Creamy Chicken Garlic Pasta

This creamy chicken garlic parmesan pasta has become my go-to dinner when I want something fast, rich, and comforting. The garlic-infused sauce wraps around every curl of pasta, and the seared chicken adds that perfect golden bite. I make this at least once a week when I need a win at the dinner table.

Ingredients

• Boneless skinless chicken breasts: Butterflied. Choose organic or air-chilled if possible for juicier results
• Brami fusilli: This pasta has extra protein and fiber and holds the sauce beautifully
• Olive oil: Adds flavor to the chicken and helps it brown
• Unsalted butter: Builds richness in both chicken and sauce
• Onion: Adds sweetness and depth when sautéed properly
• Fresh garlic: Essential for that bold garlicky flavor use firm cloves with no green sprout
• Heavy cream: Makes the sauce silky and decadent look for one with minimal additives
• All-purpose flour: Helps thicken the sauce smoothly
• Smoked paprika: Adds warmth and color choose a deep red Spanish variety
• Garlic powder: Boosts the garlic base without overpowering
• Chili flakes: Add subtle heat and balance the richness
• Parmesan cheese: Salty nutty and melts perfectly use freshly grated for best texture
• Fresh parsley: Brightens the dish and makes the flavors pop

Step-by-Step Instructions

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Marinate the Chicken:

Combine smoked paprika garlic powder chili flakes salt and pepper in a small bowl. Rub the seasoning over the butterflied chicken breasts and drizzle with olive oil. Let them rest while prepping other ingredients so the flavors soak in.

Cook the Chicken:

Heat butter in a large skillet over medium heat. Place the chicken in and cook for four to five minutes per side until golden and cooked through. Remove from pan and let rest so juices stay in the meat.

Sauté the Aromatics:

In the same skillet melt butter and add diced onion. Cook over medium heat for about three minutes until translucent. Stir in minced garlic and cook one more minute until fragrant.

Build the Sauce:

Pour in heavy cream and milk stirring well. Sprinkle in flour while whisking to prevent clumps. Add garlic powder smoked paprika and chili flakes. Simmer gently for five to seven minutes until the sauce thickens to a creamy consistency.

Cook the Pasta:

Boil Brami fusilli in salted water until al dente according to the package. Reserve half a cup of pasta water before draining to adjust the sauce later if needed.

Combine and Finish:

Stir parmesan cheese and chopped parsley into the sauce until smooth. Add the cooked pasta and toss until fully coated. If the sauce is too thick add a splash of reserved pasta water to loosen it.

Serve and Enjoy:

Slice the rested chicken and lay it over the creamy pasta. Sprinkle with extra parsley and parmesan for a fresh finish. Serve hot while the sauce is at its creamiest.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat and add a splash of cream or milk to bring the sauce back to life. You can also use a microwave-safe bowl and reheat in short intervals stirring in between. Freezing is not recommended since the creamy texture may separate once thawed.

Ingredient Substitutions

If you don’t have chicken breasts try boneless thighs turkey breast or even rotisserie chicken. No Brami pasta No problem Use any sturdy pasta like penne or rotini. To make it dairy free swap cream for coconut cream and parmesan for nutritional yeast or a vegan cheese. If you’re out of onions use shallots leeks or even a bit of onion powder. Instead of butter olive oil or ghee works fine especially if you’re avoiding dairy.

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Serving Suggestions

Serve this with a crisp green salad and lemon vinaigrette to balance the richness Add steamed broccoli or peas for a veggie boost stirred directly into the sauce A slice of garlic bread makes it even more comforting and is great for soaking up extra sauce

Cultural Notes

This dish is inspired by Italian American comfort food where cream garlic and cheese come together in a rich pasta dish. The twist here is the Brami fusilli which brings a modern healthy touch using traditional Italian wheat with added protein and fiber.

My favorite part is watching the parmesan melt into the hot sauce while I stir it in slowly. My daughter calls this our cozy pasta and we always eat it on the couch with a big blanket when it rains.

Recipe FAQs

→ Can I use pre-grated Parmesan cheese?

Yes, but freshly grated Parmesan melts more smoothly and delivers a richer, creamier texture. Opt for high-quality pre-grated if needed.

→ How can I lighten the dish?

Use half-and-half or evaporated milk instead of heavy cream, and choose whole wheat or legume-based pasta for extra fiber.

→ What pasta works best if I don’t have Brami Fusilli?

Penne, rotini, or rigatoni are great alternatives. Just ensure it's cooked al dente to hold the sauce well.

→ How should I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.

→ Can I make this dish ahead of time?

You can prepare the sauce and chicken in advance. Cook the pasta fresh, then combine everything when ready to serve.

→ How do I avoid the sauce from splitting?

Simmer the sauce gently and avoid high heat. Stir often and don’t let it boil once cream is added.