Creamy Fusilli Pasta with Grilled Chicken

This recipe combines perfectly seared, seasoned chicken breast with a rich, garlic-infused cream sauce that clings beautifully to the spiral shapes of fusilli pasta.

Ingredients

For the Grilled Chicken

2 large chicken breasts (boneless, skinless)

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

½ tsp dried oregano

Salt and black pepper to taste

For the Pasta & Sauce

12 oz (340g) Fusilli pasta

2 tbsp unsalted butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup freshly grated Parmesan cheese

½ tsp red pepper flakes (optional, for a hint of heat)

1 cup reserved pasta water

Fresh parsley, chopped (for garnish)

Baby spinach (optional, for a nutritional boost)

Instructions

1. Prepare and Grill the Chicken

Season: Pat the chicken breasts dry with paper towels. In a small bowl, mix the olive oil, paprika, garlic powder, oregano, salt, and pepper. Rub the mixture all over the chicken.

Grill/Sear: Heat a grill pan or heavy skillet over medium-high heat. Once hot, add the chicken.

Cook: Cook for 6–8 minutes per side, or until the internal temperature reaches $165^\circ F$ ($74^\circ C$).

Rest: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips or bite-sized pieces.

2. Boil the Pasta

Bring a large pot of heavily salted water to a boil.

Add the fusilli and cook until al dente (usually 1 minute less than the package instructions).

Crucial Step: Before draining, scoop out at least 1 cup of the starchy pasta water and set it aside. Drain the pasta.

3. Make the Creamy Sauce

Sauté Garlic: In the same pot used for the pasta (or a large skillet), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.

Simmer Cream: Pour in the heavy cream. Bring to a gentle simmer and let it cook for 2–3 minutes until slightly thickened.

Emulsify Cheese: Reduce heat to low. Whisk in the Parmesan cheese gradually until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.

4. Combine

Toss: Add the cooked fusilli to the sauce. Toss well to coat every spiral. (If using spinach, add it now and toss until wilted).

Adjust: Season with extra salt, pepper, and red pepper flakes if desired. Add more pasta water if you prefer a thinner sauce.

Serve: Divide the pasta into bowls and top with the sliced grilled chicken. Garnish with fresh parsley and extra Parmesan.

Chef's Tips

The "Pasta Water" Secret: The starch in the reserved water helps the sauce bind to the pasta perfectly rather than just sliding off.

Don't Overcook the Sauce: If you boil the cream too hard after adding the cheese, it can break and become oily. Keep the heat low once the cheese goes in.

Added Veggies: Sliced mushrooms or sun-dried tomatoes pair beautifully with this flavor profile.