Ingredients
Method
- Bring a large pot of generously salted water to a boil. Add the fettuccine and cook until al dente according to the package directions. Before draining, reserve 120 milliliters of the pasta water, then drain the pasta and set it aside.
- While the pasta cooks, season the chicken pieces with 3 grams of the kosher salt, 1 gram of the black pepper, and the paprika, tossing until evenly coated.
- Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until the pieces are golden and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth and scrape the bottom of the skillet to loosen any browned bits. Let the broth simmer for 2 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, remaining 2 grams kosher salt, and remaining 1 gram black pepper. Cook over medium-low heat for 2 to 3 minutes, stirring, until the cheese melts and the sauce is smooth.
- Return the cooked chicken to the skillet along with the drained fettuccine. Toss everything together until the pasta is evenly coated in the sauce. Add a splash or two of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
- Cook for 1 additional minute, stirring gently, until everything is hot and well combined. Remove from the heat and sprinkle with the chopped parsley.
- Serve immediately with extra Parmesan on top if desired.
Notes
Nutrition is an approximate estimate per serving based on 4 servings and can vary depending on the specific pasta, broth, cream, and Parmesan used.
Refrigerate leftovers in an airtight container for up to 3 days.