I absolutely love how this Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe comes together – rich, comforting, and packed with bold flavors that somehow manage to feel both indulgent and homey. The smoked paprika adds a beautiful smoky warmth that pairs so perfectly with the creamy Parmesan sauce, while the fusilli pasta provides the perfect twisty shape to catch every bit of sauce.
Whenever I need a dish that feels special but comes together quickly, I reach for this recipe. It s fantastic for weeknight dinners when you want something impressive without a lot of fuss, and my family goes crazy for it every time. You ll find that making this Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe becomes one of your go-to favorites once you try it!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The smoked paprika adds a smoky depth that pairs beautifully with the creamy Parmesan sauce, making every bite memorable.
- Quick and Easy to Make: Ready in just about 35 minutes, it s a reliable weeknight dinner that feels special without complicated steps.
- Family Favorite: My family can t get enough-this dish always disappears fast, and leftovers rarely last long either.
- One-Pan Sauce Magic: Using the same pan to cook the chicken and build the sauce boosts flavor and saves cleanup time.
Ingredients You’ll Need
The magic behind this Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe is in how these simple ingredients work together – smoky, creamy, and comforting with a mild kick. Fresh herbs and quality Parmesan really elevate it, so don t skimp there.
- Chicken breast: I recommend butterflying the breast to cook it evenly and quickly; it soaks up the marinade better this way too.
- Smoked paprika: This is the star spice-adds a subtle smoky flavor that’s different from regular paprika or chili powder.
- Garlic powder & fresh garlic: Using both gives you layers of garlic flavor; powder for seasoning the chicken, fresh for the sauce.
- Dried parsley & fresh parsley: The dried parsley in the marinade infuses during cooking, while fresh parsley in the sauce brightens up the richness at the end.
- Chili flakes: Just a touch to give a gentle heat without overpowering the dish.
- Butter & olive oil: Combo gives richness and a nice sear on the chicken.
- Heavy cream: Key to that luscious, velvety sauce we all crave.
- Flour slurry: I like mixing flour with water first to avoid lumps – this thickens the sauce perfectly.
- Fusilli pasta: Its spiral shape is perfect for catching sauce and bits of chicken.
- Parmesan cheese: Use freshly grated Parmesan for the best melt and flavor-skip the pre-grated stuff if you can.
- Onion: Adds a mellow sweetness to balance the smoky and spicy flavors.
Variations
I ve had fun mixing things up with this Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe – it s versatile and pretty forgiving, so feel free to tailor it to your taste or pantry staples.
- Add veggies: I’ve tossed in spinach or roasted red peppers for extra color and nutrients, and it blends seamlessly with the creamy sauce.
- Swap chicken: For a quicker meal, diced sausage or cooked shrimp can be great alternatives and still work well with the smoky-cream flavor.
- Make it lighter: Use half-and-half instead of heavy cream and reduce butter; it s still delicious but lighter on calories.
- Dairy-free version: Substitute with coconut cream and nutritional yeast for a creamy texture and nutty flavor without dairy.
How to Make Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe
Step 1: Marinate the Chicken for Maximum Flavor
Start by butterflying your chicken breast so it cooks evenly. Then season generously with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let it sit for about 10 minutes-this quick marinade is what gives the chicken that beautiful smoky, herby flavor that sets this pasta apart.
Step 2: Sear the Chicken to Golden Perfection
Heat a tablespoon of butter in a skillet over medium heat. When it s nice and melted, add the chicken. Cook for around 4-5 minutes on each side – you want a lovely golden crust without drying out the meat. Once cooked through, set the chicken aside to rest. This resting step keeps it juicy and tender when sliced later.
Step 3: Build the Creamy Sauce in the Same Pan
Using the same skillet keeps all those yummy browned bits from the chicken right where you want them. Melt 2 tablespoons of butter and let it brown slightly for a minute to add a nutty depth. Then toss in diced onion and minced garlic, sautéing until soft and fragrant-about 3-4 minutes. This base is what makes the sauce so flavorful.
