Recipe
Ingredients:
2 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon smoked paprika
2 cloves garlic, minced
1 medium onion, chopped
1 cup heavy cream
1 cup chicken broth
8 oz fettuccine or your favorite pasta
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
1 tablespoon butter (optional for added richness)
Directions:
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and smoked paprika, and cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, cooking for 2-3 minutes, until fragrant and translucent.
Pour in the chicken broth and bring it to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Add the heavy cream and stir in the Parmesan cheese, cooking for another 3 minutes, allowing the sauce to thicken.
Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If the sauce is too thick, add a bit more chicken broth or reserved pasta water to loosen it up.
Stir in the mozzarella cheese and butter (optional) until melted and combined.
Return the chicken to the skillet, tossing to combine everything. Adjust seasoning with salt and pepper as needed.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings