Cooking Instructions

• Pat chicken dry with paper towels and add to a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix together to ensure all of the chicken is coated in the seasonings.
• Add olive oil to a large skillet over medium heat. Once the pan is nice and hot, add chicken and cook on both sides for about 5-7 minutes. Remove from the pan and cover with aluminum foil. Set aside.
• To the same pan, add butter. Once fully melted, add shallots and cook for 4-5 minutes, until slightly softened and fragrant. Then add garlic and continue to cook for 2-3 minutes. Add thyme, and pour in white wine. Cook the wine for 5 minutes, then add all purpose flour and chicken bouillon paste. Whisk together until a thin pasta forms, about 2-4 minutes, then pour in heavy cream, and add in cream cheese. Season with a sprinkle of salt pepper and stir until cream cheese is melted into the sauce.
• Cook the sauce on low heat for 5-7 minutes, until it thickens (should be the consistency of a thick alfredo sauce), then add in parmesan, lemon juice, hot sauce, and parsley. Taste for salt and pepper and season accordingly.
• Boil a large pot of salted water to a boil. Add pasta and boil until al dente, according to package instructions. Reserve about 1 cup of the pasta water and drain.
• If needed, add about ¼ cup of the reserved pasta water to the sauce to loosen it up a bit. Add more if needed per your personal preference.
• Cut up the cooked chicken into bite sized pieces and add fold into the sauce along with all of the juices, then add the drained pasta and toss everything together.