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Creamy Rosemary Chicken Linguine

Servings 4


  • 300 g Linguine
  • 2 skinless boneless chicken thighs cut into bite size pieces
  • Bunch of asparagus
  • Handful of white button mushrooms sliced
  • 200 ml cooking cream
  • 800 ml low sodium chicken broth/stock
  • 1/3 cup grated parmesan cheese
  • 1 sprig of rosemary
  • 1 shallot diced
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • 1-2 tbsp olive oil
  • Fresh basil torn to garnish
  • Chilli flakes optional


  • Heat oil on med-high.
  • Brown chicken, then add garlic and shallot. Saute for 30 seconds.
  • Add mushroom and cook for a minute.
  • Pour in a little chicken broth to deglaze pan, then add the rest of the chicken broth and cream.
  • Bring to boil, then add pasta and rosemary.
  • Make sure pasta is submerge.
  • Cover and lower heat to a medium.
  • Allow to cook for 8-9 minutes, stirring once or twice.
  • Add in asparagus, cover, and allow to cook for another 2 minutes or until pasta is al dente.
  • If too dry, add some water. If too wet, remove cover and allow sauce to reduce.
  • Season with salt and pepper. Remember not to over salt it as the parmesan will add a touch of saltiness to the dish.
  • Remove from heat, and stir in parmesan cheese. This will thicken the sauce.
  • Garnish with fresh basil and sprinkle of red pepper flakes.
  • Serve immediately.