# What you 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, 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, thinly sliced
22 - ¼ cup fresh parsley, chopped
23 - Red pepper flakes, to taste
24 - Fresh cracked black pepper, to taste
# Steps to follow:
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 - Rub both sides of chicken breasts thoroughly with the spice mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden brown and cooked through. Transfer to a plate and let 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 pasta water, drain pasta, and set aside.
06 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute. Whisk in flour and cook, stirring constantly, for 2 minutes to form a light roux.
07 - Gradually whisk in heavy cream and whole milk. Stir in Worcestershire sauce and simmer, whisking occasionally, until sauce thickens slightly, about 3 to 4 minutes.
08 - Remove pan from heat. Whisk in cream cheese until smooth. Add Parmesan cheese gradually, stirring until sauce is velvety and fully combined.
09 - Stir in fresh lemon juice. Adjust seasoning with salt and pepper to taste. Thin sauce with reserved pasta water as needed for desired consistency.
10 - Toss cooked pasta in the sauce until evenly coated.
11 - Place the sliced chicken atop the pasta or fold into the mixture. Reheat gently if necessary.
12 - Top with crumbled bacon (if using), green onions, parsley, red pepper flakes, and extra cracked black pepper. Serve immediately with additional Parmesan if desired.
