# What You 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 - 1/2 to 1 teaspoon cayenne pepper, adjust for 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 pasta of choice
# Directions:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
02 - Heat olive oil in a large skillet over medium-high heat and brown the chicken for 6 to 8 minutes until fully cooked. Remove from skillet and set aside.
03 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté until fragrant, about 1 minute.
04 - Pour in chicken broth, scraping the skillet's browned bits. Bring to a gentle simmer.
05 - Stir in heavy cream and simmer for 2 to 3 minutes.
06 - Gradually add Parmesan cheese, stirring continuously until the sauce smooths out.
07 - Return the cooked chicken to the skillet, then add lemon juice and chopped parsley. Stir thoroughly to blend flavors.
08 - Cook pasta in salted boiling water according to package directions. Drain well.
09 - Add drained pasta to the skillet and toss to coat evenly in the sauce.
10 - Cook for an additional 2 to 3 minutes allowing flavors to meld. Serve immediately with extra Parmesan and parsley garnish if desired.
