Add about 1 1/2-2 tbsp of salt to a large pot of water and bring to a boil. Cook the pasta according to package directions. Once the pasta is done, reserve about 1 cup of the pasta water. Drain and set aside.

Next, season the chicken breast with salt, smoked paprika, Italian seasoning, and black pepper.

Heat a large skillet to medium-high heat. Once hot, add the olive oil. Swirl the oil in the pan to evenly distribute the oil. Then, add the chicken to the pan and let it cook on one side for about 5-7 minutes (cooking time will depend on the thickness of the chicken breasts). Be sure not to overcrowd the pan. If you have to cook the chicken in batches, do so.

Next, flip the chicken over and cook that side for about 5-7 minutes (or until the internal temperature reaches 165F). Once done, place the chicken on a cutting board, let rest for about 5-7 minutes, and cut into 1/2 slices. Tent the chicken to ensure it remains hot. Note, I usually cut my chicken when I am about to serve to ensure it stays hot.

In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced shallot. Cook for 2-3 minutes or until the shallots are tender. Then, add the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for 30 seconds until fragrant.

Next add the heavy cream and lemon juice (if using) and bring to a gentle simmer, whisking constantly until the sauce slightly thickens (about 2 minutes).

Add the grated cheeses and stir until melted and well combined.

Reduce the heat to low and add the drained pasta to the sauce and stir until fully incorporated. Also, add the parsley and stir until well incorporated. Feel free to add some of the reserved pasta water if you need more sauce (I like my pasta saucey, so I always add a bit.) Start with adding just a few tablespoons at a time until you have reached the desired consistency.

Lastly, divide the pasta in your serving bowls. Add the fettuccine pasta and top it with chicken slices. Garnish with fresh parsley, Parmesan, and fresh cracked black pepper, if desired. Grab a fork and enjoy!