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Creamy chicken and pasta

Creamy Chicken Pasta

Seared paprika chicken over fusilli in the creamiest parmesan sauce, with sweet red pepper and just enough chili to notice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 779
Ingredients Method Nutrition Notes

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 tablespoon butter
  • 1 red bell pepper diced
  • 8 garlic cloves minced
  • 2 cups heavy cream
  • 1 tablespoon flour mixed with 2 tablespoon water flour slurry
  • Handful fresh parsley chopped
  • 8 oz cooked cavatappi pasta
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili flakes
  • 1 cup freshly grated Parmesan cheese

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.
  6. Cook the Pasta: While the sauce simmers, cook Banza Cavatappi in salted boiling water until al dente. Drain and set aside.
  7. 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.
  8. Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired.

Nutrition

Calories: 779kcalCarbohydrates: 29gProtein: 29gFat: 62gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 210mgSodium: 574mgPotassium: 508mgFiber: 2gSugar: 5gVitamin A: 3723IUVitamin C: 41mgCalcium: 402mgIron: 2mg

Notes

Storage
  • 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.
Butterfly the chicken so it's an even thickness the whole way across. It cooks faster and you don't end up with one dry end and one raw middle.
Always save a splash of pasta water. If the sauce tightens up while you're plating, a little goes in and it's creamy again instantly.
Let the butter actually brown before anything goes in it. I know it's an extra minute and I know you want to rush it, but it goes nutty and golden and it's the base of the entire sauce.

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