Description
A delightful blend of creamy, rich flavors and comforting pasta, perfect for busy weeknights and special gatherings.
Ingredients
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 340 g fettuccine or pasta of choice
- Juice of half a lemon
Instructions
- Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, around 6-8 minutes. Remove the chicken and set it aside.
- Lower the heat to medium and add the butter to the skillet. Once melted, toss in the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth, bringing it to a gentle simmer while scraping up any browned bits from the skillet.
- Stir in the heavy cream and let it simmer for an additional 2-3 minutes.
- Gradually add the Parmesan cheese, stirring continuously until it’s melted and smooth.
- Return the cooked chicken to the skillet and toss it in the sauce. Add the lemon juice and chopped parsley, mixing it all together.
- In a separate pot, cook the pasta according to package instructions. Drain and add it to the skillet, tossing to coat everything in the sauce.
- Cook for another 2-3 minutes to combine the flavors.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Notes
For a lighter version, consider using chicken thighs instead of breasts or swap in your favorite gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American