In a large bowl, toss the chicken breasts with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken for about 6-8 minutes, or until browned and cooked through.

Lower the heat and add butter to the skillet. Once melted, add the minced garlic and sauté until fragrant.

Pour in the chicken broth, stirring and scraping brown bits off the bottom of the pan. Simmer for a couple of minutes.

Stir in the heavy cream and bring to a gentle simmer for 2-3 minutes.

Gradually mix in the freshly grated Parmesan cheese, stirring until melted.

Return the cooked chicken to the skillet, mixing it in with the sauce. Add lemon juice and chopped parsley.

Cook your pasta according to package instructions, then drain and add it to the skillet.

Toss the pasta with the chicken and sauce, heat through for an additional 2-3 minutes.

Plate the dish and garnish with extra Parmesan cheese and parsley.