This Creamy Chicken and Pasta is the ultimate weeknight dinner—rich, flavorful, and ready in just 30 minutes! Packed with tender chicken and a velvety sauce, it’s comfort food with a gourmet twist.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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.
- 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 fully cooked. Remove and set aside to rest before slicing.
- Make the Sauce: In the same pan, melt 2 tablespoons butter and let it brown for a minute. Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.
- Cook the Pasta: While the sauce simmers, cook the fusilli in salted boiling water until al dente. Drain and set aside.
- Bring it Together: Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce.
- Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired.
Notes
- Marinating Time: If you have extra time, marinate the chicken for 30 minutes to deepen the flavors.
- Pasta Choice: Fusilli works great for holding the sauce, but you can also use penne, rotini, or farfalle.
- Make it Lighter: Substitute half-and-half or whole milk for heavy cream for a lighter sauce, though it will be less rich and creamy.
- Gluten-Free Option: Use gluten-free flour for the slurry and gluten-free pasta.
- Add Veggies: For extra nutrition, toss in sautéed spinach, mushrooms, or roasted red peppers when adding the pasta to the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or cream to loosen the sauce if needed.
- Spice Level: Adjust chili flakes to your heat preference or omit for milder flavor.
The Best Creamy Chicken and Pasta (Easy Recipe)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Chicken and Pasta is the ultimate weeknight dinner—rich, flavorful, and ready in just 30 minutes! Packed with tender chicken and a velvety sauce, it’s comfort food with a gourmet twist.
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.
-
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 fully cooked. Remove and set aside to rest before slicing.
-
Make the Sauce: In the same pan, melt 2 tablespoons butter and let it brown for a minute. Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
-
Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.
-
Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.
-
Cook the Pasta: While the sauce simmers, cook the fusilli in salted boiling water until al dente. Drain and set aside.
-
Bring it Together: Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce.
-
Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired.
Notes
-
Marinating Time: If you have extra time, marinate the chicken for 30 minutes to deepen the flavors.
-
Pasta Choice: Fusilli works great for holding the sauce, but you can also use penne, rotini, or farfalle.
-
Make it Lighter: Substitute half-and-half or whole milk for heavy cream for a lighter sauce, though it will be less rich and creamy.
-
Gluten-Free Option: Use gluten-free flour for the slurry and gluten-free pasta.
-
Add Veggies: For extra nutrition, toss in sautéed spinach, mushrooms, or roasted red peppers when adding the pasta to the sauce.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or cream to loosen the sauce if needed.
-
Spice Level: Adjust chili flakes to your heat preference or omit for milder flavor.