Step 4: Thicken and Flavor the Sauce
Pour in the heavy cream, then whisk in the flour slurry gradually to avoid lumps. Let the sauce simmer for a few minutes until it thickens just enough to coat the back of a spoon. Stir in smoked paprika, garlic powder, chili flakes, and fresh chopped parsley for that punch of smoky, spicy, and fresh flavors melding together.
Step 5: Cook the Fusilli Pasta and Combine
While the sauce is thickening, boil your fusilli in salted water until just al dente – don t overcook or it won t hold up well with the sauce. Drain the pasta and add it directly into the cream sauce, tossing to coat every twist and turn. Stir in freshly grated Parmesan cheese and let it melt in for that irresistible gooey texture.
Step 6: Slice the Chicken and Serve
Slice your rested chicken into strips and nestle it on top of the creamy fusilli. I like to add a sprinkle of extra fresh parsley and Parmesan for a pretty finishing touch. Serve immediately and enjoy the wonderful creaminess combined with smoky, spicy chicken goodness.
Pro Tips for Making Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe
- Butterfly the Chicken: This ensures even cooking and helps the marinade soak in better, giving you juicy, flavorful chicken every time.
- Use a Flour Slurry: Mixing flour with water before adding it to the cream prevents lumps and gives you a perfectly smooth sauce.
- Don t Skip Resting: Let your cooked chicken rest for a few minutes before slicing to keep it tender and juicy-this little step makes a big difference.
- Fresh Parmesan Is Key: Freshly grated melts better and adds a richer flavor compared to pre-grated store-bought Parmesan.
How to Serve Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe
Garnishes
I always garnish this dish with a handful of fresh chopped parsley – it brightens the creamy sauce and adds a fresh pop of color. Sometimes I grate an extra sprinkle of Parmesan right on top, which melts slightly from the heat and amps up the cheesy flavor. A little drizzle of good olive oil at the end can add a nice silky finish, too.
Side Dishes
This dish is indulgent, so I like to pair it with something light like a crisp green salad dressed with lemon vinaigrette. Garlic bread or a crusty baguette is always a winner for soaking up the extra sauce. For veggies, roasted asparagus or steamed green beans balance the creaminess beautifully.
Creative Ways to Present
For special occasions, I like to plate this pasta in shallow bowls instead of a regular plate and top with a sprig of fresh parsley or basil. Serving with a side of lemon wedges adds brightness and a touch of color. Another fun idea is layering the sauce and chicken in a pretty glass baking dish for a casual but elegant family-style presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they last about 2-3 days. The pasta tends to soak up the sauce, so when you reheat, it s good to add a splash of cream or milk to loosen it back up.
Freezing
While I don t usually freeze this particular recipe because cream sauces can separate, if you want to try, freeze the chicken and pasta separately from the sauce. Thaw completely and reheat gently on the stove with some fresh cream stirred in to help restore the creamy texture.
Reheating
The best way I ve found to reheat is in a skillet over low heat with a splash of water or cream to avoid drying out or curdling. Stir frequently until warmed through and creamy again-microwaving tends to overcook the chicken and make the sauce grainy.
FAQs
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Can I use a different type of pasta in this recipe?
Absolutely! While fusilli is great for holding the creamy sauce, other pasta like penne, rotini, or farfalle would also work wonderfully. Just make sure to cook the pasta al dente to avoid it getting mushy once mixed with the sauce.
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Is there a way to make this dish dairy-free?
Yes! To make it dairy-free, swap out heavy cream for coconut cream or cashew cream, and replace Parmesan with nutritional yeast for a cheesy flavor. The texture will be a bit different but still delicious and creamy.
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How do I prevent the cream sauce from splitting?
Keep the heat low when simmering the cream sauce and add it gradually. Also, stirring in the flour slurry helps stabilize the sauce. Avoid boiling vigorously and reheat gently to maintain its smooth texture.
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Can I prepare parts of this recipe ahead of time?
