Creamy Chicken Garlic Parmesan Pasta Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 large chicken breast (butterflied)

Salt & pepper (to taste)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp dried parsley

1/4 tsp chili flakes

1/2 tbsp olive oil

1 tbsp butter (for cooking)

2 tbsp butter

1 onion (finely diced)

8 garlic cloves (minced)

2 cups heavy cream

1 tbsp flour mixed with 2 tbsp water (flour slurry)

Handful fresh parsley (chopped)

8 oz cooked Fusilli Pasta

1 tsp smoked paprika

1 tsp garlic powder

1/4 tsp chili flakes

1 cup freshly grated Parmesan cheese

Directions

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.

Cook the Chicken: Heat 1 tbsp 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.

Make the Sauce: In the same pan, melt 2 tbsp butter. Add diced onions and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.

Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.

Cook the Pasta: While the sauce simmers, cook Brami Fusilli in salted boiling water until al dente. Drain and set aside.

Bring it Together: 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.

Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired.