# 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 freshly ground 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 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
# Method:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium and add butter to the skillet. Once melted, stir in minced garlic and sauté until fragrant, approximately 1 minute.
04 - Pour in chicken broth, scraping any browned bits from the pan. Bring the mixture to a gentle simmer.
05 - Stir in heavy cream and simmer for 2 to 3 minutes to slightly thicken the sauce.
06 - Gradually add Parmesan cheese while stirring continuously until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet. Add lemon juice and chopped parsley, stirring to incorporate all ingredients evenly.
08 - Prepare pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
09 - Add cooked pasta to the skillet and toss thoroughly to coat with the sauce. Heat together for 2 to 3 minutes to meld flavors.
10 - Plate immediately and garnish with additional Parmesan cheese and parsley if desired.
