Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 persons
Key Takeaways
- This one-pot chicken and rosemary pasta comes together in just 30 minutes
- Fresh rosemary creates a flavor your family won’t forget
- Perfect weeknight dinner that even beginners can master
- Customize with different proteins or make it vegetarian
Why This Chicken and Rosemary Pasta Recipe Works
Tired of bland pasta dishes that leave you wanting more?
This chicken and rosemary pasta recipe solves that problem with bright, herb-infused flavors that make weeknight cooking exciting again.
The aromatic combination of fresh rosemary and garlic creates depth while tender chicken adds protein to keep everyone satisfied. Best of all, this recipe was designed for busy home cooks who need dinner on the table fast.
Even if you’re new to cooking, you’ll find these step-by-step instructions easy to follow. The ingredients are straightforward, and the technique is simple enough for beginners while delivering restaurant-quality results.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 58g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 380mg |
Equipment & Ingredients
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Large skillet (12-inch) | For cooking chicken and sauce |
| Cutting board | For preparation |
| Sharp knife | For cutting chicken and herbs |
| Measuring cups/spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Colander | For draining pasta |
| Tongs | For tossing pasta |
| Meat thermometer | To check chicken doneness |
| Timer or clock | To track cooking times |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine pasta | 12 oz (340g) | Or pasta of choice |
| Boneless, skinless chicken breasts | 1 lb (450g) | Cut into 1-inch pieces |
| Fresh rosemary | 2 tablespoons | Finely chopped (about 2-3 sprigs) |
| Garlic | 4 cloves | Minced |
| Olive oil | 3 tablespoons | Divided |
| Unsalted butter | 2 tablespoons | |
| White wine | 1/3 cup | Can substitute chicken broth |
| Heavy cream | 3/4 cup | |
| Parmesan cheese | 1/2 cup | Freshly grated, plus more for serving |
| Salt | 1 teaspoon | Divided, plus more for pasta water |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Lemon | 1 | Zest and 1 tablespoon juice |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
Possible Substitutions
- Pasta: Any pasta shape works well. Try penne, rotini, or spaghetti.
- Protein: Substitute chicken thighs for more flavor, or use shrimp for a seafood twist.
- Dairy-Free: Use coconut cream instead of heavy cream.
- Wine: If you prefer not to use alcohol, substitute with equal parts chicken broth.
- Herbs: If fresh rosemary isn’t available, use 2 teaspoons dried rosemary instead.
Step-by-Step Instructions
Preparation Phase
- Set up your cooking station
- Clear your countertop to create enough workspace
- Place your cutting board on a stable surface
- Put your large pot and skillet on the stove
- Have a clean plate ready for the cooked chicken
- Set out all measuring cups and spoons
- Beginner tip: Having everything in place before you start cooking makes the process much smoother
- Prepare the chicken
- Take the chicken breasts out of the package and place on the cutting board
- Pat them dry with paper towels (this helps them brown better)
- Using a sharp knife, cut the chicken into evenly sized 1-inch cubes
- Beginner tip: Try to make all pieces similar in size so they cook at the same rate
- Place the cut chicken in a bowl and set aside
- Prepare the fresh ingredients
- For the garlic:
- Separate 4 cloves from the garlic head
- Place the flat side of your knife on each clove and press firmly to crush the skin
- Peel away and discard the papery skin
- Finely chop the garlic (aim for pieces about the size of a grain of rice)
- Set aside in a small bowl
- For the rosemary:
- Hold the stem with one hand
- With your other hand, pinch at the top and pull down to strip off the leaves
- Discard the woody stems
- Gather the leaves into a small pile and chop finely
- Measure 2 tablespoons and place in a small bowl
- For the lemon:
- Wash the lemon under cool water
- Using a grater or zester, remove just the yellow outer layer (avoid the white pith which is bitter)
- Cut the lemon in half and squeeze 1 tablespoon of juice into a small bowl
- For the Parmesan:
- Grate 1/2 cup of cheese using the small holes of a box grater
- Place in a small bowl and set aside
- For the garlic:
- Measure remaining ingredients
- Measure 3 tablespoons olive oil and set aside
- Cut 2 tablespoons butter from the stick and place on a small plate
