# Ingredients:
→ 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 for spice preference
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 freshly grated Parmesan cheese
13 - Juice of half a lemon
14 - ⅓ cup finely chopped fresh parsley, plus extra 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 black pepper until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook until fragrant, about 1 minute.
04 - Pour chicken broth into the skillet, scraping up browned bits from the bottom. Bring to a simmer.
05 - Stir in heavy cream and simmer gently for 2 to 3 minutes to thicken.
06 - Gradually stir in Parmesan cheese until melted and the sauce is smooth.
07 - Return cooked chicken to the skillet. Add lemon juice and chopped parsley, stirring to combine thoroughly.
08 - Prepare pasta in boiling salted water according to package directions until al dente. Drain well.
09 - Add drained pasta to the skillet and toss to evenly coat with sauce.
10 - Cook for an additional 2 to 3 minutes to meld flavors. Serve immediately, garnished with extra Parmesan and parsley if desired.
