Ingredients
Scale
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add bell peppers and onion to the skillet and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, cayenne pepper, and smoked paprika and cook for 1 minute more, until fragrant.
- Sprinkle flour over the chicken and vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add cooked pasta to the skillet and toss to coat. Garnish with fresh cilantro and serve immediately.
Notes
For extra spice, add a pinch of red pepper flakes to the sauce. You can also use different types of pasta, such as penne or linguine. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg