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Season the chicken with salt, pepper, garlic powder, and smoked paprika powder. Drizzle oil and mix to coat evenly. Let it marinate for at least one hour.
Heat a pan on medium heat and add clarified butter. Once the butter is hot, add the chicken and cook for 8 to 10 minutes, flipping sides in between, until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan, slice and set aside.
In the same pan, add butter. Once the butter is melted, add onions and sauté for one minute until translucent.
Add the garlic and sauté until fragrant for about 30 seconds.
Add the seasoning: salt, pepper, garlic powder, smoked paprika powder, red chili flakes, and Italian seasoning. Mix everything together and add the flour.
Stir in the flour and cook for one minute.
Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes.
Stir in the heavy whipping cream and whisk until the sauce thickens further.
Add the freshly grated Parmesan cheese and parsley, mixing well.
Boil pasta according to package instructions.
Add pasta to the sauce and top with sliced chicken. Mix everything together and garnish with more Parmesan cheese if desired. Enjoy!