Creamy Smoky Chicken Pasta
A rich and creamy pasta dish featuring seasoned chicken, a buttery garlic sauce, and Parmesan, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces Use chicken thighs for more flavor, if desired.
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Adjust to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 340 g fettuccine or pasta of choice Penne or rigatoni can also be used.
- 1/2 each lemon, juiced
Instructions
Preparation
- Bring a large pot of salted water to a boil for the pasta.
- Season the chicken pieces generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 6–8 minutes. Work in batches if needed to avoid crowding. Remove chicken to a plate and set aside.
Sauce Preparation
- Reduce heat to medium and add the butter to the same skillet. When it melts, add the minced garlic and sauté until fragrant, about 1 minute—don’t let it brown.
- Pour in the chicken broth, bring to a simmer, and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and simmer gently for 2–3 minutes to marry flavors.
- Gradually add the grated Parmesan, stirring constantly until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper.
Combine and Serve
- Return the cooked chicken to the skillet, toss to coat with sauce. Stir in the lemon juice and chopped parsley.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving a small cup of pasta water.
- Add the pasta to the skillet and toss to coat. If the sauce seems too thick, loosen with a splash of reserved pasta water. Cook another 2–3 minutes so everything melds together.
- Serve immediately garnished with extra Parmesan and parsley.
Notes
For a lighter sauce, substitute half-and-half and simmer longer to reduce; you may need a teaspoon of cornstarch or flour slurry to thicken. Don't skip seasoning the chicken.