Spicy Creamy Chicken Alfredo Pasta

1.Cut chicken breasts into bite-sized pieces. Season with salt, black pepper, and the smoked paprika.

2.Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

3.Cook fettuccine pasta according to package directions in a large pot of salted boiling water. Drain, reserving about 1 cup of pasta water.

4.While pasta is cooking, melt butter in the same skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant and the butter is slightly infused, about 1 minute.

5.Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

6.Reduce heat to low. Gradually stir in grated Parmesan cheese until smooth and melted. If using, add a pinch of nutmeg.

7.Add the cooked chicken back into the skillet with the spicy Alfredo sauce. Stir to combine.

8.Add the drained fettuccine to the skillet with the sauce and chicken. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

9.Serve immediately, garnished with additional red pepper flakes if desired and fresh chopped parsley.