# 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 - 1/2 to 1 teaspoon cayenne pepper, adjusted to taste
06 - Salt, to taste
07 - Black pepper, to taste
08 - 2 tablespoons olive oil
→ Sauce
09 - 4 tablespoons unsalted butter
10 - 4 cloves garlic, minced
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - Juice of half a lemon
15 - 1/3 cup finely chopped fresh parsley, plus additional for garnish
→ Pasta
16 - 12 oz fettuccine or pasta of choice
# Directions:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, approximately 6 to 8 minutes. 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 bottom of the skillet to release browned bits, then bring to a simmer.
05 - Stir in heavy cream and allow to simmer for 2 to 3 minutes to thicken slightly.
06 - Gradually add Parmesan cheese while stirring until fully melted and smooth.
07 - Return cooked chicken to the skillet, add lemon juice and chopped parsley, stirring to combine evenly.
08 - In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain well.
09 - Add drained pasta to the skillet, tossing to coat thoroughly with the sauce.
10 - Cook for an additional 2 to 3 minutes to allow flavors to blend. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
