Rosemary cream chicken pasta
User Reviews
4.6
Rosemary cream chicken pasta
Description
This recipe begins by finely chopping fresh rosemary and seasoning thinly sliced chicken fillets with rosemary, salt, and pepper. The chicken is cooked in olive oil until golden and rested before making the sauce in the same pan. Chicken stock is simmered to release caramelized bits, followed by garlic, heavy cream, and lemon juice for a tangy cream sauce. The sauce is seasoned and reduced briefly to meld flavors.
In parallel, penne pasta is cooked until al dente, drained, and mixed with the sliced chicken. The cream sauce is added and tossed with reserved pasta water to emulsify and create a silky coating. A finishing touch of grated parmesan cheese adds savory depth and balances the herbal notes from rosemary.
This dish is a comforting pasta entree combining tender chicken, aromatic rosemary, and a rich creamy sauce punctuated by garlic and lemon. It can be served as a main course providing a satisfying blend of textures and flavors.
Ingredients
- 4 prigs rosemary finely chopped, fresh
- 4 chicken breast halved horizontally, fillets
- 2 tbsp olive oil
For the cream sauce
- 1 cup chicken stock or wine
- 3 cloves garlic finely chopped
- 1 cup heavy cream aka whipping cream
- 1-2 tbsp lemon juice fresh
- parmesan to serve
- 500 g (1lb) penne pasta
Instructions
- Remove the rosemary leaves from the stalks and finely chop.
- Slice the chicken in half horizontally, resulting in two thin chicken fillets.
- Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
- Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
- Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
- Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
- Pour in the cream and lemon juice and allow to simmer for 5 minutes.
- Season to taste.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
- Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 101mg | 4% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
