Okay this creamy chicken pasta is my favorite kind of dinner, the kind that tastes rich and indulgent but is secretly packing a serious amount of protein!
Smoked paprika and chili flakes all over the chicken, sweet red pepper cooked down into the cream, and I use Banza pasta so you get even more protein without noticing a thing.
I've made this so many times I stopped measuring, and the one thing I learned the hard way is to let the butter brown before anything else goes in. I used to rush it and the sauce always tasted flat. Give it that extra minute and it goes nutty and golden and completely changes the dish. Ogi eats this straight out of the pan every single time, which I'm choosing to take as a compliment.
If you're into high protein dinners that don't taste like health food, my honey garlic butter chicken mac and cheese is the one I'm the most obsessed with, and my creamy tomato garlic pasta is my go-to when I don't feel like cooking chicken.
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Ingredients
- Chicken breast, butterflied. Slicing it flat is the whole reason it stays juicy! It cooks in 4 to 5 minutes a side instead of drying out on the outside while the middle catches up. Thighs work too and they're honestly more forgiving. Rotisserie chicken is fine if you're really pressed, just skip the searing.
- Pasta. Anything short with some texture to hold the sauce. Fusilli, penne, cavatappi, rotini, all great. I use Banza for the extra protein but truly any short shape works. Skip long noodles, this sauce is way too heavy and it just slides off.
- Red bell pepper. Don't think of it as a vegetable in here, it melts down and makes the whole sauce sweeter. Green pepper is sharper and fights the cream, so stick with red.
- Smoked paprika. This is what makes it taste like something other than every other creamy chicken pasta on the internet. Regular paprika works in a pinch but you lose most of the smokiness.
- Heavy cream and the flour slurry. The slurry is what keeps it from going thin and sad. Half-and-half works if that's what you have, and cornstarch swaps for the flour one to one.
- Freshly grated parmesan. Please grate it yourself! Pre-shredded is coated so it doesn't clump in the bag, and that coating is exactly why it goes grainy instead of melting into the sauce.
See recipe card for remaining ingredients & quantities.
Instructions
Cook the chicken for about 4 minutes on each side! & set aside!
In the same pan, make the sauce with all the ingredients listed below!
Add in the BRAMI fusilli pasta, make sure it's cooked aldente!
Top with the chicken & serve!
Creamy Chicken Pasta
Ingredients
Method
- 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 tablespoon butter, let the butter brown for a minute. Add diced red pepper 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 Banza Cavatappi 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.
Nutrition
Notes
- This keeps in the fridge for about 3 days in an airtight container, and it thickens up a lot overnight so reheat it gently on the stove or in the microwave with a splash of cream or water to loosen it back up.
- You can freeze it for up to 2 months if you want, just know the cream sauce comes back a little different on the texture front. Honestly it's best fresh, but leftovers are still very good.
Tried this recipe?
Let us know how it was!
Frequently Asked Questions for Creamy Chicken Pasta with Smoked Paprika and Chili
Is this spicy?
Mild. There's warmth from the chili flakes and smoked paprika rather than real heat. Leave the chili out entirely and it's still a good sauce, or double it if you want it to actually bite.
Can I use regular pasta?
Yes, any short shape. I use a high protein one because it's an easy way to get more protein into dinner, but fusilli, penne or rotini all work exactly the same.
Why did my sauce split?
Usually heat. Once the cream and parmesan go in, keep it at a gentle simmer rather than a boil, and take it off the heat before you stir the cheese in.
Related
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