Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 12 oz fettuccine, cooked al dente
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Slice chicken into thin strips; season with smoked paprika, chili powder, onion powder, cayenne, salt, and pepper.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, ~5–6 minutes. Remove and set aside.
- Reduce heat to medium. Add remaining 2 tbsp butter and garlic; sauté 1–2 minutes until fragrant and garlic turns golden.
- Pour in heavy cream and Parmesan; stir until smooth. Simmer 3–4 minutes until slightly thickened.
- Return chicken to skillet and add cooked pasta. Toss to coat evenly. Taste and adjust seasoning.
- Garnish with fresh parsley and cracked black pepper before serving.
Notes
- For extra richness, add a splash of chicken broth when reducing the cream.
- Substitute half-and-half for lighter cream, though sauce will be thinner.
- Toast the chicken spices in the pan before adding chicken for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate (approx. 180g)
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
