Place chicken breasts on a cutting board and cover with plastic wrap. Flatten slightly with a rolling pin or meat mallet.

Combine salt, pepper, garlic powder, and paprika in a small bowl, then sprinkle this mix over the chicken.

Heat oil in a large skillet over medium-high heat. When hot, add the chicken and sear for 3–4 minutes on each side until golden brown.

Remove the chicken from the skillet and keep it warm.

In the same pan, add butter and minced garlic along with salt and pepper. Cook for about 1 minute until fragrant.

Stir in the flour, then gradually whisk in heavy cream and chicken broth until smooth.

Return the chicken to the pan, cover slightly, and let it simmer for 8–10 minutes until the sauce thickens and the chicken is cooked through.

While the sauce simmers, bring a large pot of salted water to a boil.

Add pasta and cook until al dente according to package instructions. Drain the pasta.

Serve pasta alongside chicken, generously topped with the creamy sauce.