You can marinate the chicken a few hours ahead and keep it refrigerated. Cooking the sauce and pasta fresh is best, but you can prepare the sauce base and reheat it later, adding pasta just before serving for the best taste and texture.
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What kind of Parmesan cheese works best?
Freshly grated Parmesan from a wedge is ideal because it melts smoothly and has rich flavor. Pre-grated versions often contain additives that affect melting and taste.
Final Thoughts
This Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe has become one of those dishes I keep coming back to when I want comfort food that s both flavorful and straightforward to make. It s perfect for sharing with friends or family because it feels special but doesn t require a lot of stress in the kitchen. I really hope you give it a try – I promise you ll love the creamy sauce paired with that smoky chicken. It’s one of those meals that s just cozy, satisfying, and hits all the right notes every time.
Print
Creamy Chicken and Fusilli Pasta with Smoked Paprika and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy chicken and pasta recipe combines tender marinated chicken breast with a rich, garlicky cream sauce and perfectly cooked fusilli pasta. Infused with smoked paprika, garlic, chili flakes, and fresh parsley, this dish offers a delightful balance of smoky, spicy, and savory flavors. The creamy Parmesan cheese sauce makes it a comforting and satisfying meal for any weeknight dinner.
Ingredients
Chicken Marinade
- 1 large chicken breast, butterflied
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon chili flakes
- 1/2 tablespoon olive oil
- 1 tablespoon butter (for cooking)
Pasta Sauce
- 2 tablespoons butter
- 1 onion, diced
- 8 garlic cloves, minced
- 2 cups heavy cream
- 1 tablespoon flour mixed with 2 tablespoons water (flour slurry)
- Handful of fresh parsley, chopped
- 8 oz cooked Fusilli pasta
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon chili flakes
- 1 cup freshly grated Parmesan cheese
Instructions
- Marinate the Chicken: Season the butterflied chicken breast evenly with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and ensure it’s well coated. Set aside to marinate for 10 minutes to enhance the flavors.
- Cook the Chicken: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Once hot, add the marinated chicken breast and sear for 4-5 minutes on each side until it develops a golden crust and is cooked through. Remove the chicken from the pan and set it aside to rest for a few minutes, which helps retain its juices before slicing.
- Make the Sauce: In the same skillet, melt 2 tablespoons of butter and allow it to brown slightly for about a minute to develop a deeper flavor. Add the diced onion and minced garlic, sautéing until the onion softens and the mixture is fragrant, approximately 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream, stirring to combine. Gradually add the flour slurry (flour mixed with water) to the sauce while stirring continuously to avoid lumps. Let the sauce simmer gently for 2-3 minutes until it thickens to a creamy consistency.
- Add Flavor: Season the cream sauce by mixing in smoked paprika, garlic powder, chili flakes, and the chopped fresh parsley. Stir well and allow the sauce to bubble gently, melding the spices and herbs together to create a flavorful base.
- Cook the Pasta: While the sauce simmers, bring a pot of salted water to a boil. Cook the fusilli pasta until al dente according to package instructions, typically about 8-10 minutes. Drain the pasta and set aside.
- Bring it Together: Add the cooked fusilli pasta directly into the cream sauce in the skillet. Toss thoroughly to ensure every piece of pasta is well coated with the sauce. Stir in the freshly grated Parmesan cheese, allowing it to melt smoothly into the sauce for added richness.
- Top with Chicken: Slice the rested chicken breast into strips or bite-sized pieces and place it over the creamy pasta. Garnish the dish with extra chopped parsley and additional Parmesan cheese if desired. Serve immediately for a warm and satisfying meal.
Notes
- Butterflying the chicken breast ensures it cooks evenly and remains tender.
- Letting the chicken rest after cooking helps retain the juices for moist meat.
- The flour slurry helps thicken the cream sauce smoothly without lumps.
- You can substitute fusilli with penne or rotini pasta if preferred.
- Adjust chili flakes to your preferred spice level.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
- Ensure the Parmesan cheese is freshly grated for optimal melting and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg
