1. Bring a large pot of salted water to a boil. Add twisted pasta and cook until al dente. Reserve 0.5 cup of pasta water, then drain and set aside.

2. Season chicken breasts with garlic powder, paprika, salt, and pepper.

3. Heat olive oil and butter in a skillet over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Let rest before slicing.

4. In the same skillet, melt 3 tablespoons of butter. Add minced garlic and sauté for 1 minute.

5. Sprinkle in flour and whisk for 1–2 minutes to make a roux.

6. Gradually add heavy cream, whisking until smooth. Simmer for 3–5 minutes until slightly thickened.

7. Reduce heat and stir in parmesan and mozzarella until melted. Season with Italian herbs, salt, and pepper. Add reserved pasta water to loosen if needed.

8. Toss cooked pasta into the sauce. Add sliced chicken and combine well.

9. Optional: Transfer to oven-safe dish, sprinkle with cheese, and broil for 2–3 minutes.

10. Garnish with parsley, red pepper flakes, and extra parmesan before serving.