Description
This creamy chicken and pasta recipe features tender marinated chicken breast seared to perfection and served over fusilli pasta coated in a rich, flavorful sauce made with heavy cream, garlic, smoked paprika, and freshly grated Parmesan cheese. It’s an easy one-pan stovetop dish perfect for a comforting 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 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 with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle olive oil over the chicken and let it marinate for 10 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Sear the chicken breast for 4-5 minutes on each side until it is golden brown and fully cooked through. Remove the chicken from the pan and let it rest before slicing.
- Make the Sauce: Using the same pan, melt 2 tablespoons of butter and let it brown slightly for about a minute. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream, then stir in the flour slurry made from 1 tablespoon flour and 2 tablespoons water. Simmer the mixture for 2-3 minutes until the sauce thickens slightly.
- Add Flavor: Stir in smoked paprika, garlic powder, chili flakes, and chopped fresh parsley. Let the sauce bubble gently so the flavors meld together.
- Cook the Pasta: While the sauce simmers, cook fusilli pasta in salted boiling water until al dente. Drain and set aside.
- Bring it Together: Add the cooked fusilli pasta to the sauce. Toss well to coat the pasta evenly. Stir in the freshly grated Parmesan cheese, allowing it to melt smoothly into the sauce.
- Top with Chicken: Slice the rested chicken and arrange it on top of the creamy pasta. Garnish with extra parsley and Parmesan cheese if desired, then serve immediately.
Notes
- Butterflying the chicken breast helps it cook evenly and absorb more marinade flavor.
- Using the same pan for sauce adds depth of flavor from the chicken drippings.
- The flour slurry helps thicken the sauce without lumps.
- If fusilli pasta is not available, other short pastas like penne or rotini will work well.
- Adjust chili flakes to your preferred spice level.
- Resting the chicken before slicing keeps it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 130 mg
