Description
A cozy, creamy pasta dish with a smoky twist. This paprika chicken alfredo blends tender chicken, rich Alfredo sauce, and fettuccine for a meal that’s comforting, flavorful, and quick to make.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound boneless skinless chicken thighs or breasts, cut into chunks
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 cups heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and set aside.
- Season chicken pieces with paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
- Reduce heat and stir in parmesan cheese until melted and smooth.
- Return the cooked chicken and fettuccine to the skillet. Toss until well coated in sauce.
- Garnish with chopped parsley and serve hot.
Notes
- Use freshly grated parmesan for best results.
- Add a splash of reserved pasta water if sauce becomes too thick.
- To reheat, add a little cream or milk to restore creaminess.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg
Keywords: paprika chicken alfredo, creamy chicken pasta, easy weeknight pasta