# 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 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 extra for garnish
→ Pasta
16 - 12 oz fettuccine or preferred pasta
# Steps to follow:
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 chicken and sauté 6 to 8 minutes until browned and cooked through. Remove and set aside.
03 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté about 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the pan. Bring to a simmer.
05 - Stir in heavy cream and simmer gently for 2 to 3 minutes.
06 - Gradually add Parmesan cheese, stirring until fully melted and sauce is smooth.
07 - Return cooked chicken to skillet. Stir in lemon juice and chopped parsley to combine flavors.
08 - Prepare pasta in a large pot of salted boiling water according to package instructions. Drain thoroughly.
09 - Add drained pasta to skillet and toss to coat evenly in the sauce.
10 - Cook combined pasta and chicken for an additional 2 to 3 minutes to meld flavors. Serve immediately, garnished with extra Parmesan and parsley if desired.
