Creamy Rosemary Chicken Linguine – Delishar

I’m excited to be back in my kitchen again after an enjoyable month long trip to the other side of the world. I was thinking about what I would like to make as our first meal amidst the major jetlag. And one pot pasta won the mental debate, a no brainer really. One pot means very little washing after, and more time to rest. Yay!

I grabbed a couple of fresh ingredients that I randomly picked out at the supermarket from my fridge. Come to think of it, I think I was sleep walking when I was shopping for groceries. Looked in my tiny pantry, and had to choose between bear shaped pasta, dinosaur shaped pasta, animal shaped pasta, and linguine. Darn, tough choice! Well, you know what I picked. I’d recommend using instant pasta for this dish, for a shorter cooking time and less liquid will be needed.

I love how the pasta absorbs all the flavours of the fresh ingredients and aromatics. And how the broth reduce into a thick creamy sauce that coats every single strand of linguine. It was rich but not heavy. The perfect quick and fuss free meal for the family.


Creamy Rosemary Chicken Linguine

  • 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.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Rosemary Chicken Pasta 1

Print Friendly, PDF & Email

Creamy Chicken Corn Bacon Pasta – Delishar

Sunday is always a very busy time for me. The kids will be running amok after their Sunday enrichment class, refusing their naps after lunch (don’t kids ever get tired?!), the helper out of her well deserved day off, and the husband also running amok on the baseball field training for his next game. On top of all that going on, I will still make Sunday dinner almost every weekend. So I’ve resorted to efficient cooking all in one pot. So when I searched through the fridge, I saw chicken thighs and my carton of milk. So I got inspired by Jamie Oliver’s Chicken in Milk, and improvised to make this one pot dinner.

One pot meals like this means that I will only have minimal dishes to wash. However, after having made quite a few one pot pasta, I realised that they all kind of ends up in the same texture. That is probably because everything was cooked at the same time, in the same pot, for the same amount of time. So staggering the time to add the ingredients will make a difference. And of course playing with the natural texture of the ingredients itself. 

Searing the chicken gives the chicken a different texture, colour, and appearance as compared to just cutting it up and putting it all into the pasta at the start. Crumbling the bacon bits just before serving ensures that it gives the meal a smoky, savoury, crispy crunch. Then when you bite into the corn kernels, the sweetness just burst into action balancing out the saltiness of the bacon, chicken, and pasta. 

4 One pot Creamy Chicken noodle

I really liked the fact that no heavy cream was used to make this meal. The low-fat milk reduced to a cream like sauce that coats each individual pasta beautifully. And the pasta took in all the goodness of the chicken, and seasoning. The husband came back from his baseball practice just when dinner was served. He took his first bite and said, “Wow, is there some more where this came from?”. Even before he finished his plate, he was already planning for second serving. The girls were a little dubious with the new dinner served, as usual. But very quickly and readily exclaimed that they liked it and wants me to make it again. Another one pot winner in our book! 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post. This giveaway is made possible by the good people at Le Creuset. 

One pot Creamy Chicken Corn Bacon Pasta Process

Creamy Chicken Corn Bacon Pasta


  • 4-6 Chicken Thighs
  • 4 slices bacon cut into 1/2 inch pieces
  • 1 medium yellow onion diced
  • 1 head of garlic separated & unpeeled
  • 120 g uncooked spiral pasta
  • 1 3/4 to 2 cups milk
  • 1 chicken bouillon cube
  • 1 sprig rosemary
  • 1 cup frozen corn
  • Zest of a lemon
  • 2-3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges to serve
  • Baby arugula to serve
  • Rinse and pat dry chicken.

  • Season generously with salt and pepper.

  • In your French oven, sear chicken with 2-3 tbsp of olive oil.

  • About 4 minutes on the skin side then 4 minutes on the other.

  • Then set aside, and use a paper towel to absorb grease.

  • Add bacon, cook until fat renders and crisp.

  • Remove and set aside for use later.

  • Add onion, and garlic.

  • Saute until onion is soft.

  • Add pasta, rosemary, milk, bouillon cube, corn, and lemon zest.

  • Season with salt and pepper, then stir.

  • Place chicken on top of pasta, skin side up.

  • Bring to boil, cover, and allow to cook for about 10 minutes over medium heat or until chicken and pasta are done.

  • Crumble bacon on top of pasta, and serve immediately with baby arugula.

