• 1½ pounds boneless, skinless chicken breasts (or thighs if you prefer darker meat)
• 4 tablespoons butter (use the real stuff, not margarine!)
• 6 cloves garlic, minced (yes, 6! Don’t skimp here)
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika (smoked paprika works amazingly too)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional, but adds a nice kick)
• 2 tablespoons olive oil
• Juice of half a lemon
• 2 tablespoons fresh parsley, chopped

For the Creamy Parmesan Pasta:

• 12 ounces pasta (I like fettuccine or penne, but use whatever’s in your pantry!)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups whole milk (2% works in a pinch, but whole makes it creamier)
• ½ cup heavy cream
• 1 cup freshly grated Parmesan cheese (please, for the love of pasta, grate it yourself!)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (my secret ingredient – trust me!)
• 2 tablespoons fresh parsley, chopped (optional, but adds nice color)