Instructions

• Place the chicken pieces in a large bowl and add the Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until each piece is evenly coated. Allow the seasoned chicken to rest at room temperature for about 5 minutes while you bring a large pot of salted water to a boil for the pasta.
• Once the water is boiling, add the fusilli and cook according to package directions until just al dente, about 9 to 11 minutes. Before draining, scoop out at least half a cup of starchy pasta water and set it aside. Drain the pasta and set aside.
• Heat the olive oil in a large, wide skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer, working in batches if needed. Sear without moving for 3 to 4 minutes until a deep golden crust forms, then flip and cook another 2 to 3 minutes until cooked through. Transfer to a plate and set aside.
• Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan. Add the heavy cream, stir to combine, and let the sauce come to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
• Reduce the heat to low. Add the grated parmesan gradually in two or three additions, stirring well after each until completely melted and the sauce is silky and smooth. Taste and adjust seasoning with salt and pepper as needed.
• Add the drained fusilli to the skillet and toss well to coat every spiral. If the sauce is too thick, add reserved pasta water a tablespoon at a time. Return the seared chicken to the pan and gently fold through. Heat together for 1 to 2 minutes over low heat. Transfer to a serving bowl, garnish with fresh parsley and extra parmesan if desired, and serve immediately.