This is a creamy and good tasting pasta with a lavender twist. Serve with mozzarella cheese and basil!

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Ingredients

Directions

  • Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.

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  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.

  • Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.

  • Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

Cook's Note:

Use any type of pasta in place of the rotini, if desired.

Nutrition Facts

1094.3 calories; 46.27 g protein; 80.8 g carbohydrates; 64.84 g fat; 268.61 mg cholesterol; 1507.28 mg sodium.Full Nutrition


Reviews (9)

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Most helpful positive review

04/04/2018
I'm in love! I browned the chicken ( topped with a bit of salt pepper and garlic pwdr) in garlic olive oil. I went with the standard white sauce steps....melted butter and EVOO to deglazed the pan mixed in flour then added cream. Tossed in lavender flowers and mozzarella (and like a T leftover ricotta). Simmered for a few minutes and burned my finger tasting it! Thank you for sharing!
(1)

Most helpful critical review

02/02/2017
In my opinion two tablespoons of lavender is too much next time I'll cut it down to one. I also had to add about 2 cups of milk to thin the sauce out a bit.
(1)
10 Ratings
  • 5 Rating Star 9
  • 3 Rating Star 1
02/02/2017
In my opinion two tablespoons of lavender is too much next time I'll cut it down to one. I also had to add about 2 cups of milk to thin the sauce out a bit.
(1)
04/04/2018
I'm in love! I browned the chicken ( topped with a bit of salt pepper and garlic pwdr) in garlic olive oil. I went with the standard white sauce steps....melted butter and EVOO to deglazed the pan mixed in flour then added cream. Tossed in lavender flowers and mozzarella (and like a T leftover ricotta). Simmered for a few minutes and burned my finger tasting it! Thank you for sharing!
(1)
03/14/2016
For all of the simplicity this rivals a gourmet meal. I chose to use homemade fusilli pasta and grill my chicken. To give a cleaner look I did not toss the sauce with the pasta or chicken. I will absolutely make this again!!!
(1)
03/07/2016
We love this recipe. We are big fans of lavender here!!!. I used fresh lavender and the flavor was great not to strong but very enjoyable.
01/16/2018
Yum. Quite tasty and super easy. Some modifications. Used leftover rotisserie chicken. Used milk with a little extra butter instead of cream. Instead of all mozzarella used some leftover asiago and parmesan for more salt. Also added some rosemary.
06/01/2017
Creamy delicious pasta dish. instead of using actual lavender I used 2 drops lavender essential oil. I really like this because it's a good break from the norm and easy to make!
03/07/2016
First you HAVE to like the taste of lavender to love this recipe and I do! This would be wonderful for Spring and I used dried lavender buds but fresh would add a more subtle flavor. Thanks for the recipe!
02/27/2017
Wonderful and so easy. I added 2 minced cloves of garlic when cooking the chicken.
06/15/2016
So good! Best cooking I've ever done.