- Ready in 30 minutes – perfect for busy weeknights
- One-pot wonder – less cleanup, more flavor
- Budget-friendly – feeds 4 people with simple ingredients
- Freezer-friendly – make ahead and reheat when needed
The Perfect Weeknight Pasta Solution
Tired of the same boring pasta dishes? This Chicken and Rosemary Pasta transforms simple ingredients into something truly special. The aromatic rosemary infuses the entire dish with its pine-like fragrance while tender chicken pieces add hearty protein.
What makes this Chicken and Rosemary Pasta special is how the pasta cooks in the same pan, absorbing all those amazing flavors. You’ll get restaurant-quality results without spending hours in the kitchen.
This recipe serves 4 people and comes together in just 30 minutes – perfect for those busy nights when you need something quick but don’t want to sacrifice flavor.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 48g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 380mg |
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 1 pound (about 2 medium breasts) |
| Penne pasta (or pasta of choice) | 8 ounces (about 2½ cups dry) |
| Fresh rosemary | 2 tablespoons, finely chopped |
| Garlic | 4 cloves, minced |
| Olive oil | 2 tablespoons |
| Chicken broth | 2 cups |
| White wine (optional) | ½ cup |
| Heavy cream | ¼ cup |
| Parmesan cheese | ½ cup, freshly grated |
| Lemon | 1, zested and juiced |
| Salt | 1 teaspoon, or to taste |
| Black pepper | ½ teaspoon, freshly ground |
| Red pepper flakes | ¼ teaspoon (optional) |
| Fresh parsley | 2 tablespoons, chopped (for garnish) |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large skillet with lid | For cooking everything in one pot |
| Sharp knife | For cutting chicken and herbs |
| Cutting board | For prep work |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring pasta without scratching pan |
| Cheese grater | For fresh Parmesan |
| Microplane/zester | For lemon zest |
Ingredient Substitutions
- Chicken thighs can replace chicken breasts for juicier meat
- Dried rosemary (1 tablespoon) can substitute for fresh
- Vegetable broth works instead of chicken broth for a different flavor profile
- Half-and-half or whole milk can replace heavy cream (though sauce will be thinner)
- Pre-grated Parmesan works, but fresh is better
Step-by-Step Instructions
Preparation (5 minutes)
- Cut the chicken into bite-sized pieces (about 1-inch cubes).
- Keep pieces uniform in size for even cooking
- Pat chicken dry with paper towels for better browning
- Prepare the aromatics.
- Finely chop fresh rosemary (remove woody stems first)
- Mince garlic cloves
- Zest and juice the lemon, keeping them separate
- Measure remaining ingredients and have them ready beside your cooking area.
Cooking Process (25 minutes)
Step 1: Cook the Chicken (7-8 minutes)
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil to the hot pan.
- Add chicken pieces in a single layer – don’t crowd the pan.
- Work in batches if needed for proper browning
- Overcrowding causes steaming instead of browning
- Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook for 3-4 minutes without stirring to develop a golden crust.
- Flip pieces and cook another 2-3 minutes until almost cooked through.
- Transfer chicken to a plate and cover loosely with foil.
Step 2: Create the Flavor Base (3-4 minutes)
- In the same skillet, add remaining 1 tablespoon olive oil.
- Add minced garlic and cook for 30 seconds until fragrant.
- Watch carefully – garlic burns quickly!
- Add 1½ tablespoons chopped rosemary and red pepper flakes (if using).
- Stir continuously for 1 minute to release the oils.
- Pour in white wine (if using) and scrape up any browned bits from the pan with a wooden spoon.
- These browned bits (fond) add incredible flavor
- Let wine reduce by half, about 2 minutes.
Step 3: Cook the Pasta (12-15 minutes)
- Pour in chicken broth and bring to a simmer.
- Add dry pasta directly to the simmering broth.
- Stir well to ensure pasta is submerged.
- Cover and reduce heat to medium-low.
- Cook for 8-10 minutes, stirring occasionally.
- Check pasta 2 minutes before package directions indicate it should be done
- The pasta should be slightly firmer than al dente (it will finish cooking in the sauce)
Step 4: Finish the Dish (5 minutes)
- When pasta is almost tender, return chicken to the skillet.
- Add heavy cream, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
- Stir gently and simmer uncovered for 2-3 minutes until sauce thickens slightly.
- Remove from heat.
- Add grated Parmesan cheese, lemon zest, and 1 tablespoon lemon juice.
- Stir until cheese melts and creates a silky sauce.
- Taste and adjust seasoning if needed.
- Garnish with remaining chopped rosemary and fresh parsley before serving.
Troubleshooting
Common Issues and Solutions
- Sauce too thin:
- Simmer uncovered for a few extra minutes
- Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into sauce
- Pasta not cooking evenly:
- Ensure pasta is fully submerged in liquid
- Stir more frequently during cooking
- Chicken overdone/tough:
- Add chicken back to the skillet later in the cooking process
- Use chicken thighs instead of breasts next time
- Rosemary flavor too strong:
- Use half the amount next time
- Remove rosemary sprigs after cooking if using whole sprigs
- Not enough sauce:
- Add an extra ¼ cup broth and 2 tablespoons cream
Variations & Substitutions
Make It Your Own
- Sun-Dried Tomato Chicken Pasta: Add ⅓ cup chopped sun-dried tomatoes with the garlic.
- Lemon Chicken Pasta: Increase lemon zest to 1 tablespoon and juice to 2 tablespoons.
- Creamy Chicken and Mushroom Pasta: Add 8 ounces sliced mushrooms after cooking the garlic, then proceed with recipe. For more mushroom inspiration, check out this Cheesy Chicken Pasta that pairs wonderfully with mushrooms.
- Vegetable Boost: Add 2 cups baby spinach or 1 cup frozen peas during the last 2 minutes of cooking.
- Gluten-Free Option: Substitute gluten-free pasta (reduce cooking time by 1-2 minutes).
- Dairy-Free Version: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
Storage & Reheating
Keep It Fresh
- Refrigeration:
- Store in an airtight container for up to 3 days
- The pasta will absorb sauce as it sits
- Freezing:
- Freeze in portion-sized containers for up to 2 months
- Let cool completely before freezing
- Label with date and contents
- Reheating:
- Microwave: Heat individual portions for 2-3 minutes, stirring halfway
- Stovetop: Add 2-3 tablespoons water or broth, cover, and heat on medium-low until hot
- Add a splash of cream and a sprinkle of fresh cheese after reheating
Looking for more chicken pasta options? Try this Chicken and Broccoli Pasta for a veggie-packed alternative.
Safety Notes & Tips
Kitchen Wisdom
- Chicken Safety:
- Cook chicken to an internal temperature of 165°F (74°C)
- Use separate cutting boards for raw chicken and other ingredients
- Time-Saving Tips:
- Use pre-cut chicken or rotisserie chicken (add at the end)
- Prep ingredients the night before
- Serving Suggestions:
- Pair with a simple green salad
- Serve with garlic bread for a heartier meal
- Make-Ahead Option:
- Prepare through Step 2, then refrigerate
- Resume cooking within 24 hours, adding extra 2-3 minutes to pasta cooking time
- Leftovers Idea:
- Transform leftovers into a cold pasta salad by adding fresh veggies and a splash of olive oil. For inspiration, check out this Chicken Caesar Pasta Salad.
- Perfect Pairing:
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc
- Sparkling water with lemon complements the dish nicely for a non-alcoholic option
Remember to taste as you go and adjust seasonings to your preference. The fresh rosemary is the star here, so don’t be afraid to let it shine!
