Ingredients
Method
- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.
- Season the breast well with salt and pepper on each side then dust with the flour.
- Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).
- Lightly wrap in foil and set aside.
- Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.
- Add the rosemary and cook for a further 30 seconds.
- Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).
- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
- Add the pepper and lemon juice and mix in quickly.
- Add 1/4 cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.
- Add the cooked pasta, toss and let it gently bubble away for a minute or two.
- Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
- I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.
Notes
Flattening the chicken breast to an even thickness ensures that it cooks uniformly, preventing some parts from drying out while others remain undercooked. This technique not only enhances the texture of the chicken, making it tender and juicy, but also allows for quicker cooking, which is perfect for a weeknight meal.