Description
A rich and creamy chicken and pasta dish featuring tender seared chicken cutlets in a flavorful smoked paprika and garlic cream sauce, tossed with fusilli pasta and finished with fresh parsley and Parmesan cheese. This easy recipe is perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 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 tablespoons butter
- 1 onion diced
- 8 garlic cloves minced
- 2 cups heavy cream
- 1 tablespoon flour mixed with 2 tablespoons water (flour slurry)
- Handful fresh parsley chopped
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon chili flakes
Pasta and Finishing
- 8 oz cooked fusilli pasta
- 1 cup freshly grated Parmesan cheese
- Extra parsley and Parmesan cheese for garnish (optional)
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 to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Sear the chicken cutlets for 4-5 minutes per side until they are golden brown and cooked through. Remove from the pan and set aside to rest before slicing.
- Make the Sauce: In the same pan, melt 2 tablespoons of butter and let it brown slightly for about a minute. Add the diced onion and minced garlic, sautéing until softened and fragrant, around 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream and stir in the flour slurry to help thicken the sauce. Allow it to simmer for 2-3 minutes until the sauce has thickened slightly.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped fresh parsley. Stir well and let the sauce bubble gently to blend the flavors.
- Cook the Pasta: While the sauce simmers, cook fusilli pasta in salted boiling water until al dente. Drain the pasta and set it aside.
- Bring it Together: Add the cooked pasta to the cream sauce. Toss well to coat the pasta evenly. Stir in the freshly grated Parmesan cheese and allow it to melt smoothly into the sauce.
- Top with Chicken: Slice the cooked chicken cutlets and arrange them over the pasta. Garnish with extra parsley and Parmesan cheese if desired before serving.
Notes
- To make the sauce gluten free, substitute the all-purpose flour slurry with cornstarch mixed with cold water.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Make sure to let the chicken rest after cooking to keep it juicy and tender.
- If you prefer spicy, increase the amount of chili flakes according to your heat preference.
- Use freshly grated Parmesan cheese for the best flavor and smoother melting.
- You can prepare the sauce ahead and reheat gently while cooking the pasta for a quicker meal.
