Begin by pounding the chicken breast to about 1/2 inch thick, or slicing it into thinner cutlets. This will make the meat tender. A meat tenderizer works great for this.
Next, season the chicken with the onion powder, garlic powder, salt, pepper and paprika.
Heat the oil and 1 tsp of butter in a large cast iron or stainless steel skillet over medium heat.
Once the oils are hot, add the chicken.
Sear the chicken for around 4-5 minutes on each side. You want the internal temperature to be 150° F.
Meanwhile, cook the pasta according to package instructions. Remove and drain when the pasta is just short of al dente. Reserve some of the pasta water for the sauce.
Remove the chicken from the skillet and let it rest.
Add 1 tbsp of butter and the garlic to the pan. Cook for around 1 minute. Do not let the garlic burn.
Deglaze the skillet with the chicken broth and whisk. Make sure you get all the brown bits.
Allow the sauce to come to a simmer and reduce to about half. This will take around 3 minutes.
Next, reduce the heat to low, and stir in the heavy cream, red pepper flakes, and 4 ounces of grated parmesan cheese (with the rind if possible).
Ladle a little of the pasta water in with the sauce, around a 1/4 of cup.
Return the chicken to the pan.
Allow the sauce and chicken to simmer on low for around 5 minutes. Remove the rind once it's done.
Add the pasta to the pan and let everything come together for around 1 minute.
Top with grated parmesan cheese and fresh parsley for garnish.
