To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.

In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.

Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.

Turn oven to warm, or heat to 180 degrees.

Cut green beans to bite size pieces.

Add the green beans, olive oil, salt, and pepper to a large bowl and toss well to combine.

Heat a cast iron skillet over medium-high heat until very hot.

Add about ¼ of the green beans to the skillet, trying to keep the beans to a single layer, and cook for 2 minutes without stirring.

Stir the beans and cook for 4-5 more minutes or until charred and tender.

Transfer to a rimmed baking dish and place in the warm oven.

Repeat with the remaining green beans.

Transfer all of the beans to a serving dish and sprinkle with the fresh lemon juice. Season with additional salt and pepper, as needed, before serving.

Melt butter in a medium saucepan over low heat. Cook and stir shallots in butter until translucent and tender, 2 to 3 minutes. Stir in garlic; cook until tender and aromatic, about 1 minute.

Stir in 1 cup white wine, increase heat to high, and bring to a boil. Add remaining ½ cup wine; boil for 10 minutes, then reduce heat to medium-low. Season with white pepper.

When sauce is no longer boiling, slowly stir in cream, salt, and shaved Parmesan, Romano, and Asiago mix. Simmer until thickened, 3 to 5 minutes.

Add reserved green beans to sauce, set aside and keep warm.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Toss pasta in sauce, divide into bowls.

Slice chicken and set on top of pasta.

Garnish with fresh chopped parsley and serve.