Chicken Pasta Creamy (Printer-Friendly Layout)

Flavor-packed chicken, cozy sauce, and noodles give you a bold, satisfying meal with a little bit of fancy flair.

# Ingredients You'll Need:

→ Chicken Marinade

01 - 1 big chicken breast, butterflied
02 - Olive oil, about half a tablespoon
03 - Salt, add as much as you like
04 - Pepper, to suit your taste
05 - 1 teaspoon of garlic powder
06 - 1 teaspoon of smoked paprika
07 - A small sprinkle of chili flakes (about a quarter teaspoon)
08 - 1 teaspoon dried parsley
09 - 1 tablespoon unsalted butter (to cook the chicken)

→ Pasta and Sauce

10 - 100 grams Parmesan cheese, freshly grated
11 - 1 onion, chopped up small
12 - 2 cups heavy cream
13 - A handful of chopped fresh parsley
14 - 2 tablespoons unsalted butter
15 - 225 grams cooked fusilli noodles
16 - 8 garlic cloves, minced up
17 - 1 teaspoon garlic powder
18 - 1 teaspoon smoked paprika
19 - A quarter teaspoon chili flakes
20 - 1 tablespoon regular flour stirred into 2 tablespoons water

# Step-by-Step Instructions:

01 - Toss the chicken breast with salt, pepper, garlic powder, smoked paprika, dried parsley, chili flakes, and olive oil. Let it hang out for about 10 minutes so all those flavors soak in.
02 - Melt a tablespoon of butter in a big nonstick pan on medium heat. Lay in the chicken and cook for 4 to 5 minutes each side, until it gets golden brown and cooked thoroughly. Take it out, let it chill for a few, then cut into slices.
03 - Don’t clean the pan. Just toss in 2 tablespoons of butter. Throw in the onion and all the garlic. Cook for around 3-4 minutes until they’re soft and make the kitchen smell awesome.
04 - Pour in your heavy cream, and let it heat gently. Add the flour-water mix and keep stirring. In a couple minutes, the sauce should start to get thicker.
05 - Add in garlic powder, smoked paprika, chili flakes, and your chopped parsley. Let it bubble on low heat so everything tastes even better.
06 - Boil the fusilli noodles in a pot full of salted water till they’re just tender. Drain them super well so they’re not soggy.
07 - Dump the noodles in the sauce. Stir everything so the pasta gets coated. Add Parmesan and wait for it to melt in and make things creamy.
08 - Lay the sliced chicken over the top. Go wild with extra cheese and parsley if you want. Dig in right away while it’s hot.

# Extra Tips and Tricks:

01 - Let your chicken chill for a bit before you slice so it stays juicy.
02 - Want more flavor? Let the butter go a little brown before you start your sauce.
03 - Halve the cream and swap in whole milk for a lighter finish.

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