Save A bold, creamy pasta dish featuring tender chicken, zesty spices, and a buttery garlic-Parmesan sauce with a hint of cayenne. Perfect for a comforting dinner with a kick.
This dish quickly became a family favorite because of its comforting flavors and simple preparation. I love how the slight cayenne adds a subtle kick that keeps it interesting.
Ingredients
- Chicken & Seasoning: 450 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 1 teaspoon cayenne pepper (adjust for spice preference), Salt and pepper, to taste, 2 tablespoons olive oil
- Sauce: 4 tablespoons unsalted butter, 4 cloves garlic, minced, 1 cup (240 ml) chicken broth, 1 cup (240 ml) heavy cream, 1 cup (60 g) freshly grated Parmesan cheese, Juice of half a lemon, 1/3 cup finely chopped fresh parsley, plus more for garnish
- Pasta: 340 g (12 oz) fettuccine or pasta of choice
Instructions
- Step 1:
- Season the chicken pieces with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 8 minutes. Remove chicken and set aside.
- Step 3:
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
- Step 4:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Step 5:
- Stir in heavy cream and simmer 2 3 minutes.
- Step 6:
- Gradually add Parmesan, stirring until melted and the sauce is smooth.
- Step 7:
- Return chicken to skillet. Add lemon juice and chopped parsley stir to combine.
- Step 8:
- Meanwhile, cook pasta in salted water according to package instructions. Drain and add to the skillet, tossing to coat evenly.
- Step 9:
- Cook for 2 3 minutes more to let flavors meld.
- Step 10:
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Save This recipe always brings everyone to the table and sparks happy conversations during dinner time.
Notes
Substitute half-and-half for a lighter sauce if desired. Add sautéed spinach or bell peppers for extra vegetables. Any pasta shape works; try penne or rigatoni.
Required Tools
Large skillet, Large pot for boiling pasta, Chefs knife, Cutting board, Measuring cups and spoons, Wooden spoon or spatula, Colander
Allergen Information
Contains Dairy (butter, cream, Parmesan), Wheat (pasta). May contain Gluten (pasta) check pasta packaging for gluten-free options if needed. Always verify ingredient labels if you have food allergies.
Save Enjoy this vibrant and creamy pasta dish that will quickly become a staple in your dinner rotation.
Recipe Questions & Answers
- → What is the best pasta type for this dish?
Fettuccine works well, but you can use penne, rigatoni, or any pasta that holds sauce nicely.
- → Can I adjust the spice level?
Yes, adding more or less cayenne pepper lets you control the heat to your preference.
- → How do I know when the chicken is cooked through?
Cook until the chicken reaches an internal temperature of 165°F (75°C) or is no longer pink inside.
- → Can I substitute the heavy cream?
Half-and-half can be used for a lighter sauce, though it may be less rich and creamy.
- → What variations can enhance this dish?
Adding sautéed spinach or bell peppers adds color and extra nutrients to the dish.
- → How should the sauce be prepared to avoid curdling?
Simmer gently after adding cream and mix constantly to maintain a smooth and creamy sauce.