Save A bold, creamy pasta dish featuring tender chicken, zesty spices, and a buttery garlic-Parmesan sauce with a hint of cayenne. Perfect for a comforting dinner with a kick.
This dish became a family favorite after I made it for a busy weeknight dinner; everyone loved the spicy buttery sauce and tender chicken.
Ingredients
- Chicken & Seasoning: 450 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 1 teaspoon cayenne pepper (adjust for spice preference), Salt and pepper, to taste, 2 tablespoons olive oil
- Sauce: 4 tablespoons unsalted butter, 4 cloves garlic, minced, 1 cup (240 ml) chicken broth, 1 cup (240 ml) heavy cream, 1 cup (60 g) freshly grated Parmesan cheese, Juice of half a lemon, 1/3 cup finely chopped fresh parsley, plus more for garnish
- Pasta: 340 g (12 oz) fettuccine or pasta of choice
Instructions
- Season Chicken:
- Season the chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 8 minutes. Remove chicken and set aside.
- Make Sauce:
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in chicken broth, scraping up any browned bits. Bring to a simmer. Stir in heavy cream and simmer 2 3 minutes. Gradually add Parmesan, stirring until melted and the sauce is smooth.
- Combine:
- Return chicken to skillet. Add lemon juice and chopped parsley stir to combine.
- Cook Pasta:
- Meanwhile, cook pasta in salted water according to package instructions. Drain and add to the skillet, tossing to coat evenly.
- Finish:
- Cook for 2 3 minutes more to let flavors meld. Serve immediately, garnished with extra Parmesan and parsley if desired.
Save This recipe often brings my family together around the dinner table, enjoying a flavorful meal that feels like a special occasion even on weeknights.
Notes
Substitute half-and-half for a lighter sauce if desired. Add sautéed spinach or bell peppers for extra vegetables.
Required Tools
Large skillet, Large pot for boiling pasta, Chefs knife, Cutting board, Measuring cups and spoons, Wooden spoon or spatula, Colander
Allergen Information
Contains Dairy (butter, cream, Parmesan), Wheat (pasta). May contain gluten (pasta) check pasta packaging for gluten-free options if needed. Always verify ingredient labels if you have food allergies.
Save Serve this pasta hot for the best experience and garnish with fresh parsley for added color and freshness.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts cut into bite-sized pieces work well, ensuring even cooking and tender bites.
- → Can I adjust the spice level in this dish?
Yes, cayenne pepper quantity can be increased or decreased to match your preferred heat without overpowering the sauce.
- → Is there an alternative to heavy cream in the sauce?
Half-and-half can be used for a lighter sauce, though it may be less rich and creamy compared to heavy cream.
- → What pasta types complement this sauce?
Fettuccine is traditional, but penne or rigatoni also hold the creamy butter sauce well.
- → How can I add more vegetables to this dish?
Sautéed spinach or bell peppers can be stirred in during the final cooking stages for added color and nutrition.