# What You’ll Need:
→ Chicken and 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, adjusted to spice preference
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 - 1/3 cup finely chopped fresh parsley, plus extra for garnish
→ Pasta
15 - 12 oz fettuccine or preferred pasta
# Step-by-Step Guide:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper; toss to coat evenly.
02 - Heat olive oil in a large skillet over medium-high heat; add chicken and cook until browned and cooked through, approximately 6 to 8 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium; add butter to skillet and melt. Stir in minced garlic and sauté until fragrant, about 1 minute.
04 - Pour in chicken broth, scraping the pan to release browned bits, then bring to a simmer.
05 - Stir in heavy cream and allow to simmer gently for 2 to 3 minutes.
06 - Gradually mix in Parmesan cheese, stirring continuously until melted and the sauce reaches a smooth consistency.
07 - Return cooked chicken to skillet; add lemon juice and chopped parsley, stirring to integrate flavors.
08 - Meanwhile, boil pasta in salted water according to package instructions. Drain thoroughly.
09 - Add drained pasta to the skillet and toss to coat evenly with the sauce.
10 - Cook combined pasta and sauce over medium heat for 2 to 3 minutes to meld flavors. Serve immediately, garnished with additional Parmesan and parsley as desired.
