Smoked Paprika Chicken Alfredo
Smoked Paprika Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 5 min
- 8
Serve immediately, garnished with fresh chopped parsley.
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Chicken Alfredo
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 5 min - 8
Serve immediately, garnished with fresh chopped parsley.