Best Creamy Chicken Garlic Parmesan Pasta – Easy & Flavorful Dinner
Creamy Chicken Garlic Parmesan Pasta is a comforting dish featuring juicy, marinated chicken breast, tender fusilli pasta, and a rich, garlicky Parmesan cream sauce. Perfect for an easy yet indulgent dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Halal
Ingredients
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 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 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 cooked through. Remove and set aside to rest before slicing.
- Make the Sauce: In the same pan, melt 2 tablespoons butter. Let it brown for a minute, then add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream and stir in the flour slurry. Simmer for 2-3 minutes until the sauce thickens slightly.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir and let the sauce bubble gently.
- Cook the Pasta: Meanwhile, cook the fusilli in salted boiling water until al dente. Drain and set aside.
- Combine: Add the cooked pasta to the sauce. Toss to coat. Stir in the grated Parmesan cheese until melted and creamy.
- Finish: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired. Serve hot.
Notes
- For best results, let the chicken rest before slicing to retain juices.
- Use freshly grated Parmesan for superior melt and flavor.
- Adjust chili flakes to control spice level.
- Substitute pasta shape as preferred.
- Leftovers keep well in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg