Begin by pounding the boneless, skinless chicken breasts to a uniform ¾-inch thickness for even cooking.

In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create a spice blend. Rub this mixture over both sides of the chicken.

Heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken for about 6–7 minutes on each side until golden brown.

In a large pot, bring salted water to a boil, add pasta, and cook according to package instructions until al dente.

In the same skillet, reduce heat, add butter and minced garlic, sauté for 1 minute, then whisk in flour to form a roux.

Gradually pour in heavy cream and milk, whisking continuously. Stir in Worcestershire sauce and simmer to thicken for 3–4 minutes.

Remove from heat and stir in softened cream cheese until melted, followed by Parmesan cheese until smooth. Adjust sauce consistency with reserved pasta water.

Add drained pasta to the creamy sauce, tossing to coat. Serve with sliced chicken on top or mixed through.

Garnish with optional bacon, green onions, parsley, and red pepper flakes.