This is one of those one-pot pasta recipes. You don’t cook the noodles before adding them to the sauce. The pasta and sauce simmer together until the pasta is done. You may remember this method from Cajun Chicken Pasta, which y’all must love, it’s one of the most visited pages on the blog. (And, yes, Cajun Chicken Pasta sorely needs a new photo. It’s on the list. I’ve since learned not to take pictures while the dish is still steaming hot.)
Lemon Chicken Pasta with Rosemary uses long pasta–linguine, fettuccine, even thick spaghetti will work fine. Angel hair won’t, though. It’s too delicate and far too easy to overcook. By the way, you’re going to break the pasta in half before you add it to the pot. I know that’s a sin, but it’s a minor one, and living without Lemon Chicken Pasta with Rosemary you can make super fast in one pot is worse.
I recommend white meat chicken for this. I usually use chicken tenders that I cut in fourths, but boneless breasts cut in strips or chunks work, too. You could even use rotisserie chicken and skip the browning step, but you lose a lot of flavor that way.
I use fresh rosemary in this recipe because even cooked dried rosemary can be like eating sticks, and it’s not very flavorful anyway. If you don’t have fresh rosemary and need to use dried herbs, I’d skip the rosemary and substitute basil, dill, or dried chives instead. All of these play well with the lemon, it’s entirely up to you.
I like a salad with Lemon Chicken Pasta, but you can actually add something green to the pot during the last few minutes of cooking. A couple of handfuls of fresh spinach, some fresh asparagus in 2-inch pieces, or even some broccoli florets can make it a complete meal.
Don’t forget some sort of buttery dinner bread! Buttered and toasted French bread, garlic bread, brown and serve dinner rolls–whatever you and your people like.
Homemade Lemon Chicken Pasta is cramy, lemony and cheesy, and better than anything you’d get at Olive Garden. It’s on the table in 30 minutes. Kitchen cleanup is a cinch. What’s not to love?
Lemon Chicken Pasta with Rosemary
Ingredients
- 1 lb. boneless chicken, in 1-2 inch chunks
- 2 T. butter
- 2 cups chicken stock
- 1 cup heavy cream
- ½ t. garlic powder
- 1 t. onion powder
- 1 T. fresh rosemary, stripped from the stem and minced
- ½ lb. uncooked dry thick spaghetti, fettuccine, or linguine, etc.--broken in half
- ½ cup grated parmesan, plus more for serving
- 1 lemon, zested and juiced, seeds discarded
- salt and pepper to taste
- a dash of honey if needed
Instructions
- Season the chicken with salt and pepper. In a Dutch oven or straight-sided skillet with a lid, sauté the chicken in butter over medium heat, just until the chicken is brown on both sides. You don't need to cook the chicken pieces through. Using a slotted spoon or tongs, remove from the pan and set aside.
- Add a little of the chicken stock and scrape the brown bits off the bottom of the pan. Add the rest of the stock and the cream and bring to a simmer. Add garlic powder, onion powder, rosemary, chicken and pasta. Turn the heat to low and put the lid on the pot. Cook for 15 or 20 minutes, stirring a couple of times.
- When the pasta is done--you'll test it by biting a piece--turn off the heat and add the parmesan and the lemon zest and juice. Season to taste with salt and pepper. If the lemon is too sour, you can add a dash of honey to tame it. Serve immediately with extra parmesan.
I made this last night and it was delicious. The ingredients and directions were perfect. We’ll be making this again!
Thanks for piping up, Kathleen! I’m delighted y’all enjoyed it!
We loved this. Added handfuls of spinach. Yum!
This was absolutely delicious and super easy! Thank you Malia
This comes together a lot faster than you might expect. It’s very good!