White Wine Rosemary Chicken and Pasta
Delight your taste buds with this White Wine Rosemary Chicken and Pasta, a restaurant-quality dish you can create at home in under an hour. Perfectly seared chicken breasts are paired with tender linguine or fettuccine, all drenched in a luxurious, creamy white wine sauce infused with fresh rosemary and garlic. This recipe balances the richness of heavy cream and Parmesan cheese with the bright, zesty touch of lemon juice, creating a harmonious medley of flavors. Ideal for weeknight dinners or special occasions, this dish is both comforting and elegant. Garnish with fresh parsley for a pop of color and serve with a crispy side salad or a warm loaf of bread to soak up every last drop of the amazing sauce. Whether you're hosting or indulging in a quiet night at home, this easy yet impressive one-skillet meal is bound to become a new favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon fresh rosemary, chopped
- 12 ounces linguine or fettuccine pasta
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts evenly with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
Deglaze the pan by adding the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the chopped rosemary and simmer the sauce for 5-7 minutes, or until it thickens slightly.
Meanwhile, cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Return the chicken breasts to the skillet with the sauce. Allow them to heat through for 2-3 minutes.
Stir the cooked pasta into the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Finish the dish by stirring in the grated Parmesan cheese and lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
Serve the pasta and chicken on plates or in shallow bowls. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.0 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1583 mg | 34% | |
*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.
