Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 8 oz pasta (penne or fettuccine)
- 3 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken with salt and black pepper. In a large pan, melt 1 tbsp butter over medium heat. Cook chicken until browned and fully cooked (5-7 minutes). Remove and set aside.
- In the same pan, melt remaining butter. Add garlic, smoked paprika, cayenne, and thyme. Sauté for 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add lemon juice and cooked chicken. Stir to coat evenly.
- Toss in cooked pasta and mix well. Garnish with fresh parsley before serving.
Notes
- Adjust cayenne pepper for more or less heat.
- Use any pasta of your choice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg