Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Reserve 1 cup of pasta water then drain the pasta. Do not rinse the pasta it under water.

While the pasta is cooking, toss the chicken breast together with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes.

Heat a deep, heavy-bottomed skillet, like a cast iron skillet, over medium-high heat. Once it’s hot and shimmering, add the chicken and pan sear for 8-10 minutes, flipping halfway through. If the outside begins to burn before the inside of the chicken is done, add a splash of water to the pan a Tablespoon at a time. The chicken should reach 160-165 degrees f with a target temp of 165 as it rests. Remove the cooked chicken to a clean plate or cutting board.

Melt the butter over medium heat in the same pan then add the fresh garlic and cook until fragrant, 1 minute. Whisk in the flour to create a thick paste. Whisking constantly, slowly pour in the chicken broth until no lumps remain, scraping off any brown bits from the cooked chicken to deglaze the pan.

Turn the heat down to medium-low and pour in the milk and heavy cream, whisking consistently. Continue to cook for 2-3 minutes to thicken the sauce. The sauce should begin to bubble slightly around the edges. If it doesn’t, turn the heat up slightly so it bubbles and thickens. It should be really smooth and creamy. Add the parmesan cheese, salt, and pepper and stir until the cheese melts. Taste and add more salt as needed.

Add the cooked pasta to the sauce and toss to coat. Add the reserved pasta water a few tablespoons at a time as needed to thin the sauce.

Slice the chicken thinly and serve on top of the garlic parmesan pasta. Garnish with red pepper flakes, shaved parmesan, or fresh chopped parsley.