Description
Discover how to make Smoky Paprika Chicken Alfredo With Lemon Feta, a flavorful twist on classic pasta. Learn step-by-step and impress with this creamy, tangy dish!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 tablespoon (30 ml) s olive oil
- 8 ounce (227 g) s fettuccine pasta (about 225 grams)
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1 cup (240 ml) grated Parmesan cheese (100 grams)
- 1 lemon, zested and juiced
- 1/2 cup (120 ml) crumbled feta cheese (about 75 grams)
- 2 tablespoon (30 ml) s chopped fresh parsley
- 1/4 teaspoon (1 ml) red pepper flakes (optional )
Instructions
- Season the chicken breasts with smoked paprika, garlic powder, salt, and black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Cook the chicken breasts for 6-7 minutes on each side or until fully cooked.
- Remove the chicken from the skillet and let it rest before slicing.
- Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions, then drain.
- In the same skillet, add the remaining tablespoon of olive oil over medium heat.
- Pour in the heavy cream, stirring to combine with the chicken drippings.
- Gradually add the grated Parmesan cheese, stirring until the sauce is smooth.
- Add lemon zest and juice to the sauce, stirring to combine.
- Season the sauce with additional salt and black pepper to taste.
- Add cooked fettuccine to the skillet, tossing to coat with the sauce.
- Slice the chicken breasts and arrange them over the pasta.
- Sprinkle crumbled feta cheese over the top.
- Garnish with chopped fresh parsley and red pepper flakes, if using.
- Serve immediately while hot.
Notes
- Allow the chicken to rest for 5 minutes after cooking to retain its juiciness.nGradually add Parmesan to the sauce, stirring continuously for a smooth texture.nMix the fettuccine with sauce right after cooking for even coating.
