# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, pounded to 0.75-inch thickness
02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried thyme
06 - 0.5 tsp cayenne pepper, adjust to taste
07 - 1 tsp salt
08 - 0.5 tsp black pepper
09 - 3 tbsp olive oil
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Sauce
11 - 4 tbsp unsalted butter
12 - 4 cloves garlic, minced
13 - 0.25 cup all-purpose flour
14 - 2 cups heavy cream
15 - 1 cup whole milk
16 - 1.5 cups freshly grated Parmesan cheese
17 - 4 oz cream cheese, softened
18 - 2 tbsp fresh lemon juice
19 - 1 tsp Worcestershire sauce
→ Garnish
20 - 2 strips cooked bacon, crumbled (optional)
21 - 2 green onions, sliced
22 - 0.25 cup fresh parsley, chopped
23 - Red pepper flakes, to taste
24 - Fresh cracked black pepper, to taste
# Method:
01 - Place chicken breasts between plastic wrap sheets and pound evenly to 0.75-inch thickness to ensure uniform cooking.
02 - Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper in a small bowl.
03 - Thoroughly coat both sides of the chicken breasts with the prepared spice blend.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6 to 7 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice into strips. Reserve skillet drippings.
05 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta.
06 - In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute. Whisk in flour and cook for 2 minutes, stirring constantly, to form a light roux.
07 - Gradually whisk in heavy cream and whole milk. Stir in Worcestershire sauce. Simmer, whisking frequently, until sauce thickens slightly, about 3 to 4 minutes.
08 - Remove pan from heat. Whisk in softened cream cheese until smooth. Add Parmesan cheese in batches, stirring until fully melted and sauce is velvety. Stir in lemon juice and season with salt and pepper as needed. Thin with reserved pasta water to desired consistency.
09 - Toss the cooked pasta in the prepared sauce to coat evenly.
10 - Arrange sliced chicken over the pasta or gently combine. Reheat gently if necessary.
11 - Top with optional bacon, sliced green onions, chopped parsley, red pepper flakes, and freshly cracked black pepper. Serve immediately with additional Parmesan if desired.
