Description
Indulge in this delectable and creamy chicken and pasta dish that will surely become a family favorite. Tender marinated chicken paired with a rich and flavorful pasta sauce, all brought together with a generous helping of Parmesan cheese.
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 tablespoons butter
- 1 onion, diced
- 8 garlic cloves, minced
- 2 cups heavy cream
- 1 tablespoon flour mixed with 2 tablespoons water (flour slurry)
- Handful of 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 let it marinate for 10 minutes.
- Cook the Chicken: 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.
- Make the Sauce: In the same pan, melt 2 tablespoons butter. Add diced onion and minced garlic. Sauté until softened. Pour in the heavy cream and add the flour slurry. Simmer for 2-3 minutes until slightly thickened.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and parsley. Let the sauce bubble gently.
- Cook the Pasta: Cook Fusilli Pasta in salted boiling water until al dente. Drain and set aside.
- Bring it Together: Add the cooked pasta to the sauce. Stir in Parmesan cheese until melted. Top with sliced chicken and garnish with parsley and extra Parmesan.
