Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 1 hour until soft. Let cool, then squeeze and mash into a paste.

Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.

Season chicken with salt, lemon pepper, garlic powder, onion powder, and parsley.

Heat 2 tbsp butter and a dash of olive oil in a pan over medium heat. Cook chicken until browned and fully cooked, about 5 minutes per side. Remove and set aside.

In the same pan, melt 2 tbsp butter and add minced garlic. Sauté until fragrant.

Stir in the roasted garlic paste and mix until well incorporated.

Pour in heavy cream and bring to a simmer. Add lemon juice, chili flakes (if using), and season with more lemon pepper, garlic powder, and onion powder to taste.

Toss in the cooked pasta and reserved pasta water. Simmer for 2–3 minutes.

Add Parmesan cheese and stir until sauce is creamy. Return chicken to the pan and mix until heated through.

Serve hot, topped with extra Parmesan and optional parsley.