Ingredients
* The Chicken:
* 1.5 lbs boneless, skinless chicken thighs (or breasts)
* 1 tsp smoked paprika
* 1 tsp garlic powder
* 1/2 tsp onion powder
* Salt and black pepper to taste
* 2 tbsp olive oil
* The Pasta:
* 10–12 oz fettuccine or linguine pasta
* The Sauce:
* 4 tbsp butter
* 4 cloves garlic, minced
* 1.5 cups heavy cream
* 1 cup freshly grated Parmesan cheese
* 1 tsp dried parsley
* 1/2 tsp red pepper flakes (for that subtle kick seen in the photo)
* The Topping:
* 1/2 cup shredded mozzarella or provolone (for melting over the chicken)
Instructions
* Boil the Pasta: Cook the fettuccine in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
* Season and Sear: Rub the chicken with paprika, garlic powder, onion powder, salt, and pepper. In a large skillet over medium-high heat, add the olive oil and sear the chicken until golden brown and cooked through (about 5–7 minutes per side).
* Melt the Cheese: During the last 2 minutes of cooking the chicken, top each piece with shredded mozzarella. Cover the skillet with a lid briefly to melt the cheese perfectly. Remove the chicken from the pan and set aside.
* Make the Sauce: In the same skillet (don’t wipe out those flavorful chicken bits!), melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
* Simmer: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, parsley, and red pepper flakes. Whisk until the cheese is melted and the sauce has thickened slightly.
* Combine: Toss the cooked pasta into the sauce. If it’s too thick, add a splash of the reserved pasta water.
* Plate: Serve the creamy pasta on a large platter and nestle the cheesy chicken on top. Garnish with more fresh parsley.
Quick Tip
For that extra “restaurant” look shown in the image, give the chicken a quick broil in the oven for 1–2 minutes after adding the cheese to get those beautiful browned spots.
