Description
A rich and comforting creamy chicken and pasta dish featuring tender seared chicken cutlets, a luscious garlic and smoked paprika infused cream sauce, and perfectly cooked fusilli pasta, all topped with freshly grated Parmesan and chopped parsley for an easy and satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken cutlets
- 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
Sauce
- 2 tablespoon butter
- 1 onion diced
- 8 garlic cloves minced
- 2 cups heavy cream
- 1 tablespoon flour mixed with 2 tablespoon water (flour slurry)
- Handful fresh parsley chopped
- Additional smoked paprika, garlic powder, chili flakes to taste
Pasta and Finishing
- 8 oz cooked Fusilli Pasta
- 1 cup freshly grated Parmesan cheese
Instructions
- Marinate the Chicken: Season the chicken cutlets 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 from pan and set aside to rest before slicing.
- Make the Sauce: In the same pan, melt 2 tablespoons butter and allow it to brown slightly for about 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 prepared flour slurry to help thicken the sauce. Simmer gently for 2-3 minutes until the sauce slightly thickens.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley into the sauce. Stir well and let the sauce bubble gently for enhanced flavor.
- Cook the Pasta: While the sauce simmers, cook the fusilli pasta in salted boiling water until al dente, about 10-12 minutes. Drain and set aside.
- Bring it Together: Add the cooked pasta to the sauce and toss to coat evenly. Stir in the freshly grated Parmesan cheese and allow it to melt smoothly into the sauce.
- Top with Chicken: Slice the rested chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired before serving.
Notes
- Use heavy cream for a rich and creamy sauce; half-and-half can be substituted for a lighter option but the sauce will be less thick.
- Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
- For gluten-free, use gluten-free flour or cornstarch slurry and gluten-free pasta.
- Allowing the chicken to rest after cooking ensures juicier slices and better texture.
- Freshly grated Parmesan melts better and has superior flavor compared to pre-grated varieties.
- Use a non-stick skillet or well-seasoned pan to prevent sticking while cooking chicken and sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
