Ingredients
Scale
- 7 oz dried pasta (200 g) or 10.5 oz fresh pasta (300 g)
- 1 tablespoon olive oil
- 1 chicken breast
- 1 tablespoon flour
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary leaves, roughly chopped
- ¾ cup heavy cream
- 1 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1 ¾ oz parmesan cheese (50 g), finely grated
- Extra rosemary and lemon zest, for garnish
Instructions
- Cook the pasta: Boil salted water, cook pasta until almost al dente. Reserve 1 cup pasta water and drain.
- Prepare the chicken: Pound chicken to ½ inch thickness, season with salt and pepper, lightly coat with flour.
- Cook the chicken: Heat olive oil in skillet, sear chicken 2 minutes per side until golden and cooked through. Remove and cover.
- Make the sauce: Melt butter in same pan, sauté garlic 1 minute. Stir in rosemary 30 seconds. Pour in cream and simmer gently.
- Add cheese and seasoning: Gradually stir in parmesan, add black pepper and lemon juice. Stir in ¼ cup reserved pasta water, simmer 2–3 minutes until slightly thickened.
- Combine with pasta: Toss drained pasta in sauce, simmer 1–2 minutes to absorb flavors.
- Serve: Slice chicken and serve on top or mixed through pasta. Garnish with extra rosemary, lemon zest, and parmesan.
Notes
- Pound the chicken evenly to ensure it cooks uniformly.
- Reserve pasta water to adjust sauce consistency if needed.
- Fresh lemon zest adds brightness; adjust to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American