Cook fettuccine according to package instructions.
Season cubed chicken breast with smoked paprika, Italian herbs, garlic powder, salt, chilli flakes, and olive oil. Coat well.
Sear chicken in a large skillet on medium-high heat until deeply golden on all sides, about 10-12 minutes. Set aside.
In the same skillet, sauté finely diced onion until caramelised. Add minced garlic and cook until fragrant. Add remaining Italian herbs, parsley, paprika, salt, and chilli flakes.
Add fat free evaporated milk and fat free cream cheese, stirring until smooth. Mix in plain non-fat Greek yogurt.
Stir in grated Parmesan cheese until melted. Add pasta water gradually until the sauce is thick and glossy.
Toss the hot pasta into the sauce until every strand is coated.
Divide into 8 portions, top with the seared chicken, and finish with optional extra Parmesan cheese and fresh parsley. Enjoy!
Cook it hands-free.
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