Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into bite-sized strips
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 cup pasta water
  • 1 tbsp lemon juice
  • 12 oz fettuccine pasta
  • 2 tbsp parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the cloudy pasta water before draining the pasta.
  2. Pat the chicken strips dry and season with salt, pepper, and paprika.
  3. Melt 2 tbsp of butter in a large skillet over medium-high heat. Sear the chicken in a single layer until golden-brown on both sides (about 3-5 minutes per side), then remove chicken from the pan and set aside.
  4. Lower the heat to medium. In the same skillet, add 4 tbsp of butter and sauté the minced garlic for 30-60 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until melted and smooth, then stir in the lemon juice.
  6. Toss the cooked pasta and seared chicken back into the skillet. Gradually add the reserved pasta water, tossing vigorously, until the sauce reaches a velvety consistency. Garnish with fresh parsley.