Chili Crisp Fettuccine Alfredo

Pat the chicken breast dry and season it with salt, black pepper, garlic powder, and smoked paprika powder. Add oil, mix well, and let it marinate for 30 minutes.

While the chicken marinates, bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente. Reserve 1 cup of pasta water before draining.

In a pan over medium-high heat, add oil and then the marinated chicken. Cook for 4-5 minutes per side, depending on thickness, until fully cooked.

Once cooked, remove the chicken from the pan and set it aside.

In the same pan, melt the butter. Add the chili oil and cook for 30 seconds.

Add the all-purpose flour and whisk constantly for 30-40 seconds to cook out the raw taste.

Add salt, garlic powder, black pepper, dried parsley, and smoked paprika powder to the pan.

Pour in the heavy whipping cream, mix well, and simmer gently for 3-4 minutes until it slightly thickens.

Squeeze in the lemon juice and stir.

Reduce the heat to low, then stir in the freshly grated Parmesan cheese until it's melted and the sauce is smooth.

Stir in fresh parsley.

Add the cooked fettuccine to the sauce. Toss gently, adding the reserved pasta water a little at a time until the sauce is silky and coats the pasta.

Slice the cooked chicken and add it to the pan. Toss again and simmer on low for 1-2 minutes to let the flavors combine.

Garnish with extra Parmesan, parsley, and some more chili oil if desired before serving.