For The Chicken:

1. Season chicken breasts half with garlic powder, paprika, and salt/pepper on both sides.
2. In a large non-stick skillet melt butter over medium-high heat. Once butter has melted, pan-sear chicken breasts, about 4-5 minutes each side or until chicken is cooked through completely. Then set chicken aside on a plate.

Lemon Butter Pasta:

1. Boil pasta according to your package directions, be sure to salt your water!
2. On a separate burner, in a large skillet, melt butter over medium heat. Then add in garlic and stir together until softened and combined. Sprinkle in salt/white pepper and add in lemon juice/zest.
3. Once pasta is done cooking, reserve 1/3 cup of starchy pasta water. Add heavy cream, pasta water, and parmesan cheese into sauce mixture, stir together. Allow cream to simmer on low for 2-3 minutes. Sauce will get bubbly and start to thicken as it cooks, resembling an alfredo sauce.
4. Add cooked pasta into lemon butter sauce. Do this in batches (adding a little pasta at a time) so you can evenly toss and coat pasta without overwhelming the skillet all at once. 
5. Serve warm alongside prepared chicken and sprinkle more parmesan cheese on top, if desired.