Begin by seasoning the chicken cutlets with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle olive oil over the chicken and massage the seasoning into the meat. Allow the chicken to marinate for about 10 minutes.

Heat a skillet over medium heat and add butter. Once melted, add the marinated chicken cutlets and sear for 4-5 minutes on each side until golden brown and cooked to an internal temperature of 165°F.

In the same skillet, add more butter if needed, then sauté the diced onion and minced garlic over medium heat for 3-4 minutes until softened and fragrant.

Pour the heavy cream into the skillet and stir to combine. Gradually incorporate the slurry made from flour and water, allowing it to simmer for about 2-3 minutes until thickened.

Cook the fusilli pasta in salted boiling water as per package instructions until al dente. Drain and toss into the creamy sauce along with freshly grated Parmesan cheese.

Slice the rested chicken cutlets and place on top of the creamy pasta. Garnish with fresh parsley and additional Parmesan cheese as desired.