Description
Enjoy a rich and comforting meal with The Best Creamy Chicken and Pasta. This easy recipe combines tender marinated chicken breast with a luscious creamy sauce flavored with smoked paprika, garlic, and Parmesan cheese. Perfect for a quick weeknight dinner or a cozy weekend treat.
Ingredients
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 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
- ¼ 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 with olive oil and let it marinate for 10 minutes to absorb all the flavors.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until it turns golden brown and is fully cooked through. Remove the chicken from the pan and set aside to rest before slicing.
- Make the Sauce: In the same pan, melt 2 tablespoons of butter and let it brown for about a minute to add a nutty depth. Add the diced onion and minced garlic, sautéing them until they become soft and fragrant, about 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream carefully. Stir in the flour slurry (flour mixed with water) to help thicken the sauce. Let it simmer gently for 2-3 minutes until the sauce starts to thicken and coat the back of a spoon.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and freshly chopped parsley. Stir thoroughly and allow the sauce to bubble gently, melding all the flavors together.
- Cook the Pasta: While the sauce is simmering, cook the fusilli pasta in salted boiling water until al dente according to the package instructions. Drain and set aside.
- Bring it Together: Add the cooked pasta to the creamy sauce. Toss well to coat all the pasta evenly. Stir in the freshly grated Parmesan cheese, allowing it to melt smoothly into the sauce, enriching its taste and texture.
- Top with Chicken: Slice the rested chicken breast into strips and arrange them over the creamy pasta. Garnish with extra chopped parsley and Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Butterflying the chicken breast ensures even cooking and greater surface area for marinade.
- Adjust chili flakes according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half but expect a less creamy texture.
- Leftover creamy chicken pasta can be stored in an airtight container in the refrigerator for up to 2 days.
- Use freshly grated Parmesan for best flavor; pre-grated may not melt as smoothly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 680 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
