Ingredients

Method

1. 1

   Season chicken breasts generously on all sides with paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken in the hot pan and cook for about 5-7 minutes per side, until golden brown and cooked through.

2. 2

   Once cooked, remove the chicken from the skillet and set it aside on a plate.

3. 3

   In the same skillet, reduce the heat to medium and add the butter, allowing it to melt and scrape up any browned bits from the chicken.

4. 4

   Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.

5. 5

   Pour in the heavy cream and bring to a gentle simmer.

6. 6

   In a small bowl, whisk together the flour and water to create a smooth slurry. Pour the flour slurry into the simmering cream sauce to thicken it.

7. 7

   Add the remaining spices (paprika, garlic powder, onion powder, salt, and pepper) to the sauce and stir to combine. Let it simmer for a few minutes to thicken.

8. 8

   While the sauce is simmering, cook the fusilli pasta in a separate pot of boiling salted water according to package directions until al dente. Drain the pasta.

9. 9

   Add the cooked and drained pasta directly into the skillet with the cream sauce.

10. 10

    Stir in the fresh chopped parsley and grated parmesan cheese.

11. 11

    Mix everything together until the pasta is fully coated in the creamy sauce and the cheese has melted.

12. 12

    Slice the cooked chicken breasts. Serve the pasta in bowls, topped with the sliced chicken and garnished with fresh basil leaves.