Chicken Garlic Parmesan Pasta

1. Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
2. Pat the chicken dry and season generously with your favorite blend — I used paprika, oregano, thyme, garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
4. Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F. Remove and let rest.
5. In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning. Stir for about a minute to release the flavor.
6. Add the flour and stir until a paste forms, scraping up any browned bits from the pan. Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
7. Stir in the Parmesan cheese until fully melted and silky. If using roasted garlic, mash it and whisk it into the sauce at this point.
8. Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
9. Slice the chicken, add it back into the pan, stir to combine, and serve hot.