👩🍳 Instructions
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1
In a medium bowl, toss the cubed chicken with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt until evenly coated.
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2
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove chicken to a plate and set aside.
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3
While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
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4
Return the same skillet to medium heat. Add the remaining 1 tbsp olive oil, then add the diced yellow onion. Sauté for 3-4 minutes until softened, scraping up any browned bits from the pan. Stir in minced garlic and cook for 1 minute until fragrant.
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5
Add the softened cream cheese and milk/half-and-half to the skillet. Whisk continuously until the cream cheese is fully melted and the sauce is smooth. Pour in the chicken broth and bring to a gentle simmer.
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6
Stir cooked chicken and ½ cup Parmesan cheese into the sauce. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Season with additional salt and pepper to taste.
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7
Add the cooked pasta to the skillet with the sauce and chicken. Toss to coat thoroughly. Garnish with fresh chopped parsley and extra Parmesan before serving.
💡 Notes
For a spicier kick, increase the cayenne pepper. For added vegetables, sauté bell peppers or spinach with the onion. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.
🥗 Nutrition (per serving)
Calories
520 kcal
Protein
45g
Total Fat
18g
Saturated Fat
8g
Carbs
48g
Fiber
4g
Sugar
6g
Sodium
780mg
Cholesterol
110mg
