Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until browned and fully cooked. Remove chicken from the skillet and set aside. Do not clean the pan. prep

Cook pasta according to the package directions, adding 2 teaspoons kosher salt to the water for seasoning. Reserve ½ cup pasta water before draining. prep

Melt the remaining ¼ cup butter in the same skillet over medium-high heat. Add shallots, smoked paprika, crushed red pepper, and remaining ¼ tsp. salt. Cook for 5 minutes until softened. prep

Add minced garlic and cook for 1 minute. Stir in lemon juice and zest, cooking for another minute, stirring frequently. mix

Pour in the cream and bring to a light simmer, stirring occasionally. Let it thicken for 5 minutes. mix

Gradually add in the Parmesan cheese and stir until smooth and melted. Stir in the cooked chicken, 1 tablespoon parsley, and chives. mix

Add the drained pasta to the skillet and toss with the sauce. Turn the heat to low and stir in ¼ cup pasta water, tossing until well coated. Cook for 2-3 minutes to marry the flavors. If the sauce is too thick, add more pasta water, 1 tablespoon at a time. finish

Sprinkle with the remaining parsley before serving. finish