2 One pot Creamy Chicken Corn Bacon Pasta

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

Print Friendly, PDF & Email

Chicken in Creamy Mushroom Sauce – Delishar

One skillet cooking makes it so easy to clean up!! I only have one pan to wash, and that also means that I do not have to be cooking multiple dishes at once to get dinner ready in time for the husband to come home too. The husband comes home famish and ready to eat a whole cow every single work day. He usually skips lunch because he doesn’t have enough time, or he has his lunch too early in the day because that’s his only break time. So I always made sure that food is ready, plated, and served the moment he steps into the house. 

Chicken in Creamy Mushroom Sauce insta 1

I made this meal about a week or 2 ago. I was trying to cut down on carbs after my Thailand trip which I probably overloaded on carbo! So I made this protein rich meal to compensate for the lost in carbs to keep our belly satiate. The husband took a bite, opened his eyes wide, and said,”Wow, this is gooooooood!”. It hit the spot for him. Perhaps it’s the wine! lol! If you are worried about the alcohol, don’t be. The alcohol cooks off and evaporates in the cooking process leaving the essence of the wine that gives the sauce it’s depth. This is coming from someone who DOES NOT drink any alcohol at all. I get hives if I drink, and this meal did not give me any hives. 

However, if you just want to be extra safe especially if you are cooking for pregnant, breast-feeding ladies, or kids. Then substitute the alcohol with chicken stock. Also, I used the pan to saute my beans with onion, garlic, salt, and pepper. Gave it a little wipe down before making my chicken. So this is truly a one skillet meal. 🙂


Chicken in Creamy Mushroom Sauce


  • 8 boneless skinless chicken thighs
  • 1/2 cup flour seasoned with salt and pepper
  • 2 tbsp butter
  • 2 tbso olive oil
  • 400 g button mushroom sliced
  • 3 cloves garlic minced
  • 1/2 yellow onion diced
  • 1 &1/2 cup white wine or chicken broth
  • 2 tsp dried thyme or 1 heaping tbsp chopped fresh thyme
  • 1/2 cup parmesan cheese
  • 2 tbsp dijon mustard
  • 1/2 cup heavy cream
  • Drege chicken in flour, and set aside.

  • Melt butter and olive oil in a large skillet over medium high heat.

  • Cook chicken on both sides until golden brown, remove from pan, and set aside. (4-5 minutes each side)

  • Reduce heat to medium, and add onion, saute for a minute, then add mushroom & garlic.

  • Saute for a few minutes until mushroom are limp.

  • Add wine/broth, scraping up the bottom of the pan, and add thyme.

  • Bring to boil, and add chicken back into the pan.

  • Lower heat to low, and allow to simmer for 15-20 minutes.

  • Add cream, mustard, and parmesan cheese.

  • Stir to combine, and allow sauce to thicken.

  • Remove from heat and serve.

Adapted from Laughing Spatula

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Chicken in Creamy Mushroom Sauce


Print Friendly, PDF & Email

Thyme Mustard Creamy Chicken – Delishar

Bought a bunch of thyme and had so much left in my fridge. Froze some for use later, made some thyme tea to drink, and used some for this recipe. I wanted to make Creamy Chicken with Asparagus, but couldn’t find any asparagus at my local grocery store. However, broccolini was on offer so I bought some to substitute for asparagus. 

My girls call it the skinny broccoli. They are big fan or broccoli, but they have this weird habit of eating the buds and leaving the trunks. However, they will eat broccolini whole. Buds, trunks, stems, stalk, or whatever the girls call it.  

Since I’ve already made the family a honey mustard pork chop meal a few days ago, I thought I’d make something cream based. I kept it gluten-free by using tapioca flour instead of regular flour to dredge the chicken breasts. Served with sweet potato mash for the husband and I. The girls had it with gluten-free penne pasta tossed in the glorious creamy sauce. Feel free to use regular all purpose flour if you don’t mind the gluten.

Thyme Mustard Creamy Chicken


  • 4 chicken breasts skinless
  • A bundle of broccolini about 300g
  • 2 tsp old bay seasoning
  • 62 ml 1/4 cup wine or chicken broth
  • 375 ml 1 1/2 cup chicken broth
  • 200 ml 3/4 cupheavy cream or cooking cream
  • 1/4 cup tapioca flour
  • Few sprig of fresh thyme
  • 2 tbsp whole grain mustard
  • 2 shallot diced
  • 3 cloves garlic minced
  • Black pepper to taste
  • 4 tbsp olive oil
  • Slurry for thickening 2 tbsp tapioca flour + 2 tbsp water, optional
  • Blanch broccolini in salted water for 45-60 seconds.

