Pin
This ultra-creamy chicken and pasta dish brings together tender marinated chicken breast and rich Parmesan cream sauce over fusilli pasta. Perfect for cozy nights in or impressing guests without the stress, it has become one of my go-tos for comforting but elegant dinners.
Every time I serve this, someone requests the recipe. I first made it for a last-minute family dinner and was blown away by how quickly it disappeared from the table.
Ingredients
- Chicken breast: Butterflied for quick, even cooking and extra tenderness
- Salt and pepper: To make the marinade pop
- Smoked paprika: For a subtle smoky aroma; choose a deep rust-red color
- Garlic powder: For extra savory depth
- Dried parsley: Adds herby freshness; look for leaves not powder
- Chili flakes: For mild heat
- Olive oil: Helps flavors cling to the chicken
- Butter: Gives both the chicken and sauce rich flavor; use a good-quality unsalted stick
- Red bell pepper: Diced for sweet crunch; choose one that feels heavy for its size
- Garlic cloves: Chopped fresh for maximum flavor
- Heavy cream: Creates that classic creamy base
- Flour slurry: Thickens the sauce smoothly; whisk until there are no lumps
- Fresh parsley: Chopped for bright flavor and garnish
- Fusilli pasta: Holds onto the sauce with its spiral shape
- Freshly grated Parmesan: Melts silkily into the sauce; buy a wedge and shred just before using
Step-by-Step Instructions
- Marinate the Chicken:
- Pat dry the chicken breast then butterfly it for faster cooking. Rub generously with salt, pepper, smoked paprika, garlic powder, dried parsley and chili flakes. Massage in olive oil and let rest at room temperature for ten minutes which allows the spices to infuse.
- Cook the Chicken:
- Melt butter in a wide skillet on medium heat. Once it foams, gently lay in the chicken and sear four to five minutes on each side until golden and fully done. Remove chicken to a plate and tent with foil so it stays moist while resting.
- Start the Sauce:
- In the same pan add more butter and let it brown slightly for a rich, nutty base. Add diced red pepper and plenty of minced garlic. Sauté about three to four minutes to soften and draw out sweetness and aroma.
- Creamy Sauce Time:
- Pour in heavy cream and stir up the browned bits for flavor. Drizzle in the flour-water mixture, whisking constantly. Let simmer for two to three minutes until it thickens just enough to coat a spoon.
- Layer in Flavor:
- Add smoked paprika, garlic powder, chili flakes and a good handful of fresh chopped parsley. Stir so everything is evenly flecked with herbs and spices. Let it bubble gently to marry the flavors.
- Boil the Pasta:
- While the sauce simmers, bring a large pot of salted water to a rolling boil. Drop in fusilli and cook just until al dente, usually about eight minutes. Drain well but do not rinse to keep pasta starchy and sauce-friendly.
- Combine Pasta and Sauce:
- Tip the hot pasta straight into the sauce pan. Toss gently so every curl is coated and luxurious. Scatter over the just-grated Parmesan and stir until it melts into a glossy cream.
- Top with Chicken:
- Slice the rested chicken breast and fan the strips across the pasta. Spoon over an extra hit of fresh parsley and more Parmesan if you love a beautiful finish.
Pin
Every time I shave fresh Parmesan into the sauce I remember my grandmother who always said real cheese was the magic in any pasta dish. My family always argues over who gets the last piece of chicken in the pan.
Storage Tips
Cool leftovers quickly and transfer to an airtight container. This pasta keeps well in the fridge for up to three days. To reheat add a splash of milk or cream and warm gently on the stove so the sauce stays creamy and does not split. Avoid microwaving on high which may dry out the chicken.
Ingredient Substitutions
You can swap out the fusilli for penne, farfalle, or spaghetti in a pinch. If you are out of smoked paprika, use a touch of regular paprika plus a pinch of cumin. Fresh spinach or frozen peas may be added for a hit of green. Turkey breast slices or thin pork chops work if chicken is not on hand.
Serving Suggestions
Serve the pasta with a crisp green salad tossed in lemon vinaigrette or simple roasted vegetables. I love offering extra wedges of Parmesan at the table for anyone who cannot get enough cheese. Garlic bread or a crusty baguette is perfect for mopping up extra sauce.
Pin
Cultural Note
This creamy pasta echoes classic Italian-American comfort food found everywhere from home kitchens to family-run trattorias. The use of paprika and a hearty amount of cream also nods to modern American twists on traditional pasta. It is the kind of meal that brings everyone to the table and keeps conversation lively.
Recipe Questions & Answers
- → What pasta shape works best here?
Fusilli is ideal as its twists hold onto the creamy sauce, but penne or rotini also work well.
- → Can I use chicken thighs instead of breast?
Yes, boneless chicken thighs offer a juicier texture and richer flavor when properly cooked.
- → How can I make the sauce thicker?
Mix flour with water to make a slurry, then add it to the simmering cream sauce for a smooth, thicker consistency.
- → Is there a substitute for heavy cream?
Half-and-half or whole milk with a touch of butter can work, but the sauce will be slightly lighter.
- → What vegetables pair well with this dish?
Spinach, mushrooms, or sun-dried tomatoes add both color and flavor to the creamy base.
- → How do I reheat leftovers?
Gently reheat in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.