Chicken with Rosemary
Tomato Cream Sauce

When I lived in California Rosemary would grow like crazy. There was a whole hedge of Rosemary that surrounded our yard. So it was no surprise that my Father, being Italian and using what ever fresh ingredients were available, would use this beautifully rich spice in many of his Italian pasta recipes.

My favorite is his Rosemary and Tomato Cream Sauce that he served over chicken and mostaccioli. Chicken pasta dishes just seem to beg for this spice, they just go together.

Chicken with Rosemary Tomato Cream Sauce:

1 lb. of Mostaccioli pasta
1 lb. of boneless, skinless chicken breast
15oz can of crushed San Marzano tomatoes or use this Marinara Sauce recipe
2 cloves garlic
3 long sprigs of Rosemary
¼ cup White Wine
¼ cup of heavy whipping cream
¼ cup Olive Oil
Olive Oil for the pan
Plate of Flour

The preparation for this recipe is very simple. I like to prepare the sauce and let it simmer to bring out the flavor and aroma while I prepare the chicken and pasta.

Preparing the Chicken with Rosemary Tomato Cream Sauce:

For the rosemary sauce take the rosemary sprigs and remove all the leaves, placing them in a blender or food processor with the Olive Oil and blend for 5 minutes. Slowly drizzle in a small amount of water if the mixture doesn't circulate the blender.

Pour the mixture into a sauce pan along with the San Marzano tomatoes or Marinara recipe, add the cream and heat bringing the sauce to a simmer.

While that's simmering start preparing your chicken and pasta.

Boil a pot of salted water and cook your mostaccioli pasta al dente.

Hint: Check out my cooking pasta page to cook it al dente every time!

On the plate of flour dust your chicken and set aside.

Heat a large saute pan on medium heat with olive oil and crush the garlic into the pan. When the oil is hot enough add the chicken and heat until golden brown on both sides.

Crank the heat up to high and splash with White wine and let the wine evaporate. Then pour the sauce over the chicken and simmer for 5-10 minutes or until chicken is completely cooked.

When you're ready to serve, drain the pasta and take a couple of tablespoons of the Chicken and Rosemary tomato cream sauce and mix it in with the pasta.

Serve each portion of pasta onto a plate and pour the chicken and sauce on top.

You can serve with Parmigiano but I don't suggest it. Let the flavor of the rosemary take the stage on this Italian chicken recipe.

Beautiful sauces do not have to be complicated. People love chicken and pasta dishes because they are simple and delicious like most Italian recipes.

Facile e delicioso!
Easy and Delicious!

There are many more easy chicken and pasta recipes to try. Click from this Chicken with Rosemary tomato cream sauce recipe to be tempted by more!

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