Pound boneless chicken breasts to uniform thickness (about ¾ inch) to ensure they cook at the same rate, preventing dry edges and undercooked centers.

Toast your garlic powder, onion powder, and paprika in melted butter for 30 seconds before adding cream to intensify their flavors and eliminate any raw taste.

Reserve at least 1 cup of starchy pasta water before draining; add it gradually to your cream sauce to achieve silky coating without breaking the Parmesan emulsion.

Maintain medium-low heat when combining cream and Parmesan to prevent curdling; add cheese off-heat and stir constantly for a luxurious, smooth sauce.

Swirl in a final tablespoon of cold unsalted butter just before serving to create a glossy, velvety finish and enhance the sauce's richness.