Description
A delightful and creamy pasta dish featuring tender chicken in a buttery garlic sauce, perfect for weeknight dinners.
Ingredients
- 500 g (1 lb) 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 (adjust for spice preference)
- 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 (12 oz) 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 olive oil in a large skillet over medium-high heat, add the chicken, and cook until browned, about 6-8 minutes. Remove and set aside.
- Reduce heat to medium, add butter to the skillet, and sauté minced garlic for about 1 minute.
- Pour in chicken broth, bring to a simmer, scraping any browned bits from the skillet.
- Stir in heavy cream and let simmer for another 2-3 minutes.
- Add Parmesan cheese, stirring continuously until melted and smooth.
- Return cooked chicken to the skillet, toss with sauce, and add lemon juice and parsley.
- In a separate pot, cook pasta according to package instructions, then drain and add to the skillet, tossing to coat.
- Cook for an additional 2-3 minutes until well combined and heated.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Notes
For added flavor, consider tossing in sun-dried tomatoes or sautéed spinach at the end. For a lighter dish, substitute fettuccine with whole wheat or zucchini noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American