- Measure 1/3 cup white wine (or chicken broth)
- Measure 3/4 cup heavy cream
- Measure 1 teaspoon salt and 1/2 teaspoon pepper
- If using, measure 1/4 teaspoon red pepper flakes
Cooking Phase
- Cook the pasta
- Fill a large pot about 3/4 full with water (approximately 4 quarts/16 cups)
- Place on stove over high heat and bring to a rolling boil (large bubbles that don’t stop when stirred)
- Once boiling, add 1 tablespoon salt to the water (it should taste like seawater)
- Add the pasta to the water, stirring immediately to prevent sticking
- Set a timer for 1 minute less than the package directions suggest (pasta will finish cooking in the sauce)
- Beginner tip: Stir the pasta occasionally while it cooks to prevent clumping
- Place your colander in the sink
- IMPORTANT: Before draining, scoop out 1 cup of the pasta cooking water using a measuring cup and set aside
- Carefully pour the pasta into the colander to drain
- Beginner tip: Avoid rinsing the pasta as the starch helps the sauce stick
- Cook the chicken (start while pasta is cooking)
- Place your large skillet on another burner over medium-high heat
- Add 2 tablespoons of olive oil to the skillet
- Wait until the oil is hot but not smoking (about 30 seconds to 1 minute)
- Test tip: The oil is ready when it appears to shimmer or ripple slightly
- Carefully add the chicken pieces to the hot oil in a single layer
- Beginner tip: If your skillet isn’t large enough, cook the chicken in two batches to avoid overcrowding
- Let the chicken cook undisturbed for 2 minutes until golden brown on the bottom
- Using tongs or a spatula, flip each piece of chicken
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Cook for another 2-3 minutes until chicken is golden brown and no longer pink inside
- Safety tip: Use a meat thermometer to verify chicken has reached 165°F (74°C) internal temperature
- Using tongs or a slotted spoon, transfer the cooked chicken to a clean plate
- Cover loosely with foil to keep warm
- Make the sauce (in the same skillet)
- Reduce heat to medium
- Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet
- When butter is melted (about 30 seconds), add the minced garlic
- Warning: Garlic burns easily! Stir constantly for 30 seconds until fragrant but not browned
- Add the chopped rosemary and stir for another 30 seconds
- Pour in the 1/3 cup white wine (or chicken broth)
- Using a wooden spoon, scrape the bottom of the pan to release any browned bits (this is called “deglazing” and adds flavor)
- Let the liquid simmer for about 2 minutes until reduced by half (the bubbles will become slightly larger and more spaced out)
- Slowly pour in the 3/4 cup heavy cream while stirring
- Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper
- Reduce heat to medium-low
- Allow the sauce to gently simmer (small bubbles around the edge) for 2-3 minutes until slightly thickened
- Beginner tip: The sauce is thick enough when it coats the back of a spoon and a line drawn through it with your finger holds for a moment
- Combine everything
- Return the cooked chicken pieces to the skillet with the sauce
- Add the drained pasta
- Using tongs, gently toss the pasta to coat with sauce
- Add 1/2 cup of the reserved pasta cooking water
- Add the lemon zest, 1 tablespoon lemon juice, and 1/2 cup grated Parmesan
- Continue tossing gently until everything is well combined and the cheese is melted
- Consistency check: The sauce should coat the pasta but still be slightly fluid (it will thicken as it cools)
- If the sauce seems too thick, add more pasta water, 1 tablespoon at a time
- If you want a bit of heat, sprinkle in the optional 1/4 teaspoon red pepper flakes
- Allow everything to simmer together for 1-2 minutes, tossing occasionally
Finishing and Serving
- Final adjustments
- Turn off the heat
- Taste a small amount of the pasta and sauce
- If needed, add more salt or pepper
- Beginner tip: Season gradually – you can always add more, but you can’t take it away
- If the sauce has thickened too much while sitting, add a splash more pasta water and toss again
- Serve the pasta
- Use tongs or a pasta server to divide the pasta among four plates or bowls
- Make sure each serving gets an equal amount of chicken
- Drizzle any remaining sauce from the skillet over each serving
- Sprinkle each plate with additional freshly grated Parmesan cheese
- If desired, garnish with a small sprig of fresh rosemary
- Serve immediately while hot
- Presentation tip: Twirl fettuccine into a neat mound using tongs for a restaurant-style presentation
