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
- 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 absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes on each side until golden and fully cooked through. Remove from the pan and set aside to rest before slicing thinly.
- Make the Sauce: In the same pan, melt 2 tablespoons butter and allow it to brown slightly for a minute, adding complexity to the flavor. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream and stir to combine. Gradually add the flour slurry while stirring to thicken the sauce evenly. Simmer gently for 2-3 minutes until it thickens to a creamy consistency.
- Add Flavor: Stir in smoked paprika, garlic powder, chili flakes, and chopped fresh parsley. Allow the sauce to bubble gently, letting the spices infuse throughout.
- Cook the Pasta: While the sauce simmers, cook the fusilli pasta in salted boiling water until al dente, typically 9-11 minutes. Drain and set aside.
- Bring it Together: Add the cooked pasta to the sauce and toss well to coat each piece evenly. Stir in the freshly grated Parmesan cheese, letting it melt smoothly into the creamy sauce.
- Top with Chicken: Slice the rested chicken breast and place it over the pasta. Garnish with extra chopped parsley and Parmesan if desired, then serve immediately for the best flavor and texture.
Notes
- Make sure to butterfly the chicken breast evenly to ensure it cooks uniformly.
- Allow the chicken to rest after cooking to retain its juices and keep it tender.
- The flour slurry helps thicken the cream sauce without clumping; add it gradually while stirring constantly.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Feel free to swap fusilli for other pasta shapes like penne or rigatoni as preferred.
- Adjust chili flakes according to your spice tolerance for milder or spicier flavor.
- Make sure to salt the pasta water adequately to enhance the pasta’s flavor before adding to the sauce.
- This dish pairs wonderfully with a crisp green salad and garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Sautéing, Simmering, Searing
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg
