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A plate of creamy garlic parmesan pasta with chicken and parsley

Creamy Chicken Garlic Parmesan Pasta Recipe

A rich and creamy pasta dish with chicken, garlic, and parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 large boneless skinless chicken breast (butterflied)
  • Salt to taste
  • Pepper to taste
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon cayenne pepper (or chili flakes)
  • ½ tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 small onion (diced)
  • 8 cloves fresh garlic (minced)
  • 2 cups heavy cream
  • 1 tablespoon all-purpose flour (for slurry)
  • 2 tablespoons water (for slurry)
  • 8 oz Brami Fusilli pasta
  • 1 cup freshly grated Parmesan cheese (partially melted)
  • Handful fresh parsley (chopped ~2 tablespoons)

Method
 

Instructions
  1. Season the chicken: In a small bowl, combine salt and pepper to taste, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and ¼ teaspoon cayenne pepper. Rub this seasoning mixture evenly onto the butterflied boneless skinless chicken breast. Drizzle with ½ tablespoon olive oil.
  2. Cook the chicken: Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Sear the seasoned chicken breast for 4-5 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside to rest.
  3. Prepare the slurry: In a small bowl, whisk together 1 tablespoon all-purpose flour and 2 tablespoons water until smooth and no lumps remain.
  4. Sauté the aromatics: In the same skillet, melt the remaining 2 tablespoons unsalted butter over medium-high heat. Add the 1 small diced onion and sauté for about 3 minutes, until it becomes translucent. Stir in 8 cloves minced fresh garlic and cook for an additional minute until fragrant.
  5. Simmer the sauce: Pour in 2 cups heavy cream. Whisk in the prepared flour slurry. Add the remaining 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ¼ teaspoon cayenne pepper. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 5-7 minutes, or until the sauce slightly thickens.
  6. Cook the pasta: While the sauce simmers, cook 8 oz Brami Fusilli pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta thoroughly.
  7. Finish the sauce: Stir 1 cup freshly grated Parmesan cheese into the sauce until partially melted and well combined. Add a handful (approximately 2 tablespoons) chopped fresh parsley to the sauce.
  8. Combine pasta and sauce: Add the cooked Brami Fusilli pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
  9. Serve: Slice the rested chicken breast. Arrange the sliced chicken over the creamy garlic Parmesan pasta. Serve immediately.