# 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, adjustable 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
# Directions:
01 - Place chicken breasts between sheets of plastic wrap 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 - Thoroughly coat both sides of chicken breasts 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 plate, let rest 5 minutes, then slice into strips. Reserve skillet drippings.
05 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
06 - Melt butter in medium saucepan over medium heat. Add minced garlic and sauté for 1 minute.
07 - Whisk in flour and cook for 2 minutes, stirring constantly, to form a light roux.
08 - Gradually whisk in heavy cream and whole milk, then add Worcestershire sauce. Simmer, whisking, until sauce thickens slightly, about 3 to 4 minutes.
09 - Remove from heat; whisk in softened cream cheese until smooth. Stir in Parmesan cheese in batches until melted and sauce is velvety.
10 - Add fresh lemon juice. Adjust seasoning with salt and pepper. Thin sauce with reserved pasta water to desired consistency.
11 - Toss cooked pasta in sauce until evenly coated.
12 - Arrange sliced chicken over pasta or mix in. Reheat gently if needed. Top with optional bacon, green onions, parsley, red pepper flakes, and cracked black pepper. Serve hot with extra Parmesan if desired.
