1. Pat chicken dry, then toss with smoked paprika, garlic powder, salt, pepper, and 1 tbsp olive oil.

2. Heat a large skillet over medium-high; add remaining 1 tbsp olive oil. Sear chicken 6–8 minutes, turning for even browning; transfer to a plate to rest.

3. Make the lemon feta whip: In a bowl or mini processor, blend feta, lemon zest, and lemon juice until smooth; add a drizzle of olive oil if needed. Chill.

4. Char the green beans: In the same skillet over high heat, add beans and a pinch of salt; cook 4–5 minutes until blistered and tender-crisp. Remove.

5. Start the Alfredo: In a clean pan over medium heat, melt butter. Stir in heavy cream and simmer gently 2–3 minutes.

6. Whisk in Parmesan until smooth and glossy, 2–3 minutes. Season to taste with salt, pepper, and optional red pepper flakes.

7. Return chicken to the sauce; toss until coated and heated through.

8. Plate chicken Alfredo with a mound of charred green beans and a generous dollop of lemon feta whip.

9. Finish with chopped parsley and an extra squeeze of lemon if you like.

10. Serve immediately for the silkiest sauce.