Name: The Best Creamy Chicken and Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 large chicken breast, butterflied; Salt & pepper, to taste; 1 tsp smoked paprika (for marinade); 1 tsp garlic powder (for marinade); 1 tsp dried parsley (for marinade); 1/4 tsp chili flakes (for marinade); 1/2 tbsp olive oil; 1 tbsp butter (for cooking chicken); 2 tbsp butter (for sauce); 1 onion, diced; 8 garlic cloves, minced; 2 cups heavy cream; 1 tbsp flour mixed with 2 tbsp water (flour slurry); Handful fresh parsley, chopped; 8 oz fusilli pasta, cooked; 1 tsp smoked paprika (for sauce); 1 tsp garlic powder (for sauce); 1/4 tsp chili flakes (for sauce); 1 cup freshly grated Parmesan cheese

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Why You’ll Love This Recipe

This recipe is a weeknight favorite because it’s quick, satisfying, and loaded with flavor. The chicken is marinated to perfection, the sauce is velvety and cheesy, and the pasta ties everything together. Whether you’re cooking for your family or treating yourself to a cozy night in, this dish hits the spot.

The Best Creamy Chicken and Pasta

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

1 large chicken breast, butterflied
Salt & pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
¼ teaspoon chili flakes
½ tablespoon olive oil
1 tablespoon butter for cooking

For the Pasta Sauce:

2 tablespoon butter
1 onion, diced
8 garlic cloves, minced
2 cups heavy cream
1 tablespoon flour mixed with 2 tablespoon water (flour slurry)
Handful fresh parsley, chopped
8 oz cooked fusilli pasta
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon chili flakes
1 cup freshly grated Parmesan cheese

Directions

Marinate the chicken by seasoning the butterflied breast with salt, pepper, smoked paprika, garlic powder, parsley, chili flakes, and olive oil. Let rest for 10 minutes.
Heat butter in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and fully cooked. Remove and rest before slicing.
In the same pan, melt butter and let it brown slightly. Add diced onion and garlic, cooking until softened and fragrant.
Pour in the heavy cream and stir in the flour slurry. Simmer for 2-3 minutes until slightly thickened.
Season the sauce with smoked paprika, garlic powder, chili flakes, and parsley. Let it bubble gently.
Meanwhile, cook fusilli in salted boiling water until al dente. Drain.
Toss the pasta in the sauce, then stir in Parmesan until melted and creamy.
Slice the chicken and serve on top of the pasta. Garnish with extra parsley and Parmesan.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Use penne or spaghetti if you don’t have fusilli.
Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor.
Swap chicken with shrimp or salmon for a seafood version.
Lighten it up by using half-and-half instead of heavy cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of cream or milk to bring back the creamy texture. Avoid microwaving too long, as it may dry out the sauce and chicken.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked or rotisserie chicken. Just slice and add it at the end.

Can I make this recipe ahead of time?

You can cook the sauce and pasta ahead, then reheat and add freshly cooked chicken before serving.

What pasta works best for this dish?

Fusilli is great because it holds the sauce well, but penne, rigatoni, or fettuccine also work.

How do I prevent the sauce from curdling?

Keep the heat at medium-low when adding cream and avoid boiling it too rapidly.

Can I freeze this creamy chicken pasta?

It’s not recommended as cream-based sauces can separate when frozen and reheated.

What can I substitute for heavy cream?

Half-and-half or whole milk mixed with a little cream cheese can be used, though the sauce won’t be as rich.

How do I know the chicken is cooked through?

The internal temperature should reach 165°F (74°C).

Can I make this gluten-free?

Yes, use gluten-free pasta and thicken the sauce with cornstarch instead of flour.

Can I add vegetables to the sauce?

Absolutely—mushrooms, broccoli, or bell peppers make excellent additions.

What can I use instead of Parmesan?

Pecorino Romano or Asiago cheese are great substitutes with a similar flavor profile.

Conclusion

This creamy chicken and pasta recipe is the ultimate comfort food—quick, hearty, and full of flavor. With its tender chicken, velvety sauce, and cheesy pasta, it’s sure to become a family favorite. Whether for a busy weeknight or a special dinner, this dish delivers every time.

Lily