Ingredients
– 2 boneless, skinless chicken breasts
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 12 ounces fettuccine pasta
– 2 cups heavy cream (or milk for a lighter option)
– 1 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Fresh parsley, chopped, for garnish
Instructions
1. Season the chicken breasts with smoked paprika, garlic powder, salt, and black pepper on both sides.
2. Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side or until fully cooked and golden brown. Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
3. Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
4. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Toss the cooked fettuccine in the sauce, adding reserved pasta water if needed to achieve your desired consistency.
7. Plate the pasta and top with sliced chicken. Garnish with fresh parsley and additional Parmesan, if desired. Serve immediately.