Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 12 ounces fettuccine pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the smoked paprika, cayenne pepper, thyme, and oregano, stirring to combine. Pour in the chicken broth and allow it to simmer for 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth. Return the cooked chicken to the skillet, tossing to coat in the sauce.
- Add the cooked fettuccine to the skillet, gently tossing everything together until the pasta is well-coated with the buttery sauce. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnished with fresh parsley and optional lemon wedges for a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International