Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories per serving: ~625 kcal
Ingredients: 
For the Chicken:
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
3 tbsp unsalted butter
For the Pasta:
14 oz fettuccine
For the Creamy Parmesan Sauce:
1 1/2 cups heavy cream
1/2 cup chicken broth
1 1/4 cups grated Parmesan cheese
1/2 cup shredded mozzarella cheese
10 cloves garlic, minced
Optional:
Reserved pasta water for thinning sauce
Instructions:
Bring a pot of salted water to a boil and cook the fettuccine until al dente. Reserve about 3/4 cup of pasta water before draining.
In a saucepan, melt 2 tablespoons butter over medium heat. Add half of the minced garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Let it simmer for a few minutes until slightly thickened.
Remove from heat and stir in Parmesan and mozzarella until smooth and creamy.
Add the cooked fettuccine and toss until coated, using a splash of reserved pasta water if needed.
Season the chicken pieces with paprika, garlic powder, onion powder, parsley, red pepper flakes, salt, and black pepper.
Heat olive oil and the remaining butter in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for about 4 minutes until golden. Flip and cook another 3 minutes until cooked through.
Add the remaining garlic and spoon the garlic butter over the chicken for about 1 minute.
Serve the creamy fettuccine alongside the garlic butter chicken bites.
Tips & Variations:
Add broccoli or spinach to the pasta for extra veggies.
Swap chicken for shrimp for a seafood version.
Use half-and-half instead of heavy cream for a lighter sauce.
Top with extra Parmesan for a richer finish.
