Ingredients
Equipment
Method
Cook the Pasta
- Bring a large pot of water to a rolling boil and season it generously with salt. Cook your pasta according to package directions, pulling it out 1 minute early for al dente perfection. Before draining, reserve at least one cup of the starchy pasta water.
Prepare & Cook the Chicken
- While the pasta cooks, prepare the chicken. Place the chicken breast between two pieces of plastic wrap and gently pound it to an even thickness of about half an inch.
- Season the flattened chicken generously on both sides with salt and pepper, then lightly dust it with flour.
- Heat the olive oil in a large skillet over medium-high heat. Carefully place the chicken in the hot pan and cook for about 2-3 minutes per side, until it's golden brown and cooked through.
- Remove the chicken from the skillet, wrap it loosely in foil, and set it aside to rest.
Build the Sauce
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the finely chopped garlic and sauté for about a minute until fragrant, being careful not to let it brown.
- Add the fresh rosemary and cook for another 30 seconds until its aroma is released. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- Pour in the cream and bring the mixture to a very gentle simmer. Do not let the cream sauce come to a rolling boil.
- Remove the pan from the heat and add the grated Parmesan in two or three batches, stirring until each addition is fully melted and incorporated. Now, stir in the black pepper, a tiny grating of fresh nutmeg, and the lemon juice.
Combine and Finish
- Return the pan to low heat. Pour in about a quarter cup of the reserved pasta water and let the sauce simmer gently for 2-3 minutes to thicken into a silky, luscious sauce.
- Add the drained pasta directly into the skillet with the sauce. Toss everything together to coat the pasta beautifully, letting it bubble for a minute or two to finish cooking and absorb the flavors.
- Slice the rested chicken breast against the grain. You can either toss the slices into the pasta or arrange them on top of each serving.
- Garnish with a sprinkle of extra rosemary, some freshly grated lemon zest, and a final dusting of Parmesan cheese if desired. Serve immediately.
Nutrition
Notes
Chicken: While chicken breast is called for, feel free to use boneless, skinless chicken thighs for a richer flavor and even more moisture. Pasta: Long pasta shapes like Fettuccine work beautifully, as do short shapes like Penne that can trap the sauce. High-quality gluten-free pasta can be swapped in at a 1:1 ratio. Cream: Heavy cream or heavy whipping cream is essential for the richest, most stable sauce. It has a higher fat content, making it less likely to curdle or break compared to half-and-half. Parmesan: Use freshly grated Parmigiano Reggiano from a block. Pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy. Dairy-Free Option: Substitute cream with full-fat canned coconut cream or homemade cashew cream. Use nutritional yeast instead of Parmesan for cheesy flavor. Pro Tips: Flatten your chicken for even cooking. Always reserve more pasta water than you think you'll need to adjust sauce consistency. Taste and adjust seasoning right before serving. Fresh herbs make a difference. A final squeeze of lemon juice brightens rich flavors. Troubleshooting: If sauce is broken/oily, remove from heat and vigorously whisk in a tablespoon of hot pasta water. If chicken is dry, it's likely overcooked; ensure flattening and resting. Adjust sauce thickness with pasta water (thicker) or by simmering (thinner). If bland, check pasta water salt and adjust with more salt, pepper, or lemon. Make-Ahead & Storage: Cook chicken ahead (store in fridge for a day); pre-chop garlic and rosemary. For best texture, make sauce and combine with pasta just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or water to loosen the sauce. Avoid microwaving. Freezing creamy pasta dishes is not recommended as the sauce can separate. Nutrition information is estimated based on common ingredients and serving sizes and may vary.