Cook the pasta according to the package instructions, reserving ½ cup of pasta water before draining.

Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.

In a skillet over medium heat, heat olive oil. Add the seasoned chicken and cook until golden brown and cooked through, approximately 6-7 minutes on each side.

Remove the chicken from the skillet and let it rest. In the same pan, melt the butter and sauté minced garlic for about 30 seconds until fragrant.

Stir in Dijon mustard, lemon juice, smoked paprika, Italian seasoning, and crushed red pepper flakes.

Lower the heat and add heavy cream and Parmesan cheese, stirring until smooth.

Return the cooked chicken to the skillet, toss in drained pasta, and add reserved pasta water until desired texture is reached.

Stir in chopped parsley and chives right before serving.

Plate the creamy chicken pasta, sprinkle with extra Parmesan and cracked pepper, and serve.