A creamy pasta with tender chicken, smoky spices, and a buttery garlic-Parmesan sauce with a hint of heat.
# Components:
→ Chicken & Seasoning
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ to 1 teaspoon cayenne pepper, adjust for spice preference
06 - Salt and pepper, to taste
07 - 2 tablespoons olive oil
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 4 cloves garlic, minced
10 - 1 cup chicken broth
11 - 1 cup heavy cream
12 - 1 cup (about 4 oz) freshly grated Parmesan cheese
13 - Juice of half a lemon
14 - ⅓ cup finely chopped fresh parsley, plus more for garnish
→ Pasta
15 - 12 oz fettuccine or pasta of choice
# Method:
01 - Combine the chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss well to coat evenly.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and sauté until fragrant, about 1 minute.
04 - Pour in chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
05 - Stir in heavy cream and simmer gently for 2 to 3 minutes to blend flavors.
06 - Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
07 - Return cooked chicken to the skillet. Add lemon juice and chopped parsley, stirring to combine thoroughly.
08 - Meanwhile, cook pasta in salted boiling water following package instructions until al dente. Drain well.
09 - Add drained pasta directly to the skillet with the sauce and chicken. Toss to coat pasta evenly with the sauce.
10 - Cook together for an additional 2 to 3 minutes to meld flavors. Serve immediately garnished with extra Parmesan and parsley if desired.
