1. Bring a large pot of salted water to a rolling boil and cook your chosen pasta until al dente. Reserve 1 cup of pasta water before draining, and set it aside.

2. Cut boneless, skinless chicken breasts or thighs into 1-inch cubes. Season with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, cook for 3-4 minutes on each side until golden brown and fully cooked, then remove from the skillet and set aside.

4. In the same skillet, melt butter over medium heat. Add minced garlic (4-8 cloves) and sauté for 1-2 minutes until fragrant, being careful not to burn it.

5. Pour in the heavy cream and chicken broth, stirring to combine. Simmer the mixture for 3-4 minutes until slightly thickened.

6. Gradually whisk in freshly grated Parmesan cheese until smooth and creamy. Adjust seasoning with salt, pepper, and optional red pepper flakes for some heat.

7. Add the cooked pasta to the skillet with the sauce, tossing gently to coat evenly.

8. Fold in the cooked chicken, ensuring it’s distributed throughout the dish.

9. If desired, stir in vegetables like wilted spinach, sautéed mushrooms, or roasted bell peppers at this point.

10. Continue cooking for an additional 1-2 minutes to heat everything through and allow the flavors to meld.

11. Squeeze in fresh lemon juice and sprinkle chopped parsley over the pasta for added brightness and garnish.

12. Serve immediately in warmed bowls, topped with extra Parmesan cheese and fresh herbs for presentation. Add a side salad or garlic bread if desired.