Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until slightly under al dente. Reserve 1 cup of the starchy cooking water before draining.

Mince the garlic and cube the protein. Measure out all other ingredients for efficiency.

Heat the olive oil in a large deep skillet over medium-high heat. Add the protein, season with salt, pepper, and a pinch of smoked paprika. Sear until browned on all sides (about 5-7 minutes for chicken or chicken, less for shrimp). Remove from pan and set aside.

Reduce heat to medium-low. Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the remaining smoked paprika and dried thyme, cooking for 30 seconds.

If using vegetables, add them now and sauté for 2-3 minutes until tender-crisp.

Pour in the broth, scraping up any browned bits from the bottom. Simmer until reduced by half, about 2 minutes.

Add the heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes until thickened slightly.

Reduce heat to low. Stir in the Parmesan cheese until smooth and melted.

Return the protein to the skillet, add the drained pasta, and toss gently to coat. If sauce is too thick, add reserved pasta water 1 tbsp at a time.

Let rest off heat for 2 minutes to meld flavors. Garnish with fresh herbs, extra cheese, or a squeeze of lemon if desired.