# What You’ll 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, sliced
22 - ¼ cup fresh parsley, chopped
23 - Red pepper flakes, to taste
24 - Fresh cracked black pepper, to taste
# Step-by-Step Guide:
01 - Pound chicken breasts between plastic wrap to ¾-inch thickness to ensure even cooking.
02 - Mix paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper. Coat chicken evenly on both sides with the spice blend.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6–7 minutes per side until golden and cooked through. Transfer to a plate, let rest 5 minutes, then slice into strips. Reserve skillet drippings.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
05 - In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute. Whisk in flour and cook for 2 minutes, stirring constantly to form a light roux.
06 - Gradually whisk in heavy cream and whole milk. Stir in Worcestershire sauce and simmer while whisking for 3–4 minutes until slightly thickened.
07 - Remove from heat. Whisk in cream cheese until smooth, then add Parmesan gradually, stirring until melted and sauce is velvety smooth.
08 - Stir in lemon juice and adjust seasoning with salt and pepper. Thin sauce with reserved pasta water to the preferred consistency.
09 - Toss cooked pasta in the sauce until fully coated.
10 - Arrange sliced chicken over pasta or fold into the sauce. Reheat gently if necessary.
11 - Top with optional bacon, green onions, parsley, red pepper flakes, and fresh cracked black pepper. Serve immediately with extra Parmesan if desired.
