Step 1

In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano and 1 tsp kosher salt. Stir until well combined and set aside.

Step 2

Place chicken breasts on a cutting board and cover with parchment or saran wrap. Using a meat mallet or the bottom of a skillet, pound chicken until it is a uniform 1/4 inch thickness.

Step 3

Season both of the chicken breasts all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Now, take about 1 teaspoon of the prepared spice mixture and evenly sprinkle on both sides of the chicken breasts (reserving the remaining mixture for later).

Step 4

Heat oil in a large skillet with sides (I use a 3 qt. Saucier) over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, 3 to 4 minutes a side. Transfer cooked chicken to a cutting board and let rest while you make the pasta.

Step 5

Reduce heat to medium. Add onion and garlic to the same skillet and saute, stirring, until tender, about 3 minutes. (If your skillet is dry, add an extra tsp of oil.)

Step 6

Add the pasta, broth and milk. Season with salt and the remaining seasoning blend. Bring the contents in the pot to a gentle simmering (you don't want it to be boiling). Cook, simmering and stirring often until pasta is al dente and liquid is absorbed and creamy, 12 to 15 minutes.

Step 7

Finish with lemon juice and taste, adjust salt and pepper, as desired. Serve in a bowl and top with sliced chicken, roma tomatoes, green onion and shredded parmesan (optional). Enjoy!