1Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
2Pat the chicken dry and season generously with paprika, oregano, thyme, garlic powder, salt, and pepper.
3Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
4Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F. Remove and let rest.
5In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning. Stir for about a minute to release the flavor.
6Add the flour and stir until a paste forms, scraping up any browned bits from the pan. Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
7Stir in the Parmesan cheese until fully melted and silky. If using roasted garlic, mash it and whisk it into the sauce at this point.
8Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
9Slice the chicken, add it back into the pan, stir to combine, and serve hot.