Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 tablespoon olive oil
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1 tablespoon butter
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4 cloves garlic, minced
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1 teaspoon crushed red pepper flakes (adjust to taste)
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1 teaspoon smoked paprika
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Salt and black pepper, to taste
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1 tablespoon chopped parsley (for garnish)
For the Parmesan Cream Fettuccine:
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8 oz fettuccine pasta
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2 tablespoons butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
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Salt and black pepper, to taste
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1/4 teaspoon ground nutmeg (optional)
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Additional Parmesan, for garnish
Instructions
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Cook the Pasta:
Cook fettuccine according to package directions in salted water until al dente. Drain and set aside. -
Make the Spicy Garlic Chicken:
In a large skillet, heat olive oil and butter over medium-high heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
Add chicken, smoked paprika, salt, and pepper. Cook for 6–8 minutes, or until chicken is golden and cooked through. Remove from heat and set aside. -
Prepare the Parmesan Cream Sauce:
In a separate saucepan or the same skillet (wiped clean), melt butter over medium heat. Add garlic and cook for 1 minute.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using. -
Combine Pasta and Sauce:
Toss cooked fettuccine with the Parmesan cream sauce until well coated. Let it simmer for 1–2 minutes to thicken slightly.
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Serve:
Plate the creamy fettuccine and top with spicy garlic chicken bites. Garnish with chopped parsley and additional Parmesan if desired.