Slice your chicken into 1 inch slices and splash with lemon juice and seasoning with the garlic salt.
Heat the butter in a large non stick skillet on medium high heat, and sauté the onions for a minute then add the garlic paste and sauté another minute.
Add in the chicken slices, reduce the heat to medium-low, place the lid on the skillet, and cook for 5 minutes.
Stir the chicken around, add in the Parmesan, paprika, onion powder, black pepper, and dried parsley, and stir again.
Then slowly pour in the heavy cream and bring it to a simmer for 2 minutes.
Transfer the chicken mixture (everything in the skillet) into a large (heat safe) bowl and set aside.
Combine the chicken broth and pasta noodles into the same skillet and place the lid back on.
Cook the noodles for about 6 minutes on medium heat.
Transfer the chicken mixture back into the skillet with the pasta noodles and stir.
Simmer them together for about 2 minutes then turn off the heat and allow it to rest for 10 minutes to thicken.
Garnish with a bit more Parmesan, dried parsley, and red chili flakes.