# Ingredients:
→ 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 to preference
06 - Salt and black 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 additional for garnish
→ Pasta
15 - 12 oz fettuccine or pasta of choice
# Instructions:
01 - Combine chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper; toss to coat evenly.
02 - Heat olive oil in a large skillet over medium-high heat; add chicken and cook 6 to 8 minutes until browned and cooked through, then remove from skillet and set aside.
03 - Reduce heat to medium, add butter to the same skillet; once melted, sauté minced garlic for about 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the skillet; bring to a simmer.
05 - Stir in heavy cream and simmer for 2 to 3 minutes, then gradually add Parmesan cheese, stirring until sauce is smooth and cheese is melted.
06 - Return cooked chicken to the skillet, stir in lemon juice and chopped parsley until well combined.
07 - Meanwhile, cook pasta in salted boiling water according to package directions; drain well.
08 - Add drained pasta to the skillet with sauce and chicken; toss thoroughly to coat.
09 - Cook together for an additional 2 to 3 minutes to allow flavors to meld.
10 - Transfer to plates and garnish with extra Parmesan and parsley as desired; serve immediately.
