# Components:
→ Chicken
01 - 1.5 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 the chicken breasts between plastic wrap sheets and pound to 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 - Coat both sides of the chicken breasts thoroughly with the mixed spices.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6 to 7 minutes per side until golden brown and cooked through. Transfer to a plate, 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 directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
06 - In a medium saucepan over medium heat, melt butter and sauté minced garlic 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. Stir in Worcestershire sauce. Simmer, whisking frequently, for 3 to 4 minutes until the sauce thickens slightly.
08 - Remove from heat. Whisk in softened cream cheese until smooth, then add Parmesan cheese in batches, stirring until melted and silky.
09 - Stir in fresh lemon juice. Season to taste with salt and pepper. Thin sauce using reserved pasta water as needed for desired consistency.
10 - Toss cooked pasta in the sauce to coat thoroughly.
11 - Place sliced chicken over pasta or fold into the pasta. Reheat gently if necessary.
12 - Top with cooked crumbled bacon (optional), sliced green onions, chopped parsley, red pepper flakes, and fresh cracked black pepper. Serve immediately with extra Parmesan if desired.
