# 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, adjust to taste
06 - Salt and 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 more for garnish
→ Pasta
15 - 12 oz fettuccine or preferred pasta shape
# How To Make It:
01 - Combine chicken with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, 6 to 8 minutes. Remove and set aside.
03 - Lower heat to medium. Add butter to the skillet and melt. Add minced garlic and sauté until fragrant, about 1 minute.
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 constantly until melted and sauce is smooth.
07 - Return chicken to skillet. Add lemon juice and chopped parsley, stirring to blend flavors.
08 - Cook pasta in salted boiling water according to package directions. Drain and add to the skillet.
09 - Toss pasta with sauce over medium heat for 2 to 3 minutes to meld flavors. Serve immediately, garnished with extra Parmesan and parsley if desired.
