Rosemary Chicken with Pasta
Indulge in the comforting flavors of Rosemary Chicken with Pasta, a beautifully balanced dish that blends tender chicken breasts with the aromatic earthiness of fresh rosemary. This quick and easy recipe pairs golden, seared chicken slices with al dente pasta coated in a velvety garlic butter sauce, elevated by a bright splash of lemon juice and a hint of chicken broth. Topped with grated Parmesan, fresh parsley, and optional red pepper flakes for a gentle kick, this dish is a perfect weeknight dinner that feels gourmet. Ready in just 40 minutes, this rosemary-infused pasta delight is sure to become a household favorite. Perfect for family meals or impressing dinner guests, it’s both satisfying and stunningly simple to prepare!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 12 ounces pasta (fettuccine or spaghetti)
- 2 tablespoons unsalted butter
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Season the chicken breasts with salt, black pepper, and half of the chopped rosemary leaves from one sprig.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Mince the garlic cloves and add them to the pan. Cook for 1 minute until fragrant.
Add the chicken broth, lemon juice, and the remaining rosemary sprig (leaves only, chopped) to the skillet. Bring to a simmer and cook for 3-4 minutes to slightly reduce the liquid.
Lower the heat to medium-low and stir in the unsalted butter until melted. If desired, add red pepper flakes for a touch of heat.
Return the cooked pasta to the skillet and toss to coat in the sauce. If the sauce seems dry, add the reserved pasta water a tablespoon at a time until the consistency is to your liking.
Slice the rested chicken breasts into thin slices and place on top of the pasta. Sprinkle grated Parmesan cheese over the dish and garnish with freshly chopped parsley.
Serve immediately and enjoy your homemade Rosemary Chicken with Pasta!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 358 mg | 28% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 360 mg | 8% | |
*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.
