Creamy Chicken Fusilli
Indulge in the ultimate comfort food with this Creamy Chicken Fusilli recipe, a luscious blend of tender pasta and robust flavors crafted in just 40 minutes. Perfectly al dente fusilli is tossed in a velvety garlic-Parmesan sauce enriched with heavy cream and a touch of baby spinach for added freshness. Golden-brown chicken bites lend a hearty, satisfying element, while a sprinkling of optional red pepper flakes adds a gentle kick of heat. This one-pan wonder is an ideal choice for weeknight dinners, offering a restaurant-quality dish that’s easy to prepare. Garnish with extra Parmesan for a cheesy finish that will have everyone coming back for seconds. Keywords: creamy chicken fusilli, pasta recipes, easy weeknight dinner, garlic-Parmesan sauce, comfort food pasta.
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta is cooking, cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, until they are golden brown and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter. Once the butter has melted, add the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the garlic and butter mixture, whisking constantly to form a roux. Cook the roux for 1-2 minutes, until it turns light golden in color.
Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has melted and the sauce is creamy. Season the sauce with salt, black pepper, and red pepper flakes, if using.
Add the cooked chicken and baby spinach to the sauce. Stir to combine and cook for 2-3 minutes, until the spinach wilts.
Toss the cooked fusilli pasta into the skillet with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Serve the Creamy Chicken Fusilli hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
