Cook the pasta

Boil the pasta in generously salted water until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.

Prepare the chicken cutlets

Slice each chicken breast horizontally to make 4 thinner fillets. Cover with plastic wrap and gently pound to even thickness.

Season the chicken

Mix the salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry, drizzle lightly with olive oil, then rub the spice mix on both sides. Let rest while you prep other ingredients.

Cook the chicken

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Cook chicken for 4–5 minutes per side, until golden and cooked through (internal temp: 160°F). Transfer to a cutting board, cover loosely, and rest for 5 minutes before slicing.

Sauté the aromatics

In the same skillet, melt butter in the chicken drippings. Add shallots and cook 3–4 minutes until softened, scraping up browned bits. Stir in garlic and red pepper flakes, cooking for 30 seconds. Sprinkle in flour and stir for 1 minute to form a roux.

Build the sauce

Lower the heat and slowly whisk in chicken broth and half-and-half until smooth. Stir in bouillon, parsley, basil, oregano, salt, and pepper. Increase heat to a gentle simmer, stirring often, until slightly thickened.

Add the cheese

Reduce heat to low and stir in Parmesan cheese gradually, letting it melt fully before adding more.

Combine everything

Add the pasta to the sauce and toss well. Stir in sliced chicken, or serve it over the pasta. If needed, loosen with a bit of reserved pasta water. Adjust seasoning with extra salt, pepper, or a squeeze of fresh lemon juice.

Garnish with chopped parsley and extra Parmesan if desired. Serve warm and enjoy!