One-Pot Creamy Garlic Chicken Pasta

1. Start by seasoning your chicken with 2 teaspoons each of paprika and garlic powder, 1 teaspoon each of oregano and thyme and 2 teaspoons of salt and pepper. 
2. In a large pot, bring salted water to a boil and cook your pasta as per the package’s heart’s desire. Before draining, save a half-cup of pasta water—it’s like liquid gold for your sauce! Drizzle the drained pasta with a bit of olive oil to keep those noodles from becoming one big pasta pancake.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add your seasoned chicken and let it sizzle away for 6 minutes on each side. Flip it once more and give it another 3 minutes each side or until it’s beautifully golden and cooked through. Remove from the skillet…. “I’ll be back”, says the chicken (Terminator reference).
4. In the same skillet, melt 2 tablespoons of butter with a splash of olive oil. Add your minced shallots first; let them get acquainted with the heat for 2 minutes. Then, introduce the garlic and let it join the party for another minute.
5. Now, slowly whisk in the heavy cream and chicken broth. Let everything come to a gentle simmer for 5 minutes. 
6. While your sauce simmers, squeeze some fresh lemon juice onto, and slice the chicken into bite-sized pieces. Toss the chicken back into the skillet with the cooked pasta, saved pasta water, and a handful of fresh parsley. Give everything a good stir.
7. Plate the dish, shower it with extra Parmesan, and a sprinkle of black pepper. Enjoy!