# Ingredients:
→ 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 ground 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 - 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
# Instructions:
01 - Place chicken breasts between plastic wrap sheets and pound to a uniform ¾-inch thickness for even cooking.
02 - Mix smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. Coat both sides of the chicken breasts evenly with this spice blend.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until golden brown and cooked through. Remove from skillet and rest for 5 minutes before slicing into strips. Reserve skillet drippings.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain.
05 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute. Whisk in flour and cook for 2 minutes, stirring constantly, until lightly golden to form a roux.
06 - Gradually whisk in heavy cream and whole milk, then add Worcestershire sauce. Simmer while whisking for 3 to 4 minutes until sauce thickens slightly.
07 - Remove sauce from heat. Whisk in softened cream cheese until smooth, then add Parmesan cheese in batches, stirring until fully melted for a velvety texture. Stir in fresh lemon juice and season with salt and pepper to taste.
08 - Thin sauce with reserved pasta water as needed to achieve desired consistency.
09 - Toss cooked pasta in the sauce to coat evenly.
10 - Arrange sliced chicken over pasta or incorporate it gently. Reheat if necessary.
11 - Top with crumbled bacon (if using), sliced green onions, chopped parsley, red pepper flakes, and freshly cracked black pepper. Serve immediately with extra Parmesan if desired.
