For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil

For the Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for a lighter option)
• ½ cup chicken broth
• 1 teaspoon Dijon mustard (optional, for depth of flavor)
• 1 cup grated Asiago cheese
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped (for garnish)