# 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 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 - ⅓ cup finely chopped fresh parsley, plus additional for garnish
→ Pasta
15 - 12 oz fettuccine or pasta of choice
# Directions:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper, coating evenly.
02 - Heat olive oil in a large skillet over medium-high heat and cook chicken until browned and cooked through, about 6 to 8 minutes. Remove and set aside.
03 - Lower 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 up browned bits from the pan, and bring to a gentle simmer.
05 - Stir in heavy cream and continue simmering for 2 to 3 minutes.
06 - Gradually add Parmesan cheese, stirring steadily until melted and sauce is smooth.
07 - Return chicken to the skillet, add lemon juice and chopped parsley, and stir thoroughly to combine flavors.
08 - Prepare pasta in a large pot of salted boiling water following package instructions until al dente. Drain well.
09 - Add drained pasta to the skillet, tossing gently to coat in sauce evenly.
10 - Simmer together for 2 to 3 minutes to meld flavors. Serve immediately, garnished with extra Parmesan and parsley if desired.
