Creamy Rosemary Chicken Pasta
This Creamy Rosemary Chicken Pasta is a simple weeknight meal that is still fancy enough to serve when you have guest coming for dinner. If you are looking for dinner ideas for the whole family then this easy chicken pasta dish will be your new favourite comfort food.
Prep Time10 mins
Cook Time15 mins
Total Time20 mins
For The Chicken:
- 2 large boneless and skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp salt
- black pepper
- 4 tbsp AP flour (plain flour)
For The Pasta:
- 12 oz pappardelle
- 1 tbsp butter
- 2 tsp olive oil
- 1/3 cup dry white wine
- 3/4 cup chicken broth/stock
- 3 tbsp finely chopped fresh rosemary
- 1 cup half and half
- 1 tsp heaped cornstarch
Sandwich the chicken breast between two sheets of clingfilm and then use a rolling pin to flatten the chicken to 1 inch thick. Repeat with the second chicken breast.
Season the breasts with the garlic powder, salt and pepper.
Tip the flour into a shallow dish and lightly dredge each breast in flour. Be sure to shake off the excess.
Melt the butter and olive oil in a large skillet or non stick pan.
Fry the chicken until it is golden brown and cooked through. (about 2-3 minutes on each side).
Transfer the chicken to a warm plate and tent with foil.
Bring a large pan of water to the boil.
Salt it generously and then add the pappardelle. Cook until al-dente. (set your timer for 1 minute less than the packet suggests)
Before draining the pasta reserve a cup of the cooking water.
Whilst the pasta is cooking put the skillet you used for the chicken back over a medium heat and add the wine.
Bring it to a boil, and use a spatula to scrape any browned bits off of the bottom of the pan.
Cook until the wine has almost evaporated.
Add the chicken broth and chopped rosemary to the pan, bring to a boil and simmer for a minute.
Add in the cream and allow the mixture to come to a simmer.
Mix the cornstarch with a small amount of cold water and then add this to the cream. Stir it fast as it will start to thicken immediately.
Add the pasta to the sauce and use the cooking water (approx 1/4 cup to start) to ensure everything is coated and that you have plenty of sauce to coat the chicken too.
Serve with the sliced chicken.
Calories: 589kcal | Carbohydrates: 73g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 137mg | Sodium: 831mg | Potassium: 579mg | Fiber: 3g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 1.5mg | Calcium: 116mg | Iron: 2.6mg