Creamy Pasta With Rosemary Chicken Recipes

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ROSEMARY CREAM CHICKEN PASTA



Rosemary cream chicken pasta image

Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 9

4 sprigs fresh rosemary (finely chopped)
4 chicken breast fillets (halved horizontally)
2 tbsp olive oil
1 cup chicken stock/wine
3 cloves garlic (finely chopped)
1 cup heavy/whipping cream
1-2 tbsp lemon juice (fresh)
Parmesan (to serve)
500 g (1lb) penne pasta

Steps:

  • Remove the rosemary leaves from the stalks and finely chop.
  • Slice the chicken in half horizontally, resulting in two thin chicken fillets.
  • Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
  • Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
  • Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
  • Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
  • Pour in the cream and lemon juice and allow to simmer for 5 minutes.
  • Season to taste.
  • While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
  • Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.

Nutrition Facts : Calories 424 kcal, Carbohydrate 64 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CREAMY PASTA WITH ROSEMARY CHICKEN



Creamy Pasta With Rosemary Chicken image

A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.

Provided by Asma6319

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried rosemary
1/8 cup water
1/4 cup extra virgin olive oil
salt and pepper
2/3 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon italian seasoning (I simply use oregano)
extra virgin olive oil
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon garlic, minced (which is 2-3 cloves, depending on how much you like garlic)
2 tablespoons flour
1/3 cup apple juice
3/4 cup half-and-half (or another cream, heavy or whipping is fine)
1/3 cup parmesan cheese, grated (or another sharp cheese like kasseri or an aged white cheddar)
1/3 cup tomatoes, diced (optional, we usually prefer the sauce without)
1 tablespoon parsley, finely chopped
salt
black pepper
garlic powder (optional)
1/3 lb pasta (long and thin, spaghetti, fetuccine, linguine etc)

Steps:

  • CHICKEN:
  • Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
  • Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
  • Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
  • When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
  • Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
  • When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
  • Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
  • SAUCE:.
  • Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
  • Sauté the minced garlic until golden, not browned.
  • Stir in the flour and mix well.
  • Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
  • Let the sauce bubble and thicken for a short time, then turn down the heat.
  • Season to taste with salt and black pepper, and garlic powder if desired.
  • If desired, you can thin and increase the sauce by adding in more cream.
  • PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
  • SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
  • Stir in the chicken.
  • Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY



Creamy Chickpea Pasta With Spinach and Rosemary image

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil over high.
  • In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
  • Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
  • Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
  • Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

PORTABELLA CHICKEN WITH CREAMY ROSEMARY SAUCE



Portabella Chicken With Creamy Rosemary Sauce image

This recipe is for Rise, who loves the chicken served at Applebees. I hope you like this just as well! :)

Provided by PalatablePastime

Categories     Chicken Breast

Time 24m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
2 large portabella mushroom caps, stems removed
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
2 tablespoons onions, very finely diced
2 tablespoons fresh rosemary, minced
6 tablespoons dry sherry
1 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper

Steps:

  • Trim fat and sinew from chicken breasts; pound to 1/2" thickness.
  • Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
  • Slice mushrooms into pieces about 3/8" thick; have ready to saute.
  • Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
  • Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
  • Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
  • To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.

Nutrition Facts : Calories 551.7, Fat 36.1, SaturatedFat 18.7, Cholesterol 162.6, Sodium 147.3, Carbohydrate 8.3, Fiber 1, Sugar 1.9, Protein 28.9

ROSEMARY CHICKEN AND SPINACH PASTA



Rosemary Chicken and Spinach Pasta image

It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.

Provided by Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 box (16 oz) cavatappi pasta
3 tablespoons olive oil
4 sprigs fresh rosemary
2 to 3 cups chopped cooked chicken
3 cups fresh baby spinach leaves
Salt and freshly ground pepper to taste

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Nutrition Facts : ServingSize 1 Serving

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