Creamy Chicken Garlic Pasta

This creamy chicken garlic pasta became my instant solution for nights when both flavor and speed matter. The combination of tender seared chicken, a silky Parmesan sauce fragranced with garlic, and hearty Brami fusilli checks every comfort food box without fuss or excess mess. There are never leftovers in my house — everyone wants seconds of this one.

My kids ask for seconds every time I make this and I always sneak a little extra parmesan on mine because it melts like a dream.

Ingredients

• Boneless skinless chicken breasts: Butterflied for fast even cooking. Organic or air-chilled chicken stays juicier
• Brami fusilli: High protein and fiber holds sauce perfectly
• Olive oil: Helps sear chicken for crusty edges and extra flavor
• Unsalted butter: Adds richness and silky mouthfeel to meat and sauce
• Onion: Sautéed for sweetness and depth supports the garlic
• Fresh garlic: Bold flavor backbone. Choose firm cloves with no green shoots
• Heavy cream: The secret to a decadent sauce. Choose a clean additive free brand
• All-purpose flour: Thickens the sauce smoothly
• Smoked paprika: Warmth and color with depth. Use deep red Spanish for authentic richness
• Garlic powder: Layered garlic foundation without overwhelming
• Chili flakes: Tiny hit of heat to balance the creamy base
• Parmesan cheese: Salty nutty and the main source of umami. Freshly grated melts best
• Fresh parsley: Brings brightness and color

Instructions

Marinate the Chicken:

Combine smoked paprika garlic powder chili flakes salt and pepper in a small bowl. Rub this over butterflied chicken breasts then drizzle with olive oil. Let the chicken rest while you prep everything else to let flavors soak in

Cook the Chicken:

Melt butter in a large skillet over medium heat. Lay in chicken and sear for four to five minutes per side until the outside is golden and the inside fully cooked. Remove chicken and let it rest to keep the juices locked in

Sauté the Aromatics:

In the same pan add more butter and the chopped onion. Cook gently for about three minutes until translucent and soft. Stir in fresh minced garlic and keep heat medium low cooking another minute until the kitchen smells strong and sweet

Build the Sauce:

Pour in heavy cream and a splash of milk stirring to combine. Sprinkle flour evenly and whisk gently to prevent clumps. Add garlic powder smoked paprika and chili flakes. Let this gently simmer for five to seven minutes for a thick creamy sauce

Cook the Pasta:

While sauce simmers cook Brami fusilli in boiling salted water just until al dente. Scoop out half a cup of cooking water for later and drain the pasta

Combine and Finish:

Add freshly grated parmesan and chopped parsley to the sauce and stir until fully melted and smooth. Add the drained pasta and use tongs to toss until every curl is coated. If sauce seems thick thin with reserved pasta water

Serve and Enjoy:

Slice rested chicken into strips. Mound the creamy pasta onto plates and lay chicken on top. Shower with extra parsley and parmesan and serve piping hot

My favorite ingredient is the freshly grated parmesan. The moment it hits the hot sauce the way it melts in and binds everything makes the kitchen smell like an Italian trattoria. My daughter calls this our cozy rainstorm pasta and asks for it whenever the weather turns gloomy.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. I always reheat gently on the stovetop and add a bit of cream or milk to restore the original creamy texture. Microwaving works if you stir every thirty seconds between bursts to keep the sauce from splitting. Freezing is not advised since creamy sauces tend to separate after thawing and reheating.

Ingredient Substitutions

Chicken thighs or shredded rotisserie chicken work in place of breasts. You can use any sturdy pasta like penne or rotini if you do not have Brami fusilli. For dairy free swap cream for coconut cream and parmesan for a solid vegan cheese or nutritional yeast. Shallots or even a touch of onion powder can stand in for fresh onion if needed.

Serving Suggestions

Serve with a lemony green salad to lighten the richness. Fold steamed broccoli or peas right into the sauce if you want more veggies. Fresh garlic bread is a must in my house for mopping up every last bit of sauce.

Cultural Notes

This pasta is a classic example of Italian American comfort food where rich cream and cheese meet bold garlic and pasta. Using Brami fusilli gives a nod to healthy modern choices and adds extra fiber while still honoring its traditional roots as a hearty family meal.

Seasonal Adaptations

Swap in baby spinach or kale for a cold weather variation. Toss in garden zucchini or cherry tomatoes for a light summer version. Use turkey or ham after the holidays for a new spin on leftovers.

Success Stories

Once I made this pasta during a family snow day and everyone declared it the ultimate winter dinner. Even my picky eater niece cleaned her plate and asked for more. A friend made it with gluten free rotini and said it was indistinguishable from the original.

Freezer Meal Conversion

This recipe is not ideal for the freezer. To avoid sauce separation, make the chicken and pasta then freeze them separately. Prepare the cream sauce fresh and toss everything together when ready to serve for best results.

I used to rush the chicken step but now I always wait for a good golden sear since it seriously lifts the flavor of the whole dish.

Common Recipe Questions

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts best and gives a smoother, creamier texture, but high-quality pre-grated can be used in a pinch.

→ How can I lighten this dish?

Try half-and-half or evaporated milk instead of heavy cream and choose whole wheat or legume-based pasta for added fiber.

→ What pasta types work best besides Brami fusilli?

Penne, rotini, or rigatoni retain sauce well and make great alternatives. Cook until just al dente for the best bite.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to three days. Reheat gently with a splash of milk or cream.

→ Can I prepare this ahead of time?

Cook the chicken and sauce in advance, then make the pasta fresh and combine everything just before serving.

→ How do I keep the sauce from splitting?

Gently simmer the sauce and avoid high heat. Stir well and do not boil after adding cream to maintain a smooth texture.