Firebirds Chicken Pasta Recipe

Enjoy the creamy, smoky, and flavorful Firebirds Chicken Pasta Recipe at home. Tender grilled chicken, perfectly cooked pasta, and a rich Parmesan-garlic sauce make this a restaurant-quality dish that’s easy to prepare.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American, Italian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

Chicken:
2 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp smoked paprika
2 cloves garlic minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
Pasta & Sauce:
12 oz penne pasta
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional Additions:
Chopped parsley for garnish
Sun-dried tomatoes
Extra Parmesan

Equipment

Large pot for pasta
Skillet or grill pan
Sauté pan for sauce
Mixing spoon or whisk
Cutting board and knife
Measuring cups and spoons

Method

Marinate Chicken: Mix olive oil, paprika, garlic, lemon juice, salt, and pepper. Coat chicken and refrigerate 30 min.
Cook Chicken: Grill or pan-sear until fully cooked, then slice thinly.
Cook Pasta: Boil pasta in salted water until al dente; drain, reserving ½ cup pasta water.
Make Sauce: Melt butter with olive oil, sauté garlic, add cream, and stir in Parmesan. Season with salt and pepper.
Combine: Toss pasta in sauce, add chicken and sun-dried tomatoes. Use reserved water to loosen sauce if needed.
Serve: Garnish with parsley and extra Parmesan. Serve hot.

Notes

Marinating: Longer marination enhances flavor; minimum 30 minutes is recommended.
Pasta: Whole-grain or chickpea pasta can be used for a healthier version.
Sauce Variations: Substitute half-and-half or Greek yogurt for a lighter sauce.
Vegetables: Add spinach, bell peppers, or zucchini for extra nutrients.
Storage: Store leftovers in an airtight container for 3–4 days in the fridge. Reheat gently with a splash of milk or cream.