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.
Servings: 2 people
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
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan very finely grated
- Lemon zest and extra rosemary to finish
Instructions
- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- 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.
- Season the breast well with salt and pepper on each side then dust with the flour.
- 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).
- Lightly wrap in foil and set aside.
- Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.
- Add the rosemary and cook for a further 30 seconds.
- Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).
- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
- Add the pepper and lemon juice and mix in quickly.
- Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.
- Add the cooked pasta, toss and let it gently bubble away for a minute or two.
- Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
- I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.
Video
Notes
Pasta - I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio.
Sauce factor - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect!
Chicken - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through.
A non cream version - Please check out my Garlic Parmesan Pasta with Chicken. It is seriously delicious.