Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe

I absolutely love sharing this Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe because it’s one of those comforting dishes that feels both indulgent and satisfying. The smoky warmth from the paprika combined with a rich, garlicky Parmesan sauce elevates simple ingredients into something truly special. Plus, it s a great recipe to bring out on busy weeknights or whenever you want to impress without too much fuss.

When I first tried this recipe, I was hooked immediately-the balance of flavors and creamy texture is just perfect. You ll find that the smoked paprika adds a subtle depth that’s hard to beat, making this pasta dish stand out. It s filling, flavorful, and brings the kitchen together with every bite.

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Ingredients You’ll Need

These ingredients come together to create a creamy, flavorful sauce with tender chicken and perfectly coated pasta. Picking fresh garlic and quality Parmesan will really elevate the dish.

• Chicken breast: I like to butterfly the breast for even cooking and quick searing.
• Smoked paprika: This is a game-changer – don t skip it! It adds smoky warmth without overpowering.
• Garlic powder: Along with fresh garlic cloves, this layers the garlic flavor beautifully.
• Dried parsley: Provides a subtle herby touch while fresh parsley finishes it off nicely.
• Chili flakes: Adds a mild heat to cut through the richness.
• Olive oil and butter: Both are essential for marinating and cooking chicken to juicy perfection.
• Onion: Gives the sauce a mild sweetness and depth.
• Heavy cream: The base for the silky sauce, so don t substitute lightly.
• Flour slurry: Helps the sauce thicken up perfectly without lumps.
• Fresh parsley: For garnish and fresh flavor pop.
• Fusilli pasta: The spirals catch the sauce beautifully – but you can swap for penne or rotini.
• Parmesan cheese: Freshly grated is best for that authentic cheesy richness.

Variations

I ve played around with this Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe plenty of times, and it s fun to switch things up depending on what s in season or what mood I m in. Feel free to tweak the spice level or swap proteins to make it your own!

• Grilled chicken instead of pan-seared: I love adding a slight char flavor for a smoky twist, just grill the marinated chicken instead of searing.
• Vegetarian option: Use sautéed mushrooms or roasted cauliflower in place of chicken – they soak up the sauce beautifully.
• Spicy kick: Add extra chili flakes or a dash of cayenne if you like your pasta with some heat.
• Dairy-free adaptation: I ve used coconut cream and nutritional yeast for a vegan take – it s tasty but the original is unbeatable for creaminess.

How to Make Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe

Step 1: Marinate the chicken for flavor and tenderness

Start by butterflying the chicken breast so it cooks quickly and evenly. Mix salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes, then rub this all over the chicken with olive oil. Let it marinate for about 10 minutes-this step is where a lot of the magic happens, infusing the chicken with smoky, garlicky goodness. I usually prep this first and get everything else ready while the chicken soaks in those flavors.

Step 2: Sear the chicken to golden perfection

Heat butter in a large non-stick skillet over medium heat until foamy, then add your marinated chicken. Cook it for 4-5 minutes per side until you get a beautiful golden crust and the chicken is cooked through. I ve learned that letting it rest a few minutes after cooking helps keep it juicy and makes slicing much easier and cleaner.

Step 3: Build your sauce with butter, onion, and garlic

Using the same skillet, melt more butter and let it brown just slightly to develop some nutty flavor. Add diced onion and minced garlic, sautéing until soft and fragrant (about 3-4 minutes). I find that gentle cooking here is key-don t rush it or you risk burned garlic, which can turn bitter.

Step 4: Create the creamy sauce base

Pour in the heavy cream and whisk in your flour slurry (flour mixed with water) to help the sauce thicken evenly. Simmer gently for 2-3 minutes so it starts to coat the back of a spoon. This is when the sauce transforms from liquidy to luscious and silky-be patient and stir often.

Step 5: Add the smoky and spicy seasonings

Stir in smoked paprika, garlic powder, chili flakes, and chopped parsley. Let the sauce bubble gently as the flavors meld together. This layering of spices gives the sauce that signature smoky depth paired with just a touch of heat, which you re going to love.

Step 6: Cook and add pasta, then stir in Parmesan

While the sauce simmers, cook your Fusilli pasta in well-salted water until just al dente-perfect for soaking up sauce without getting mushy. Drain the pasta, add it straight into the sauce, and toss to coat every spiral. Finally, stir in freshly grated Parmesan cheese and let it melt smoothly into that creamy base. At this point, your kitchen will start smelling irresistible.

