Creamy Lemon Rosemary Chicken Pasta

Bright, creamy, and bursting with flavor — this dish is comfort food with a gourmet twist.

If you’re craving something cozy yet fresh, this Creamy Lemon Rosemary Chicken Pasta is about to become your new favorite dinner. Juicy golden chicken, silky pasta, and a luscious cream sauce infused with fresh rosemary and zesty lemon come together in a dish that’s equal parts comforting and sophisticated. It’s easy enough for a weeknight but elegant enough for a dinner party.

Why You’ll Love This Pasta

• Fresh & rich: The creamy sauce is balanced perfectly by citrusy lemon and fragrant rosemary.
• Quick & easy: On the table in about 30 minutes — perfect for busy nights.
• Restaurant-worthy: Tastes like something from a cozy Italian trattoria.
• Versatile: Works with any pasta shape and pairs beautifully with wine and salad.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• Salt & pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter

For the Pasta & Sauce:

• 10 oz (280 g) pasta (fettuccine, penne, or rigatoni work well)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• Zest and juice of 1 lemon
• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
• ½ cup grated Parmesan cheese
• Salt & pepper, to taste
• Fresh parsley or extra rosemary, for garnish

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Cook the Chicken

• Pat chicken dry and season both sides with salt and pepper.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Cook chicken for 5–6 minutes per side, until golden and fully cooked through.
• Transfer to a plate and let it rest, then slice into thin strips.

3. Make the Creamy Sauce

• In the same skillet, melt the remaining butter. Add garlic and sauté for 30 seconds until fragrant.
• Pour in the heavy cream and chicken broth, scraping up any brown bits from the pan.
• Stir in lemon zest, lemon juice, and rosemary. Simmer gently for 3–4 minutes until slightly thickened.

4. Add Cheese & Pasta

• Stir in Parmesan cheese until melted and smooth.
• Toss in the cooked pasta and sliced chicken, coating everything in the sauce.
• If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

5. Serve & Garnish

• Taste and adjust seasoning with salt, pepper, or more lemon if desired.
• Garnish with chopped parsley or a sprinkle of rosemary.
• Serve hot with extra Parmesan on top.

Tips & Variations

• Make it lighter: Use half-and-half instead of heavy cream.
• Add veggies: Spinach, asparagus, or peas complement the sauce beautifully.
• Extra tang: Add a spoonful of cream cheese for more richness.
• Crispy topping: Sprinkle with toasted breadcrumbs before serving for a little crunch.

What to Serve It With

• Sides: Garlic bread, roasted veggies, or a crisp green salad.
• Drinks: A glass of chilled Sauvignon Blanc or sparkling lemonade.
• Bonus: Pair with a light lemon dessert for a refreshing finish.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet over low heat with a splash of cream or broth to revive the sauce.
• Freeze: Best enjoyed fresh, but can be frozen for up to 2 months (sauce may separate slightly).

Quick Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Best For: Weeknight dinner, cozy date night, or meal prep
• Flavor Profile: Creamy, citrusy, herby, and comforting