  • Drain and set aside.

  • Season chicken breasts with black pepper and old bay seasoning.

  • Dredge it in tapioca flour.

  • Heat pan on medium high heat with olive oil.

  • Sear chicken until golden brown, about 4 minutes each side, and set aside.

  • In the same pan, saute shallot until soft, then add garlic to cook for 30 seconds.

  • Pour in white wine to de-glaze pan, scraping up all the brown bits at the bottom of the pan.

  • Add in chicken stock and bring to boil, then add mustard and thyme.

  • Pour in cream, and bring to a simmer, and lower heat.

  • Allow to simmer for 5 minutes, season with salt and black pepper, then stir in slurry to thicken sauce.

  • Add chicken back into the pan, cover, and simmer on low heat for 5 minutes.

  • Remove from heat, and top with blanched broccolini.

  • Cover and let it sit for 5 minutes before serving. This will help reheat the broccolini.

Feel free to use regular all-purpose flour instead of tapioca flour.
Tapioca, and arrowroot flour can be used for a gluten-free option.

Adapted from The Food Charlatan

Print Friendly, PDF & Email

Creamy Butter Spot Prawns – Delishar

Needed a little pick me up from all the unpleasant news going around lately. These lip-smacking, finger-licking sweet and buttery prawns hit the spot for everyone at home. As a treat, I used wild Alaskan Spot Prawns from The Alaska Guys to make this dish, making the calories so much more worth it. We devoured the whole plate and left all the other side dishes untouched. If you need a pick me up too, I highly recommend this recipe. I’ve also added a keto compliant adaptation in the recipe note.

These pure and natural Alaskan spot prawns are pot-harvested wild, from the icy cold waters of the North Pacific. Once caught, each prawn is immediately washed and flash-frozen to preserve the unique flavour and quality of these wonderful treats of nature. Spot prawn has an amazingly sweet, delicate flavour with a medium-firm texture that many have likened to lobster. It is also known as Amaebi (sweet shrimp) in Japan. Ameabi Nigiri sushi can be quite costly and is usually offered in finer Japanese restaurants.

The Alaskan Spot Prawns are also the cleanest, purest prawn in the world, with hardly any back vein to remove. I slit open all the prawns to make sure that it was clean. True enough, I hardly have anything to clean. Because these prawns are so clean, the added benefit of working with it is that my hands don’t reek of that stinky fishy smell after handling them. You’ll see it in the video. You’ll also see that Spot Prawns carry eggs (ebiko), which are considered a delicacy. I left them with the prawns to cook and enjoy together. But you can also remove it to make something else with it.

It feels good to know that these prawns are sustainably caught. Meaning, they are caught in pots then hand-picked. Practices are put in place to allow for ample natural reproduction and stock are carefully managed to ensure that they remain available to enjoy for many years to come. Let’s cook!

Creamy Butter Spot Prawns

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

  • 340 g TAG’s Wild Alaskan Spot Prawns thawed, pat dry, and back split
  • 3 tbsp cooking oil
  • 1 egg yolk beaten
  • 60 g butter
  • 200 ml evaporated milk
  • 2 sprigs curry leaves stem removed
  • 5 cloves garlic minced
  • 1 red chilli or chilli padi chopped
  • 2 tsp sugar
  • 1½ – 2 tbsp fish sauce or to taste
  • Dash of white pepper
  • Chopped spring onions to garnish
  • Heat oil in pan on medium high.

  • Add prawn and cook until 80% cooked. Drain and set aside.

  • In a clean pan, add melt butter over medium heat.

  • While stirring, slowly streaming beaten egg yolk.

  • Add garlic, chilli and curry leaves to cook until fragrant (about 30 secs).

  • Pour in evaporated milk, sugar, and fish sauce. Taste and season as needed.

  • Allow to simmer for 1 minute.

  • Return prawns into pan, allow to finish cooking and let sauce coat the prawns.

  • Remove from heat when sauce thickens.

  • Garnish with spring onions and serve.

Keto: skip the sugar or use erythritol and substitute evaporated milk with cream.

More Alaskan seafood recipes:

This post is made possible by Alaska Seafood Marketing Institute

Print Friendly, PDF & Email