# What You Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breasts, pounded to ¾-inch thickness
02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried thyme
06 - ½ tsp cayenne pepper, adjust to taste
07 - 1 tsp salt
08 - ½ 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 - ¼ cup all-purpose flour
14 - 2 cups heavy cream
15 - 1 cup whole milk
16 - 1½ 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 bacon, cooked and crumbled (optional)
21 - 2 green onions, sliced
22 - ¼ cup fresh parsley, chopped
23 - Red pepper flakes to taste
24 - Fresh cracked black pepper to taste
# Directions:
01 - Place chicken breasts between plastic wrap sheets and pound to an even ¾-inch thickness for 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 over medium-high heat in a large skillet. Sear chicken 6 to 7 minutes per side until golden brown and cooked through. Transfer to a plate and rest for 5 minutes before slicing into strips. Reserve pan drippings.
05 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup 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 create a light roux.
07 - Gradually whisk in heavy cream and whole milk. Add Worcestershire sauce and simmer, stirring, until sauce thickens slightly, about 3 to 4 minutes.
08 - Remove from heat and whisk in softened cream cheese until smooth. Add Parmesan cheese in batches, stirring until fully melted and sauce is velvety.
09 - Stir in fresh lemon juice. Adjust seasoning with salt and pepper. Thin sauce with reserved pasta water as needed for desired consistency.
10 - Toss cooked pasta in the sauce to coat evenly.
11 - Arrange sliced chicken over pasta or fold into the sauce-tossed pasta. Reheat gently if necessary.
12 - Top with optional crumbled bacon, green onions, fresh parsley, red pepper flakes, and additional cracked black pepper. Serve hot with extra Parmesan if desired.
