Start by seasoning your chicken breasts generously with salt, pepper, garlic powder, and paprika to bring out the best flavors.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken breasts in the skillet and cook for 4-5 minutes per side, or until they are golden brown and fully cooked through. Remove the chicken from the skillet and let it rest on a plate while you prepare the sauce.

In the same skillet, reduce the heat to medium and add a tablespoon of butter. Allow the butter to melt, then add minced garlic. Stir it for 1-2 minutes until fragrant, ensuring you don’t burn the garlic.

Add the heavy cream to the skillet, stirring to mix it in. Allow the sauce to simmer for 3-4 minutes, letting it thicken a bit. Next, incorporate the grated Parmesan, oregano, and optional red pepper flakes to boost the flavor and texture. Keep stirring until the sauce becomes smooth and creamy.

While the sauce is simmering, cook your pasta in a large pot of salted boiling water according to the package instructions. Before draining, reserve about 1 cup of pasta water to adjust the consistency of the sauce if necessary.

Once the pasta is drained, transfer it to the skillet with the creamy sauce. Stir the pasta gently to ensure it's fully coated. If the sauce seems too thick, gradually add a small amount of the reserved pasta water to achieve the desired consistency.

Slice the cooked chicken into strips or bite-sized pieces, and gently mix it into the pasta and sauce. Let everything simmer together for 1-2 minutes so the flavors meld.

Plate the creamy pasta and chicken, topping each serving with a generous amount of freshly chopped parsley and an extra sprinkle of Parmesan cheese.

Serve immediately and enjoy this rich, flavorful dish that’s perfect for any occasion!