Marinate Chicken: Season the chicken cutlets with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and rub the spices into the chicken. Let marinate for about 10 minutes.

Cook Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add marinated chicken cutlets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken and let rest.

Make Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and minced garlic, sauté for about 3-4 minutes until translucent and fragrant.

Thicken Sauce: Pour in heavy cream and stir to combine. Gradually add flour slurry to thicken the sauce. Let simmer for 2-3 minutes until rich and creamy.

Add Flavor: Stir in smoked paprika, garlic powder, chili flakes, and additional parsley. Allow flavors to blend for a minute.

Cook Pasta: Boil salted water in a large pot. Add fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and add to the creamy sauce.

Combine and Serve: Slice chicken and mix into the pasta. Toss to coat in sauce, using reserved pasta water if needed. Garnish with fresh parsley and Parmesan cheese, if desired.