Description
A quick and delightful dish combining the brightness of lemon, the herby goodness of rosemary, and creamy pasta. Perfect for busy nights or impressing guests.
Ingredients
Scale
- 8 oz. of your favorite pasta (linguine, fettuccine, or spaghetti)
- 1 lb. boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 lemons (zest and juice)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Boil the pasta in a large pot of salted water according to package instructions until al dente. Reserve half a cup of cooking water before draining.
- Cook the chicken in a skillet with olive oil over medium-high heat, seasoning with salt and pepper, until golden and cooked through (about 5-7 minutes). Remove and set aside.
- Create the sauce by adding garlic to the skillet and sautéing for 30 seconds. Then stir in heavy cream, lemon zest, juice, and rosemary, simmering for 2-3 minutes.
- Combine the cooked pasta and chicken with the sauce, adding reserved pasta water to reach desired consistency and adjusting seasoning as needed.
- Serve the pasta topped with Parmesan cheese and enjoy!
Notes
Feel free to add more lemon juice for extra zing, and garnish with more rosemary and lemon slices for a beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: pasta, chicken, creamy, lemon, rosemary, quick dinner, Italian recipe