Prepare the chicken: In a shallow bowl, combine the chicken, olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), dried oregano (if using), dried thyme (if using), salt, and black pepper. Rub the seasoning all over the chicken to coat it evenly.

Make the sauce and cook the pasta: In a large skillet or pan, melt the butter over medium heat. Add the shallot and sauté for 2-3 minutes until translucent. Add the smoked paprika, onion powder, dried oregano, dried thyme, cayenne pepper (if using), salt, and black pepper. Stir to combine.

Add the minced garlic and sauté for 1 minute, until fragrant. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.

Add the chicken broth and bring the mixture to a boil. Add the bowtie pasta and cook according to package instructions, stirring occasionally, until the pasta is al dente.

Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Taste and adjust seasoning as needed.

Add the lemon juice and stir to combine.

Cook the chicken: While the pasta is cooking, heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F.

Slice the chicken and add it to the pasta sauce. Stir to combine.

Serve the one-pan blackened chicken alfredo immediately, garnished with chopped parsley and extra Parmesan cheese if desired.