Scale

For the Chicken:

2 chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper

Salt and pepper to taste

For the Pasta:

200 g pasta (fettuccine or penne)

1 cup heavy cream

1/2 cup grated parmesan cheese

2 cloves garlic (minced)

1 tablespoon butter

Salt and pepper to taste

Optional:

Chopped parsley

Extra parmesan for topping

1. Cook pasta according to package instructions, then drain and set aside.

2. Season chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper.

3. Heat olive oil in a pan over medium-high heat and cook chicken until blackened and cooked through. Remove and slice.

4. In the same pan, melt butter and sauté garlic for 1 minute.

5. Add heavy cream and bring to a gentle simmer.

6. Stir in parmesan cheese until melted and creamy.

7. Add cooked pasta and toss to coat in the sauce.

8. Top with sliced blackened chicken.

9. Garnish with parsley and extra parmesan, then serve.

Adjust cayenne for spice level.

Do not boil cream to avoid curdling.

Use freshly grated parmesan for best texture.

Serve immediately for best creaminess.

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