Slice the chicken breast in half horizontally and flatten it slightly for even cooking.

Drizzle with olive oil and season both sides with salt, garlic powder, pepper, paprika, and parsley.

Heat a pan with olive oil and cook the chicken for 4–5 minutes per side until fully cooked and golden.

Remove the chicken and place it in an airtight container to rest and stay juicy.

Cook the pasta in well-salted water until slightly under al dente, then reserve some pasta water before draining.

In the same pan, add olive oil and sauté chopped onion and garlic until soft and fragrant.

Pour in the cream and pasta water, then add Parmesan and grated cheese. Stir until smooth and slightly thickened.

Remove half of the sauce and set it aside for serving later.

Add the cooked pasta to the remaining sauce and toss to coat evenly. Add a little olive oil and extra Parmesan if needed.

Take the rested chicken out of the container and slice it into strips. If it has cooled down, quickly reheat it in the pan before serving.

Plate the pasta, top with chicken strips, and spoon the reserved sauce generously over everything before serving.