the best creamy chicken pasta recipe



Ingredients

  • 200 grams dried pasta or 300 grams fresh pasta.
  • 1 tablespoon olive oil.
  • 1 x chicken breast.
  • 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.




Recipe by Emilie Pullar