Creamy Lemon Rosemary Chicken Pasta

Okay, I have to tell you—this recipe is one of those “I can’t believe how good this is” moments in the kitchen. Bright, zesty lemon meets earthy rosemary in a creamy sauce that just hugs every strand of pasta. It’s the kind of dish that feels fancy but is ridiculously easy to whip up on a busy weeknight. Plus, that golden sear on the chicken? Chef’s kiss. I’m already drooling thinking about how the aromas fill the kitchen—the citrusy tang mixed with fresh herbs is like a little sunshine on your plate. Get ready to impress yourself (and anyone lucky enough to eat this) with a meal that tastes way more complicated than it really is!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

12 oz fettuccine or your favorite pasta
1 lb boneless, skinless chicken breasts, thinly sliced
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 lemon (zested and juiced)
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish (optional)

How I Make It

Step 1:

Start by bringing a large pot of salted water to a boil and cook your pasta until it’s just shy of al dente (about 1–2 minutes less than the package suggests). This way, it can finish cooking in the sauce and soak up all those flavors.

Step 2:

While the pasta is cooking, heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Season the sliced chicken generously with salt and pepper, then add it to the pan in a single layer. Let it sear without moving it too much until it’s golden brown on one side, about 4 minutes, then flip and cook the other side another 3–4 minutes until cooked through (an internal temp of 165°F is the goal!).

Step 3:

Remove the chicken from the pan and set it aside. Reduce heat to medium, add the minced garlic and chopped rosemary to the same pan, and let them cook for about 30 seconds until fragrant—don’t let the garlic burn! Then, stir in the lemon zest and juice.

Step 4:

Pour in the heavy cream and stir well, scraping up any browned bits stuck to the pan. Bring it to a gentle simmer and let it thicken slightly, about 3–5 minutes. Stir in the Parmesan cheese until melted and smooth.

Step 5:

Drain your pasta (reserve about ½ cup of pasta water) and add it to the sauce. Toss gently to coat the noodles, adding reserved pasta water little by little if it feels too thick.

Step 6:

Return the chicken to the pan, mix everything together, and season again with salt and pepper if needed. Finish it off with some chopped fresh parsley for a pop of color and freshness.

Variations & Tips

Swap fettuccine for penne or rigatoni if you want a heartier texture.
Add a handful of baby spinach or sun-dried tomatoes for extra flavor and color.
Use half-and-half instead of heavy cream for a lighter sauce (just reduce simmer time).
If you can’t find fresh rosemary, dried rosemary works—just use about 1 teaspoon and add it earlier to bloom the flavor.
For extra zing, add a pinch of crushed red pepper flakes with the garlic.
To save time, cook chicken in bite-sized pieces for faster, more even cooking.

How I Like to Serve It

This creamy lemon rosemary chicken pasta shines as a weeknight supper paired with a simple green salad tossed in balsamic vinaigrette. It also makes a lovely dish for a spring or summer dinner party when you want something comforting but fresh. A lightly toasted baguette on the side is perfect for soaking up any leftover sauce—never waste those lemony, cheesy drips!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk or cream to loosen the sauce.
You can swap chicken breasts for thighs if you prefer a juicier bite—just adjust cooking time accordingly.

Closing: This recipe always works because it hits all the right notes—creamy, tangy, herbal, and hearty—making it a go-to for cozy nights or easy entertaining.