Creamy Chicken Garlic Pasta (Printer-Friendly)
Tender chicken and pasta tossed in a silky garlic-parmesan cream sauce for cozy, satisfying dinners.
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts, butterflied
→ Pasta
02 -
10 ounces Brami fusilli or sturdy fusilli pasta
→ Fats
03 -
2 tablespoons olive oil
04 -
3 tablespoons unsalted butter, divided
→ Aromatics
05 -
1 small onion, finely diced
06 -
5 cloves fresh garlic, minced
→ Sauce
07 -
1 1/2 cups heavy cream
08 -
1/4 cup whole milk
09 -
2 tablespoons all-purpose flour
→ Seasonings
10 -
1 teaspoon smoked paprika
11 -
3/4 teaspoon garlic powder
12 -
1/2 teaspoon red chili flakes
13 -
1 teaspoon kosher salt, plus more for pasta water
14 -
1/2 teaspoon freshly ground black pepper
→ Cheese and Herbs
15 -
3/4 cup freshly grated Parmesan cheese, plus extra for serving
16 -
1/4 cup chopped fresh parsley, plus extra for garnish
# Steps to Follow:
01 -
In a small bowl, combine smoked paprika, garlic powder, chili flakes, 1/2 teaspoon salt, and black pepper. Rub mixture thoroughly over butterflied chicken breasts and drizzle with 1 tablespoon olive oil. Let rest for at least 10 minutes.
02 -
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden and fully cooked. Remove from skillet and set aside to rest.
03 -
Add remaining 2 tablespoons butter to the same skillet. Stir in diced onion and cook for 3 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant.
04 -
Pour in heavy cream and milk, stirring to combine. Sprinkle in flour while whisking constantly to avoid clumping. Season with remaining salt, garlic powder, smoked paprika, and chili flakes. Simmer gently on medium-low, stirring often, for 5–7 minutes until slightly thickened.
05 -
Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
06 -
Stir Parmesan cheese and parsley into the cream sauce until melted and smooth. Add cooked pasta to the skillet and toss to coat. Adjust consistency with reserved pasta water if needed.
07 -
Slice rested chicken thinly. Arrange over the creamy pasta in serving bowls. Garnish with additional Parmesan and parsley. Serve immediately while hot.
# Extra Suggestions:
01 -
Allow chicken to rest before slicing to retain natural juices and tenderness.
02 -
Use freshly grated Parmesan for a smooth, creamy sauce without graininess.
03 -
Sauce should be gently simmered—not boiled—to prevent separation.