Creamy Chicken and Pasta (Print-Friendly Version)
Juicy chicken, luscious sauce, and pasta create a satisfying dinner with bold flavors and a gourmet touch.
# What You'll Need:
→ Chicken Marinade
01 -
1 large chicken breast, butterflied
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried parsley
07 -
0.25 teaspoon chili flakes
08 -
0.5 tablespoon olive oil
09 -
1 tablespoon unsalted butter (for cooking)
→ Pasta and Sauce
10 -
2 tablespoons unsalted butter
11 -
1 onion, finely diced
12 -
8 garlic cloves, minced
13 -
2 cups heavy cream
14 -
1 tablespoon plain flour mixed with 2 tablespoons water (flour slurry)
15 -
1 handful fresh parsley, chopped
16 -
225 g cooked fusilli pasta
17 -
1 teaspoon smoked paprika
18 -
1 teaspoon garlic powder
19 -
0.25 teaspoon chili flakes
20 -
100 g freshly grated Parmesan cheese
# How to Make It:
01 -
Combine butterflied chicken breast with salt, black pepper, smoked paprika, garlic powder, dried parsley, chili flakes, and olive oil. Toss to coat evenly and allow to marinate for 10 minutes.
02 -
Heat 1 tablespoon butter in a large non-stick pan over medium heat. Sear the marinated chicken for 4–5 minutes per side until golden and thoroughly cooked through. Remove and let rest, then slice thinly.
03 -
In the same pan, melt 2 tablespoons butter. Add diced onion and minced garlic, sautéing for 3–4 minutes until softened and aromatic.
04 -
Pour in heavy cream and bring to a gentle simmer. Stir in the flour slurry to help thicken the sauce. Simmer for 2–3 minutes until slightly thickened.
05 -
Stir in smoked paprika, garlic powder, chili flakes, and chopped parsley. Allow the sauce to bubble gently, infusing the flavors.
06 -
While the sauce simmers, cook fusilli in a large pot of salted, boiling water until al dente. Drain thoroughly and set aside.
07 -
Incorporate the cooked pasta into the sauce, tossing gently to coat each piece. Fold in freshly grated Parmesan cheese and let it melt to achieve a creamy texture.
08 -
Arrange sliced chicken over the pasta. Garnish generously with extra parsley and Parmesan if desired. Serve immediately.
# Additional Tips:
01 -
Allow the chicken to rest before slicing to retain its juices.
02 -
Browning the butter before starting the sauce can add a nutty depth of flavor.
03 -
For a lighter texture, substitute half of the cream with whole milk.