Creamy Chicken Spirals
Indulge in the ultimate comfort food with "Creamy Chicken Spirals," a delightful pasta dish that's perfect for weeknight dinners or special occasions. Tender spiral pasta is coated in a rich, velvety sauce made with heavy cream, Parmesan cheese, and aromatic garlic, creating a luscious base that pairs beautifully with juicy, pan-seared chicken slices. A hint of fresh parsley adds a burst of color and brightness, while a touch of reserved pasta water ensures the sauce clings perfectly to every twist of the fusilli. This quick and easy recipe, ready in just 45 minutes, strikes the perfect balance between creamy decadence and hearty satisfaction, making it an irresistible choice for pasta lovers. Serve it hot and garnish with an extra sprinkle of Parmesan for an elegant, restaurant-style finish.
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Recipe Information
Ingredients
- 400 grams Spiral pasta (fusilli)
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Butter
Instructions
Bring a large pot of salted water to a boil. Cook the spiral pasta according to package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest.
In the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the all-purpose flour, whisking continuously to create a roux. Cook for 1-2 minutes.
Gradually pour in the chicken broth while whisking to ensure there are no lumps. Let the mixture simmer for 2-3 minutes, until slightly thickened.
Stir in the heavy cream and Parmesan cheese, continuing to whisk. Allow the sauce to simmer for 3-4 minutes, until it becomes smooth and creamy. Add a splash of reserved pasta water if the sauce is too thick.
Slice the cooked chicken breasts into thin strips and stir them into the sauce.
Add the cooked spiral pasta to the skillet and toss to coat evenly in the creamy sauce.
Sprinkle with freshly chopped parsley and mix gently.
Serve immediately while warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 595 mg | 13% | |
*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.
