Marinate the Chicken:
In a small bowl, season the butterflied chicken with salt, pepper, smoked paprika, garlic powder, dried parsley, and red pepper flakes. Drizzle with olive oil and let sit for about 10 minutes.

Cook the Chicken:
Melt 1 tablespoon of butter in a large skillet over medium heat. Sear the chicken for 4–5 minutes on each side until cooked through and golden brown. Remove from the skillet and let rest before slicing.

Prepare the Sauce:
In the same skillet, melt 2 tablespoons of butter. Add the diced onion and minced garlic. Sauté for 3–4 minutes until softened and aromatic.

Thicken the Sauce:
Pour in the heavy cream and stir in the flour slurry. Allow the sauce to simmer for 2–3 minutes until it thickens slightly.

Add Seasoning and Cheese:
Stir in the smoked paprika, garlic powder, red pepper flakes, and chopped parsley. Add the cooked pasta and mix well to coat. Stir in the grated Parmesan cheese until melted and the sauce is creamy.

Finish and Serve:
Slice the cooked chicken and place it on top of the pasta. Garnish with extra parsley or Parmesan if desired.