Loading...

Pat the chicken breast dry. 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 seasoned chicken marinate for 30 minutes at room temperature.

While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.

Before draining, reserve 1 cup of the pasta water. Drain the cooked fettuccine and set aside.

In a large pan, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until cooked through and golden brown. The cooking time may vary depending on the thickness of the chicken.

Remove the cooked chicken from the pan and set it aside. In the same pan (do not clean it), add 4 tablespoons of butter. Once the butter is melted, add 1 tablespoon of chili oil and cook for 30 seconds, stirring constantly.

Sprinkle in 2 teaspoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw flour taste, being careful not to brown it.

Gradually whisk in 1 1/2 cups of room temperature heavy whipping cream. Add salt to taste, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon dried parsley, and 1 teaspoon smoked paprika powder. Stir to combine.

Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it has slightly thickened.

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.

Stir in 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon juice as needed.

Add the cooked fettuccine to the sauce. Toss gently to coat the pasta. Gradually add the reserved 1 cup of pasta water, a little at a time, until the sauce reaches a silky consistency and beautifully coats the fettuccine.

Slice the cooked chicken breast and add it to the pasta. Toss everything together to combine.

Simmer on low heat for 1-2 minutes to allow all the flavors to meld together. Serve immediately, garnished with extra Parmesan cheese, fresh parsley, or a pinch of black pepper, if desired.


Pat the chicken breast dry. 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 seasoned chicken marinate for 30 minutes at room temperature.

While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.

Before draining, reserve 1 cup of the pasta water. Drain the cooked fettuccine and set aside.

In a large pan, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until cooked through and golden brown. The cooking time may vary depending on the thickness of the chicken.

Remove the cooked chicken from the pan and set it aside. In the same pan (do not clean it), add 4 tablespoons of butter. Once the butter is melted, add 1 tablespoon of chili oil and cook for 30 seconds, stirring constantly.

Sprinkle in 2 teaspoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw flour taste, being careful not to brown it.

Gradually whisk in 1 1/2 cups of room temperature heavy whipping cream. Add salt to taste, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon dried parsley, and 1 teaspoon smoked paprika powder. Stir to combine.

Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it has slightly thickened.

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.

Stir in 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon juice as needed.

Add the cooked fettuccine to the sauce. Toss gently to coat the pasta. Gradually add the reserved 1 cup of pasta water, a little at a time, until the sauce reaches a silky consistency and beautifully coats the fettuccine.

Slice the cooked chicken breast and add it to the pasta. Toss everything together to combine.

Simmer on low heat for 1-2 minutes to allow all the flavors to meld together. Serve immediately, garnished with extra Parmesan cheese, fresh parsley, or a pinch of black pepper, if desired.
