Description
A decadent and creamy pasta dish that envelops your senses with its rich garlic Parmesan sauce and tender chicken, perfect for busy weeknights.
Ingredients
Scale
- 1 large chicken breast, butterflied
- Salt & pepper to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- ¼ tsp chili flakes
- ½ tbsp olive oil
- 1 tbsp butter (for cooking)
- 2 tbsp butter
- 1 diced onion
- 8 garlic cloves, minced
- 2 cups heavy cream
- 1 tbsp flour + 2 tbsp water (slurry)
- Handful chopped fresh parsley
- 8 oz cooked fusilli pasta
- 1 cup grated Parmesan cheese
Instructions
- Marinate the butterflied chicken with salt, pepper, smoked paprika, garlic powder, dried parsley, chili flakes, and olive oil. Let it rest for about 10 minutes.
- In a skillet, heat butter over medium heat and cook the marinated chicken for 4-5 minutes on each side until browned and cooked through. Remove and let rest.
- In the same skillet, sauté diced onion and minced garlic in remaining butter until softened.
- Add heavy cream and stir in flour slurry, simmering gently until thickened.
- Season the sauce with smoked paprika, garlic powder, chili flakes, and parsley.
- Cook fusilli pasta in salted water until al dente, drain, and add to the sauce, stirring to coat.
- Add grated Parmesan cheese until melted, slice chicken and serve atop the pasta with fresh parsley.
Notes
For lighter options, substitute heavy cream with low-fat alternatives or almond milk. Whole wheat pasta can be used for additional fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg