1-Begin with the pasta: Cook 200 grams of dried pasta or 300 grams fresh in well-salted boiling water, undercooking it by 1 minute. Reserve 1 cup of pasta water before draining to help with the sauce later.

2-Next, prepare the chicken: Flatten the chicken breast to about 1 to 1.5 cm thick using plastic wrap and a rolling pin. Season it well with salt and pepper, then dust with 1 tablespoon flour.

3-Heat 1 tablespoon olive oil in a frying pan over medium-high heat and cook the chicken for 2 minutes on each side until it’s done. Set it aside wrapped in foil to rest.

4-Now for the sauce: In the same pan, melt 1 tablespoon butter over medium heat and cook the 3 finely chopped garlic cloves for about 1 minute without browning. Add 1 tablespoon chopped rosemary and cook for 30 seconds more.

5-Pour in ¾ cup cream and bring it to a gentle simmer, making sure it doesn’t boil. Gradually add 50 grams freshly grated parmesan in 2-3 parts, letting it melt each time. Stir in 1 teaspoon black pepper and 1 tablespoon lemon juice, then add ¼ cup of the reserved pasta water and simmer for 2 to 3 minutes until thickened.

6-Toss the cooked pasta in the sauce and let it bubble gently for 1 to 2 minutes. Slice the chicken and mix it through or place it on top. Finish with lemon zest, extra rosemary, and more parmesan if you like. For more pasta inspiration, check out our spicy prawn pasta for a seafood twist.