In a bowl, combine the chicken breasts with lemon juice, salt, pepper, paprika, garlic powder, and Cajun seasoning. Mix well and let it marinate for at least 15 minutes for deeper flavor.

Heat a pan over medium-high heat and add a drizzle of oil.

Cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked.

Remove from heat and let it rest for a few minutes before slicing.

In the same pan, melt butter over medium heat.

Add flour and whisk continuously for about 1-2 minutes until it forms a smooth paste (roux).

Gradually pour in milk, whisking constantly to prevent lumps.

Add pepper, chili flakes, and chicken powder for seasoning.

Stir in shredded cheddar cheese and mix until fully melted.

Pour in ½ cup reserved pasta water to loosen the sauce, stirring until it reaches your desired consistency.

Add the boiled pasta to the sauce and toss to coat evenly.

Slice the cooked chicken and place it on top of the pasta.

Garnish with Parmesan cheese and oregano for extra flavor.

Plate the pasta and serve immediately while warm.

Pair it with garlic bread or a fresh salad for a complete meal.