# What You'll 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, adjustable
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, thinly sliced
22 - ¼ cup fresh parsley, chopped
23 - Red pepper flakes, to taste
24 - Freshly cracked black pepper, to taste
# Steps to Follow:
01 - Place chicken breasts between plastic wrap sheets and pound evenly to ¾-inch thickness.
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 spice mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken 6–7 minutes per side until golden brown and cooked through. Remove, let rest 5 minutes, then slice into strips. Reserve skillet drippings.
05 - Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Reserve 1 cup pasta water, then drain pasta.
06 - In a medium saucepan over medium heat, melt butter. Sauté minced garlic for 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. Stir in Worcestershire sauce. Simmer while whisking until sauce thickens, about 3–4 minutes.
08 - Remove from heat. Whisk in softened cream cheese until smooth. Add grated Parmesan 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 to desired consistency.
10 - Toss cooked pasta in the creamy sauce to coat evenly.
11 - Arrange sliced chicken over the pasta or fold in gently. Reheat briefly if necessary.
12 - Top with optional bacon, sliced green onions, chopped parsley, red pepper flakes, and freshly cracked black pepper. Serve immediately with extra Parmesan if desired.
