Best Creamy Chicken Pasta Easy (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 large chicken breast, butterflied
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried parsley
07 -
¼ teaspoon chili flakes
08 -
½ tablespoon olive oil
09 -
1 tablespoon butter, for cooking
→ Pasta Sauce
10 -
2 tablespoons butter
11 -
1 onion, diced
12 -
8 garlic cloves, minced
13 -
2 cups heavy cream
14 -
1 tablespoon flour mixed with 2 tablespoons water (flour slurry)
15 -
Handful of fresh parsley, chopped
16 -
8 oz cooked Fusilli pasta
17 -
1 teaspoon smoked paprika
18 -
1 teaspoon garlic powder
19 -
¼ teaspoon chili flakes
20 -
1 cup freshly grated Parmesan cheese
# Instructions:
01 -
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.
02 -
Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked. Remove and set aside to rest before slicing.
03 -
In the same pan, melt 2 tablespoons butter. Let the butter brown for a minute. Add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
04 -
Pour in the heavy cream. Stir in the flour slurry and simmer for 2-3 minutes until slightly thickened.
05 -
Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.
06 -
While the sauce simmers, cook Fusilli in salted boiling water until al dente. Drain and set aside.
07 -
Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce.
08 -
Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired.