Description
A 20-minute one-pan meal with juicy chicken, al dente pasta, and a smooth rosemary cream sauce. Simple, quick to make, and perfect for weeknight dinners with minimal cleanup.
Ingredients
200g dried pasta
1 tbsp olive oil
1 chicken breast
1 tbsp flour (use cornstarch if preferred)
1 tbsp unsalted butter
3 garlic cloves
1 tbsp fresh rosemary
½ cup full-fat cream
1 tsp black pepper
1 tbsp lemon juice
50g grated Parmesan (or nutritional yeast)
Instructions
Boil 4 liters water with 30g salt in a large pot. Add pasta and cook until 1 minute shy of al dente
Reserve 1 cup pasta water, then drain and toss pasta with a bit of olive oil to prevent sticking
Place chicken between plastic wrap. Flatten to 1-1.5cm thickness for even cooking
Pat dry, season with salt and pepper, and dust with flour (shake off excess)
Heat oil in a 10-inch skillet. Cook chicken 2 minutes per side until golden
Transfer chicken to a foil-lined plate to rest. In the same pan, melt butter, sauté garlic, add rosemary, black pepper, and cream
Simmer the sauce until thickened, then stir in lemon juice and Parmesan
Slice chicken, return to pan with pasta, and toss until fully coated
Notes
Substitute tofu for chicken to make vegan
Use gluten-free pasta for dietary restrictions
Replace flour with rice flour for a gluten-free option
Use vegan margarine instead of butter
- Prep Time: 10
- Cook Time: 20
- Category: Easy Chicken Recipes
- Method: One-pan Cooking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 40mg