1. Pat chicken breasts dry and season with smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

2. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through. Set aside to rest.

3. In a large pot, boil salted water and cook linguine until just shy of al dente. Reserve ½ cup of pasta water, then drain pasta.

4. In a saucepan, melt butter and sauté minced garlic for 1–2 minutes over medium heat.

5. Pour in heavy cream, reduce heat to low, and stir in Velveeta gradually until melted. Add mozzarella and Parmesan, stirring until creamy.

6. Season sauce with salt, pepper, and red pepper flakes to taste.

7. Toss cooked linguine into the sauce until well coated. Add reserved pasta water if sauce is too thick.

8. Slice rested chicken and serve over the pasta. Garnish with chopped parsley.