Creamy Chicken Pasta with Rosemary and Parmesan Cheese
Recipes Chicken Italian Main Dish Pasta Quick and Easy
Description
Delicious, creamy, quick and easy to make describe the chicken and pasta dish. It's ready to serve in just over 30 minutes.
Ingredients
7 oz. dried pasta or 11 oz. fresh pasta
1 T. olive oil
1 boneless, skinless chicken breast
1 T. flour
1 T. butter
3 garlic cloves, finely chopped
1 T. fresh rosemary leaves, roughly chopped
3/4 c. cream
1 t. black pepper
1 T. lemon juice
2 oz. Parmesan cheese, very finely grated
lemon zest and more rosemary, for garnish
Directions
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Cook pasta in well salted boiling water according to package directions, undercooking by 1 minute. Reserve 1 c. pasta water; drain. Set pasta aside.
Wrap the chicken in plastic wrap; gently pound and flatten the chicken breast with a rolling pin to an even thickness, a little less than 1/2 inch.
Season the chicken with salt and pepper on both sides; dust lightly with flour.
Heat the olive oil in a skillet over medium-high heat; cook chicken for 2 minutes per side, or until cooked through. Wrap chicken in aluminum foil; set aside.
In the same skillet, melt the butter over medium heat; sauté the garlic for 1 minute, ensuring it doesn’t brown. Add the rosemary; cook 30 seconds.
Pour in the cream; bring to a very gentle simmer, making sure the cream doesn’t boil. Gradually add the Parmesan cheese in 2 or 3 batches, stirring between each addition to melt the cheese.
Stir in the pepper and lemon juice; add 1/4 c. reserved pasta water; simmer 2-3 minutes to thicken slightly.
Add the cooked pasta to the sauce; toss to coat; let it heat and bubble for 1-2 minutes.
Cut the chicken into slices.
Serve the chicken with the pasta, garnished with more rosemary, lemon zest, and more Parmesan cheese, if desired.
2 servings.