Ingredients
Scale
- 12 oz fusilli pasta
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to boil. Cook fusilli according to package directions; drain and set aside.
- While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add chicken, salt, pepper, and smoked paprika. Cook 6–7 minutes until golden and cooked through.
- Stir in garlic and cook 30 seconds until fragrant.
- Reduce heat to low; add heavy cream and simmer 2 minutes.
- Toss in cooked pasta and Parmesan. Stir until saucy and coated.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra depth, add a splash of lemon juice at the end.
- Leftovers keep well refrigerated for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 568 Kcal
- Sugar: 4g
- Sodium: 472mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 84mg