Step 7: Slice the chicken and assemble

Slice your rested chicken and arrange it on top of the creamy pasta. Sprinkle extra parsley and Parmesan as garnish if you like-it makes the dish look as good as it tastes. This final touch always impresses guests or family, turning weeknight dinner into something special.

How to Serve Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe

Garnishes

Freshly chopped parsley is my go-to garnish-it adds a pop of color and fresh flavor that brightens the dish. I also like to shave a bit more Parmesan on top for that extra cheesy touch that melts as you dig in. Sometimes, a sprinkle of extra smoked paprika on top adds a beautiful smoky aroma right before serving.

Side Dishes

Since this pasta is rich and creamy, I love pairing it with light sides like a crisp green salad with lemon vinaigrette or some roasted veggies such as asparagus or broccoli. Garlic bread is always a hit, especially for soaking up extra sauce – if you re feeling indulgent, that combo is unbeatable!

Creative Ways to Present

For special occasions, I like to serve this in individual shallow bowls topped with a sprig of fresh parsley and a delicate drizzle of olive oil. You could also try plating it in a pretty pasta bowl with a side of rustic bread and a glass of chilled white wine to make the meal feel restaurant-worthy at home.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate within two hours of cooking. This Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe keeps well for up to 3 days without losing much of its flavor or creamy texture, which is perfect for easy lunches or quick dinners.

Freezing

Personally, I freeze leftovers only if I plan to eat them within a month. When freezing, separate the pasta and chicken if possible, so the chicken doesn t dry out. Thaw overnight in the fridge for best results before reheating to maintain texture and taste.

Reheating

I find reheating gently on the stove with a splash of cream or milk keeps the sauce creamy and stops it from drying out. Microwaving works in a pinch, but stirring frequently and adding a little extra liquid really helps keep the pasta luscious and prevents clumping.

FAQs

Final Thoughts

This Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe has become a staple in my kitchen because it s just so reliably delicious and comforting. It s one of those dishes I reach for when I want something satisfying but don t want to spend half the day cooking. I hope you ll give it a try soon, and that it becomes a favorite in your home too-because once you taste that creamy, smoky flavor, it s hard to go back!

Creamy Garlic Parmesan Chicken Pasta with Smoked Paprika Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 94 reviews

• Author: Alvarez
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

A rich and creamy chicken and pasta dish featuring tender marinated chicken breast seared to perfection and combined with a luscious garlic and smoked paprika-infused cream sauce, tossed with al dente fusilli pasta and finished with freshly grated Parmesan cheese and parsley.

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Ingredients

Units USM Scale 1x2x3x

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
• 1/4 teaspoon chili flakes
• 1/2 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
• 1/4 teaspoon chili flakes
• 1 cup freshly grated Parmesan cheese

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Instructions

1. 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 allow it to marinate for 10 minutes to absorb the flavors.
2. Cook the Chicken: Heat 1 tablespoon butter in a large non-stick skillet over medium heat. Sear the chicken for 4-5 minutes on each side until it develops a golden crust and is fully cooked through. Remove from the pan and let it rest before slicing to retain juiciness.
3. Make the Sauce: Using the same pan, melt 2 tablespoons of butter and let it brown lightly for one minute to develop a nutty flavor. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
4. Thicken the Sauce: Pour in the heavy cream and stir in the prepared flour slurry. Simmer gently for 2-3 minutes until the sauce thickens slightly and begins to coat the back of a spoon.
5. Add Flavor: Stir in smoked paprika, garlic powder, chili flakes, and freshly chopped parsley. Allow the sauce to bubble gently to combine the spices thoroughly.
6. Cook the Pasta: While the sauce simmers, cook fusilli pasta in salted boiling water until al dente, usually about 10 minutes. Drain the pasta and set aside.
7. Bring it Together: Add the cooked fusilli pasta directly to the sauce and toss well to coat every piece evenly. Stir in the grated Parmesan cheese and allow it to melt, enriching the sauce with savory depth.
8. Top with Chicken: Slice the rested chicken breast and arrange it on top of the pasta. Garnish with additional chopped parsley and extra Parmesan cheese if desired before serving.

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Notes

• The chicken breast can be replaced with thighs for a juicier texture.
• Adjust chili flakes to your spice preference for a milder or spicier dish.
• Use gluten-free flour for the slurry to make this dish gluten-free.
• For a lighter option, substitute heavy cream with half-and-half or a blend of milk and cream.
• Make sure to rest the chicken after cooking to keep it tender and juicy.
• Freshly grated Parmesan cheese melts better than pre-grated varieties and enhances flavor.

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Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 600 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 38 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 130 mg