Creamy Pasta with Rosemary Chicken
Indulge in the comforting flavors of this Creamy Pasta with Rosemary Chicken, a dish that expertly combines tender, pan-seared chicken infused with fragrant rosemary and a rich, Parmesan-spiked cream sauce. Perfectly al dente fettuccine or spaghetti serves as the ideal base, soaking up every luscious bite of the silky sauce. Fresh garlic, butter, and a splash of chicken broth elevate the creamy texture, while a sprinkle of fresh parsley provides a vibrant finishing touch. Ready in just 45 minutes, this easy yet elegant dinner is perfect for weeknight indulgence or special occasions. Serve it with a side of crusty bread and a crisp green salad for a complete restaurant-quality meal that’s sure to impress! Keywords: creamy pasta recipe, rosemary chicken, Parmesan cream sauce, easy pasta dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Fettuccine or spaghetti pasta
- (for boiling pasta) Water
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
While the pasta is cooking, season both sides of the chicken breasts with salt, black pepper, and one sprig of chopped rosemary.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside to rest. Slice once cooled slightly.
Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer, scraping any browned bits from the bottom of the skillet. Stir in the heavy cream and allow the mixture to simmer for 2-3 minutes until slightly thickened.
Add the grated Parmesan cheese and stir until melted and the sauce becomes smooth. If the sauce is too thick, add a small amount of the reserved pasta water to reach the desired consistency.
Add the cooked pasta to the skillet, tossing to coat it with the creamy sauce evenly.
Slice the cooked chicken breasts and place them over the pasta. Garnish with fresh parsley and the leaves from the remaining rosemary sprig.
Serve immediately, optionally with additional Parmesan cheese for topping.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.1 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
