• Cook pasta until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside along with the reserved pasta water.

Chicken

• In a small bowl, combine the paprika and black pepper.
• Season the chicken evenly on all sides.
• To a large skillet over medium heat, add olive oil. Once hot and shimmering, add the chicken and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
• Remove the chicken from the skillet and set aside to rest for 5 minutes before slicing.

Sauce

• In the same skillet over medium heat, melt the butter.
• Add the garlic and cook for 30 to 60 seconds.
• Whisk in the flour and cook for 1 minute, stirring constantly.
• Slowly pour in the milk, whisking continuously until smooth.
• Add the ranch seasoning and crushed red pepper flakes. Reduce heat and simmer until slightly thickened, about 3 to 4 minutes.
• Stir in the shredded white cheddar cheese until fully melted and smooth.

Assembly

• Add the cooked pasta to the sauce and stir until evenly coated.
• If the sauce is too thick, slowly add reserved pasta water a splash at a time until it reaches your desired consistency. (I added about ½ cup of pasta water.)
• Slice the chicken and place it over the pasta, or stir it into the sauce if you prefer.
• Garnish with chopped parsley and serve warm.