# What You'll Need:
→ 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, adjusted to 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 (240 ml) chicken broth
11 - 1 cup (240 ml) heavy cream
12 - 1 cup (60 g) freshly grated Parmesan cheese
13 - Juice of half a lemon
14 - ⅓ cup finely chopped fresh parsley, plus more for garnish
→ Pasta
15 - 12 oz fettuccine or pasta of choice
# Steps to Follow:
01 - Combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper; coat chicken pieces evenly.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté chicken until browned and fully cooked, approximately 6–8 minutes. Remove and set aside.
03 - Reduce heat to medium. Add butter to the skillet and melt. Incorporate minced garlic and cook until fragrant, about 1 minute.
04 - Pour in chicken broth, scraping browned bits from the pan. Bring mixture to a simmer.
05 - Stir in heavy cream and allow to simmer for 2–3 minutes to blend flavors.
06 - Gradually add Parmesan cheese, stirring continuously until the sauce is smooth and cheese is fully melted.
07 - Return chicken to the skillet. Add lemon juice and chopped parsley, stirring to evenly distribute.
08 - Simmer pasta in salted water according to package directions until al dente. Drain thoroughly.
09 - Add cooked pasta to the skillet. Toss gently to coat pasta with sauce evenly.
10 - Cook for an additional 2–3 minutes to meld flavors. Serve immediately, garnished with extra Parmesan cheese and parsley as desired.
