Smoked Paprika Chicken Alfredo
Smoked Paprika Chicken Alfredo is a comforting dish that combines tender chicken, creamy Alfredo sauce, and perfectly cooked pasta, enhanced with the subtle smokiness of smoked paprika. It's a crowd-pleaser that's easy to prepare, making it ideal for busy weeks or special dinners.
Ingredients
- 1 pound chicken breast, diced
- 8 ounces pasta (fettuccine or penne)
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon smoked paprika
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by boiling salted water in a large pot. Once boiling, add the pasta and cook according to package instructions until al dente. Save a cup of pasta water before draining.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken, season with salt, pepper, and smoked paprika, and sauté for about 6–8 minutes until cooked through.
- When the chicken is nearly done, stir in the minced garlic and cook for about 1 minute until fragrant.
- Reduce heat to low. Pour in the heavy cream and stir. Gradually add the Parmesan cheese, allowing it to melt into the sauce. Mix in reserved pasta water if the sauce is too thick.
- Toss the drained pasta into the sauce, coating well. Stir in remaining butter and adjust seasoning as needed.
- Plate the dish and garnish with fresh parsley. Serve warm.
Notes
For a vegetarian version, replace chicken with sautéed mushrooms and add more vegetables. Use gluten-free pasta if needed. To make it spicier, add red pepper flakes. Store leftovers in an airtight container for up to 3 days.