1. Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt & pepper then coat the chicken breast with the spices.
2. Heat olive oil in a large skillet over medium-high heat then sear chicken 3–4 minutes per side until golden. Remove and set aside.
3. In the same pan, melt butter then add shallot, paprika, onion powder, oregano, thyme, cayenne, salt & pepper. Cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Pour in white wine, scraping the bottom of the pan. Add chicken broth and bring to a boil. Stir in bowtie pasta. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender (about 10–12 minutes).
5. Stir in heavy cream, Parmesan, and lemon juice. Slice the cooked chicken and return it to the pan. Let simmer for 2–3 minutes until heated through.
6. Garnish with chopped parsley and extra Parmesan. Serve immediately, Bon Appétit!
