Print

Creamy Chicken and Pasta Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

This Creamy Chicken and Pasta recipe offers a rich, flavorful weeknight dinner that combines tender marinated chicken with a velvety creamy sauce over fusilli pasta. Ready in just 35 minutes, it’s comfort food elevated with a gourmet twist.

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

  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 let it marinate for 10 minutes to infuse the flavors.
  2. Cook the Chicken: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Sear the chicken breast for 4-5 minutes on each side until golden and fully cooked. Remove from the pan and set aside to rest before slicing to keep the meat juicy.
  3. Make the Sauce: Using the same pan, melt 2 tablespoons of butter and allow it to brown slightly for extra flavor. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
  4. Thicken the Sauce: Pour in the heavy cream and stir well. Add the flour slurry (a mixture of flour and water) to thicken the sauce. Let it simmer gently for 2-3 minutes until the sauce has thickened slightly.
  5. Add Flavor: Stir in the smoked paprika, garlic powder, chili flakes, and chopped fresh parsley to enhance the sauce’s flavor. Let it bubble gently to meld the spices.
  6. Cook the Pasta: Meanwhile, cook fusilli pasta in salted boiling water until al dente according to package instructions. Drain the pasta and set aside.
  7. Bring it Together: Add the cooked pasta to the sauce in the pan. Toss thoroughly to coat the pasta evenly with the creamy sauce. Stir in the freshly grated Parmesan cheese and allow it to melt smoothly into the sauce.
  8. Top with Chicken: Slice the rested chicken breast and arrange it over the pasta. Garnish with extra chopped parsley and Parmesan cheese if desired, then serve immediately for a comforting and delicious meal.

Notes

  • Butterflying the chicken breast ensures even cooking and quicker searing.
  • Letting the chicken rest after cooking keeps it juicy.
  • Using the same pan for sauce adds depth of flavor from the chicken drippings.
  • The flour slurry is key to thickening the sauce without lumps.
  • If you prefer less spice, reduce or omit the chili flakes.
  • Use freshly grated Parmesan for the best flavor and melting quality.

Find it online: http://bitezly.com/creamy-chicken-and-pasta-delight-recipe/