1-Gathering and Cooking the Pasta: First, cook 200 grams of dried pasta (or 300 grams of fresh pasta) in well-salted boiling water. Undercook it by one minute so it finishes perfectly in the sauce later, and don’t forget to reserve 1 cup of pasta water before draining. This step is crucial for that ideal texture and helps the sauce cling to the pasta.

2-Preparing the Chicken: Next, flatten the 1 chicken breast to 1-1.5 cm thickness and season it with salt and pepper, then dust it with 1 tablespoon of flour. Heat 1 tablespoon of olive oil in a pan over medium-high heat and fry the chicken for 2 minutes per side until it’s cooked through. Set it aside wrapped in foil to keep it warm.

3-Making the Sauce: In the same pan, melt 1 tablespoon of butter over medium heat and gently fry 3 finely chopped garlic cloves for about one minute. Add 1 tablespoon of roughly chopped fresh rosemary leaves and cook for 30 seconds more. The aroma at this point is amazing and really sets the flavor.

Pour in 3/4 cup of cream and bring it to a very gentle simmer. Gradually add 50 grams of freshly grated parmesan cheese in two or three parts, letting it melt between additions. Quickly mix in 1 teaspoon of black pepper and 1 tablespoon of lemon juice, then add 1/4 cup of the reserved pasta water and simmer for 2-3 minutes to thicken.

4-Combining and Serving: Toss the cooked pasta in the sauce and let it bubble gently for 1-2 minutes. Slice the chicken and serve it over the pasta or mixed in. Garnish with lemon zest, extra rosemary leaves, and additional parmesan cheese if you like. For more recipe ideas, visit our top pasta recipes section.