# 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 bacon, cooked and 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 to 0.75-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 in a large skillet over medium-high heat. Sear chicken for 6 to 7 minutes per side until golden and fully cooked. Transfer to a plate, let 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 instructions until al dente. Reserve 1 cup of pasta water, then drain.
06 - Melt butter in a medium saucepan over medium heat. 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. Add Worcestershire sauce and simmer, stirring until slightly thickened, about 3 to 4 minutes.
08 - Remove pan from heat. Whisk in softened cream cheese until smooth. Add Parmesan cheese in batches, stirring until sauce is creamy and velvety.
09 - Stir in fresh lemon juice. Season with additional salt and pepper to taste. Thin sauce with reserved pasta water as needed to achieve desired consistency.
10 - Toss cooked pasta in the prepared sauce to coat evenly.
11 - Plate the pasta and arrange sliced chicken over or mix into the pasta. Reheat gently if necessary.
12 - Top with optional crumbled bacon, sliced green onions, chopped parsley, red pepper flakes, and freshly cracked black pepper. Serve immediately with extra Parmesan if desired.
