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Season the cut chicken pieces with garlic powder, onion powder, 1 teaspoon smoked paprika, dried oregano, cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Add 1/2 teaspoon smoked paprika. Reduce heat to low and let it simmer for 2-3 minutes, allowing it to thicken slightly.

Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Add the cooked chicken and drained fettuccine to the Alfredo sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with fresh chopped parsley.


Season the cut chicken pieces with garlic powder, onion powder, 1 teaspoon smoked paprika, dried oregano, cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Add 1/2 teaspoon smoked paprika. Reduce heat to low and let it simmer for 2-3 minutes, allowing it to thicken slightly.

Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Add the cooked chicken and drained fettuccine to the Alfredo sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with fresh chopped parsley.
