Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Prepare the Chicken: While the pasta is cooking, season the chicken breasts with salt, pepper, garlic powder, and paprika.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, or until golden brown and fully cooked. Remove from the skillet and let rest before slicing.

Make the Garlic Butter Sauce: In the same skillet, reduce heat to medium and add the butter. Once melted, stir in minced garlic and cook until fragrant, about 1 minute. Add fresh lemon juice and stir.

Prepare the Pasta Sauce: In a separate pan, melt butter over medium heat. Add garlic and cook for 30 seconds. Stir in heavy cream, parmesan, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Simmer until the sauce thickens slightly.

Combine: Toss the cooked pasta in the sauce, adding reserved pasta water a little at a time if needed. Stir in parsley.

Serve: Slice the rested chicken and place it on top of the pasta. Garnish with additional parmesan and fresh parsley. Serve immediately and enjoy!