Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the chicken with paprika, garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
- Reduce the heat to medium. Melt the butter in the same skillet, then stir in the minced garlic, crushed red pepper flakes, Dijon mustard, and smoked paprika. Cook for about 30 seconds until fragrant.
- Slowly whisk in the heavy cream and simmer for 2–3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until melted and smooth. Add the lemon juice. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Add the cooked pasta and gently toss until everything is evenly coated.
- Garnish with chopped parsley and extra Parmesan cheese, then serve immediately.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Smoked paprika adds extra depth of flavor.
Adjust the crushed red pepper flakes to your preferred spice level.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Smoked paprika adds extra depth of flavor.
Adjust the crushed red pepper flakes to your preferred spice level.
Leftovers can be refrigerated in an airtight container for up to 3 days.