Description
A rich and comforting creamy chicken and pasta dish made with marinated chicken breast, Parmesan cream sauce, and fusilli pasta. Ready in just 35 minutes, it’s hearty, flavorful, and perfect for weeknights or special dinners.
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
Instructions
- 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 pasta in salted boiling water until al dente. Drain well.
- 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.
Notes
- Swap pasta shapes—penne, rigatoni, or spaghetti also work.
- Add vegetables like mushrooms, spinach, or sun-dried tomatoes.
- Replace chicken with shrimp or salmon for a seafood twist.
- Use half-and-half instead of cream for a lighter option.
- Store leftovers in an airtight container for up to 3 days and reheat with a splash of cream or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
