You are here: Home » Recipes » Rosemary Chicken with Chipotle Alfredo Pasta Rosemary Chicken with Chipotle Alfredo Pasta Yield servings PrintEmail Ingredients For the chicken:6 -- boneless skinless chicken breasts, sliced3 tablespoons minced Garlic2 tablespoons fresh rosemary, chopped1/2 teaspoon fresh ground pepper1 teaspoon kosher salt2 tablespoons olive oilFor the alfredo:1 pound linguini noodles, uncooked2 sticks unsalted butter1 1/2 -- c cream1 teaspoon pepper1 teaspoon garlic salt1 1/4 -- c grated romano cheese3 -- 5 tablespoon smoked chipotle peppers in adobo sauce, pureed1/4 cup grated parmesan cheese1 tablespoon chopped italian parsley Instructions For chicken: Heat olive oil over medium heat and add sliced chicken. Cook for three minutes, stir in garlic, rosemary, salt and pepper. Continue cooking for 5 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from heat and cover. For alfredo: Bring a large pot of lightly salted water to a boil. Add noodles, and cook until al dente (7-8 minutes). Drain. While the pasta is cooking, in a medium saucepan, melt the butter into the cream over low heat. Add garlic salt and pepper. Stir in romano cheese and smoked chipotle pepper puree over medium heat. Some of the batches of chipotle peppers are spicier than others, so you can adjust the amount of pepper puree accordingly. Continue stirring until cheese is melted. Remove from heat. On a platter, layer noodles and top with cooked chicken. Pour alfredo sauce over the top and garnish with parmesan cheese and parsley. It is really good if you serve it with garlic bread on the side.