (about 2-3 minutes on each side).
- Transfer the chicken to a warm plate and tent with foil.
- Bring a large pan of water to the boil.
- Salt it generously and then add the pappardelle. Cook until al-dente. (set your timer for 1 minute less than the packet suggests)
- Before draining the pasta reserve a cup of the cooking water.
- Whilst the pasta is cooking put the skillet you used for the chicken back over a medium heat and add the wine.
- Bring it to a boil, and use a spatula to scrape any browned bits off of the bottom of the pan.
- Cook until the wine has almost evaporated.
- Add the chicken broth and chopped rosemary to the pan, bring to a boil and simmer for a minute.
- Add in the cream and allow the mixture to come to a simmer.
- Mix the cornstarch with a small amount of cold water and then add this to the cream. Stir it fast as it will start to thicken immediately.
- Add the pasta to the sauce and use the cooking water (approx ¼ cup to start) to ensure everything is coated and that you have plenty of sauce to coat the chicken too.
- Serve with the sliced chicken.
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
73g
(24%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
137mg
(46%)
Sodium
831mg
(35%)
Potassium
579mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
410IU
(8%)
Vitamin C
1.5mg
(2%)
Calcium
116mg
(12%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 137mg | 46% |
| Sodium | 831mg | 35% |
| Potassium | 579mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 116mg | 12% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
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