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.
Ingredients
Units
Scale
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
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 allow it to marinate for 10 minutes to absorb the flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
