1. Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.

2. Heat olive oil and half of the butter in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.

3. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Reserve 1/2 cup of pasta water before draining.

4. In the same skillet reduce heat to medium and add the remaining butter. Stir in minced garlic and cook until fragrant about 30 seconds.

5. Pour in the heavy cream and stir gently. Add the cheddar and parmesan cheese gradually and stir until melted and smooth.

6. Add the drained pasta into the skillet and toss until fully coated in the creamy sauce. Add a splash of reserved pasta water if the sauce is too thick.

7. Slice the chicken and place on top of the creamy penne. Garnish with chopped parsley and additional parmesan if desired.