Description
This Smoked Paprika Chicken Alfredo blends tender chicken with a silky Alfredo sauce and just the right smoky touch. A comforting, flavorful pasta dish perfect for weeknights or special dinners.
Ingredients
Scale
- 12 oz fettuccine pasta (or any pasta you prefer; serves 6-8)
- 1 lb boneless, skinless chicken breasts (diced)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped parsley (for garnish)
Instructions
- Cook the fettuccine in well-salted water according to package directions. Before draining, reserve 1/2 cup of the pasta water.
- In a large skillet over medium-high heat, heat the olive oil. Add the diced, seasoned chicken and sauté until golden and fully cooked, around 6-8 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the heavy cream and add smoked paprika. Stir to combine and let it simmer for 2-3 minutes.
- Add the Parmesan cheese slowly, stirring until the sauce is creamy and coats the chicken. Thin the sauce with pasta water if needed.
- Toss the cooked fettuccine in the sauce until evenly coated. Serve hot and sprinkle with chopped parsley.
Notes
Add a pinch of cayenne for some heat. You can store leftovers in the fridge for up to 3 days. Feel free to mix in mushrooms or spinach for extra flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken alfredo, paprika chicken pasta, creamy pasta, smoked paprika chicken