# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts, pounded to 0.75-inch thickness
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 0.5 teaspoon cayenne pepper, adjust to taste
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 3 tablespoons olive oil
→ Pasta
10 - 12 ounces fettuccine or penne pasta
→ Sauce
11 - 4 tablespoons 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 ounces cream cheese, softened
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon 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 to 0.75-inch thickness for even cooking.
02 - Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper in a small bowl.
03 - Coat both sides of the chicken breasts thoroughly with the spice mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until golden and cooked through. Transfer to a plate, let rest 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 pasta water, then drain.
06 - In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté 1 minute. Whisk in flour and cook 2 minutes, stirring constantly, to form a light roux.
07 - Gradually whisk in heavy cream and whole milk. Add Worcestershire sauce and simmer, whisking, until slightly thickened, about 3 to 4 minutes.
08 - Remove sauce from heat and whisk in softened cream cheese until smooth. Gradually add Parmesan cheese, stirring until sauce is velvety.
09 - Stir in fresh lemon juice. Adjust seasoning with salt and pepper. Thin sauce with reserved pasta water as needed to desired consistency.
10 - Toss cooked pasta in sauce to coat evenly.
11 - Arrange sliced chicken over pasta or fold into the sauce. Reheat gently if necessary.
12 - Top with crumbled bacon if using, green onions, chopped parsley, red pepper flakes, and extra cracked black pepper. Serve immediately with additional Parmesan if desired.
