Garlic Butter Chicken with Parmesan Fettuccine for 4 Servings

Instructions:

1. Pat the chicken bites completely dry with paper towels. Note: Moisture is the enemy of a good sear; if they are wet, they will steam.
2. In a large bowl, toss the chicken with smoked paprika, onion powder, salt, and pepper until evenly coated.
3. Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook 10 minutes until slightly firm (al dente).
4. Before draining the pasta, reserve 0.5 cup of the starchy pasta water in a heat safe measuring cup.
5. Heat 2 tbsp avocado oil in a large cast iron skillet over medium high heat until the oil shimmers.
6. Add chicken in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes until a deep brown crust forms.
7. Add 2 tbsp butter and 4 cloves minced garlic to the skillet. Sauté for 1-2 minutes until garlic is fragrant and chicken hits 160°F.
8. Remove chicken from the pan and set aside on a plate to rest.
9. Deglaze the skillet with 0.5 cup chicken broth, scraping up all those browned bits from the bottom.
10. Pour in 0.75 cup whole milk and whisk in 1 cup grated Parmigiano Reggiano until the sauce is velvety and smooth.
11. Add the cooked fettuccine and the reserved 0.5 cup pasta water to the skillet. Toss vigorously over medium heat until the sauce clings to the pasta.
12. Fold the chicken bites back into the pasta. Garnish with 1 tbsp fresh parsley and a squeeze of 1 tsp lemon juice.