# 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 butter
12 - 4 cloves garlic, minced
13 - ¼ 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 - ¼ cup fresh parsley, chopped
23 - Red pepper flakes, to taste
24 - Fresh cracked black pepper, to taste
# Method steps:
01 - Place chicken breasts between plastic wrap sheets and pound to ¾-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 season both sides of the chicken breasts with the prepared 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 pasta.
06 - In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute. Whisk in all-purpose 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, whisking until slightly thickened, about 3 to 4 minutes.
08 - Remove from heat. Whisk in softened cream cheese until smooth. Add Parmesan cheese in batches, stirring until melted and sauce is velvety. Stir in fresh lemon juice. Adjust seasoning with salt and pepper. Thin sauce with reserved pasta water as needed for desired consistency.
09 - Toss cooked pasta in the sauce to coat evenly.
10 - Arrange sliced chicken over pasta or mix in. Reheat gently if necessary.
11 - Top with cooked crumbled bacon if using, sliced green onions, chopped parsley, red pepper flakes, and additional cracked black pepper. Serve immediately with extra Parmesan if desired.
