Season the chicken. In a small bowl, mix salt, pepper, and garlic powder. Pat the chicken dry and coat evenly with the seasoning. This helps with browning and keeps the meat juicy.

Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 4–6 minutes per side, depending on thickness, until golden and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.

Build the base. Lower heat to medium. Add butter to the same skillet. Once melted, stir in minced garlic and red pepper flakes. Sauté 30–60 seconds, just until fragrant. Don’t brown the garlic.

Deglaze. Pour in chicken broth. Use a wooden spoon to scrape up the browned bits. Let it simmer 1–2 minutes to reduce slightly.

Make it creamy. Stir in heavy cream and cream cheese. Whisk gently until the cream cheese melts and the sauce looks smooth and glossy.

Add Parmesan and season. Sprinkle in the Parmesan a handful at a time, whisking until melted. Add lemon juice and smoked paprika. Taste and adjust salt and pepper. The sauce should be savory with a subtle tang.

Add greens (optional). Fold in the spinach and let it wilt for 30–60 seconds.

Finish the dish. Return chicken and any juices to the skillet. Spoon sauce over the pieces and simmer on low for 2–3 minutes to meld flavors. The sauce should lightly coat the spoon—if too thick, whisk in a splash of broth; if too thin, simmer a little longer.

Garnish and serve. Top with chopped parsley and extra Parmesan if you like. Serve hot.