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Pat the chicken breast dry with paper towels. Season it generously with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon of oil and mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 30 minutes.

While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the 9 ounces of fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the fettuccine and set aside.

In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated chicken breast halves. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.

In the same pan (do not clean it), reduce the heat to medium-low. Add 5 tablespoons of butter. Once the butter is melted, sprinkle in 1 1/2 tablespoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw taste of the flour. Be careful not to brown the roux.

Gradually pour in the 1 1/2 cups of room temperature unsweetened heavy whipping cream, whisking continuously to prevent lumps. Add salt to taste, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon dried parsley. Stir well to combine.

Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.

Reduce the heat to low. Stir in 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon if needed.
Slice the cooked chicken breast into thin strips or bite-sized pieces. Add the cooked fettuccine to the sauce in the pan. Begin by adding 1/4 cup of the reserved pasta water, tossing gently to combine. Continue adding the reserved pasta water, a little at a time, as needed, until the sauce is silky and beautifully coats the pasta.

Add the sliced chicken to the pasta and toss again to incorporate. Simmer on low heat for 1-2 minutes to allow all the flavors to meld together.

Serve immediately. Garnish with extra grated Parmesan cheese, fresh parsley, or a pinch of black pepper. For an extra glossy finish, you can drizzle a tiny amount of olive oil or melted butter on top.


Pat the chicken breast dry with paper towels. Season it generously with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon of oil and mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 30 minutes.

While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the 9 ounces of fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the fettuccine and set aside.

In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated chicken breast halves. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.

In the same pan (do not clean it), reduce the heat to medium-low. Add 5 tablespoons of butter. Once the butter is melted, sprinkle in 1 1/2 tablespoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw taste of the flour. Be careful not to brown the roux.

Gradually pour in the 1 1/2 cups of room temperature unsweetened heavy whipping cream, whisking continuously to prevent lumps. Add salt to taste, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon dried parsley. Stir well to combine.

Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.

Reduce the heat to low. Stir in 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon if needed.
Slice the cooked chicken breast into thin strips or bite-sized pieces. Add the cooked fettuccine to the sauce in the pan. Begin by adding 1/4 cup of the reserved pasta water, tossing gently to combine. Continue adding the reserved pasta water, a little at a time, as needed, until the sauce is silky and beautifully coats the pasta.

Add the sliced chicken to the pasta and toss again to incorporate. Simmer on low heat for 1-2 minutes to allow all the flavors to meld together.

Serve immediately. Garnish with extra grated Parmesan cheese, fresh parsley, or a pinch of black pepper. For an extra glossy finish, you can drizzle a tiny amount of olive oil or melted butter on top.
