Creamy pasta with smoky spices, tender chicken, and a buttery garlic-Parmesan sauce with a hint of cayenne.
# What You Need:
→ 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 - 1/2 to 1 teaspoon cayenne pepper, adjusted to taste
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 freshly grated Parmesan cheese
13 - Juice of half a lemon
14 - 1/3 cup finely chopped fresh parsley, plus extra for garnish
→ Pasta
15 - 12 oz fettuccine or pasta of choice
# How-To:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 6 to 8 minutes. Remove and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet, add minced garlic and sauté until fragrant, approximately 1 minute.
04 - Pour in chicken broth, scraping the skillet to release browned bits, and bring to a simmer.
05 - Stir in heavy cream and let simmer for 2 to 3 minutes.
06 - Gradually add Parmesan cheese, stirring continuously until fully melted and sauce becomes smooth.
07 - Return cooked chicken to the skillet. Stir in lemon juice and chopped parsley until well combined.
08 - Boil pasta in salted water according to package directions until al dente. Drain thoroughly.
09 - Add drained pasta to the skillet with the sauce, tossing gently to coat evenly.
10 - Cook together for an additional 2 to 3 minutes to blend flavors. Serve immediately, garnished with extra Parmesan and parsley if desired.
