1. Preheat oven to 425°F. Toss halved brussels sprouts and quartered baby potatoes with olive oil, salt, pepper, and a pinch of smoked paprika. Roast on a baking sheet for 25–30 minutes until crisp and golden.

2. While veggies roast, season chicken breasts with smoked paprika, salt, garlic powder, and a drizzle of olive oil. Sear in a hot skillet over medium-high heat for 5–6 minutes per side until fully cooked. Let rest and slice.

3. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.

4. In the same skillet, lower the heat and add heavy cream. Stir in crumbled feta, tahini, and lemon juice. Whisk until smooth, then thin with reserved pasta water as needed.

5. Add cooked pasta to sauce and toss. Fold in sliced chicken and warm through. Serve topped with roasted brussels and potatoes. Garnish with black pepper and Parmesan.