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Creamy Rosemary Chicken Pasta

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 589 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For The Chicken:
  • 2 large boneless and skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • black pepper
  • 4 tablespoon AP flour (plain flour)
For The Pasta:
  • 12 oz pappardelle
  • 1 tablespoon butter
  • 2 teaspoon olive oil
  • ⅓ cup dry white wine
  • ¾ cup chicken broth/stock
  • 3 tablespoon finely chopped fresh rosemary
  • 1 cup half and half
  • 1 teaspoon heaped cornstarch

Instructions

    Cup of Yum
  1. 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.
  2. Season the breasts with the garlic powder, salt and pepper.
  3. Tip the flour into a shallow dish and lightly dredge each breast in flour. Be sure to shake off the excess.
  4. Melt the butter and olive oil in a large skillet or non stick pan.
  5. Fry the chicken until it is golden brown and cooked through. (about 2-3 minutes on each side).
  6. Transfer the chicken to a warm plate and tent with foil.
  7. Bring a large pan of water to the boil.
  8. Salt it generously and then add the pappardelle. Cook until al-dente. (set your timer for 1 minute less than the packet suggests)
  9. Before draining the pasta reserve a cup of the cooking water.
  10. Whilst the pasta is cooking put the skillet you used for the chicken back over a medium heat and add the wine.
  11. Bring it to a boil, and use a spatula to scrape any browned bits off of the bottom of the pan.
  12. Cook until the wine has almost evaporated.
  13. Add the chicken broth and chopped rosemary to the pan, bring to a boil and simmer for a minute.
  14. Add in the cream and allow the mixture to come to a simmer.
  15. 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.
  16. 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.
  17. Serve with the sliced chicken.

Nutrition Information

Calories 589kcal (29%) Carbohydrates 73g (24%) Protein 28g (56%) Fat 18g (28%) Saturated Fat 8g (40%) Cholesterol 137mg (46%) Sodium 831mg (35%) Potassium 579mg (17%) 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

% 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.