Print

Creamy Chicken and Fusilli Pasta with Smoked Paprika Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 86 reviews

A rich and creamy chicken and pasta dish featuring tender seared chicken cutlets, a flavorful garlic and paprika cream sauce, and perfectly cooked fusilli pasta. This easy 35-minute recipe combines aromatic spices, fresh parsley, and melted Parmesan cheese to create a comforting meal that's perfect for any weeknight dinner.

Ingredients

Chicken

  • 2 chicken cutlets
  • Salt & pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp chili flakes
  • 1/2 tbsp olive oil
  • 1 tbsp butter (for cooking)

Sauce

  • 2 tbsp butter
  • 1 onion, diced
  • 8 garlic cloves, minced
  • 2 cups heavy cream
  • 1 tbsp flour mixed with 2 tbsp water (flour slurry)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp chili flakes
  • Handful fresh parsley, chopped
  • 1 cup freshly grated Parmesan cheese

Pasta

  • 8 oz Fusilli pasta, cooked al dente

Instructions

  1. Marinate the Chicken: Season the chicken cutlets generously with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let the chicken marinate for 10 minutes to absorb the flavors.
  2. Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Add the marinated chicken and sear for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the pan and set it aside to rest before slicing. This helps retain the juices.
  3. Make the Sauce: In the same skillet, melt 2 tablespoons of butter and let it brown slightly for about one minute. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
  4. Thicken the Sauce: Pour in the heavy cream and stir in the prepared flour slurry to thicken the sauce. Let the sauce simmer gently for 2-3 minutes until it has slightly thickened.
  5. Add Flavor: Mix in the smoked paprika, garlic powder, chili flakes, and chopped fresh parsley. Stir well to combine and allow the sauce to bubble gently to meld the flavors.
  6. Cook the Pasta: While the sauce simmers, cook the fusilli pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
  7. Bring it Together: Add the drained pasta to the sauce in the skillet. Toss thoroughly to coat every piece of pasta with the creamy sauce. Stir in the freshly grated Parmesan cheese and allow it to melt fully into the sauce, creating a luscious texture.
  8. Top with Chicken: Slice the rested chicken cutlets and arrange them on top of the pasta. Garnish with extra chopped parsley and additional Parmesan cheese if desired, then serve warm.

Notes

  • For extra heat, increase the chili flakes slightly.
  • You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
  • Using freshly grated Parmesan delivers better flavor and melting quality compared to pre-grated cheese.
  • Resting the chicken before slicing ensures it remains juicy.
  • If preferred, use gluten-free pasta to make the recipe gluten-free.

Find it online: https://recipethrive.com/creamy-chicken-and-fusilli-pasta-with-smoked-paprika-recipe/