Pat the chicken dry and season with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (oregano and thyme optional).

Heat a large deep skillet over medium-high heat.

Add olive oil, then sear the chicken for 4-5 minutes per side until deeply golden and crispy. Cover with a lid after flipping, reduce heat to medium-low, and cook through. Remove from the pan, tent with foil, and set aside.

In the same skillet, melt butter over medium-low heat.

Add shallot and sauté with salt, pepper, smoked paprika, onion powder, thyme, oregano, and cayenne. Stir and cook for 2-3 minutes until soft.

Add minced garlic and sauté for 30 seconds until fragrant.

Deglaze with white wine, scraping up any brown bits from the pan. Simmer for 1-2 minutes until reduced.

Pour in chicken broth and season with salt and pepper. Bring to a gentle boil.

Stir in bowtie pasta, making sure it's submerged in the liquid. Cover and simmer over medium heat, stirring occasionally, until pasta is tender and sauce thickens (10-15 minutes). Remove the lid halfway through to allow excess liquid to reduce.

Once the pasta is almost done, pour in the cream and stir. Simmer for another 2-3 minutes to thicken. Taste and adjust seasoning if needed.

Dice the blackened chicken and return it to the pan along with any juices. Stir and allow to warm through.

Finish with Parmesan cheese and lemon juice, mixing until smooth and creamy.

Garnish with extra Parmesan and fresh parsley. Enjoy!