Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 12 oz dried fettuccine
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmigiano-Reggiano
  • 0.5 cup reserved starchy pasta water
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the fettuccine until it is just shy of al dente (about 2 minutes less than package instructions). Reserve 1 cup of starchy pasta water before draining.
  2. Pat the chicken bites completely dry with paper towels. Season evenly with smoked paprika, salt, and black pepper.
  3. Heat 1 tbsp olive oil and 1 tbsp butter in a 12-inch skillet over medium-high heat. Add chicken in a single layer. Sear undisturbed for 3 minutes to develop a golden crust, then toss for 2 minutes. Add half of the minced garlic during the last 60 seconds of cooking. Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to medium. Add the remaining 1 tbsp of butter and the rest of the garlic. Pour in the heavy cream and half of the reserved pasta water. Bring to a gentle simmer, whisking to scrape up any browned bits (fond) from the pan.
  5. Gradually whisk in the grated Parmigiano-Reggiano until the sauce is smooth and emulsified. Do not let the sauce reach a hard boil once the cheese is added.
  6. Add the cooked fettuccine and chicken bites back into the skillet. Toss to coat, adding more pasta water if the sauce is too thick. Finish with fresh parsley and lemon juice before serving.