Name: Creamy Lemon Rosemary Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian‑Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, sliced; Salt and black pepper, to season; 1–2 tbsp olive oil or butter; 2–3 garlic cloves, minced; 1–2 tsp fresh rosemary, finely chopped (or 1 tsp dried, crushed); 1 cup heavy cream; ½ cup chicken broth; Juice of 1 lemon; Zest of 1 lemon; ½ cup grated Parmesan cheese; 12 oz pasta (fettuccine, linguine, or penne); Fresh parsley, chopped (optional, for garnish)

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Creamy lemon rosemary chicken pasta is a bright, comforting dish that brings together the freshness of citrus, the earthy warmth of rosemary, and the rich creaminess of a velvety sauce. Tender chicken and al dente pasta are coated in a luxurious blend of lemon, herbs, and cream — it’s one of my favorite go-to recipes when I want something that feels elegant but is easy enough for any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of fresh and rich. The lemon cuts through the cream, making the sauce light and flavorful, while the rosemary adds an herby depth that makes the dish feel a little fancy. It’s quick, comforting, and easy to pair with a side salad or a glass of white wine. Whether I’m feeding a crowd or just making dinner for myself, this dish always delivers. Creamy Lemon Rosemary Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, sliced
Salt and black pepper
Olive oil or butter
Garlic, minced
Fresh rosemary, finely chopped (or dried rosemary)
Heavy cream
Chicken broth
Fresh lemon juice
Lemon zest
Parmesan cheese, grated
Pasta (fettuccine, linguine, or penne work well)
Fresh parsley (optional, for garnish)

Directions

Cook the pasta: I bring a large pot of salted water to a boil and cook the pasta until al dente. I drain and reserve a bit of pasta water to thin the sauce later if needed.
Cook the chicken: While the pasta cooks, I season the chicken with salt and pepper, then sauté it in olive oil or butter in a large skillet over medium-high heat until golden and cooked through. I remove the chicken and set it aside.
Make the sauce: In the same pan, I lower the heat and sauté garlic and rosemary for about a minute. Then I stir in the chicken broth and heavy cream, letting it simmer gently for 3–4 minutes until slightly thickened.
Add lemon and cheese: I stir in lemon juice, zest, and Parmesan, whisking until smooth and creamy. I adjust seasoning with salt and pepper to taste.
Combine: I return the chicken to the pan and toss in the cooked pasta, stirring everything together until the pasta is coated and heated through. I add a splash of reserved pasta water if the sauce needs thinning.
Serve: I garnish with chopped parsley and extra Parmesan before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so the total time is approximately 30 minutes.

Variations

I sometimes add baby spinach or sautéed mushrooms to boost the veggie content. For extra richness, I use a touch of cream cheese in the sauce. If I want a dairy-free version, I use coconut milk and skip the cheese. For a lighter meal, I swap the pasta with zucchini noodles or whole wheat pasta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth or cream to keep the sauce smooth. The microwave works too — I just stir halfway through to prevent the sauce from separating. Creamy Lemon Rosemary Chicken Pasta

FAQs

Can I use dried rosemary instead of fresh?

Yes, I use 1 teaspoon of dried rosemary if fresh isn’t available. I make sure to crush it between my fingers to release more flavor.

What pasta works best with this sauce?

I usually go with fettuccine or linguine, but short pastas like penne or farfalle work just as well.

Can I use milk instead of cream?

You can, but the sauce will be thinner. I sometimes mix milk with a bit of flour or cream cheese to help it thicken.

What can I serve with this dish?

I pair it with a crisp green salad, roasted asparagus, or garlic bread to round out the meal.

Can I make this dish ahead of time?

Yes, I prepare the sauce and chicken ahead, then cook the pasta fresh and toss it all together before serving for the best texture.

Conclusion

Creamy lemon rosemary chicken pasta is one of those recipes that feels both comforting and refreshing. I love how the bright citrus lifts the creamy sauce and how the rosemary adds a unique, savory touch. It’s quick enough for weeknights but flavorful enough for special occasions — and it always leaves me wanting just one more bite.