# 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 - 1/2 to 1 teaspoon cayenne pepper, adjust to taste
06 - Salt and black 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 Parmesan cheese, freshly grated
13 - Juice of half a lemon
14 - 1/3 cup fresh parsley, finely chopped, plus extra for garnish
→ Pasta
15 - 12 oz fettuccine or preferred pasta variety
# Directions:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until browned and cooked through, about 6 to 8 minutes. Remove from skillet and set aside.
03 - Lower heat to medium. Melt butter in the same skillet. Add minced garlic and cook until fragrant, approximately 1 minute.
04 - Pour in chicken broth, scraping the skillet bottom to release browned bits. Bring mixture to a gentle simmer.
05 - Stir in heavy cream and continue simmering for 2 to 3 minutes to thicken slightly.
06 - Gradually blend in Parmesan cheese, stirring until the sauce is smooth and cohesive.
07 - Return chicken to the skillet. Stir in lemon juice and chopped parsley to distribute flavors evenly.
08 - Prepare pasta in boiling salted water according to package directions until al dente. Drain thoroughly.
09 - Add drained pasta to the skillet. Toss gently to coat with sauce and chicken.
10 - Cook the combined dish for 2 to 3 minutes more to allow flavors to meld. Serve hot, garnished with additional Parmesan and parsley if desired.
