Creamy Paprika Chicken Alfredo with Fettuccine
Paprika seasoned chicken cutlets are pan seared, then tossed with fettuccine in a buttery garlic cream sauce with Parmesan.
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken breasts sliced in half lengthwise
- 1 tbsp all-purpose flour
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp onion powder
- 6 tbsp butter divided, 2 for the chicken and 4 for the sauce
- 2 cloves garlic minced
- 2 cup heavy cream
- 1 ½ cup freshly grated Parmesan
- 16 oz fettuccine
- salted water for boiling the pasta
Instructions
Cooking
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente, then drain and set aside.
- Stir the flour, Italian seasoning, salt, pepper, paprika, and onion powder together in a shallow dish. Pat the chicken dry and coat both sides lightly.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Cook the chicken 6 to 7 minutes per side, until golden and 165 degrees F in the center. Move it to a board to rest.
- Lower the heat to medium, melt the remaining 4 tablespoons butter in the same skillet, and cook the garlic about 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer, stirring often, without boiling hard. Stir in the Parmesan a handful at a time until smooth.
- Slice the chicken, return it to the skillet with the cooked fettuccine, and toss until coated. Loosen with a splash of cream if needed and serve right away.
Notes
Grate the Parmesan fresh for the smoothest sauce. Refrigerate leftovers within 2 hours and eat within 3 days, reheating to 165 degrees F with a splash of cream. Nutrition values are an estimate.