Slice chicken breasts into thin pieces and season with olive oil, lemon zest, oregano, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook in a skillet over medium heat for 7-10 minutes until golden brown and cooked through.

In a large pot, bring salted water to a boil. Add pasta and cook until just under al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining.

In the same skillet, melt butter over medium heat. Add chopped onion and sauté until soft, about 4-5 minutes. Stir in minced garlic and cook for 1-2 minutes until fragrant.

Pour in heavy cream and chicken broth, season with salt and pepper, and simmer for 5-6 minutes until thickened.

Stir in chopped parsley, grated cheese, lemon zest, and lemon juice. Add any sautéed vegetables if desired.

Combine drained pasta with the sauce, tossing gently to coat. Adjust thickness with reserved pasta water if needed.

Plate the pasta, top with seasoned chicken, and garnish with extra parsley, cheese, and lemon juice.