Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels to remove excess moisture. This helps with better browning.
2. Season the chicken with salt, black pepper, garlic powder, and smoked paprika, ensuring an even coating.

Step 2: Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F (75°C)).
3. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Asiago Cream Sauce

1. In the same skillet, melt butter over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan (this adds extra flavor).
4. Stir in the heavy cream, Dijon mustard, salt, black pepper, red pepper flakes, and Italian seasoning.
5. Let the sauce simmer for 2-3 minutes, then gradually stir in the grated Asiago cheese until melted and smooth.

Step 4: Combine and Serve

1. Return the cooked chicken to the skillet, spooning the sauce over the top.
2. Simmer for another 2-3 minutes until the chicken is heated through and coated in the sauce.
3. Garnish with fresh parsley and serve immediately.