patsarecipe hashtag performance

Big thanks to the one and only @HexClad 🍳🥘 #hexcladcreator Recipe from @Maja✨ #hexclad #hexcladpartner For the Chicken Marinade: • 1 large chicken breast butterflied • Salt & pepper to taste • 1 teaspoon smoked paprika • 1 teaspoon garlic powder • 1 teaspoon dried parsley • ¼ teaspoon chili flakes • ½ tablespoon olive oil • 1 tablespoon butter for cooking For the Pasta Sauce: • 2 tablespoon butter • 1 onion finely diced • 8 garlic cloves minced • 2 cups heavy cream • 1 tablespoon flour mixed with 2 tablespoon water flour slurry • Handful fresh parsley chopped • 8 oz cooked Fusilli Pasta • 1 teaspoon smoked paprika • 1 teaspoon garlic powder • ¼ teaspoon chili flakes • 1 cup freshly grated Parmesan cheese • Marinate the Chicken: Season the butterflied chicken breast with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let it marinate for 10 minutes. • Cook the Chicken: Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked. Remove and set aside to rest before slicing. • Make the Sauce: In the same pan, melt 2 tablespoon butter. Add diced onions and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. • Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.
 • Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently. • Cook the Pasta: While the sauce simmers, cook Brami Fusilli in salted boiling water until al dente. Drain and set aside. • Bring it Together: Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce. • Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired. #onenewrecipeaweek #pasta #patsarecipe #garlicparmesan #hexcladreview