Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch bites
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 12 oz fettuccine or pappardelle pasta
  • 4 cloves fresh garlic, minced
  • 1.5 cups heavy cream
  • 1 cup freshly grated parmesan cheese
  • 0.5 cup reserved pasta water
  • 2 tbsp fresh parsley, finely chopped
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Pat the chicken bites dry with paper towels. Toss in a bowl with smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Once the butter foams, add chicken in a single layer.
  3. Sear the chicken for 3–4 minutes without moving to develop a golden crust. Flip and cook for another 2 minutes. Remove chicken from the skillet and set aside.
  4. Boil the pasta in a large pot of salted water until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  5. Reduce skillet heat to medium. Add minced garlic to the residual fat and sauté for 60 seconds until fragrant and nutty.
  6. Pour in the heavy cream and bring to a gentle simmer. Whisk in the freshly grated Parmesan cheese until melted and smooth.
  7. Slowly add the reserved pasta water while whisking to emulsify the sauce. Add the pasta and chicken back into the skillet, tossing with tongs to coat every strand. Garnish with fresh parsley.