This Creamy Chicken and Pasta Recipe is the ultimate weeknight dinner for the whole family—rich, flavorful, and ready in just 30 minutes. Packed with tender chicken, a creamy garlic sauce... it’s the perfect comfort food for busy weeknights!
The best part? I love making this recipe with Banza Cavatappi Pasta, it has over 20g of protein per serving! I’ve been eating Banza for over 5 years, and it’s the easiest & tastiest way to get my protein in! This pasta has 2x more protein than brown rice past and it tastes exactly like regular pasta! You can grab yours at Whole Foods, Walmart, or Target!
If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients
- Boneless Skinless Chicken Breasts (Butterflied)
- Banza Pasta
- Olive Oil
- Unsalted Butter
- Red Bell Pepper
- Fresh Garlic
- Heavy Cream
- All-Purpose Flour
- Seasonings: Smoked Paprika, Garlic Powder & Chili Flakes
- Parmesan Cheese
- Fresh Parsley
See recipe card for 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!
- Marinate the Chicken:
- In a small bowl, mix smoked paprika, garlic powder, dried parsley, chili flakes, salt, and pepper. Rub the seasoning onto the butterflied chicken breast and drizzle with olive oil. Let it marinate while prepping other ingredients.
- Cook the Chicken:
- Heat 1 tablespoon butter in a large skillet over medium heat. Sear the marinated chicken breast until golden and fully cooked, about 4-5 minutes per side. Remove the juicy chicken from the skillet and set aside to rest.
- 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.
- Pour in the heavy cream and milk, stirring to combine. Add the flour slurry, smoked paprika, garlic powder, and chili flakes. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Cook the Pasta:
- While the sauce simmers, cook Brami Fusilli in salted water according to package instructions. Reserve ½ cup pasta water, then drain the al dente pasta.
- Bring it Together:
- Stir Parmesan cheese and chopped parsley into the parmesan sauce for a creamy texture. Adjust seasoning if needed. Add the cooked pasta to the sauce, tossing to coat. If the sauce feels too thick, stir in a splash of reserved pasta water.
- Serve:
- Slice the rested chicken breast and serve over the creamy pasta. Garnish with a little bit of parsley and Parmesan for the perfect finishing touch. This is such an easy pasta recipe, enjoy!
Scroll all the way down for the full recipe card!
Substitutions
- Boneless Chicken Breasts: Use chicken thighs, turkey breast, or rotisserie chicken/pre-cooked chicken.
- Butter: Olive oil, ghee, or vegan butter. (you can also deglaze the pan with white wine, chicken broth or chicken stock)
- Onion: Shallots, leeks, or green onions.
- Garlic: Garlic powder (¼ teaspoon per clove), Onion Powder, Italian seasoning.
- Heavy Cream: Half-and-half, coconut cream with cream cheese, or cashew cream for dairy-free.
- Whole Milk: Almond milk, oat milk, or soy milk.
- All-Purpose Flour: Cornstarch (1:1 ratio) or gluten-free flour blend.
- Parmesan: Grana Padano, Pecorino Romano, Mozzarella cheese or nutritional yeast for a vegan option.
- Banza Pasta: Any other small pasta shape like penne pasta or rotini pasta!
Equipment
- Large Skillet or Non Stick Pan
- Measuring Cups & Spoons
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water. To freeze, let the pasta and chicken cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating. Keep in mind the sauce may slightly change texture after freezing.
Top tips
- Butterfly the Chicken Evenly – This ensures quicker, more even cooking and keeps the chicken juicy.
- Don’t Rush the Brown Butter – Let it turn golden and nutty for maximum flavor—it’s the base of the whole dish.
- Use Freshly Grated Parmesan – It melts better and gives the sauce a richer, creamier finish compared to pre-shredded.
FAQs
Yes, but for best results, cook the chicken and pasta separately and store them in the fridge. Reheat the sauce gently on the stove, then toss in the pasta and sliced chicken just before serving to keep everything creamy and fresh.
No problem! Just add a splash of reserved pasta water or a bit of cream to loosen it up. Stir gently over low heat until smooth and silky again.
Totally! Use plant-based butter and coconut cream instead of heavy cream. For the cheese, go with your favorite dairy-free Parmesan-style alternative. The flavor will still be rich and satisfying.
Related
Looking for other pasta recipes like this? Try these:
The Best Creamy Chicken and Pasta (Easy Recipe)
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 Brami 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.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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