Description
A rich and creamy chicken and pasta dish featuring marinated seared chicken cutlets, a luscious garlic and cream sauce thickened with a flour slurry, and perfectly cooked fusilli pasta tossed with Parmesan cheese. This easy recipe combines smoky paprika, garlic, and a hint of chili flakes for a comforting, flavorful meal ready in 35 minutes.
Ingredients
Chicken and Seasonings
- 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
Cooking Fats
- 1 tbsp butter (for cooking chicken)
- 2 tbsp butter (for sauce)
Sauce Ingredients
- 1 onion, diced
- 8 garlic cloves, minced
- 2 cups heavy cream
- 1 tbsp flour mixed with 2 tbsp water (flour slurry)
- Handful fresh parsley, chopped
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp chili flakes
- 1 cup freshly grated Parmesan cheese
Pasta
- 8 oz cooked fusilli pasta
Instructions
- Marinate the Chicken: Season the chicken cutlets with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil, then let them 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 on each side until they are golden brown and fully cooked through. Remove the chicken from the pan and set it aside to rest before slicing.
- Make the Sauce: Using the same skillet, melt 2 tablespoons of butter and allow it to brown slightly for a minute. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Thicken the Sauce: Pour in the heavy cream and stir in the flour slurry to help thicken the sauce. Let it simmer gently for 2-3 minutes until the sauce thickens to a creamy consistency.
- Add Flavor: Stir in the smoked paprika, garlic powder, chili flakes, and the chopped fresh parsley. Allow the sauce to bubble gently to meld all the flavors.
- Cook the Pasta: While the sauce simmers, cook the 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 in the skillet. Toss to coat the pasta evenly and stir in the freshly grated Parmesan cheese, letting it melt into the sauce for extra richness.
- Top with Chicken: Slice the rested chicken and place it over the creamy pasta. Garnish with additional parsley and Parmesan cheese if desired before serving.
Notes
- For best results, let the chicken rest after cooking to retain juices and ensure tenderness.
- The flour slurry helps to thicken the sauce without lumps, but make sure to mix the flour and water well before adding.
- If you prefer a spicier dish, increase the chili flakes to taste.
- Use freshly grated Parmesan cheese for optimal flavor and melting quality.
- This recipe can be made with gluten-free pasta and gluten-free flour to accommodate gluten-free diets.
