Ingredients

Method

1. 1

   Pound the chicken breasts to an even, thin consistency.

2. 2

   In a bowl, combine the chicken breasts with olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, pepper, lemon zest, lemon juice, and chili powder. Mix thoroughly to ensure the chicken is well-coated.

3. 3

   Heat olive oil in a large skillet (cast iron recommended) over medium-high heat.

4. 4

   Place the seasoned chicken in the hot pan and cook for about 5 minutes on each side, or until the internal temperature reaches 150°F (65°C).

5. 5

   Remove the chicken from the skillet and set it aside to rest. The residual heat will bring it up to a safe 165°F (74°C). Do not clean the skillet.

6. 6

   While the chicken is cooking, bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente.

7. 7

   Before draining, reserve at least 1/4 cup of the starchy pasta water.

8. 8

   Using the same skillet with the chicken drippings, melt the stick of butter over medium heat.

9. 9

   Add the grated garlic and red pepper flakes, stirring until fragrant.

10. 10

    Pour in the heavy cream and a squeeze of lemon juice, stirring to combine with the butter and drippings. Bring the sauce to a gentle bubble and let it simmer to thicken.

11. 11

    Lower the heat and add the freshly grated Parmesan cheese, stirring until it's fully melted and the sauce is smooth.

12. 12

    Season the sauce with salt, black pepper, and Italian seasoning.

13. 13

    Add the cooked al dente pasta to the skillet with the Alfredo sauce.

14. 14

    Toss everything together, adding the reserved pasta water a little at a time to reach your desired sauce consistency.

15. 15

    Sprinkle in some fresh parsley and mix.

16. 16

    Slice the rested chicken breast.

17. 17

    Place the sliced chicken on top of the pasta.

18. 18

    Garnish the entire dish with more fresh parsley and serve immediately.