Troubleshooting
Common Issues and Solutions
- Sauce too thin:
- Continue simmering for a few more minutes to reduce
- Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into sauce
- Sauce too thick:
- Add more pasta water, a tablespoon at a time
- Stir gently until desired consistency is reached
- Chicken too dry:
- Next time, cook for less time or use chicken thighs
- For current batch, add extra sauce to help moisten
- Rosemary flavor too strong:
- Balance with more lemon juice (1 teaspoon at a time)
- Next time, start with 1 tablespoon instead of 2
- Pasta sticking together:
- Make sure to stir pasta while boiling
- Add a touch of olive oil to the pasta water
- Toss with a small amount of olive oil immediately after draining
- Sauce breaks or separates:
- Lower heat immediately
- Add a splash of cream while whisking vigorously
- Next time, ensure you’re using gentle heat when adding dairy
Variations & Substitutions
Make It Your Own
- Vegetarian Version
- Omit chicken
- Add 8 oz sliced mushrooms and 1 cup cherry tomatoes (halved)
- Sauté mushrooms until golden before continuing with sauce
- Add 1/2 cup frozen peas for extra color and nutrition
- Lemon Chicken Rosemary Pasta
- Double the lemon zest and juice
- Add 1/4 cup capers (rinsed and drained) for a bright, tangy twist
- Stir in 2 tablespoons chopped fresh parsley at the end
- Spicy Chicken Rosemary Pasta
- Increase red pepper flakes to 1/2 teaspoon
- Add 1/4 teaspoon cayenne pepper
- Mix in 1 tablespoon sun-dried tomato paste for depth
- Heartier Version
- Add 1 cup frozen peas when combining pasta with sauce
- Stir in 1/4 cup sun-dried tomatoes (chopped)
- Add 1/4 cup toasted pine nuts for crunch
Storage & Reheating
Keep It Fresh
- Refrigerator:
- Allow leftovers to cool completely (no more than 2 hours at room temperature)
- Transfer to airtight containers
- Refrigerate for up to 3 days
- Freezer:
- Not recommended as cream sauce can separate when thawed
- If you must freeze, portion into individual servings first
- Use within 1 month
Reheating Instructions
- Stovetop (Best Method)
- Place leftovers in a skillet over medium-low heat
- Add 1-2 tablespoons water or chicken broth for every cup of pasta
- Cover with a lid and heat for 2-3 minutes
- Remove lid, stir gently, and continue heating until warmed through (about 5 minutes total)
- If sauce seems too thick, add a splash more liquid
- Beginner tip: Low and slow heating prevents the sauce from breaking
- Microwave
- Place a single portion in a microwave-safe dish
- Add 1 tablespoon of water or chicken broth
- Cover with a damp paper towel
- Heat on 70% power for 1 minute
- Stir gently
- Continue heating in 30-second intervals until warmed through
- Let stand for 1 minute before eating
- Beginner tip: The sauce may separate slightly when microwaved – stir well to recombine
Safety Notes & Tips
Food Safety
- Always wash hands with soap and warm water for 20 seconds before and after handling raw chicken
- Use separate cutting boards for meat and other ingredients to prevent cross-contamination
- Sanitize all surfaces that come in contact with raw chicken
- Cook chicken to an internal temperature of 165°F (74°C) – always use a meat thermometer
- Don’t leave cream-based dishes at room temperature for more than 2 hours
- Refrigerate leftovers promptly in shallow containers for quick cooling
Pro Tips
- Pasta water is liquid gold: The starchy water helps create a silky sauce that clings to pasta
- Room temperature ingredients: Take cream out of refrigerator 30 minutes before cooking
- Prep ahead: Chop all ingredients before starting to make the cooking process smoother
- Quality matters: Use real Parmesan cheese (not pre-grated) for the best flavor
- Test as you go: Taste the sauce before adding the pasta to adjust seasonings
- Wooden utensils: Use wooden spoons or silicone tools when making cream sauces as metal can react with acidic ingredients
- Fresh herbs: If possible, use fresh rosemary rather than dried for the brightest flavor
- Gentle heat: Cream sauces should never boil or they may curdle – keep at a gentle simmer
- Preheated plates: For restaurant-quality service, warm your plates in a 200°F oven for 5 minutes before serving
This chicken and rosemary pasta recipe creates a quick yet impressive meal perfect for weeknight dinners. The combination of fresh herbs and creamy sauce makes this dish stand out from ordinary pasta recipes. Even beginners can master this recipe with the detailed instructions provided.
