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
Units
Scale
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
