Preparation

• Start by gathering all your ingredients. Chop the chicken into bite-sized pieces and mince the garlic. Boil water in a large pot for the pasta while you get everything else ready.
• Cook the pasta according to the package instructions until al dente. This typically takes about 8-10 minutes. Once cooked, drain the pasta and set it aside, reserving a bit of the pasta water just in case.
• In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Allow the butter to foam slightly, which indicates that it’s hot enough for the next step.
• Add the minced garlic to the melted butter. Sauté for about 1-2 minutes until the garlic becomes fragrant. Be careful not to let it brown as it can turn bitter.
• Stir in the diced chicken fillets, cooking them until they are no longer pink inside. This should take about 5-7 minutes. Make sure to season with salt and pepper during cooking.
• Once the chicken is fully cooked, stir in the heavy cream and grated Parmesan cheese. Mix thoroughly until the cheese melts and the sauce begins to thicken, around 3-4 minutes on medium heat.
• Add the paprika, salt, and pepper to taste. Mix well, ensuring the spices are evenly distributed. The sauce should be creamy and a little less thick than your desired sauce consistency.
• Toss the cooked pasta into the skillet with the creamy chicken mixture. For an extra touch, add a little reserved pasta water if the sauce needs thinning. Mix everything together gently until well combined.