Best Creamy Chicken Pasta (Printer-Friendly)

Rich, creamy sauce envelops tender chicken and pasta—perfect for weeknights or a comforting meal any time.

# What You’ll Need to Cook:

→ Chicken Marinade

01 - 1 large chicken breast, butterflied
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried parsley
07 - 0.25 teaspoon chilli flakes
08 - 0.5 tablespoon olive oil
09 - 1 tablespoon butter, for cooking

→ Pasta Sauce

10 - 2 tablespoons butter
11 - 1 red bell pepper, diced
12 - 8 garlic cloves, minced
13 - 480 ml heavy cream
14 - 1 tablespoon plain flour
15 - 2 tablespoons water
16 - Fresh parsley, chopped (handful)
17 - 225 grams fusilli pasta, cooked
18 - 1 teaspoon smoked paprika
19 - 1 teaspoon garlic powder
20 - 0.25 teaspoon chilli flakes
21 - 100 grams Parmesan cheese, freshly grated

# Steps to Prepare:

01 - Season the butterflied chicken breast with salt, black pepper, smoked paprika, garlic powder, dried parsley, and chilli flakes. Drizzle with olive oil and let marinate for 10 minutes.
02 - Heat 1 tablespoon butter in a large skillet over medium heat. Sear the marinated chicken 4–5 minutes per side until golden brown and fully cooked through. Remove from the pan and allow to rest before slicing.
03 - In the same pan, melt 2 tablespoons butter. Allow it to brown slightly for extra flavour. Add diced red bell pepper and minced garlic. Sauté for 3–4 minutes until softened and aromatic.
04 - Pour in the heavy cream and bring to a gentle simmer. Combine 1 tablespoon plain flour with 2 tablespoons water to create a slurry, then stir into the sauce. Simmer for 2–3 minutes until slightly thickened.
05 - Add smoked paprika, garlic powder, chilli flakes, and chopped parsley. Stir well and let the sauce bubble gently to blend the flavours.
06 - Meanwhile, prepare fusilli pasta in generously salted boiling water until al dente. Drain and set aside.
07 - Add cooked fusilli to the sauce, tossing to coat evenly. Stir through freshly grated Parmesan cheese until melted and incorporated.
08 - Slice the rested chicken and arrange over the sauced pasta. Garnish with extra parsley and Parmesan if desired. Serve immediately.

# Extra Cooking Tips:

01 - Letting the cooked chicken rest before slicing ensures juicier texture.
02 - Finely grating the Parmesan allows it to melt smoothly into the sauce.

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