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If you need a comforting meal that feels both restaurant-worthy and weeknight easy this creamy chicken and pasta hits all the marks. The tender marinated chicken with a rich velvety sauce clings to twirls of pasta for a dinner my family always requests when we crave comfort food that comes together fast.
I remember making this the first time for a friend’s birthday and we were all blown away by the flavor it brought to the table. Now it is a go to when I want to impress with minimum fuss.
Ingredients
- Large chicken breast: using a fresh breast and slicing it thin ensures fast cooking and juicy results
- Salt and pepper: key for balancing other flavors try freshly ground pepper for extra aroma
- Smoked paprika: gives a deep smoky flavor pick a good quality one for best color and aroma
- Garlic powder: intensifies the chicken’s flavor pick a fresh and caking-free powder
- Dried parsley: brightens things up choose a vibrant green dried parsley for freshness
- Chili flakes: bring a mellow heat look for vibrant red flakes for best punch
- Olive oil: locks in moisture a cold pressed olive oil gives nice richness
- Butter: adds flavor to both chicken and sauce use a quality unsalted butter for best control over salt
- Onion: builds the base sweetness look for a firm and fragrant onion
- Fresh garlic cloves: make the difference in aroma use plump cloves for best flavor
- Heavy cream: creates the creamy luxurious sauce whole cream is key avoid low fat options for richness
- Flour mixed with water: helps thicken keep it lump free for a smooth finish
- Fresh parsley: adds brightness opt for flat leaf for great flavor
- Cooked fusilli pasta: its twists are perfect for catching that luscious sauce use a bronze die pasta for better cling
- Freshly grated Parmesan cheese: gives a nutty creamy finish always buy a wedge and grate just before adding
Step-by-Step 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 making sure every bit is coated. Let it rest while you prepare other ingredients to give it time to absorb the flavors.
- Cook the Chicken:
- Heat butter in a large non stick pan over medium heat. Add the marinated chicken breast and let it cook undisturbed for four to five minutes on each side until the surface is deeply golden and the chicken is cooked through. Remove from the pan and let it rest so the juices stay inside.
- Make the Sauce:
- In the same pan add more butter and let it melt until it starts to brown this brings out a nutty depth. Add the diced onion and freshly minced garlic. Cook slowly over medium low heat stirring occasionally for about three to four minutes until the onion turns translucent and the garlic is very fragrant.
- Thicken the Sauce:
- Pour in the heavy cream and bring to a gentle simmer. Mix the flour with water into a smooth paste and slowly stir into the pan. Keep the sauce simmering and stirring for about two to three minutes until it thickens enough to coat the back of a spoon.
- Add Flavor:
- Stir in smoked paprika garlic powder chili flakes and chopped parsley. Let the sauce bubble lightly to blend the flavors making sure nothing burns or sticks at the bottom.
- Cook the Pasta:
- While the sauce is coming together bring a large pot of salted water to a boil and cook the fusilli until just al dente. Drain it well but keep a little bit of the pasta water handy in case you need to thin the sauce later.
- Bring it Together:
- Add drained pasta directly into the sauce. Toss thoroughly to make sure all pasta is coated. Add the freshly grated Parmesan a little at a time stirring so it melts smoothly into the sauce.
- Top with Chicken:
- Slice the rested chicken into strips. Arrange over the creamy pasta and sprinkle over extra parsley and more Parmesan if you like for an irresistible finish.
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Every time I make this I find myself sneaking extra Parmesan just before serving because that nutty flavor always reminds me of the meals my grandmother made. Her kitchen always smelled like melted butter and garlic and every bite of this brings me straight back.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat add a splash of milk or cream before microwaving or reheating gently on the stove so the sauce stays silky. The pasta will soak in the sauce as it sits so freshening it up restores the original creaminess.
Ingredient Substitutions
You can swap fusilli for any short pasta like penne or rotini. If you are out of heavy cream whole milk mixed with a spoon of cream cheese will work in a pinch though it will be a bit lighter. For a vegetarian twist use sautéed mushrooms or roasted broccoli instead of chicken and add a squeeze of lemon for a pop of freshness.
Serving Suggestions
This dish shines on its own but I love it with a crisp green salad and warm crusty bread to mop up extra sauce. It is also delicious with roasted vegetables like asparagus or zucchini for more color and nutrition. For a special touch serve with a glass of cold white wine and some fresh lemon wedges to squeeze over before eating.
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A Bit of Background
Savoring creamy chicken and pasta is a tradition in many American homes blending Italian technique with hearty family style cooking. The secret always lies in balancing good butter and cheese with a touch of heat and fresh herbs. This dish is a modern nod to classic Alfredo with a smoky paprika twist and a texture that always wins over picky eaters and food lovers alike.
Frequently Asked Questions
- → How can I ensure tender chicken?
Marinate the butterflied breast with spices and allow 10 minutes to rest. Searing in butter locks in moisture for juicy results.
- → Which pasta type works best?
Fusilli is recommended for its twists, which hold creamy sauces beautifully. Penne or rotini can also be used.
- → Can I replace heavy cream?
For a lighter version, use half-and-half or whole milk, but note the sauce will be less rich and thick.
- → Is it spicy?
Chili flakes add mild heat. Adjust the quantity or omit based on your preferred spice level.
- → What are the best garnish options?
Finish with extra parsley and freshly grated Parmesan. A drizzle of good olive oil also adds aroma and richness.
- → Can leftovers be reheated?
Gently reheat on the stovetop with a splash of milk or cream to restore the sauce's creaminess.