# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, pounded to 3/4-inch thickness
02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried thyme
06 - 1/2 tsp cayenne pepper, adjustable to taste
07 - 1 tsp salt
08 - 1/2 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 - 1/4 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 cooked bacon, crumbled (optional)
21 - 2 green onions, sliced
22 - 1/4 cup fresh parsley, chopped
23 - Red pepper flakes, to taste
24 - Fresh cracked black pepper, to taste
# How-To:
01 - Place chicken breasts between plastic wrap sheets and pound to 3/4-inch thickness to ensure even cooking.
02 - Mix smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper. Thoroughly coat both sides of chicken breasts with the spice blend.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until golden brown and cooked through. Transfer to plate, let rest for 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 and drain pasta.
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, forming a light roux.
06 - Gradually whisk in heavy cream and whole milk. Add Worcestershire sauce and simmer, whisking frequently, until slightly thickened, about 3 to 4 minutes.
07 - Remove from heat. Whisk in softened cream cheese until smooth. Add Parmesan cheese incrementally, stirring until fully melted and sauce is velvety.
08 - Stir in fresh lemon juice. Adjust seasoning with salt and pepper to taste. Thin sauce with reserved pasta water as needed to achieve desired consistency.
09 - Toss cooked pasta in the sauce to coat thoroughly.
10 - Arrange sliced chicken atop pasta or mix in. Reheat gently if necessary. Garnish with bacon (optional), green onions, parsley, red pepper flakes, and fresh cracked black pepper. Serve immediately with additional Parmesan if preferred.
